Appetizers Archives - Vegetable Recipes

Caramelized Onion Hummus

Mary Younkin — Wed, 15 Jul 2026 14:22:14 +0000

Simple chickpeas get a fun upgrade with this Caramelized Onion Hummus. It’s hard to go back to the same old hummus after trying it with caramelized onions. It’s worth every minute!

My friend, if you’ve never made hummus at home, then you are absolutely missing out. I’ve been playing with different flavors for a while. (I even made roasted cauliflower hummus a while back!) But, this caramelized onion hummus has become one of my favorite ways to use up our big batches of caramelized onions that I make in the crock-pot. It’s fresh and flavorful, and using the slow cooker onions makes it lightning fast, too.

Caramelized Onion Hummus

Whether I’m making a snack for a party or just a quick lunch, hummus is a great option. You can use it with pita chips, fresh vegetables, and so much more. I love it. And based on how quickly this hummus disappears, it’s safe to say my boys love it at least as much.

If you’re cooking caramelized onions from scratch, this hummus will come together in 30-40 minutes. But, when I already have the caramelized onions on hand, I can whip up this hummus in about five minutes.

And speaking of having those onions on hand? If you’re lucky enough to already have them stashed in your freezer, you should probably stir together a batch of caramelized onion dip as well, while we’re at it today. Your family will thank you!

Ingredients and Substitutions

Caramelized Onion Ingredients

Onions – Yellow onions have a milder, sweeter flavor which caramelizes beautifully.

Butter – Unless otherwise specified, I always use salted butter.

Hummus Ingredients

Chickpeas – Traditionally, chickpeas provide the nutty, smooth foundation for this snack. I use canned chickpeas because they’re cooked, which makes the assembly process easier.

Caramelized Onions – You can either use homemade caramelized onions if you have them already, or make them from scratch per the instructions below.

Tahini – The richness of the sesame flavor from tahini sauce makes a great contrast with the mild nuttiness of the chickpeas.

Olive Oil – For a stronger flavor, I typically use extra virgin olive oil.

Garlic – You’ll want to use freshly minced garlic for this recipe. The flavor is so much better than the alternatives.

Salt & Pepper – I always use kosher salt and freshly ground black pepper, unless otherwise specified.

Notes on Equipment

Sharp Knife. Food prep is so much easier when you have a quality knife, and slicing a big pile of onions is where you really feel it. I first tried Victorinox knives over 10 years ago while visiting a professional test kitchen. You could say it was love at first slice. The price point simply can’t be beat for the quality.
A cutting board
A food processor
A colander or fine strainer
Quality Skillet. I really enjoy cooking with this one. I’ve owned mine for over 10 years, and it just keeps on going. It heats evenly and feels very solid and well-built, which is exactly what you want for coaxing onions all the way to deep, sweet caramelization without scorching. A professional-grade pan that makes everyday cooking a lot more enjoyable.

How to Make Caramelized Onion Hummus

Caramelized Onion Instructions

Preheating the Skillet: To start, you’ll want to warm a skillet on the stove over medium heat.

Chopping the Onion: While the pan heats, you’ll want to cut the onion into thin strips.

Melting the Butter: I melt the butter in the pan.

Cooking: Once the butter has fully melted, add the onion to the pan and let cook for 25-30 minutes. You’ll know the onions are done when they’re tender and have a caramel brown color.

(Alternatively, you can follow these instructions for a large batch of caramelized onions made in the crockpot. Freeze them in ½ cup portions and use as desired.)

Hummus Instructions

Draining the Chickpeas: To start, I drain the chickpeas in the sink and set aside until needed.

Mincing the Garlic: You’ll want to mince the garlic, very finely. The goal is to distribute garlic flavor throughout the dish without leaving pieces large enough to overwhelm the bite.

Combining the Ingredients: Add the chickpeas, caramelized onions, olive oil, tahini, and garlic.

Blending: Blend until the mixture is smooth.

Tasting: At this point, you’ll want to taste the hummus and add salt and pepper as desired.

Serving: I serve immediately, or store the hummus in an airtight container in the refrigerator until ready.

Expert Tip

Cooking the onions isn’t just a way to make them softer for a dip. To have the best balance of spice and sweetness, the onions have to be caramelized. As onions cook, the natural sugars they contain break down and concentrate, which is what produces that rich golden-brown color. This helps undercut the sharp onion taste and adds more flavor to the chickpeas.

Blending in Stages – Whenever I blend dips and sauces, I always run the blender in quick bursts, only a few seconds at a time. This helps me dial in the consistency to exactly what I’m looking for.

Checking the Consistency – You want the hummus to be thick enough to scoop, but still thin enough to be smooth and creamy. I often test the consistency by scraping a chip or spoon through the dip. There shouldn’t be much resistance, but the groove should still be visible.

Balancing Spices – When you taste the hummus before serving, you’re looking for a mixture of spice and sweetness. If the amount of tahini or garlic seems off, hummus is fairly forgiving. You can just add more to taste.

If the tahini you’re using is creamy enough to affect the consistency, you can balance it out with a few more drops of olive oil.

Serving Suggestions

Set this hummus out with plenty of fresh vegetables for dipping, and add some crackers or pita chips alongside. It also earns a spot on a charcuterie board. When I’m putting one together, I like to tuck in some quick pickled green beans or a handful of crispy cajun cauliflower for a little crunch and heat. Snack heaven.

Make Ahead & Storage

Make Ahead: Yes, this hummus can be made in advance. When hosting a crowd, you can leave this in the fridge overnight and serve it the next day, and it’s absolutely great.

How to Store: This hummus can be stored in an airtight container in the refrigerator for up to three days or in the freezer for up to a month.

More Dip Recipes

Frequently Asked Questions

Can I use dried chickpeas?

Yes, but you’ll have to soak and cook them before blending the hummus.

You’ll want to place roughly ½ cup of dried chickpeas in a large bowl, then fill the bowl with cold water. They should be completely submerged. Cover the bowl, then let soak on the counter for 8-12 hours.

After the chickpeas have softened and roughly doubled in size, add them to a large pot and cover completely with fresh water. Then, you’ll want to bring the heat to a boil. Once you see bubbles on the surface of the water, let cook until the chickpeas are very soft, about 60-90 minutes. I usually check to see if I can crush a chickpea between my fingers easily. After this stage, you can drain and blend them like you would canned chickpeas.

How will I know when the onions are caramelized?

When the caramelized onions have finished cooking, they should be tender and have a deep golden-brown color. I usually taste one with a fork to check for doneness. You’re looking for a mildly sweet, jammy flavor.

What would you serve with this hummus?

This makes a great dip for raw vegetables, pita chips, or crackers. I’ve also been known to use it as a spread on sandwiches and wraps.

How can I adjust the consistency?

If the hummus seems too thick after blending, I alternate adding a tablespoon of olive oil and a tablespoon of cold water, pulsing at each step, until I reach the desired consistency.

Caramelized Onion Hummus

This Caramelized Onion Hummus blends sweet, slow-cooked onions into a creamy homemade dip. Better than store-bought and perfect for dipping.

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings (about 16 tablespoons)

Calories 150kcal

Author Mary Younkin

Ingredients

Caramelized Onion Ingredients

2 tablespoons butter
1 large onion diced or cut into thin strips

Hummus Ingredients

15 ounces canned chickpeas drained
½ cup caramelized onions (if desired, use the linked recipe for the slow cooker option)
3 tablespoons tahini
2 tablespoons olive oil
4 cloves garlic minced
¼ teaspoon kosher salt adjust to taste
⅛ teaspoon freshly ground pepper adjust to taste

Instructions

Caramelized Onion Instructions

In a large skillet, melt the butter and add the onion. Cook over medium heat for 25-30 minutes or until onions are a caramel brown in color. Let cool.
Alternatively, you can follow these instructions for a large batch of caramelized onions made in the crockpot. Freeze them in ½ cup portions and use as desired.

Hummus Instructions

In the bowl of a food processor, combine chickpeas, caramelized onions, tahini, olive oil, and garlic. Process until smooth. Taste the hummus and add salt and pepper, as desired.
Serve with raw vegetables, pita chips, crackers, or use as a spread on sandwiches and wraps. Store in an airtight container in the refrigerator.

Nutrition

Air Fryer Tater Tots

Mary Younkin — Wed, 06 May 2026 20:14:02 +0000

My go-to recipe for Air Fryer Tater Tots leaves them crispy on the outside, fluffy in the middle, finished with a soft layer of melted cheddar and a generous scatter of fresh parsley. I’ve never regretted making a batch. Not even when I eat them all by myself!

Tater tots in the air fryer come out crispier than the oven and with none of the oily cleanup from deep frying. And, they go from the freezer to the table in just 15 minutes. If you like tater tots, chances are good you also like fries. And, I’ve dialed in my air fryer frozen French fries with the same level of care. You can eat simply, and still eat well!

Air Fryer Tater Tots

The air fryer earned its real estate on my counter the day I started making fries in it. Tater tots followed shortly after, and once I tried adding a layer of fresh shredded cheddar in the last minute, this version has pretty much never left the rotation. Crispy spuds, melted cheese, fresh herbs? Yes, yes, and YES!

The texture is the reason I keep coming back to the air fryer. You simply can’t recreate this texture in the oven. And, you already know how much I adore roasting. These are crackly crispy all over because of the air flow.

Skip the cheese if it is not your thing and these crispy tots will still stand on their own. But, at my house the parsley still goes on, either way. The fresh herbs are the key to keeping a snack like this from feeling heavy.

Ingredients and Substitutions

Tater Tots – These are regular frozen tater tots, straight from the freezer. I am not brand loyal on tots. We almost always buy ours at Kroger.

Olive Oil Cooking Spray – Two light passes total: once over the tots before they go in the basket, and once again after the halfway shake. The spray gives more even coverage and uses less oil than tossing them in a bowl. I pretty much always have olive oil Pam on hand, and that’s what I use. But, any neutral cooking spray works.

Cheese – I like to mix my cheeses. So, I will usually do half and half, freshly shredded cheddar and Monterey Jack. My boys prefer it with Pepper Jack.

Italian Parsley – Please treat yourself to some fresh Italian parsley. The fresh herby notes against the backdrop of the rich cheese and hearty tots is what makes this dish. That said, you can skip it if you want. I’m not mad. I’ll just be sad for you.

Notes on Equipment

Air Fryer – The air fryer has become my go-to appliance for so many quick and easy hot lunches. I’m partial to a square basket, as I find it easier to fit more food in it. This is a 5.8QT air fryer, one of the largest machines I’ve tested that still works effectively.
Cooking spray or oil
Box or rotary grater (and this one is a dream to work with!) It chews through all of our cheeses, fruits, vegetables, and nuts with ease, saving me a ton of prep time.
Sharp knife and a cutting board (for the parsley)

How to Make Air Fryer Tater Tots

Preheating: Set the air fryer to 400°F and let it run for three minutes empty before the tots go in. Basket-style air fryers do better with a brief preheat.

Loading the Basket: I tip the frozen tater tots straight from the bag into the basket and arrange them in a single layer. A little overlap is fine, but a full second layer will keep them from crisping as well.

Spraying First: The goal is even coverage, not a heavy coat. So, you’ll just have to give the tots a light spray. Two seconds should be plenty for the whole basket.

Cooking: I let them air fry at 400°F for eight minutes. (Don’t forget to set a timer!) The tots will start to color and the basket will start to smell divine.

Shredding the Cheese: While the tots cook, you’ll want to shred the cheese. I use my rotary grater and just save the rest of the shredded block in a Ziploc in the refrigerator.

Shaking and Spraying: When the timer goes off, I pull the basket out and give it a good two-handed shake to redistribute the tots. Give them another quick spray with oil.

Cooking Again: You’ll need to pop the basket back in and fry for another 4 minutes. Air fryers vary by model, so start checking at three. The tots should come out deep golden brown and crispy at the edges.

Melting the Cheese: I sprinkle the freshly shredded cheddar evenly over the hot tots in the basket. Back into the air fryer for about a minute.

Serving: Transfer the cheesy tots to a serving plate or shallow bowl and scatter the chopped parsley across the top right away, while the cheese is still warm enough to grab onto it.

Expert Tip

Single layer is the only rule that really matters when it comes to air frying. You can get away with an occasional extra tot (or three). But, don’t pile in multiple layers of frozen tots. Crowded tots steam each other in their own moisture, and steamed tots come out soft no matter how long you run the timer. If your basket can’t hold the whole bag in one layer, do two rounds. Trust me. No one likes soft tots.

Always Start Frozen – Do not thaw the tots before they go in the basket. Frozen food releases moisture as it thaws, and the exterior of the food will absorb part of that water and be too moist. This recipe is written for frozen tots.

Two Sprays Are Better Than One – The second spray after the halfway shake is a small step that a lot of people skip. It matters. It helps ensure more complete coverage, giving every exterior edge a chance to crisp up.

Shred the Cheese Yourself – I have strong opinions on cheese. Pre-shredded cheese is coated with a starch that keeps it from clumping in the bag. And, it has its place. But not in this recipe. You’ll get a much smoother cheese melt with freshly shredded.

Serving Suggestions

These air fryer tater tots are a snack that turns into a moment as soon as you set them down on the table with my cheese sauce. I also like to dress mine up with a sprinkle of French fry seasoning for some extra personality.

If I’m making a full meal of it, I pair a basket of tots with a stack of taco quesadillas. Then, I just hand everyone a plate and call it dinner. Zero complaints.

Storage & Reheating

How to Store: Leftover cheesy tater tots keep in an airtight container in the fridge for several days. I don’t recommend re-freezing them.

How to Reheat: A few minutes in the air fryer will bring these tots most of the way back to their original glory. You can also use the microwave if you’re in a hurry, but the texture will be lacking.

More Air Fryer Recipes

What other cheeses work in this air fryer tater tots recipe?

Monterey Jack, Pepper Jack, a Mexican blend, mozzarella, or a fresh cheddar-jack mix all work. Just shred it yourself from a block.

Do I need to thaw the tater tots first?

No, you shouldn’t. Just pull the bag from the freezer, tip it into the basket and start the timer.

Can I make this recipe for air fryer tater tots without the cheese?

Yes. While I think cheese is a wonderful addition, the crispy tots are good on their own. Just skip the cheese melt step, and scatter the parsley on top. Please don’t skip the parsley. Trust me on that.

Air Fryer Tater Tots

You could be eating crispy, cheesy Air Fryer Tater Tots fifteen minutes from right now. Don't you deserve a treat?

Course Side Dish

Cuisine American

Prep Time 1

Cook Time 14

Total Time 15

Servings

Calories 289kcal

Author Mary Younkin

Ingredients

24 ounces frozen tater tots
olive oil cooking spray
1 cup freshly shredded cheddar cheese Monterey jack cheese, Pepper jack cheese, or the fresh cheese blend of your choice
2 tablespoons fresh Italian parsley chopped small

Instructions

Preheat the air fryer to 400°F. Place the tater tots in a single layer in the air fryer basket. Spray them lightly with olive oil spray. Shake the basket and spray again.
Air fry for 8 minutes. Shake the basket well and cook for an additional 4 minutes. Sprinkle with cheese and bake an additional 60-90 seconds, just long enough to melt the cheese. Sprinkle with parsley and serve immediately.

Nutrition

Cowboy Caviar

Mary Younkin — Wed, 01 Oct 2025 22:21:59 +0000

Hand over a bag of chips and a bowl of Cowboy Caviar, dinner is ready. With fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good!

Cowboy Caviar Dip

While there are several versions of this dish floating around, this is my absolute favorite. It took me a couple of attempts to get the right quantities of each item to get the perfect bite each time.

I am not at all joking when I say that I can make this appetizer my entire dinner. I will happily dig into a bowl of cowboy caviar and call it a meal. While there is quite a bit of chopping and dicing to make this dish, I can promise you it is worth the effort.

If you find yourself making this on repeat like me, I recommend picking up a vegetable chopper. You won’t regret it.

Texas Caviar

This salsa may also be called Texas Caviar (depending on where you live). This hearty salsa is a party favorite! And while you can certainly serve and eat this immediately after making it, like the Southwest corn salad that I shared a while back, these flavors in cowboy caviar are at their best if allowed to mingle for a few hours in the fridge before serving.

I always make this with the intention of having leftovers. It keeps nicely in the refrigerator for a few days. It is perfect as a salad topping tossed with lettuce, some taco meat, and shredded cheddar cheese. You don’t even need any additional dressing.

Yes, the corn is raw in this recipe. You do not need to cook it. If you have never tasted raw sweet corn you are in for a treat.

Black Bean and Corn Salsa

The ingredients for this hearty Texas caviar salsa are classic favorites:

black beans or black-eyed peas
tomatoes
corn
red onion
bell pepper
jalapeno peppers
cilantro

avocado (optional)

Cowboy Caviar Recipe

Want to know how to make cowboy caviar? This is about as easy as a salsa recipe can be. You’ll start by combining the beans, black-eyed peas, tomatoes, corn, onion, bell pepper, jalapeno peppers, and cilantro in a large bowl.

In a separate bowl or cup, whisk together the oil, lime juice, garlic, salt, and pepper. Pour the dressing over the salad and toss to coat. Refrigerate for 20 minutes or until ready to serve.

Note: The avocado in this recipe is best when served immediately after making. So, when I’m making this in advance of serving it, I typically skip the avocado or add it last right before serving.

What to Serve with Cowboy Caviar

Serve this with some cheesy quesadillas or add it to these beef and bell pepper tacos next time you’re craving Mexican food. If you love using fresh corn as I do. Try Mango Corn Salsa a sweet and spicy treat boasting a satisfying crunch of fresh corn and mild jalapeno heat.

For more of those delicious southwestern flavors. BBQ Ranch Chicken Salad is a refreshing mix of vegetables, chicken, and the most delicious salad dressing, a spicy BBQ ranch. When you add corn and bell peppers to a batch of queso blanco, the result is a fantastic Corn Queso Dip that you won’t be able to stop eating.

Cowboy Caviar

Hand over a bag of chips and a bowl of Cowboy Caviar, dinner is ready. Fresh peppers, onion, tomatoes, and avocados in a light dressing, this is so good!

Course Appetizer

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 228kcal

Author Mary Younkin

Ingredients

16 ounces black beans or black-eyed peas, drained and rinsed
2-3 Roma tomatoes, diced about 1½ cups
2 ears corn, kernels removed OR 1½ cups canned corn, drained
½ medium red onion, chopped very small about ⅓ cup
1 bell pepper, any color, chopped small
2 small jalapeno peppers, minced about ¼ cup
½ cup chopped cilantro
1 avocado, diced into ½-inch pieces OPTIONAL

Dressing Ingredients

⅓ cup light olive oil
2 tablespoons fresh lime juice
2 cloves garlic, minced
½ teaspoon sugar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Instructions

Mix beans, black-eyed peas, tomatoes, corn, onion, bell pepper, jalapeno peppers, and cilantro in a large bowl.
In a separate bowl or glass measuring cup, combine the oil, lime juice, garlic, salt, and pepper. Whisk to combine. Pour the dressing over the salad and toss to coat. Refrigerate for 20 minutes or until ready to serve.

Notes

The avocado in this recipe is best when served immediately after making. When I’m making this in advance of serving it, I typically skip the avocado or add it last right before serving.

Nutrition

Marinated Mushrooms

Mary Younkin — Thu, 24 Apr 2025 08:30:00 +0000

Easy, garlicky marinated mushrooms are great to have on hand to add some pizzazz to salads, sandwiches, pizzas, snacks, and more! This simple recipe makes it easy to keep a jar of them in the refrigerator at all times.

Marinated Mushrooms

As a committed mushroom fanatic, I knew I was going to make these when I spied the recipe in my friend Rebecca’s book “The Ultimate Guide to Vegetable Side Dishes“. The method was one I hadn’t tried before, but it truly paid off.

These marinated mushrooms don’t turn odd colors, become slimy, or get funky aromas because of the quick swim they take in simmering water. It not only helps preserve the mushrooms a little longer, but it also makes the texture better.

A batch will stay good for at least a week in the refrigerator, if you ever manage to stretch them out that long! It is not advisable to freeze them, though, as they may give off a lot of liquid and become tough when thawed.

Marinated Mushrooms Recipe

To make these tempting bites, you’ll need the following ingredients:

kosher salt
cremini or button mushrooms
olive oil
white wine vinegar
red onion
fresh garlic
light brown sugar
parsley
basil
oregano
peppercorns
thyme
crushed red pepper flakes

How to Marinate Mushrooms

Bring a large pot of water to a boil. Add 2 tablespoons of salt and the mushrooms.

Simmer just until tender, about 3-4 minutes. Drain the mushrooms in a colander.

In a large bowl, combine the remaining ¾ tablespoon of salt, oil, vinegar, onions, garlic, sugar, parsley, basil, oregano, thyme, and red pepper flakes.

Whisk to combine.

Add the mushrooms to the bowl and toss well to coat.

Transfer the mushrooms to an airtight container and refrigerate for at least 8 hours before serving. The mushrooms will last up to a week in the refrigerator.

Marinated Mushrooms

Servings

Calories 78kcal

Author Mary Younkin

Ingredients

2¾ tablespoons kosher salt divided
16 ounces cremini or button mushrooms
¼ cup olive oil
¼ cup white wine vinegar
¼ cup minced red onion
2 cloves garlic minced
1 teaspoon light brown sugar
1 teaspoon dried parsley OR 2 tablespoons minced fresh parsley
½ teaspoon dried basil OR 1 tablespoon minced fresh basil
½ teaspoon dried oregano OR 1 tablespoon fresh oregano
½ teaspoon whole peppercorns
¼ teaspoon dried thyme OR 1 teaspoon fresh thyme
¼ teaspoon red pepper flakes

Instructions

Bring a large pot of water to a boil. Add 2 tablespoons of salt and the mushrooms. Simmer just until tender, about 3-4 minutes. Drain the mushrooms in a colander.
In a large bowl, combine the remaining ¾ tablespoon of salt, oil, vinegar, onions, garlic, sugar, parsley, basil, oregano, thyme, and red pepper flakes. Whisk to combine. Add the mushrooms to the bowl and toss well to coat.
Transfer the mushrooms to an airtight container and refrigerate for at least 8 hours before serving. The mushrooms will last up to a week in the refrigerator.

Nutrition

recipe shared, with thanks, from The Ultimate Guide to Vegetable Side Dishes by Rebecca Lindamood

Crab Stuffed Mushrooms

Mary Younkin — Tue, 22 Apr 2025 08:30:00 +0000

Crab stuffed mushrooms filled with soft cream cheese, fresh green onions, and sweet crab meat keep you coming back for more. These two-bite appetizers are hard to stop eating!

Crab Stuffed Mushrooms

This is an appetizer that gives maximum impact for minimum effort. Tender crab meat in a cream cheese filling is semi-reminiscent of crab rangoon, but in a soft mushroom cap instead of a crispy wonton shell!

Yes, you can make this with imitation crab – at a fraction of the price of real crab. And yes, it’s still absolutely delicious.

Crab and Cream Cheese Stuffed Mushrooms

To make these tasty little morsels, you’ll need the following ingredients:

crimini or button mushrooms
cream cheese
green onions
Italian seasonings
black pepper
Parmesan cheese
butter
breadcrumbs
crabmeat or imitation crab meat

As mentioned before, you can use either real or imitation crabmeat. Either will be delicious! And please be sure to soften your cream cheese to room temperature before attempting to mix up your filling!

Crab Stuffed Portabello Mushrooms

You can certainly convert this recipe to make stuffed portabello mushrooms, by simply adding one step to the process. You’ll want to preheat your oven to 400ºF instead of 350ºF.

And after cleaning the gills from the portabello mushrooms, you need to roast the mushroom caps for 10 to 12 minutes by themselves first. You’ll notice they give off quite a lot of liquid in this first roasting.

Pour off excess liquid and pat dry with paper towels before lowering the oven temperature to 350ºF, then stuffing and baking as directed in the recipe.

Crab Stuffed Mushroom Recipe

Preheat the oven to 350°F. Clean the mushrooms with a damp cloth and remove the stems and the gills inside each mushroom cap. Finely mince the mushroom stems.

Place the mushroom stems in a bowl along with the cream cheese, green onions, Italian seasonings, black pepper, and ⅓ cup of Parmesan cheese. Mix well to combine and then stir in the crab meat. Refrigerate until ready to use.

In a large skillet, melt a tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute while stirring frequently, for about 2 minutes, until golden and toasted. Remove from the heat, transfer to a plate, and let cool.

Fill the mushroom caps with rounded spoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with the remaining Parmesan and the toasted breadcrumbs.

Bake the mushrooms until heated through, about 15-18 minutes.

Depending on the size of your mushrooms, you may have filling left over. If you’re lucky enough to have extra filling, place the mixture in a small oven-proof dish and top it with Parmesan and breadcrumbs. Bake this alongside your mushrooms for a fantastic hot crab and mushroom dip.

Leftover mushrooms? Let me help you use them all! Savory mushroom rice pilaf is a dish calculated to win over all the mushroom lovers in your life. From steaks to chicken to pork to fish, this versatile side dish goes with just about anything.

Tender and buttery, sauteed mushrooms and onions are a terrific side dish on their own. However, if you happen to enjoy them anywhere near as much as I do, you’ll want to pile them over your next pan of steak bites or serve them with these roasted chicken thighs.

Broccoli mushroom casserole starts with a mixture of rice, sautéed mushrooms, and broccoli florets in a creamy, cheesy sauce. It’s enticing and fragrant straight out of the oven, making it hard to wait for it to cool enough to avoid burning my mouth with the first taste.

Crab Stuffed Mushrooms

Crab stuffed mushrooms filled with soft cream cheese, fresh green onions, and sweet crab meat keep you coming back for more. These two-bite appetizers are hard to stop eating!

Course Appetizer, Side Dish

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 106kcal

Author Mary Younkin

Ingredients

1 pound fresh crimini or button mushrooms
8 ounces cream cheese room temperature
¼ cup thinly sliced green onions
1 teaspoon dried Italian seasonings
¼ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan cheese divided
1 tablespoon butter
¼ cup plain or Italian breadcrumbs
7-8 ounces canned or fresh crabmeat OR 8 ounces imitation crab meat, chopped small

Instructions

Preheat the oven to 350°F. Clean the mushrooms with a damp cloth and remove the stems and the gills inside each mushroom cap. Finely mince the mushroom stems.
Place the mushroom stems in a bowl along with the cream cheese, green onions, Italian seasonings, black pepper, and ⅓ cup of Parmesan cheese. Mix well to combine and then stir in the crab meat. Refrigerate until ready to use.
In a large skillet, melt a tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute while stirring frequently, for about 2 minutes, until golden and toasted. Remove from the heat, transfer to a plate, and let cool.
Fill the mushroom caps with rounded spoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with the remaining Parmesan and the toasted breadcrumbs.
Bake the mushrooms until heated through, about 15-18 minutes.

Notes

Nutrition

Stovetop Spinach Artichoke Dip

Mary Younkin — Tue, 03 Sep 2024 08:30:00 +0000

One of the most popular party snacks we make is Spinach Artichoke Dip. It’s a classic appetizer that pretty much everyone enjoys, and depending on the crowd, you’ll be lucky if you have a single bite left over.

Stovetop Spinach Artichoke Dip

There’s no oven time or long-simmering required with this simple stovetop recipe. From start to finish it only takes about 15 minutes to make this awesome dip.

As much as I love this baked spinach dip with bacon and the ease of making a warm spinach dip in the slow-cooker, sometimes the craving doesn’t want to wait. And this recipe gets big bonus points for multiplying so well for a crowd.

Certain members of my extended family know exactly how easily a warm spinach artichoke dip can be made. And, if there is enough time (read: almost every time we get together) they are likely to ask for it.

It makes me happy to feed people the dishes that they adore. I hope that this dip makes your family as happy as it makes mine!

Warm Spinach Artichoke Dip

You’ll need the following ingredients to make this recipe:

butter
frozen spinach
canned artichoke hearts
cream cheese
sour cream
Parmesan cheese
garlic salt

While you can certainly make this using the classic block of frozen chopped spinach, my go-to here is frozen spinach in a bag, when it’s available at the store.

I’ve also made this with fresh spinach that I chop myself or with fresh spinach I’ve tossed in the freezer. There isn’t a wrong way to make and enjoy this recipe.

Start by melting the butter in a large saucepan over medium-low heat. Then, stir in the garlic, spinach, and artichoke hearts. Cook until tender, about 5 minutes.

Add the cream cheese and sour cream to the spinach mixture. Cook, stirring occasionally until the cream cheese melts. Stir in Parmesan cheese and salt. Cook, stirring occasionally, until thickened, about 10 minutes. Serve warm.

What To Serve with Spinach Artichoke Dip

The truth is that, with a good dip, you can serve almost anything. I like this best with buttery crackers, tortilla chips, or toasted bread. But, I’ve also dipped into it with raw vegetables. What do you dip with?

Stovetop Spinach Artichoke Dip

There's no oven time or long-simmering required with this simple stovetop recipe. From start to finish it only takes about 15 minutes to make this awesome dip.

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 171kcal

Author Mary Younkin

Ingredients

2 tablespoons butter
2 garlic cloves, minced
5 ounces frozen chopped spinach, partially thawed about half of a 10-ounce bag
7 ounces canned artichoke hearts, drained and chopped about half of a 14-ounce can
8 ounces cream cheese softened
8 ounces sour cream
½ cup grated Parmesan cheese
¼ teaspoon kosher salt ONLY as needed, adjust to taste

Instructions

Melt butter in a large saucepan over medium-low heat. Stir in the garlic, spinach, and artichoke hearts. Cook until tender, about 5 minutes.
Add the cream cheese and sour cream to the spinach mixture. Cook, stirring occasionally until the cream cheese melts. Stir in Parmesan cheese and salt.
Cook, stirring occasionally, until melted and slightly thickened, about 2 more minutes. Serve warm.

Notes

This recipe will multiply beautifully for a crowd.

Nutrition

Quick Pickled Green Beans

Mary Younkin — Tue, 27 Aug 2024 08:30:00 +0000

Oh, how I love these crunchy, tangy, quick green bean pickles! Luckily, they’re so easy to make, we can make them on repeat.

These green beans are a fun new snack in our fridge and the kids have been devouring them about as quickly as I can make them.

Quick Pickled Green Beans

Are you familiar with quick pickling? Also known as refrigerator pickling, this method of pickling uses the same basic ingredients as traditional pickle making. However, we skip the canning process and store the quick pickled vegetables in your refrigerator.

You can quick pickle most vegetables. It’s a fun way to preserve them, while also giving you a new way to enjoy them as a snack!

All that you’ll need to make them is a handful of fresh beans and a quick pickle brine you can stir together in minutes. For a fun, spicy twist, try adding a generous pinch of red pepper flakes. (I add the pepper flakes every time I make them!)

Quick Green Bean Pickles

You’ll need the following ingredients to make these green beans:

fresh green beans
fresh dill
garlic cloves
red pepper flakes OPTIONAL
water
white vinegar
kosher salt
sugar

Wash the beans and trim the ends. Stand the beans in jars, packing them as tightly as possible.

Place a sprig of dill in each jar and divide the garlic slices and red pepper flakes (if desired) between them.

Combine the water, vinegar, sugar, and salt in a saucepan and bring to a boil. Stir to dissolve the sugar.

Pour the hot liquid over the beans and discard any extra brine.

Seal the jars with lids and cool to room temperature before placing them in the refrigerator.

Allow the beans to rest for at least 48 hours before eating, or store them for up to a month. (The longer you can let them rest, the better they’ll taste!)

Green Bean Recipes

Are you lucky enough to have an abundance of fresh green beans on hand? Tasty and pretty green bean bacon bundles with their buttery, sweet glaze and a hint of warmth are a real treat.

Buttery, nutty green beans amandine is a classic effortless side dish that tastes garden fresh any time of year. This is a great side dish with everything from cheesy stuffed chicken breasts to meatloaf.

Asian green beans are seasoned with soy sauce, garlic, and ginger before being roasted until crispy, these green beans are so fantastic, that you’ll be eating them straight from the pan.

Looking for more vegetable recipes? Looking for more easy vegetable recipes? Fresh lemon, garlic, and black pepper combine to make lemon pepper asparagus simple and simply irresistible. Make this just once and you’ll build meals around it throughout asparagus season.

Quick Pickled Green Beans

Oh, how I love these crunchy, tangy, quick green bean pickles! Luckily, they're so easy to make, we can make them on repeat.

Course Side Dish, Snack

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 34kcal

Author Mary Younkin

Ingredients

1 pound fresh green beans
2 sprigs of fresh dill
2 large garlic cloves sliced thin
1 teaspoon red pepper flakes OPTIONAL
1½ cups water
1½ cups white vinegar
1½ tablespoons kosher salt
1 tablespoon sugar

Instructions

Wash the beans and trim the ends. Stand the beans in jars, packing them as tightly as possible. Place a sprig of dill in each jar and divide the garlic slices and red pepper flakes (if desired) between them.
Combine the water, vinegar, sugar, and salt in a saucepan and bring to a boil. Stir to dissolve the sugar. Pour the hot liquid over the beans and discard any extra brine.
Seal the jars with lids and cool to room temperature before placing them in the refrigerator. Allow the beans to rest for at least 48 hours before eating, or store them for up to a month.

Nutrition

Zucchini Fries

Mary Younkin — Thu, 11 Jul 2024 09:00:52 +0000

While zucchini isn’t usually a vegetable most folks crave, these zucchini fries are about to change that! Tender zucchini wedges are coated in a crunchy, crispy, utterly crave-worthy Parmesan breadcrumb coating to create these zucchini fries.

Zucchini Fries

Poor zucchini. It has such a reputation as a boring vegetable. That is so wrong, though! Banish all thoughts of boring zucchini with baked zucchini fries.

Just imagine a plate of crispy, Parmesan and panko crusted, tender zucchini fries in front of you. Grab one of those and dunk it into some warm marinara sauce. These are so very good.

Be forewarned, though. Once you start making baked parmesan zucchini, you’ll be eating it all summer long!

Baked Zucchini Sticks

You’ll need the following ingredients to make this recipe:

zucchini
egg
Panko breadcrumbs
Parmesan cheese
Italian seasoning
kosher salt
freshly ground black pepper
marinara sauce for serving, if desired

PLEASE NOTE: Slice the zucchini in as uniform pieces as possible to ensure even cooking and that all the fries will be done at the same time.

Also, take care not to overcook (erring on the side of undercooking) to guarantee that the fries will retain a bit of crispness when finished in the oven.

Baked Parmesan Zucchini

Preheat oven to 425°F. Slice the zucchini and pat it dry.

Combine the Panko, Parmesan, and Italian seasoning in a small bowl.

Sprinkle the zucchini fries with salt and pepper and then dip in the egg mixture.

Press the egg-dipped zucchini into the dry crumbs on all sides, until the zucchini is completely covered in crumbs.

Set the breaded zucchini sticks on the baking sheet, skin side down. Spray lightly with an olive oil cooking spray.

Bake for 16-18 minutes, until the sticks turn golden brown and are still tender crisp. Serve with warm marinara or pasta sauce for dipping.

Baked Zucchini

When zucchini is in season, it’s hard to have enough recipes to go through it all. Zucchini fries are delightful, but sometimes you need to change it up. Make sure you keep these excellent options in your back pocket!

Tender vegetables are breaded and broiled to perfection with plenty of buttery garlic and lemon in this Crispy Buttered Zucchini and Summer Squash.

Zucchini doesn’t need much done to it to be delicious when it’s in season. Learn how to bake zucchini with these simple instructions that make the summer classic shine.

Baked Parmesan Zucchini

Tender zucchini wedges are coated in a crunchy, crispy, utterly crave-worthy Parmesan breadcrumb coating to create these zucchini fries.

Course Appetizer, Side Dish

Cuisine American

Prep Time 12

Cook Time 16

Total Time 28

Servings

Calories 135kcal

Author Mary Younkin

Ingredients

4 medium zucchini quartered into thin sticks and then patted dry
1 egg beaten
½ cup Panko breadcrumbs
½ cup freshly shredded Parmesan
1 tablespoon Italian seasoning
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Preheat oven to 425°F. Slice the zucchini and pat it dry. Combine the Panko, Parmesan, and Italian seasoning in a small bowl.
Sprinkle the zucchini with salt and pepper and then dip in the egg mixture. Press the egg-dipped zucchini into the dry crumbs on all sides, until the zucchini is completely covered in crumbs.
Set the breaded zucchini sticks on the baking sheet, skin side down. Spray lightly with olive oil cooking spray.
Bake for 16-18 minutes, until the sticks turn golden brown and are still tender crisp. Serve with warm marinara or pasta sauce for dipping.

Notes

Slice the zucchini in as uniform pieces as possible to ensure even cooking and that all the fries will be done at the same time. Take care not to overcook (erring on the side of undercooking) to guarantee that the fries will retain a bit of crispness when finished in the oven.

Nutrition

Zucchini Corn Fritters

Mary Younkin — Tue, 25 Jun 2024 08:30:00 +0000

With little more than a few small zucchini and a couple of ears of fresh corn, you can be on your way to piping hot, crispy, craveable Zucchini Corn Fritters.

You’ll eat these crisp-edged corn zucchini fritters all year long, but they’re especially spectacular made with corn cut straight off of the cob in sweet corn season.

Read through the whole post and note the tips provided to ensure you will achieve the perfect fritter results!

Corn and Zucchini Fritters

These fritters are a mouthwatering fusion of flavors and textures. Fresh zucchini and sweet corn kernels are transformed into golden fritters with crisp edges through a quick pan-frying process. Corn zucchini fritters offer a medley of earthy zucchini, juicy sweet corn, and rich flavors in every bite.

Whether enjoyed as a side dish, appetizer, or light meal, zucchini corn fritters showcase the essence of summer produce in a delectable and satisfying way.

My mom and brother were visiting when I made these and it was all I could do to keep their hands off of them long enough to snap a few photos. The fritters were an enormous hit with my mom.

Corn and zucchini are a couple of our favorite summer vegetables and they’re a perfect match in this fritter recipe. Even better, it’s a delightfully snackable way to use up abundant zucchini all summer long.

Zucchini Corn Fritters

The most important step and the KEY to making fritters that will actually crisp up when cooked this way is to squeeze every single possible drop of liquid from the zucchini.

You may be surprised just how much liquid can be removed. The recipe as written below includes directions for using paper towels to squeeze the zucchini. This is likely the most approachable method for most people and it does work – you just might need quite a few paper towels.

Corn Zucchini Fritters

However, I’ve found that a clean tea towel is simpler and so much easier to use. You can squeeze it tightly without tearing any paper towels or making a big mess.

While I wouldn’t recommend using your favorite towels for this, I have this set of very inexpensive kitchen towels. I use the darker ones for tasks like this. They don’t typically stain and I can shake out any lingering bits of zucchini before tossing them in the wash.

Zucchini Corn Fritters Recipe

You’ll need the following ingredients to make this recipe:

grated zucchini
corn
all-purpose flour
granulated garlic or garlic powder
salt and pepper
eggs
green onions
olive oil

Zucchini and Corn Fritters

Line a bowl with a triple layer of paper towels or a single, clean tea towel. Grate the zucchini and place it in the towel lined bowl.

Use the towel or paper towels to squeeze as much liquid as possible from the shredded zucchini. (If the paper towels soak through and begin to tear, repeat with fresh paper towels, as needed.)

Discard the liquid and place a clean, dry paper towel or tea towel in the bowl. Transfer the squeezed zucchini towel lined bowl and let it rest for a few minutes.

Combine the flour, garlic, salt, and pepper in another large mixing bowl. Whisk to combine. Add the eggs and whisk again. Add the drained zucchini, corn, and green onions. Stir to combine.

Heat about 2 tablespoons of oil in a large nonstick skillet over medium heat. When the oil is hot, ease golf-ball sized scoops of the zucchini fritter mixture into the oil. (Approximately 3 tablespoons worth for each fritter.)

Cook until golden brown, about 2 minutes. Flip them over and cook for 2 minutes more.

Transfer the fritters to a paper towel lined plate and repeat the process with the remaining oil and batter.

Serve warm with sour cream, bang bang sauce, ranch dip, or marinara sauce.

Zucchini and Corn

Fresh corn with zucchini and herbs is a straight-from-the-farmer’s-market side dish worth sharing at your next cookout.

This smoked sausage vegetable stir fry with fresh corn, zucchini, and bell peppers is a complete meal, in one pan, on the table in less than 20 minutes. The best part is the amazing flavors that are created with just a few ingredients!

Looking for a quick and easy meal that is both delicious and nutritious? This recipe for mixed vegetable rice creates a hearty and flavorful meal that you can easily pair with your protein of choice. Just add your favorite vegetables!

Sweet onions, fresh zucchini, and grilled corn along with a bit of chicken and plenty of melting cheese made these some of the best vegetable quesadillas that I have made recently.

Looking for more snack recipes? While zucchini isn’t usually a vegetable most folks crave, these zucchini fries are about to change that! Tender zucchini wedges are coated in a crunchy, crispy, utterly crave-worthy Parmesan breadcrumb coating to create these zucchini fries.

Zucchini Corn Fritters

With little more than a few zucchini and a couple of ears of corn, you can be on your way to piping hot, crispy Zucchini Corn Fritters.

Course Appetizer, Side Dish

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings fritters

Calories 93kcal

Author Mary Younkin

Ingredients

3 cups freshly grated zucchini about 3 medium zucchini
½ cup all purpose flour
½ teaspoon granulated garlic or garlic powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 eggs lightly beaten
2 cups corn kernels cut off the cob, about 2 large ears
⅓ cup sliced green onions
¼ cup olive oil or vegetable oil for frying

Instructions

Line a bowl with a triple layer of paper towels. Grate the zucchini and place it in the bowl with the paper towels. Use the paper towels to squeeze as much liquid as possible from the shredded zucchini. (If the paper towels soak through and begin to tear, repeat with fresh paper towels, as needed.)
Discard the liquid and place a clean paper towel in the bowl. Transfer the squeezed zucchini to the bowl with the dry paper towel and let it rest for a few minutes.
Combine the flour, garlic, salt and pepper in a large mixing bowl. Whisk to combine. Add the eggs and whisk again. Add the drained zucchini, corn, and green onions. Stir to combine.
Heat about 2 tablespoons of oil in a large nonstick skillet over medium heat. When the oil is hot, scoop golfball sized scoops of the zucchini fritter mixture into the oil. (Approximately 3 tablespoons worth for each fritter.) Cook until golden brown, about 2 minutes. Flip them over and cook for 2 minutes more.
Transfer the fritters to a paper towel lined plate and repeat the process with the remaining oil and batter. Serve warm with sour cream, bang bang sauce, ranch dip, or marinara sauce.

Nutrition

Street Corn Dip

Mary Younkin — Tue, 07 May 2024 08:30:00 +0000

With loads of great flavor from cilantro, lime, chili powder, and cumin, this Street Corn Dip is a wonderfully dippable, quick and easy version of traditional Mexican street corn. And, since it’s off the cob, I can make this with whatever corn I happen to have on hand!

Based on traditional Mexican street corn (irresistible grilled corn with mayonnaise, cheese, and spices), this dip is outrageously delicious. I’ve loved this wonderful appetizer for a long time, and have even gone so far as to find other ways of sating my craving for these bold flavors, like this Mexican street corn potato salad.

Street Corn Dip

This street corn dip reminds me of growing up in Albuquerque, New Mexico. The flavors are absolutely incredible together, with slightly sweet corn, bold spices, creamy mayonnaise and the sharp cotija cheese all together.

Seeing how this has been my dinner for the past couple of nights, (no joke) I’m here to tell you this dip really is that good. I’m convinced that you simply can’t go wrong with a bowl of this and a pile of tortilla chips, no matter the time of year. And while I definitely prefer this dip when it is warm, I’ve been known to happily grab a couple of bites of leftovers on the fly directly from the refrigerator.

Ingredients and Substitutions

The Corn – The top choice will always be grilled fresh sweet corn, but you can also use leftover roasted corn, frozen corn, or even canned corn.

The Creaminess Contingent – I like to use a combination of equal parts of mayonnaise and sour cream for this dip.

Citrus – A squeeze of fresh lime juice really punches up the other flavors in this dip.

Salt – Kosher salt is what I almost always reach for in my kitchen and this situation is no exception.

Spices – You’ll love the savory heat that ground cumin and chili powder bring to the corn.

The Herbs – Fresh cilantro adds color and vibrance to the finished dip.

Cotija Cheese – This is the traditional cheese for Mexican street corn. I love the sharp and pungent flavors that it has. But, if you can’t find cotija, you can swap for feta in a pinch.

Notes on Equipment

Sharp knife
Cutting board
Large skillet
Measuring cups and spoons
Rubber spatula or spoon

How to Make Street Corn Dip

Grilling the Corn: Follow this guide for how to grill corn on the cob, if using grilled corn.

Removing the Kernels: I like to lay the corn cob down on its side holding it perpendicular to myself. Then, I just drag a sharp knife along the cob from the farther end toward me, cutting away a slab of kernels.

Rotate and Repeat: The cob rests easily on the flat side where the kernels have been sliced away. So, just rotate it onto the flat edge and trim more kernels away. Repeat until you have cut off all the kernels.

Making the Base: You’re going to want to place a medium sized sauce pan or skillet over medium heat. Add the mayonnaise, sour cream, lime juice, cumin, and chili powder to the skillet and give them a whisk until smooth.

Finishing the Dip: Add in the corn kernels and continue cooking until warm throughout. Then, I finish the dip with a sprinkle the cilantro and the crumbled cotija cheese. Serve immediately with plenty of tortilla chips.

Expert Tip

This dip tastes best when made with fresh, grilled corn. At our house, we add a whole pile of corn anytime during the summer when grilling. I just set some ears aside for making this dip later or topping salads, etc. But, the true beauty of this dip is that you can easily make it year round, using frozen corn. So, don’t rule it out just because it’s not summer time. You can satisfy your street corn cravings any time!

Slow Down! – If you’re trying to prepare this for a party and want to keep the whole batch warm, you can prepare and serve it in a small slow cooker. Just add your ingredients to the crockpot and set it to LOW for an hour. Then, just sprinkle with cotija and cilantro and switch to WARM.

Lightly Dried Herbs – If the fresh cilantro at your grocery store is looking less than stellar, look for the lightly dried cilantro in little containers in the produce section. The lightly dried cilantro will last 4 weeks in the fridge, making these little pots of partially dried cilantro a terrific backup plan when fresh is unavailable.

Use the Cans: While frozen is my go-to choice for making this dip out of season, you can also use canned corn. Just look for canned, fire roasted corn and drain them well before adding to the pan.

Serving Suggestions

I like to serve this street corn dip with a big pile of tortilla chips so every scoop gets plenty of that creamy, smoky, lime-bright corn. And, if I’m making a dip spread for chips, then you know I’ve got to include easy salsa and cowboy caviar. The fresh, bright flavors pair perfectly with the richness of this dip.

When I’m feeding a hungrier crowd, I like to round things out with something warm and hearty too. A pot of chili with corn fits right in and turns this into a comforting meal.

Make Ahead & Storage

Make Ahead: You can grill and remove the corn kernels a day or two in advance and store them tightly covered in the refrigerator. Stir together the mayonnaise, sour cream, lime juice, spices, and salt and warm just before serving then garnish as instructed.

How to Store: Let leftovers cool on the counter (uncovered) for about 20 minutes before transferring to a container with a tight fitting lid and the refrigerator for up to 3 days.

How to Reheat: Reheat your desired portion size in a microwave safe bowl covered with vented plastic wrap in 30 second bursts, stirring after each time until the dip is as warm as you’d like it. You can also reheat gently in a covered saucepan over very low heat, stirring frequently.

More Corn Dip Recipes

Frequently Asked Questions

Can I make this if I don’t have a grill?

Absolutely! While a grill helps give that classic smoky flavor to the dip, there are other ways to achieve that in a home kitchen.
Broil: Place kernels or cobs under the broiler briefly to get that signature char. Watch carefully though; broilers can take it from under done to burnt very quickly!
Stovetop: Pop a cast iron or stainless steel skillet over medium high heat and dry-fry frozen or well drained and dried canned corn. Sautée and stir for a few minutes until you get some light browning on some of the kernels.
Roasting: Roast corn on the cob in the oven until it smells fragrant and the kernels are hot and tender.

I can’t find cotija cheese. What else can I use?

Feta cheese has the closest flavor and texture to cotija and is widely available. If you can’t find that or dislike it, you can sub in finely grated Parmesan cheese, which nails the flavor profile pretty well even if the texture is different.

Is there a way to make this dip “lighter”?

I love it just as it is, but if you need to tinker with it to make it a little lighter, you can substitute plain Greek yogurt for the sour cream. It will be a little less smooth and creamy, but still tangy and delicious.

How do I use frozen corn in this recipe?

You will need to thaw the corn first and warm it gently before adding it to the warmed dip ingredients. I find the easiest way to do this is to heat it up in a vented, covered microwave safe bowl.

Street Corn Dip

This creamy, tangy dip is packed with sweet corn, lime, spices, and cheese. It comes together fast and disappears even faster!

Course Appetizer, Side Dish

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 175kcal

Author Mary Younkin

Ingredients

5 small ears of grilled corn kernels removed, about 4 cups worth
⅓ cup mayonnaise
⅓ cup sour cream
1 tablespoon fresh lime juice about 1 small lime
½ teaspoon kosher salt
¼ teaspoon chili powder
¼ teaspoon ground cumin
2 tablespoons fresh cilantro chopped
1-2 tablespoons cotija cheese crumbled or shredded OPTIONAL

Instructions

Grill or roast the corn. Cool and remove the kernels from the cobs.
In a medium-size saucepan or skillet, whisk together the mayonnaise, sour cream, lime juice, salt, chili powder, and cumin. Warm over medium heat and then add the corn.
Stir to combine and top with cilantro and cotija, if desired. Taste and adjust salt and other seasonings to taste. Serve with plenty of tortilla chips.

Nutrition