Dip Recipes - Cookie and Kate

7-Layer Dip

Kathryne Taylor — Thu, 19 Sep 2024 21:34:37 +0000

Meet the best 7-layer dip I’ve ever had. I’ve sampled my fair share of them, and wow, this recipe is the winner! Every layer is delicious on its own and builds on the last. The end result is creamy and cheese, of course, but it’s also perfectly balanced. Fresh avocado, jalapeño, cilantro, green onion and salsa offer fresh and bright flavors that cut through the cheddar cheese, sour cream and refried beans.

Store-bought ingredients yield great results, so you don’t have to turn on the stove to make this one. Each layer contains a fun little surprise, like a splash of salsa in the refried beans to loosen the texture and a burst of freshness from jalapeño in the sour cream. All seven layers come together quickly, too, so you can enjoy your appetizer after about twenty minutes of assembly.

Bring this 7-layer dip to your next watch party. Football season is in full swing (go Chiefs!), and I’ll make this recipe again this weekend. I’ve enjoyed the leftovers for lunch, so you don’t need a big occasion to make this recipe. I hope you love it as much as I do.

How to Make 7-Layer Dip

Here are the seven layers that comprise this dip recipe. Once they all come together, you’ll see why this is the best seven-layer dip recipe!

1) Refried beans

Mix refried beans (canned or homemade) with a splash of salsa to loosen up the texture and some cumin to boost the flavor. Adding salsa ensures that your tortilla chips can easily scoop the bean layer. (Broken chips in dip are the worst!) If you’re choosing store-bought refried beans, I like Amy’s brand.

2) Guacamole

We’re making simplified guacamole rather than going all out with my best guacamole recipe. Mash two avocados with lime juice, half of a chopped fresh jalapeño, and salt. Easy enough.

3) Sour cream

To take your sour cream’s flavor up a notch, stir in the rest of the chopped jalapeño and season it to taste with salt. Yum. I borrowed this idea from Ali Slagle of The New York Times, and it takes the flavor up a notch.

4) Salsa

Whether you’re using my quick and easy red salsa recipe or store-bought, drain off some excess liquid in a mesh colander over the sink. This step takes just a few seconds and ensures that the salsa layer doesn’t water down your dip.

5) Cheddar cheese

Freshly-grated cheese only, please! Pre-grated cheese is coated with powder to prevent clumping, which dulls the flavor and texture.

6) Pickled jalapeños or black olives

I love the spicy pop that pickled jalapeños add to this recipe. Black olives are standard on seven-layer dip, but why? Pickled jalapeños are more complementary. If you’re sensitive to spice, choose black olives for a similar briny flavor.

7) Green onions & cilantro

Thinly sliced green onions and fresh cilantro finish this layered dip with welcome fresh flavor. They bring this dish to life! If you dislike cilantro, you can skip it, but I love it.

Watch How to Make 7-Layer Dip

Serving Suggestions

Serve this seven-layer dip with tortilla chips on game days and bring it to casual gatherings—your friends will be thrilled! If you make my homemade red salsa for this recipe, which is ready in under 10 minutes, you’ll have some extra to serve alongside the layered dip.

Given this recipe’s Tex-Mex flavors, this dip will be a beautiful accompaniment to other Tex-Mex and Mexican dishes. Here are a few main dishes to serve with it:

For cocktails, try my Skinny Margarita, Ranch Water Cocktail or Paloma Cocktail. For a non-alcoholic option, make Refreshing Hibiscus Mocktails. Cheers!

More Delicious Dips to Make

Here’s a small sampling of the dip recipes available on Cookie and Kate. For a larger spread, choose one of these!

Please let me know how your layered dip turns out in the comments. I love hearing from you and hope you enjoy this one as much as I did.

7-Layer Dip

Author: Cookie and Kate
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 12 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Make the ultimate 7-layer dip! This notoriously creamy, cheesy dip tastes fresh and irresistible when you follow these simple steps. Store-bought ingredients yield great results. The recipe yields about 12 servings (about 6 to 7 cups of dip total).

Ingredients

1 can refried beans (15 to 16 ounces) or 2 cups homemade refried beans*
1 ¼ cups mild red salsa, divided
1 teaspoon ground cumin
2 medium ripe avocados
2 tablespoons lime juice (from about 1 lime)
1 medium jalapeño, seeds and ribs removed and finely chopped (about 2 tablespoons)
Fine salt, to taste
1 cup sour cream
6 ounces freshly grated Cheddar cheese (about 1 ½ cups)
⅓ cup drained pickled jalapeño peppers, roughly chopped, or 1 small can (2.25 ounces dry weight) drained sliced black olives
⅓ cup thinly sliced green onions (about 2 to 3)
⅓ cup fresh cilantro leaves
Tortilla chips, for serving

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Instructions

In a bowl, stir together the refried beans, ¼ cup salsa, and cumin. Spread the mixture across the base of an 8-inch square baking dish.
In another bowl, use a large fork to mash the avocado. Add the lime juice, half of the chopped jalapeño, and ¼ teaspoon salt, then stir until combined. Spread the mixture evenly on top of the beans.
In another bowl, stir together the sour cream and the remaining jalapeño. Season it with a pinch or two of salt, to taste. Spread the sour cream over the beans.
Pour the remaining salsa into a mesh colander over the sink to release the excess moisture. Spread the salsa over the mixture.
Sprinkle the cheese all over, followed by the drained jalapeños, green onions, and cilantro. Serve with tortilla chips.

Notes

*Homemade refried beans: After making the homemade version, you’ll have about ½ cup extra refried beans. Use it all for an extra-beany dip! You can also save it as a protein booster for an upcoming meal or enjoy it on the side with chips.

Make it dairy free/vegan: Substitute vegan sour cream and omit the cheddar cheese.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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Kalamata White Bean Dip

Kathryne Taylor — Thu, 20 Jun 2024 19:17:11 +0000

This Kalamata olive-flavored white bean dip is the recipe you didn’t know you needed. Sure, it’s not the most appetizing-looking appetizer out there, but it’s delicious and easy to make. It’s a nice alternative to hummus and a lovely way to savor Kalamata olive flavor without feeling overwhelmed by the saltiness.

This recipe was inspired by an appetizer we ordered at Lidia’s, a local Kansas City restaurant owned by renowned chef Lidia Bastianich. Some white bean dips are downright unappetizing—they can be gloppy, too salty, or flavorless—but not this one. The Kalamata olives lend welcome richness in both texture and flavor.

To make this recipe, you’ll need just a few basic ingredients—white beans (I used Cannellini, but Great Northern would also work), pitted Kalamata olives (plus a splash of brine), olive oil, salt and pepper, and an optional sprinkle of fresh basil. You’ll find serving suggestions and the full recipe below.

This white bean dip is a great impromptu recipe to whip together when guests are on their way. I’m always scrambling before guests arrive, so I like to have a repertoire of easy recipes that I can pull together in no time. This one is a winner! I hope you’ll bookmark it to make soon.

How to Serve Kalamata White Bean Dip

Make a platter with whatever you have on hand—try crostini or a loaf of crusty bread, pita chips or toasted pita wedges, or crudités like carrots, cucumber and bell pepper.

For a full spread, treat it like a cheese plate—add cheese, nuts and fresh fruit. Add another dip, if you’d like. Here are more Mediterranean-style dips that would be lovely accompaniments:

You could also serve it with a fresh salad, like my Mediterranean Bean Salad, Easy Tomato Salad or Fattoush Salad with Mint Dressing.

Watch How to Make White Bean Dip

Please let me know how your dip turns out in the comments! I love hearing from you.

Kalamata White Bean Dip

Author: Cookie and Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1 3/4 cups
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

Whip up this white bean dip with Kalamata olives! It easy to make with pantry ingredients and tastes delicious. The sprinkle of fresh basil is optional. Recipe yields about 1 ¾ cups of dip.

Ingredients

1 can (15 ounces) cannellini or Great Northern beans, rinsed and drained, or 1 ½ cups cooked beans
1 tablespoon Kalamata olive brine
⅔ cup pitted Kalamata olives, well-drained
1 clove garlic, roughly chopped
Tiny pinch of fine salt
3 tablespoons olive oil, plus more for serving
10 twists of freshly ground black pepper
Optional garnish: A couple of fresh basil leaves, very thinly sliced
For serving: Crostini, pita chips, crusty bread, or crudités like carrots, cucumber and bell pepper, for serving

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Instructions

Combine all of the ingredients in a food processor. Blend until smooth.
Taste and add another pinch of salt if the flavor needs a boost. Transfer to a serving bowl and top with a light drizzle of olive oil and a sprinkle of basil, if using.
Leftovers will keep well in the refrigerator, covered, for up to 4 days.

Notes

Recipe inspired by Lidia’s, a restaurant in Kansas City owned by Lidia Bastianich.

Nutrition

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Baked Goat Cheese

Kathryne Taylor — Thu, 04 Apr 2024 19:18:39 +0000

Friends coming over? Make this baked goat cheese! It’s warm, creamy, tangy but lightly sweetened with honey, and a touch savory.

This irresistible appetizer comes together quickly in a food processor with simple ingredients. We’ll whip the goat cheese with cream cheese, honey, garlic and seasonings. Once baked, this dip is your favorite restaurant-level delicious.

I modeled this recipe after the lovely goat cheese dip at Rye, a restaurant in Kansas City. We visited a couple of times to research the French Blond Cocktail (reportedly Taylor Swift’s favorite!) and I remembered how much I love their goat cheese appetizer.

I asked about the ingredients and came home determined to recreate it. I’ve simplified the ingredients a bit, but this dip is just as nice. I hope you’ll try it!

How to Make Baked Goat Cheese

You’ll find the full recipe below. Here’s a brief preview with additional notes:

1) Blend until whipped

In a food processor, combine goat cheese, a lesser amount of cream cheese, honey, garlic, and basic seasonings—salt, pepper and optional red pepper flakes.

The goat cheese and cream cheese will blend just fine even if they’re coming straight from the refrigerator, but the blending process is smoother and quieter if those ingredients have come to room temperature beforehand. This dip is made predominantly with goat cheese (10 ounces), but a small amount of cream cheese (2 ounces) yields a significantly more luscious and creamy dip.

2) Transfer to a baking dish

Transfer the dip to a small oven-safe baking dish with a 3- to 4-cup (1 quart) capacity. We used a small cast iron skillet for these photos, which was barely large enough. Pyrex or stoneware baking dishes also work well.

3) Drizzle and bake

Before baking, drizzle the dip all over with a little more honey. Bake on the upper rack for 13 to 15 minutes until the top is lightly golden.

4) Drizzle and serve

Give the hot dip at least five minutes to cool before serving. Drizzle it once again with honey, and serve as desired.

Baked Goat Cheese Serving Suggestions

This baked goat cheese recipe is an easy, impromptu appetizer. It’s the perfect recipe to make when friends are on their way and your refrigerator is low on fresh produce. It’s also a great starter for almost any special dinner, from traditional to Mediterranean feasts.

Serve your goat cheese with a vehicle for dipping. Try toasted slices of sourdough bread, pita chips or toasted pita wedges. For a gluten-free option, try sturdy crackers or carrots cut on the diagonal.

For a full appetizer spread, serve with fresh berries, crudités like carrot or cucumber, olives or tapenade, or nuts. You could serve this dip with a fresh salad for contrasting textures—try my Easy Tomato Salad or Roasted & Raw Carrot Salad with Avocado.

More Creamy Dips to Enjoy

Please let me know how your baked goat cheese turns out in the comments! I love hearing from you.

Baked Goat Cheese

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

This creamy, honey-swirled baked goat cheese recipe is easy to make at a moment’s notice! Recipe yields a scant 2 cups, enough for 4 to 6 appetizer servings.

Ingredients

10 ounces goat cheese
2 ounces cream cheese
1 tablespoon honey, plus 2 teaspoons more for drizzling, divided
1 small-to-medium garlic clove, cut into several pieces
¼ teaspoon fine salt
10 twists of freshly ground black pepper
⅛ teaspoon red pepper flakes, to taste (optional)
For serving: Crusty sourdough or crostini or toasted pita wedges, berries, olives or tapenade, etc.

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Instructions

Preheat the oven to 425 degrees Fahrenheit with a rack in the upper third of the oven.
In a food processor, combine the goat cheese, cream cheese, 1 tablespoon of the honey, garlic, salt, pepper, and red pepper flakes (if using).
Process until the mixture comes together completely and is lightly whipped, about 2 minutes, pausing to scrape down the sides and base as necessary. The mixture will ball up in the food processor and eventually smooth out. If in doubt, process a little longer.
Taste, and adjust as necessary—add another pinch of red pepper flakes for more heat, or another teaspoon or two of honey if you’d like it sweeter (we will drizzle it with more honey next, so the finished dip will be a little sweeter than you’re tasting now).
Transfer the dip to a small oven-safe baking dish with a 3- to 4-cup (1 quart) capacity. Spread it evenly across the base of the dish, with some texture remaining on top. Drizzle it with 1 teaspoon of additional honey.
Bake the dip on the upper rack for 13 to 15 minutes until the top is lightly golden in places, and bubbling and puffed around the edges. Drizzle it with another teaspoon or so of honey, and let it cool for about 5 minutes (it’s hot). Serve with your desired accompaniments.

Nutrition

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Green Goddess Tahini Dip

Kathryne Taylor — Thu, 18 Jan 2024 20:24:50 +0000

Bored by your dinner plans? This green goddess tahini will liven up any basic meal! I’m always so happy to have it in the refrigerator to serve as an appetizer or snack.

A dollop or two brings together random leftovers and simple meals made with veggies, greens, whole grains or beans. You can also spread it onto your sandwiches or wraps. Green goddess tahini is here to save the day. You’ll find many more serving suggestions below.

This recipe was inspired by a similar dip that I grabbed at Whole Foods before hosting girls’ night (Falafel King brand). A couple of my friends follow dairy-free diets, so I’m always looking for fun options that satisfy our requirements. As the night went on, we all fell in love with this vegan dip—it’s creamy, rich yet fresh, and satisfying. It’s irresistible.

So, I combined my Best Tahini Sauce (truly the best) with the herbs from my Easy Green Goddess Dressing, and here you have it. You can make this recipe with any combination of cilantro, parsley, basil, dill and/or mint. Add a small handful of fresh tarragon if you can find it for that characteristic green goddess flavor. This dip (or sauce) is lovely in any season. I hope you fall in love with it!

How to Make Green Goddess Tahini

You’ll find the full recipe below, but here’s how it works and why. You’ll want to fill a bowl with ice and water while you wait on step one.

Soak freshly minced garlic and lemon juice for 10 minutes. This step infuses the lemon juice with fresh garlicky flavor, and it’s worth the wait. Otherwise, we’d blend garlic directly into the sauce, but I find that the garlic continues to become more intense as time goes on and eventually tastes harsh. Always use fresh garlic, not pre-minced garlic from a jar.
Strain the garlic out of the lemon juice. This is easy to do with a flexible spatula and a fine sieve.
Combine the ingredients in the bowl of a food processor. Add the infused lemon juice, tahini, herbs, salt and a little pinch of cumin. For these photos, we used 1/2 cup parsley, 1/4 cup cilantro and 1/4 cup basil for our fresh herbs.
Blend until the mixture is a smooth green and the herbs have broken into tiny flecks.
Add ice-cold water, two tablespoons at a time, while running the food processor. You’ll notice that at first the sauce thickens, but then loosens into a beautifully creamy sauce. Cold water is key when making anything with tahini; it helps yield a pale white (vs. yellow), extra creamy sauce.

Watch How to Make Green Goddess Tahini Sauce

Green Goddess Tahini Serving Suggestions

This recipe can serve as a dip or sauce. Offer it as a creamy vegan appetizer, like you would hummus. In fact, it would be a great addition to a full spread with Mediterranean dips like hummus, baba ganoush, and feta dip.

Spread it onto a fresh sandwich or wrap, like this Green Goddess Hummus Sandwich. Or use it to bring together a healthy bowl with veggies, beans and whole grains, like this Farmers’ Market Bowl with Green Goddess Sauce.

Here’s a short list of components that go well with green goddess tahini:

Chickpeas
Crackers, crostini, pita wedges or pita chips
Falafel
Greens, like arugula or spring greens
Raw vegetables: Broccoli, carrots, cauliflower, celery, cherry tomatoes, cucumber, fennel, etc.
Roasted vegetables: Roasted asparagus, beets, broccoli, Brussels sprouts, carrots, cabbage, cauliflower, Delicata squash, green beans or these Colorful Roasted Vegetables
Whole grains, like farro, quinoa or wild rice

More Fresh Dips & Sauces

These herbed dips will brighten any meal! I have many more dips, dressing and sauce recipes here.

Please let me know how your recipe turns out in the comments! I love hearing from you, and I’m eager to hear how you serve this dip.

Green Goddess Tahini Dip

Author: Cookie and Kate
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 1 cup
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

Serve this green goddess tahini as a dip or drizzle it as a sauce! This delightful vegan dip is a great appetizer with crudités, crackers or pita wedges. Green goddess tahini livens up basic vegetables and makes any meal more exciting. Recipe yields a generous 1 cup.

Ingredients

4 medium-to-large cloves garlic, pressed or minced
¼ cup lemon juice
½ cup tahini
1 cup lightly packed fresh herbs (tender stems are fine): use cilantro, parsley, basil, dill and/or mint
Optional: Up to 2 tablespoons fresh tarragon leaves
½ teaspoon fine salt
Pinch of ground cumin
5 to 6 tablespoons ice-cold water

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Instructions

In a medium bowl, combine the garlic and lemon juice. Let the mixture rest for 10 minutes, to give the garlic time to infuse the lemon juice with flavor.
Pour the mixture through a fine-mesh sieve into the bowl of a food processor. Press the garlic solids with a spatula to extract as much liquid as possible. Discard the garlic.
Add the tahini, herbs, salt and cumin to the food processor. Blend until the herbs are tiny green flecks, scraping down the sides and bottom of the food processor as necessary.
While running the food processor, drizzle in water 2 tablespoons at a time, scraping down the sides and bottom of the food processor as necessary. After about 5 to 6 tablespoons, you should have a lovely, creamy green sauce. It will thicken further as it cools.
If desired, thin with additional water for a more drizzly sauce, at which point, you may want to adjust as necessary. (If you’d like more tang, add more lemon, or for more overall flavor, add another pinch of salt.) Your tahini sauce is ready to serve! Leftovers will keep well in the refrigerator, covered, for up to 1 week. The tahini may thicken with time; whisk in additional cold water to thin as necessary.

Notes

Recipe adapted from my Best Tahini Sauce and Easy Green Goddess Salad Dressing.

Serving suggestions: Serve with raw or roasted vegetables, like carrots, bell peppers, celery, cucumber, broccoli or tomato. Try it with toasted pita wedges, pita chips, whole grain crackers, or crostini. These are only a few uses, go wild with it!

Nutrition

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Pomegranate Salsa

Kathryne Taylor — Tue, 19 Dec 2023 20:31:44 +0000

This fresh pomegranate salsa recipe is bursting with sweet-and-spicy flavor. It’s a fun holiday appetizer or wintertime snack. You can serve it with tortilla chips like any other salsa. Of course, a side of guacamole is always a good idea.

For a special Christmas salsa presentation, try it as shown here, with whipped goat cheese as a creamy base and the salsa arranged in a wreath-like shape on top. This variation goes well with sturdy crostini or crisp toasted pita. The whipped goat cheese component is included in the recipe below, and it’s so easy to whip up.

This year, I’m bringing pomegranate salsa to my friends’ annual Christmas party! Lighter and brighter options are always welcome amongst heavy and sweet holiday fare. Let’s start the pomegranate salsa trend together.

Here in the U.S., pomegranates are typically available from the end of September through January. I hope you have the chance to make this recipe while we can.

How to Make Pomegranate Salsa

Start with the pomegranate—you can buy whole pomegranates (you’ll need about two for this recipe) and remove the arils yourself. This is my preferred method for removing the arils. Or to save time, buy pomegranate arils that have already been removed from the fruit (you’ll need about two cups).

In a bowl, simply combine the pomegranate with finely chopped red onion, cilantro, and jalapeño (omit if you’re sensitive to heat). For the best texture, take your time to finely chop these ingredients.

Finally, add lime juice, lime zest (which really ramps up the lime flavor), and salt. Stir it together, and the salsa is ready to eat.

To make the optional whipped goat cheese, bust out the food processor and combine goat cheese, cream cheese, honey, garlic and salt. Process until the mixture is totally smooth and creamy. Spread the mixture across the base of a wide, shallow bowl and arrange the pomegranate salsa around the edges for a wreath-like shape (if you’re making this outside of the holidays, you might just pile it in the center of the dish).

How to Serve Pomegranate Salsa

Serve it on its own with tortilla chips, perhaps with a bowl of guacamole on the side. Or, serve it with whipped goat cheese for a creamy base that goes well with crostini or toasted pita. You’ll find the optional whipped goat cheese component within the recipe below.

Wintery Mexican-inspired entrées that would go well with this pomegranate appetizer include Christmas Enchiladas, Tortilla Soup, Vegetarian Stuffed Peppers and Roasted Veggie Enchilada Casserole.

You could even try pomegranate salsa on tacos. I haven’t tried, but I believe it would be stellar in place of the pineapple salsa in this cheese taco recipe—Halloumi Tacos with Pineapple Salsa & Aji Verde.

For cocktails, try a Ranch Water, Skinny Margarita or Fresh Mezcalita.

More Pomegranate Recipes to Enjoy

Here are just a few more of my favorite pomegranate recipes.

Please let me know how your pomegranate salsa turns out in the comments! I love hearing from you.

Pomegranate Salsa

Author: Cookie and Kate
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 8 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 11 reviews

This pomegranate salsa recipe is bursting with sweet-and-spicy flavor. It’s a fun holiday appetizer or special wintertime snack. Serve it on its own with tortilla chips, or with whipped goat cheese for a creamy base that goes well with crostini or toasted pita. Recipe yields 8 appetizer servings.

Ingredients

Salsa

2 cups pomegranate arils (about 2 pomegranate’s worth)
⅓ cup finely chopped red onion
¼ cup finely chopped cilantro
1 jalapeño pepper, seeded and finely chopped (use a smaller jalapeño for less heat, or leave in some seeds for more heat)
½ teaspoon lime zest
2 tablespoons lime juice
⅛ teaspoon fine salt

Optional whipped goat cheese

4 to 5 ounces goat cheese
8 ounces cream cheese
1 tablespoon honey
1 small-to-medium garlic clove
⅛ teaspoon fine salt

Serving suggestions: Crostini, toasted pita wedges, sturdy crackers or tortilla chips

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Instructions

To prepare the salsa, combine all of the ingredients in a bowl and gently stir until combined. Taste, and add a little more salt if desired.
To prepare the optional whipped goat cheese, combine all of the ingredients in the bowl of a food processor. Process until the mixture is absolutely smooth and creamy, which could take a couple of minutes, pausing to scrape down the sides of the bowl as necessary.
To serve, use the salsa as-is, or spread the whipped goat cheese into the base of a wide, shallow bowl. Spoon all of the salsa around the perimeter of the bowl. Serve promptly. Leftovers will keep for up to 5 days (the whipped goat cheese will need to warm back to room temperature to spread easily).

Notes

Make it dairy free/vegan: Serve the salsa without the goat cheese, or over guacamole instead. If you have dairy free/vegan guests at a party, serve the goat cheese separately from the salsa.

Nutrition

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Chipotle Salsa

Kathryne Taylor — Sat, 16 Sep 2023 16:36:22 +0000

Brighten your day with this chipotle salsa recipe! Make it for an afternoon snack with tortilla chips, or serve it alongside your favorite Mexican recipes. This chipotle salsa is a little smoky, somewhat spicy (or downright spicy, if you wish), and totally irresistible.

This salsa is based on my go-to red salsa recipe, with the addition of smoky chipotle peppers. Chipotle peppers are vine-ripened jalapeños that are smoked and dried, so they offer great depth of flavor. For this recipe, we’ll use chipotle peppers in adobo sauce, so they’re ready to blend into the salsa.

This chipotle salsa requires only seven basic ingredients, and the end result tastes so fresh. You’ll need canned tomatoes, onion and garlic, fresh cilantro, jalapeño and chipotle peppers, and fresh lime.

This chipotle salsa is easy to make and comes together in about 10 minutes. Keep reading for a few more tips and the full recipe. I hope you love this one as much as I do.

Chipotle Salsa Tips

To save some time, just roughly chop the garlic and onion. We’ll use the food processor to chop them more finely. I love shortcuts that work!

Fire-roasted tomatoes offer greater depth of flavor than regular canned tomatoes, but not all brands taste good. Muir Glen’s fire-roasted tomatoes never disappoint. We’ll drain off a portion of the tomato juices before adding the tomatoes to the food processor, which prevents the salsa from being too watery.

You’ll find canned or jarred chipotle peppers in adobo sauce in the international aisle of well-stocked grocery stores. To store leftover peppers, transfer the peppers and some of the adobo sauce to a small freezer bag. Squeeze out the air, seal it fully, and flatten the peppers in the bag. Place the bag flat in the freezer and store for up to 6 months. Whenever you need chipotle peppers, simply tear off what you need.

This salsa is inherently a little spicy, and you can make it extra spicy if you’d like. You could omit the jalapeño altogether to make it closer to mild. Since each pepper varies in its spicy level, start with the lower recommended amount of fresh jalapeño and chipotle pepper, then taste and add more chipotle if desired.

Watch How to Make Chipotle Salsa

What to Serve with Chipotle Salsa

Chipotle salsa with tortilla chips will be a welcome snack with any Mexican-inspired recipe, like my Veggie Black Bean Enchiladas or Easy Black Bean Tacos.

For a full spread of appetizers, serve chipotle salsa with Guacamole, Queso, Esquites (Mexican Street Corn Salad) or Elote (Mexican Street Corn) if you’re firing up the grill.

More Homemade Salsa Recipes to Try

Here are a few of my top salsa recipes. Find even more salsas here.

Please let me know how your salsa turns out in the comments! I’m always eager to hear from you.

Chipotle Salsa

Author: Cookie and Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 cups
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

This chipotle salsa recipe is fresh and delicious, with extra depth from smoky chipotle peppers. It’s easy to make with mostly pantry ingredients! Recipe yields 2 cups; double the recipe for a big crowd.

Ingredients

1 can (15 ounces) diced fire-roasted tomatoes*
1 clove garlic, roughly chopped
½ cup roughly chopped white onion (about ½ small onion)
¼ cup lightly packed fresh cilantro leaves
½ medium jalapeño, seeds and ribs removed, and roughly chopped
1 to 3 chipotle peppers in adobo sauce
1 tablespoon lime juice, more if needed
½ teaspoon fine salt

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Instructions

Drain off about half of the tomato juice from the can (about ⅓ cup) and discard it.
In a food processor, pulse the garlic to chop it more finely. Add the tomatoes and all of the remaining juice from the can. Add the onion, cilantro, jalapeño, 1 chipotle pepper, lime juice, and salt.
Process the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary. Taste, and add another chipotle pepper or 2 if you prefer spicier salsa. Season to taste with additional lime juice and salt, if necessary.
Serve the salsa immediately or store it for later. This salsa keeps well in the refrigerator, covered, for about 10 days.

Notes

*Tomato notes: I like Muir Glen brand fire-roasted tomatoes for reliably great flavor. You can use regular diced tomatoes, but your salsa won’t have the same depth of flavor.

Can I can this salsa? This recipe has not been validated for canning safety. Please do not can this salsa. I recommend this recipe instead.

Leftover chipotle peppers? Transfer the peppers and some of the adobo sauce to a small freezer bag. Squeeze out the air, seal it fully, and flatten the peppers in the bag. Place the bag flat in the freezer. Whenever you need chipotle peppers, tear off what you need!

Nutrition

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Cowboy Caviar

Kathryne Taylor — Fri, 30 Dec 2022 23:15:50 +0000

Y’all know I’m from Oklahoma, right? I grew up eating cowboy caviar, also called Texas caviar. It’s a classic bean salad recipe popular in the South. You can serve it as a side salad or as salsa. Either way, people go crazy for cowboy caviar at potlucks.

Cowboy caviar is made with black-eyed peas and black beans, chopped tomatoes, corn, bell pepper, onion and cilantro tossed in tangy Italian dressing. I typically think of cowboy caviar as a warm weather salad, but it’s made with ingredients that are readily available year-round.

Cowboy caviar is actually perfect for New Year’s if you’re craving something fresh yet hearty, and trying to hit your black-eyed pea quota!

I have one issue with most cowboy caviar recipes—they’re often swimming in store-bought Italian salad dressing. As such, they can be way too oily and contain some unnecessary preservatives. Instead, I whisked together a simple, homemade Italian dressing from scratch. It’s easy to do and tastes fantastic.

This recipe yields a big bowl of dip, but I don’t think you’ll have any trouble polishing it off. I hope you enjoy this cheekily titled delight!

Cowboy Caviar Ingredients

You’ll find the full recipe below. The Italian dressing is made with pantry ingredients. Here’s what you need to know about the fresh ingredients:

Black-Eyed Peas and Black Beans

Beans form the backbone of this healthy salad. Canned beans are fine to use, or you can cook your own if you’d like. One can is equivalent to one and a half cups cooked beans.

Tip: Drain your beans and corn very well before adding them to the bowl. If they’re watery, they’ll dilute the flavor of the vinaigrette.

Corn

Depending on the season and availability, you might prefer to shuck fresh corn, or use frozen corn (simply soak it in cool water until fully defrosted), or open a can of corn.

Tomatoes

Ripe red tomatoes are ideal. When tomatoes aren’t in season, I reach for Roma tomatoes (three to four of them) or cherry tomatoes (one pint would be perfect for this recipe). You could use canned tomatoes, but it will change the flavor and the vibe a bit. Fresh is best.

Bell Pepper and Jalapeño

Red, orange or yellow bell pepper will do. If you can tolerate a little heat, you’ll love the jalapeños. If you’re nervous about the jalapeño, you can reduce the spiciness by using just one of them, and being sure to remove the seeds and membranes before chopping.

Red Onion and Cilantro

I know these ingredients can be polarizing and I promise there’s not too much of either in them in this recipe. Don’t skip them!

Tip: Take care to chop your ingredients small to keep with the “caviar” textural theme.

Optional Avocado

While untraditional, ripe avocado is a welcome addition to this bean salad. Wait to add avocado just before serving so it doesn’t brown, or serve individual portions with a few strips of avocado on top.

Watch How to Make Cowboy Caviar

How to Serve Texas Caviar

Serve your cowboy caviar as a bean salad or as a dip with sturdy tortilla chips. This recipe happens to be vegan and gluten free, so it will please everyone at a party. It’s also a great healthy snack to keep in the fridge and keeps well for several days.

Cowboy caviar is lovely for lunch with a sandwich or quesadilla, or even for breakfast with scrambled or fried eggs and a warm tortilla.

You can also turn this dip into a green salad by serving it on lettuce. Add a squeeze of lime, some crumbled feta and a sprinkle of crushed corn chips or toasted pepitas (green pumpkin seeds).

More Fresh Bean Salads to Make

Love this cowboy caviar? You’ll also enjoy these vibrant bean salads.

Please let me know how your cowboy caviar turns out in the comments! I love hearing from you.

Healthy Cowboy Caviar

Author: Cookie and Kate
Prep Time: 30 mins
Total Time: 30 minutes
Yield: 8 cups
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 72 reviews

This cowboy caviar recipe (also known as Texas caviar) is made from scratch with all-natural ingredients! Serve it as a dip, salsa or salad—it’ll be a hit at your next party. Recipe yields a lot of “caviar,” about 8 cups.

Ingredients

Cowboy caviar

2 cans (14 ounces each) black-eyed peas, rinsed and drained, or 3 cups cooked black-eyed peas
1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
1 ½ cups fresh or defrosted frozen corn kernels (about 2 ears of corn), or 1 can (14 ounces) corn, drained
1 ½ cups chopped ripe tomatoes (about ¾ pound)
1 medium red, orange or yellow bell pepper, chopped
¾ cup chopped red onion (about ½ small red onion)
½ cup chopped cilantro, leaves and stems
1 to 2 jalapeños, ribs removed, seeded and finely chopped
1 avocado (optional)

Italian dressing

⅓ cup olive oil
3 tablespoons red wine vinegar or lime juice
2 medium cloves garlic, pressed or minced
1 to 1 ½ teaspoons salt, to taste
1 teaspoon dried oregano
½ teaspoon dried basil
1 teaspoon maple syrup or honey
⅛ teaspoon red pepper flakes
Freshly ground black pepper, to taste

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Instructions

In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro and jalapeño. If you’ll be including avocado, wait to dice it until you’re ready to serve the dip, so it doesn’t turn brown in the meantime.
In a cup, whisk together the dressing ingredients until well blended. Drizzle the dressing over the serving bowl and toss until well mixed. Season to taste with additional salt and pepper. If you’d like the salad to have more of a pickled flavor, add another tablespoon of vinegar, or for more richness, add another tablespoon or two of olive oil.
For best flavor, let the mixture marinate for at least 20 minutes before serving. If you’re adding avocado, mix it in just before serving.

Notes

Serving suggestions: Don’t forget the chips! I also like to turn this dip into a green salad by serving it on lettuce with a squeeze of lime, some crumbled feta and a sprinkle of crushed corn chips or toasted pepitas.
Storage suggestions: This dip keeps well in the refrigerator, covered, for up to 4 days.

Nutrition

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Easy Blue Cheese Dip

Kathryne Taylor — Sun, 13 Feb 2022 19:55:39 +0000

This blue cheese dip just might convert blue cheese skeptics into fans. Yes, it really might. You can trust me on this because I’m a little iffy on blue cheese myself. Sometimes I love blue cheese, like in this peach and avocado salad, and sometimes it’s just too much.

In this dip, it’s perfect. This blue cheese dip recipe is cold, creamy, and savory with an unmistakeable—but not overpowering—blue cheese funk. It’s easy to stir together and tastes even better after a brief rest.

In addition to blue cheese (try a mild one, like gorgonzola), you’ll need just a few basic ingredients to make this dip: sour cream or Greek yogurt, chives or green onion, fresh garlic, salt and pepper. Rarely do I suggest Greek yogurt as a worthy alternative to sour cream, but it really works here and yields a lighter dip. For a different flavor profile altogether, try feta cheese instead of blue.

Serve your dip with Buffalo Cauliflower, or simply with raw vegetables like celery, carrot and bell pepper. Please let me know how you like it in the comments!

Watch How to Make Blue Cheese Dip

Easy Blue Cheese Dip

Author: Cookie and Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 2 cups
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 15 reviews

This blue cheese dip is creamy and irresistible, and so easy to make. Serve with Buffalo Cauliflower, bell pepper, celery, or carrot sticks. Recipe yields about 2 cups.

Ingredients

1 cup sour cream or Greek yogurt
1 cup (4 ounces) crumbled blue cheese, plus more for garnish
2 tablespoons lemon juice
1 tablespoon finely chopped chives or green onion, plus more for garnish
1 medium clove garlic, pressed or minced
Freshly ground black pepper, to taste
½ teaspoon fine salt, to taste

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Instructions

In a small serving bowl, combine all of the ingredients and stir to combine. Taste, and add more salt and pepper, if desired.
Garnish with a light sprinkle of crumbled blue cheese and chives. This dip tastes great immediately, but gets even better after a short rest. Serve as desired. Leftovers keep in the refrigerator, covered, for up to four days.

Notes

Change it up: For a different flavor profile, try feta instead of blue cheese.

Nutrition

The post Easy Blue Cheese Dip appeared first on Cookie and Kate.

Baked Feta Dip with Cherry Tomatoes

Kathryne Taylor — Wed, 04 Aug 2021 19:46:42 +0000

Have you tried the baked feta pasta that took the internet by storm earlier this year? That simple recipe inspired this delicious summer dip, which features some of my very favorite flavors—creamy feta, tangy cherry tomatoes, olives and plenty of fresh basil.

Baking these ingredients together near the heat source yields maximal flavor. The feta softens and turns golden, the cherry tomatoes burst and naturally sweeten, and the olives become even more intensely olive-y. Swirled together and finished with a generous sprinkle of basil, the combination is sublime.

This dish also bears a resemblance to a classic Greek dish called feta fournou, or baked feta. That dish typically features feta with bell pepper, tomato and oregano.

The flavors in today’s dip are also delicious raw, as you’ve seen in my Mediterranean Tomato & Feta Dip—make that one if you don’t want to turn on the oven! Either one will be a perfect light meal or summer evening appetizer.

Baked Feta Dip Ingredients

You’ll need four key ingredients to make this simple dip:

Feta

This recipe is designed for a block of feta, not pre-crumbled feta. As a plus, blocks of feta are more affordable per ounce. Blocks of feta vary in size by brand—anywhere between 5 to 8 ounces will suffice. The block used for these photos was 5 ounces. If your block is on the upper end, your dip will be more cheesy, creamy and substantial than shown here.

Cherry or Grape Tomatoes

Either one will do. These little tomatoes typically offer nice, ripe flavor even when tomatoes aren’t in season. Under high heat, they burst in the oven and release their juices. The end result is just delicious.

Garlic

We’ll simply peel the garlic cloves and leave them whole. They’ll soften and mellow as the tomato juice bubbles around them. Before serving, we’ll find each of the cloves and smash it against the side of the dish with a fork before stirring it all together. This method is the easiest way to incorporate the garlic and yields the nicest flavor.

Kalamata Olives (optional)

I love Kalamata olives in this dish, but olives aren’t for everyone, so you can certainly skip them to suit your taste buds. The olives shrivel up a bit as they bake, which yields extra-delicious, condensed flavor.

Fresh Basil

After baking, we’ll sprinkle the dish all over with fresh basil to bring it to life. Enjoy!

More Summertime Appetizers to Enjoy

Here are a few more delicious dips and appetizers featuring ripe summer produce:

Baked Feta Dip with Cherry Tomatoes

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 28 reviews

This baked feta dip recipe is the perfect summer appetizer! This easy dip features creamy feta, burst cherry tomatoes, optional olives and basil. Recipe yields about 4 servings.

Ingredients

1 block (5 to 8 ounces) feta cheese*
4 medium cloves garlic, peeled but left whole
1 pint (2 cups) cherry tomatoes
⅓ cup Kalamata olives, halved lengthwise and pitted (optional)
2 tablespoons extra virgin olive oil
Pinch of red pepper flakes (optional, for heat)
Freshly ground black pepper, to taste
Salt, to taste
2 tablespoons thinly sliced fresh basil
For serving: Crostini or baked pita wedges or crackers

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Instructions

Preheat the oven to 425 degrees Fahrenheit with a rack in the upper third of the oven.
Place the feta in the center of a two-quart baking dish. Place the garlic, tomatoes, and optional olives around the feta, in that order. Then drizzle the olive oil all over the mixture. Sprinkle with the red pepper flakes, if using, and several twists of pepper.
Bake for 20 minutes on the upper third, then place the dish on a heat-safe surface. Gently stir the tomatoes around the feta and tuck the garlic cloves back down to the bottom of the dish.
Return the dish to the oven and bake for 10 to 15 more minutes, until the tomatoes are juicy and shriveling and the feta is turning somewhat golden.
Remove the dish from the oven. Carefully, using a fork, find each of the four garlic cloves and smash each one against the side of the pan. Gently swirl the feta and tomatoes together—not enough to make the dish completely uniform, but to more evenly distribute the ingredients. Taste, and add a pinch of salt if desired (the dish is usually plenty salty for me when made with olives, but without them you may prefer a bit of additional salt).
Sprinkle all over with fresh basil. Serve warm, with crostini or pita wedges on the side. Leftovers keep well, covered and refrigerated, for up to 4 days. Gently reheat before serving.

Notes

Recipe inspired by the famous baked feta pasta dish.

*Feta note: Using a block of feta is key to this dish’s success. If it’s packed in water, drain it well before using. Blocks of feta vary in weight depending on the brand—any size between about 5 to 8 ounces will work. If your block is on the upper end of the spectrum, your dish will be more cheesy and creamy than shown here (nothing wrong with that!).

Make it gluten free: The dip itself is gluten free. Simply serve it with gluten-free accompaniments, like your favorite gluten-free crackers.

Nutrition

The post Baked Feta Dip with Cherry Tomatoes appeared first on Cookie and Kate.

The Best Queso

Kathryne Taylor — Tue, 04 May 2021 18:06:32 +0000

I’m super excited to share this queso recipe with you. This Mexican dip is cheesy, creamy and full of fresh flavor. It’s surprisingly easy to make and utterly irresistible.

This recipe uses a simple secret ingredient—cream cheese—to achieve its gloriously creamy texture and light tang. No flour and no fussy roux required here (as a bonus, this queso is gluten free).

This stovetop queso possesses all of Velveeta’s positive attributes, but it tastes a million times nicer. It even cools down with grace, developing just a slight skin on top that really doesn’t detract from its appeal.

If you’re like me, you probably don’t need an excuse to eat queso while sipping a margarita. I grew up around a lot of Tex-Mex food and like to consider myself a queso connoisseur. If queso is on the menu, I’ve likely sampled it.

My husband, on the other hand, exercises an impressive amount of restraint when it comes to queso. He tells me he doesn’t like it. (He’s generally a rational man, though I question him in cheese-related matters.) This queso is an exception to his rule. He loves it.

We both agree that this is the best queso we’ve ever had. Try it, and I hope you’ll say the same!

Homemade Queso Ingredients

This recipe is made with all-natural ingredients. You’ll find the full recipe below. Here’s what you’ll need:

Butter: We’ll start by cooking onion and jalapeño in melted butter. Sure, we could use olive oil instead, but butter offers some extra-delicious notes to this already dairy-rich recipe.
Red onion: The onion flavor mellows significantly as it cooks and offers a nice savory backbone to this queso. Any variety of onion will work, but I like red onion’s flavor and color best here.
Jalapeño: Fresh or jarred jalapeño is optional here, offering both fresh flavor and some heat. I love it, but if you’re sensitive to spice, you can omit it or just scale back.
Garlic: Like onion, garlic adds another savory dimension to this queso.
Milk: Whole milk is best, or I imagine 2 percent would work if that’s what you have. I’ve also successfully made this queso with a thick, unsweetened, plain alternative milk (specifically, Forager brand’s cashew milk).
Cream cheese: Cream cheese makes this dip thick and ultra creamy. It also offers a bit of tang. If you’ve been reading this blog for any length of time, you probably know that I love cream cheese!
Cheese: We’ll use a combination of cheddar and Monterey Jack cheese for optimal flavor and melt factor. If you love spice like me, try pepper jack cheese instead of plain. It’s delicious.
Tomatoes: You have several options here. I love quartered cherry tomatoes or diced ripe tomatoes, when tomatoes are in season. You could use drained, diced tomatoes instead, or even well-drained tomato salsa. (Despise tomatoes? Skip them.)
Hot sauce: Again, technically optional, but just a few dashes of hot sauce like Cholula adds one more dimension of flavor.
Cilantro: Cilantro offers one final burst of freshness. If you don’t like cilantro, skip it. If you do like it, add a scattering of extra cilantro leaves as a garnish.

Watch How to Make the Best Queso

Queso Serving Suggestions

Serve your queso with any of the following:

Tortilla chips or warmed tortillas, of course
Margaritas: Skinny Margaritas or fruity margaritas (find many variations here)
More dips: Red Salsa, Guacamole or Classic Pico de Gallo
Tacos: Easy Black Bean Tacos or Epic Vegetarian Tacos
Enchiladas: Veggie Black Bean Enchiladas or Black Bean Sweet Potato Enchiladas
Salads and sides: Elote (Mexican Street Corn), Mexican(ish) Kale & Quinoa Salad or Green Salad with Jalapeño-Cilantro Dressing

View all of my Mexican-inspired recipes here. Also check out the blog Isabel Eats, which is where I learned this great cream cheese queso trick! Isabel is a first-generation Mexican American and offers tons of amazing Mexican recipes.

Please let me know how your queso turns out in the comments. I love hearing from you.

The Best Queso

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 servings
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 26 reviews

Make this queso recipe! This Mexican dip is cheesy, creamy and full of fresh flavor. It’s surprisingly easy to make and utterly irresistible. Recipe yields about 4 ½ cups, enough for 8 servings (the recipe is easily halved).

Ingredients

2 tablespoons unsalted butter
1 medium jalapeño or 2 tablespoons drained jarred jalapeños (both optional)
1 small-to-medium red onion, chopped
½ teaspoon fine salt, divided
3 cloves garlic, pressed or minced
¾ cup whole milk, more to thin if desired
8 ounces cream cheese, cut into 1-inch cubes
8 ounces mild cheddar cheese, shredded (about 2 cups)
8 ounces Monterey Jack or pepper jack cheese, shredded (about 2 cups)
1 cup quartered cherry tomatoes, diced ripe tomatoes or canned drained diced tomatoes
Several dashes of your favorite hot sauce, such as Cholula
2 tablespoons chopped cilantro
Tortilla chips or warmed tortillas, for serving

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Instructions

Before you get started, be sure that all of your ingredients are prepared and ready to go near the stove. The optional jalapeño adds some flavor and some heat. If using a fresh pepper, remove the seeds and ribs, then finely chop. For jarred jalapeños, just finely chop them.
Melt the butter in a small-to-medium Dutch oven or large, deep skillet. Add the onion, jalapeño (if using), and ¼ teaspoon of the salt. Cook, while stirring often, until the onions are tender and translucent, about 4 to 5 minutes. Add the garlic and cook until fragrant while stirring, about 30 seconds.
Add the milk and cream cheese to the pot. Stir until the cream cheese has melted into the mixture (it should be mostly smooth), about 5 minutes.
Reduce the heat to low and start adding the cheese in medium handfuls, stirring after each one. Once the cheese has melted completely into the mixture, add the next handful, and so on until you have added all of the cheese.
Stir in the tomatoes, hot sauce, cilantro, and remaining ¼ teaspoon salt. Gently stir until the mixture is combined and the dip is smooth and creamy (if the mixture seems gloppy at all, you may actually need to increase the heat a bit here). If desired, thin the queso with up to ½ cup additional milk in ¼-cup increments, stirring after each until it is fully incorporated.
Promptly remove the mixture from the heat (don’t leave the queso on the stove, or it may overcook). Serve while hot. Garnishes are optional, but I like to add some additional cilantro leaves and a scattering of additional tomatoes.

Notes

Recipe adapted from Isabel Eats.

Serving and storage suggestions: The queso will develop a bit of a “skin” over time, with minimal impact to the overall texture. You can gently reheat queso on the stove or in the microwave as needed, being careful not to overheat it. Leftovers keep well in the refrigerator, covered, for up to 5 days. Gently reheat before serving.

Dairy note: Sorry, this queso cannot be made dairy free (try my Creamy Vegan Queso instead!). You can, however, reduce the dairy products somewhat by using a thick, plain, unsweetened non-dairy milk. I’ve successfully made this recipe with Forager’s brand cashew milk.

Nutrition

The post The Best Queso appeared first on Cookie and Kate.

Dip Recipes - Cookie and Kate

7-Layer Dip

How to Make 7-Layer Dip

1) Refried beans

2) Guacamole

3) Sour cream

4) Salsa

5) Cheddar cheese

6) Pickled jalapeños or black olives

7) Green onions & cilantro

Watch How to Make 7-Layer Dip

Serving Suggestions

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7-Layer Dip

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Kalamata White Bean Dip

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How to Make Baked Goat Cheese

1) Blend until whipped

2) Transfer to a baking dish

3) Drizzle and bake

4) Drizzle and serve

Baked Goat Cheese Serving Suggestions

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Green Goddess Tahini Dip

How to Make Green Goddess Tahini

Watch How to Make Green Goddess Tahini Sauce

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Green Goddess Tahini Dip

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Pomegranate Salsa

How to Make Pomegranate Salsa

How to Serve Pomegranate Salsa

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Pomegranate Salsa

Ingredients

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Optional whipped goat cheese

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Chipotle Salsa

Chipotle Salsa Tips

Watch How to Make Chipotle Salsa

What to Serve with Chipotle Salsa

More Homemade Salsa Recipes to Try

Chipotle Salsa

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Cowboy Caviar

Cowboy Caviar Ingredients

Black-Eyed Peas and Black Beans

Corn

Tomatoes

Bell Pepper and Jalapeño

Red Onion and Cilantro

Optional Avocado

Watch How to Make Cowboy Caviar

How to Serve Texas Caviar

More Fresh Bean Salads to Make

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition

Nutrition