Pair with fresh veggies, chips, crackers or a bit of all of the above, serve this creamy pepperoncini dip with your favourites.

Pepperoncini ranch dip appetizer

This pepperoncini ranch dip is a true crowd pleaser! Make it for game day or any other gathering when you need a quick and simple appetizer.  If you love my other easy recipes like this Dill Pickle Dip Recipe or my Green Goddess Whipped Feta Dip, you’re sure to enjoy this one.

Why you’ll love this dip recipe

• Quick: This is a great dip to whip up when you’re short on time; it’s only takes 10 minutes!
• Versatile: While this pepperoncini dip is great as a dip, you can also enjoy it as a sauce or spread for tacos, sandwiches or wraps.
• Easy:  A medley of easy-to-find simple ingredients comes together to make this dip.

What are pepperoncini peppers

Pepperoncini peppers (sometimes called golden Greek peppers), are small, tangy, yellow-green peppers most commonly sold in a pickle-like jar in the pickle aisle at the grocery store. The provide this dip with a zesty flavor and are fairly mild.

Ingredients needed

Cream cheese: Make sure the plain cream cheese is softened before blending everything together for this dip.

Greek yogurt: Full fat plain Greek yogurt ensures this dip is very creamy.

Pepperoncini peppers: You will need jarred pepperoncini peppers which can be found in the pickle aisle of the grocery store.

Pepperoncini brine: The brine the peppers are stored in is an important ingredient / flavor in this dip.

Fresh herbs: Fresh chopped dill, green onions and chives add the ‘ranch’ flavor to this dip.

Seasonings: A mix of garlic powder, onion powder, black pepper and kosher salt are a must to round out the flavor in this recipe.

What to serve with this pepperoncini dip recipe

• Fresh raw veggies: Fresh cut vegetables like carrots, celery, radishes, snap peas, cucumbers or red peppers pair perfectly with this dip.
• Chips: With ruffled potato chips, tortilla chips or even pita chips are taste with this dip. 
• Crackers:  A plain sea salt cracker or cheesy cracker are perfect for dipping.

Tips & tricks

• Blending: You can use a high-speed blender, food processor or hand blender to combine this dip. If mixing by hand, ensure the cream cheese is very soft so that it still combines nicely with the Greek yogurt. 
• Greek yogurt: In a pinch you can use sour cream or blended cottage cheese but please note that the dip will be slightly thinner in texture.
• Spice it up: If you taste the dip and prefer to make it spicier, try a pinch or two of chili flakes (or red pepper flakes).

Other ways to enjoy this pepperoncini dip

While I love this dip as an appetizer, you can also enjoy it in a variety of other ways:

• A perfect sauce for tacos
• Serve with a nachos like these barbecue chicken kettle chip nachos
• A spread for sandwiches and wraps.

How to store

Store this dip in an airtight container in the fridge for up to 3-4 days. Before enjoying from the fridge, give the pepperoncini dip a stir.

FAQs

More quick dips to love from the blog

• 5 Minute Jalapeno Popper Dip
• Easy Sun-Dried Tomato Dip Recipe (perfect chip dip!)
• Quick and Easy Boursin Bruschetta Dip Appetizer

Print

Easy Pepperoncini Ranch Dip Appetizer Recipe

This Pepperoncini Ranch Dip recipe is an easy appetizer you can prep in just 10 minutes! Enjoy with veggies, chips, crackers or use a sauce.

Course Appetizer

Cuisine American

Keyword dip, pepperoncini, ranch

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 -6 people

Author Jess

Equipment

• food processor, hand blender or high speed blender

Ingredients

• 200 grams softened plain cream cheese (scant 1 cup)
• 1 cup full fat plain Greek yogurt
• 3 tbsp pepperoncini brine
• ¼ cup fresh chopped dill
• ¼ cup fresh finely chopped green onions (about 3 green onions)
• 2 tbsp fresh minced chives
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼ tsp ground pepper
• ½ tsp kosher salt
• 1/2 cup diced pepperoncini peppers, drained of brine and diced
• Fresh cut vegetables, ruffled chips and/or crackers

Instructions

• Add the softened cream cheese, plain Greek yogurt, pepperoncini brine, fresh chopped dill, finely sliced green onions, minced chives, garlic powder, onion powder, kosher salt and ground pepper to a food processor, hand blender or. high-speed blender. Blend together until well-combined
• Add the blended mixture to a bowl and stir in the diced pepperoncini peppers.
• Serve with fresh cut vegetables, ruffled chips and/or crackers.
• Alternatively, store this dip in the fridge for up to 4 days. Give it a good stir before serving.

Notes

• If you prefer to make this dip spicier, try a pinch or two of chili flakes (or red pepper flakes).
• This dip gets better as it sits so make it ahead, store in the fridge and give it a good stir before serving.
• Enjoy with fresh veggies, chips, tortilla chips, crackers or pita chips.
• This dip also makes good sauce / spread for tacos, sandwiches or wraps.

Photography by: Kaeleigh Pugliese

The post Easy Pepperoncini Ranch Dip Appetizer Recipe appeared first on Cooking in my Genes.

All of these recipes have at least 8 grams of protein per serving!

And, since protein and fibre are having their moments in the nutrition world, get a dose of both in these 10 high protein appetizers.

From easy, creamy dips to baked feta, you can find something to prep for the week or a tasty recipe for a hungry crowd or game day!

why you’ll love these high-protein recipes

• Meal prep: You can find a few dips that are perfect to meal prep for snacking all week long.
• Quick: Many of these recipes take just 20 minutes or less to make!
• Flavourful: These appetizer recipes are packed with whole foods for lots of flavour (no protein powders here).

What are the common ingredients in higher protein appetizers?

Legumes: You’ll find a variety of beans including cannellini beans and chickpeas in these high protein appetizers. If you don’t know already, these pack a protein and fiber punch!

Vegetables: A variety of vegetables are used in these recipes including fiber powerhouses like carrots, tomatoes and bell peppers.

Cheese: Cheeses like ricotta, feta, goat cheese and cottage cheese carry a lot of protein and make up the base of some of these appetizer recipes.

10 High Protein Appetizer Recipes (high fiber too!)

You get a variety of flavours in these appetizer recipes. All of these high protein appetizers have at least 8 grams of protein per serving!

Spring Whipped Ricotta Dip with Honey & Pistachios

Make this fresh & bright Spring Whipped Ricotta Dip in just 10 minutes! Topped with lemon, basil, honey & pistachios, it's the perfect bite!

Check out this recipe

Sundried Tomato White Bean Hummus Dip Appetizer

For a quick appetizer or snack, make this Sundried Tomato White Bean Hummus! Easy to make in under 10 minutes, it's great any day of the week

Check out this recipe

The Best Easy High Protein Dill Pickle Dip Recipe

This High Protein Dill Pickle Dip recipe is easy to make! With 10g of protein per serving, it's great to meal prep for weekday snacks too.

Check out this recipe

Easy Roasted Carrot Hummus Dip with Dill & Feta

This Easy Roasted Carrot Hummus is a Springtime twist on classic hummus! This flavorful veggie-forward dip is the perfect snack or appetizer.

Check out this recipe

Easy Baked Feta Appetizer with Tomatoes and Peppers

This Easy Baked Feta Appetizer is a delicious and elegant appetizer that comes together in just 30 minutes! Perfect to enjoy at any gathering

Check out this recipe

The Best Quick and Easy Spicy Buffalo Hummus Dip

For a quick & tasty game day appetizer, make this spicy buffalo hummus dip! Easy to make and perfect for sharing!

Check out this recipe

Easy Pizza-Inspired Olive Oil Dip with Burrata Cheese

Make this Olive Oil Dip with Burrata Cheese in 10 minutes! Enveloped by pizza-inspired flavours, this burrata appetizer is hard to resist.

Check out this recipe

The Best Green Goddess Whipped Feta Dip Appetizer

Make this bright, fresh Green Goddess Whipped Feta Dip in under 10 minutes! The perfect quick appetizer for Spring & Summer seasons.

Check out this recipe

5-Ingredient Baked Goat Cheese with Apricot Jam

You only need 5 ingredients to make this Baked Goat Cheese with Apricot Jam. It's a quick and easy appetizer you can make any time of year.

Check out this recipe

Baked Feta Appetizer with Dates, Pistachios & Honey

Make this Baked Feta with Dates, Pistachios and Honey in just 20 minutes! This easy appetizer is a true crowd-pleaser during the holidays!

Check out this recipe

Tips & Tricks to adding more protein (& fiber) to your day

• Swap sour cream for Greek yogurt. Or, blend up cottage cheese until smooth for an easy swap too.
• Top dips with chopped nuts like almonds or pistachios. You could also try a sprinkle of hemp hearts!
• Add a scoop of one of our hummus dips to your dinner or lunch. Or, pair with vegetables for an easy meal prep snack.

Common questions

The post 10 High Protein Appetizer Recipes (high fiber too!) appeared first on Cooking in my Genes.

You get over 20 grams of protein in this dip so it’s great for an afternoon snack, a cozy night in or for game day.

Lot’s of broccoli and cheesy goodness is baked into this hot dip that’s sure hard to resist.

You know I love to make cheesy appetizers like this Easy Cheesy Baked Pizza Dip and this Quick Baked Cheesy Jalapeno Ranch Chips Appetizer. But, sometimes I want to make a dip serving just for myself.  That’s where this single serving hot broccoli cheese dip recipe comes in!

Prep this easy broccoli cheese dip in just 5 minutes and then bake. This creamy broccoli cheese dip is super delicious and packed with protein!

Why you’ll love this hot broccoli cheese dip

• It’s perfectly measured and made as a single serving!
• This dip is packed with 23g of protein which makes it the perfect high protein snack.
• This broccoli cheese dip recipe is perfect to satisfy a cozy craving.
• Make this cheesy dip when you’re having a solo night-in, cozy movie night or whenever the craving strikes.
• Serve with your favourite crackers, pita chips, tortilla chips or even fresh vegetables!

Ingredients for this baked broccoli cheese dip

Cream cheese: plain cream cheese is a must for a broccoli cheese dip

Greek yogurt: traditionally this dip uses sour cream but here we use Greek yogurt to add some protein to this broccoli dip

Cottage cheese: cottage cheese is having a moment for it’s ability to add a high protein boost to recipes and that’s exactly why I’m using it in this broccoli cheese dip

Broccoli: fresh broccoli is the best to use in this dip; make sure to chop broccoli florets into very small pieces before making the dip

Cheddar cheese: cheddar cheese and broccoli are a classic combination

Parmesan cheese: parmesan cheese adds just a touch of saltiness and rounds out the flavours in this dip

Seasonings: use Italian seasoning, garlic powder, salt, black pepper and red pepper flakes to season this

How to make this broccoli cheese dip

Step 1: Preheat the oven to 375F.

Step 2: To a small bowl add the plain cream cheese, plain Greek yogurt, cottage cheese, shredded parmesan cheese, 1 tbsp shredded cheddar cheese, Italian seasoning, garlic powder, pinch of salt – pepper – chili flakes and small chopped broccoli and stir well to combine.

Step 3: Add the cheese and broccoli mixture to small single serving ramekin or small single serving baking dish. Smooth the top of the dip out and then top with remaining 2 tbsp shredded cheddar cheese.

Step 4: Bake for 20 minutes, until bubbling and the cheese is melted. Let sit for 5 minutes before enjoying.

Expert tips when making this hot broccoli cheese dip

• Want to make this to serve 2? Simply double the recipe and then divide into two small oven safe dishes before baking. Or, bake in one dish to share 🙂
• Make sure to use fresh chopped broccoli; frozen broccoli holds too much water.
• While I love this recipe with crackers or pita chips, it’s really tasty with fresh vegetables too like red bell peppers, carrots and cucumbers.

Common questions

Can I blend the cottage cheese before making this dip?
I have not tested this recipe with blended cottage cheese. However, if you prefer that from a texture standpoint, blend the cottage cheese first and then stir together with all of the other ingredients.

What if I don’t have Italian seasoning?
If you don’t have Italian seasoning, use a pinch of each of the following: dried thyme, dried oregano and dried basil.

How to store

If you have leftovers, store in the fridge in an airtight container for up to 3 days. Reheat at 325F until warmed through.

More cheesy appetizers to love from the blog

Easy Herb & Walnut Mini Cheese Balls Appetizer

5 Minute Jalapeno Popper Dip

Easy Burrata Bread Appetizer with Roasted Tomatoes

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Easy Single Serving Hot Broccoli Cheese Dip Recipe

Make this Hot Broccoli Cheese Dip when you want a single serving of dip! With 23 grams of protein, it's perfect for a snack or movie night.

Course Appetizer

Cuisine american-inspired

Keyword baked dip, cheese

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1

Calories 358kcal

Author Jess

Equipment

• 1 small single serving ramekin or small single serving baking dish

Ingredients

• 3 tbsp plain cream cheese
• 3 tbsp plain Greek yogurt
• 1/4 cup 1-2% cottage cheese
• 1 tbsp shredded parmesan cheese
• 3 tbsp shredded cheddar cheese, divided
• 1/4 tsp Italian seasoning
• 1/4 tsp garlic powder
• pinch salt, pepper and chili flakes
• 1/3 cup small chopped fresh broccoli
• crackers, pita chips or crostini for serving

Instructions

• Preheat the oven to 375F.
• To a small bowl add the plain cream cheese, plain Greek yogurt, cottage cheese, shredded parmesan cheese, 1 tbsp shredded cheddar cheese, Italian seasoning, garlic powder, pinch of salt - pepper - chili flakes and small chopped broccoli and stir well to combine.
• Add the cheese and broccoli mixture to small single serving ramekin or small single serving baking dish. Smooth the top of the dip out and then top with remaining 2 tbsp shredded cheddar cheese.
• Bake for 20 minutes, until bubbling and the cheese is melted. Let sit for 5 minutes before enjoying.

Notes

• If you don't have Italian seasoning, use a pinch of each of the following: dried thyme, dried oregano and dried basil.
• Want to make this to serve 2? Simply double the recipe and then divide into two small oven safe dishes before baking. Or, bake in one dish to share 🙂
• Make sure to use fresh chopped broccoli; frozen broccoli holds too much water.
• While I love this recipe with crackers or pita chips, it's really tasty with fresh vegetables too like red bell peppers, carrots and cucumbers.

Nutrition

Calories: 358kcal | Carbohydrates: 9g | Protein: 23g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 77mg | Sodium: 639mg | Potassium: 302mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1095IU | Vitamin C: 26mg | Calcium: 388mg | Iron: 1mg

The post Easy Single Serving Hot Broccoli Cheese Dip Recipe appeared first on Cooking in my Genes.

Whip up this white bean dip in just 5 minutes with just a few tasty ingredients.

If you love hummus but want to switch the flavours up, try this sun-dried tomato version!

I love to make hummus like this Easy Roasted Carrot Hummus Dip with Dill & Feta and I’m always looking for unique and delicious flavour combinations!

If you love sundried tomatoes, you’ll love this sundried tomato white bean hummus that blends creamy white beans with sundried tomatoes; it’s a twist on classic hummus that’s perfect for easy entertaining and snacking.

Why you’ll love this white bean hummus

• It’s quick and easy to make!
• Versatile for any season including the holiday season and game day!
• A perfect recipe to make for entertaining or it makes for a great snack.
• You can serve with your choice of pita chips, your favorite crackers, chips or veggies.

Ingredients needed to make this delicious

White beans: I use cannellini beans in this recipe but you could also substitute with butter beans if desired

Sundried tomatoes: make sure to use sundried tomatoes that are packed in oil for this recipe

Oil: olive oil or oil from the jar of the sundried tomatoes

Garlic: two large cloves of garlic are key to any hummus recipe and you can add a third clove of garlic for more garlic flavour

Seasonings: salt and dried oregano elevate the flavours in the hummus

Lemon Juice: the fresh lemon juice rounds out the flavour of the hummus

Tahini: helps to create a super creamy dip

Tomato paste: rounds out the flavour of the sun-dried tomato dip and adds to a red pop of colour

Water: a tablespoon of cold water helps to make the sundried tomato hummus super creamy when blended

How to make this sun dried tomato dip

Step 1: To make the hummus combine beans, tahini, sundried tomatoes, garlic cloves, salt, lemon juice, tomato paste, dried oregano and cold water to a food processor and blend until smooth and creamy, scraped the sides down as needed. This process could take 4-5 minutes. Scrape the sides of the food processor bowl as needed.

Step 2: Spread the hummus on a low plate or in a low bowl and top with a drizzle of olive oil or oil from the sundried tomato jar, toasted almonds, pinch of chili flakes, dried basil dried oregano and salt.

Step 3: Enjoy with pita chipes or pita bread, crackers, tortilla chips or vegetables.

Expert tips for making this white bean hummus

• Start with 2 cloves of garlic and add the 3rd one if you like more garlic flavour.
• Make the dip ahead of time and store in an airtight container in the fridge for up to 3 days. Before serving, give the hummus a stir and then top with toppings as per the recipe.
• More delicious ways to enjoy this hummus:
  • It makes a great spread for wraps and sandwiches!
  • Layer it or serve it with proteins like chicken or salmon.

Common questions

What if I don’t have tahini?
Instead of tahini you can try using almond butter to ensure the hummus gets the creamy texture you’re looking for.

Can I use a blender instead of a food processor?
Make sure to use a high speed blender if you’re not using a food processor. You may need to scrape down the sides of the blender a few more times while making the hummus to ensure it fully blends.

What if my hummus is too thick and won’t blend?
If you find you want to thin out the texture of the hummus a bit, try using 1 tablespoon more of cold water and blend after each addition to get your desired consistency.

Storage

Store in the fridge for up to 4 days in an airtight container.

More dip recipes to make from the blog

Easy Sun-Dried Tomato Dip Recipe (perfect chip dip!)

The Best Quick and Easy Spicy Buffalo Hummus Dip

The Best Green Goddess Whipped Feta Dip Appetizer

Print

Sundried Tomato White Bean Hummus Dip Appetizer

For a quick appetizer or snack, make this Sundried Tomato White Bean Hummus! Easy to make in under 10 minutes, it's great any day of the week

Course Appetizer

Cuisine American

Keyword hummus, white beans

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 -6

Calories 178kcal

Author Jess

Ingredients

• 14-15 oz can cannellini beans, drained and rinsed
• 2 tbsp tahini
• 1/2 cup loosely packed sundried tomatoes in oil
• 2-3 garlic cloves, depending on how garlicky you like it
• 1/2 tsp salt
• 3 tbsp lemon juice (from about 1 large lemon)
• 1 tbsp tomato paste
• 1/4 tsp dried oregano
• 1 tbsp cold water

Toppings

• 2-3 tbsp toasted chopped or slivered almonds
• olive oil, dried basil or dried oregano, chili flakes, salt

Instructions

• To make the hummus combine beans, tahini, sundried tomatoes, garlic cloves, salt, lemon juice, tomato paste, dried oregano and cold water to a food processor and blend until smooth and creamy, scraped the sides down as needed. This process could take 4-5 minutes.
• Spread the hummus on a low plate or in a low bowl and top with a drizzle of olive oil or oil from the sundried tomato jar, toasted almonds, pinch of chili flakes, dried basil dried oregano and salt.
• Enjoy with pita chips, crackers, tortilla chips or vegetables.

Notes

• Make this dip ahead of time and store in the fridge up to 3-4 days. Take out of the fridge 30 minutes before serving and then top with toppings.

Nutrition

Calories: 178kcal | Carbohydrates: 22g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 575mg | Potassium: 328mg | Fiber: 7g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 15mg | Calcium: 94mg | Iron: 3mg

The post Sundried Tomato White Bean Hummus Dip Appetizer appeared first on Cooking in my Genes.

Packed with flavour, you get a creamy texture and subtle sweetness from the roasted carrots.

It’s an easy recipe that’s perfect to serve when entertaining or as a simple, nutritious snack!

While store-bought hummus can be great in a pinch, I love making homemade hummus recipes like this buffalo hummus for easy healthy snacks or gatherings! But this roasted carrot hummus dip might just be my new favourite.

Why you’ll love this roasted carrot hummus

• It’s versatile! Enjoy it as a snack or serve it as a part of a cheese/charcuterie board when entertaining.
• Easy to make – roast the carrots and then blend all of the hummus ingredients together.
• You don’t need to cook chickpeas; just simple us canned chickpeas for this recipe
• It’s a nutrient-packed appetizer! Packed with protein, fibre and beta-carotene!

Ingredients needed for this carrot hummus dip

Chickpeas: you’ll need one 14-15oz can of chickpeas (also known as garbanzo beans), drained and rinsed

Olive oil: roast the carrots in extra virgin olive oil and add olive oil to the chickpeas to get a nice creamy hummus texture

Tahini: adds a nutty, earthy flavour that pairs well with the sweetness of the carrots

Seasonings: ground cumin, ground paprika, salt and black pepper are the main seasonings needed for the roasted carrots

Garlic: whole garlic cloves are a classic hummus ingredient

Carrots: fresh chopped carrots are roasted until tender; they slightly caramelize and add the boost of carrot flavour to this carrot hummus dip

Garnishes: elevate this hummus further by garnishing with crunchy almonds, fresh dill, a little olive oil and a sprinkle of feta cheese

How to make this carrot hummus

Step 1: Preheat the oven to 400F and line a large baking sheet with parchment paper.

Step 2: Place the carrot pieces on the parchment lined baking tray and toss with olive oil, cumin, paprika, salt and pepper. Spread the carrots out on the pan in an even layer. Roast for 25-30 minutes, until the carrots are starting to caramelize and are very tender (you should be able to crush them easily with a fork). Set aside to cool for 10 minutes.

Step 3: To make the hummus transfer carrot mixture along with their juices/oil from the baking sheet to a food processor along with the chickpeas, garlic cloves, 2 tbsp olive oil, tahini, 1/2 tsp salt and lemon juice, 1 tbsp water and blend on high speed until smooth and creamy, scraping down the sides of the food processor several times. Add more water, 1 tbsp at a time to get your desired texture. Taste and adjust seasoning with more salt and/or lemon juice as desired.

Step 4: Spread the hummus on a low plate or in a low bowl and top with crumbled feta cheese and fresh dill. Add an extra drizzle of olive oil and a sprinkle of paprika if desired.

Step 5: Enjoy with pita chips or fresh pita bread, crackers, tortilla chips or a variety of fresh vegetables!

Expert tips

• Other delicious toppings for this carrot hummus: pumpkin seeds; parsley; or pomegranate arils.
• Save some of the liquid from the can of chickpeas to use when blending the hummus in case you want to adjust the texture of the hummus to be slightly thinner.
• If you don’t have tahini on hand I’ve had success using almond butter as a substitute.
• More delicious ways to enjoy this hummus:
  • Use it as a spread on a wrap or a sandwich.
  • Layer it or serve it with proteins like chicken or salmon.

Common questions

Do I need a food processor to make this recipe?
I recommend using a food processor to make this roasted carrot hummus and it will blend everything to a nice smooth texture. Alternatively you can try to use a high-speed blender to make this recipe as well.

What if my hummus is too thick and won’t blend?
If you find you want to thin out the texture of the hummus a bit, try using 1 tablespoon at a time of water or the liquid from the chickpeas and blend after each addition to get your desired consistency.

Storage

Store homemade roasted carrot hummus in an airtight container in the fridge for up to 4 days. Make sure to give it a quick stir before serving.

More delicious dip recipes to make from the blog

The Best Quick and Easy Spicy Buffalo Hummus Dip

Green Goddess Whipped Feta Dip Appetizer

Spring Whipped Ricotta Dip with Honey & Pistachios

Print

Easy Roasted Carrot Hummus Dip with Dill & Feta

This Easy Roasted Carrot Hummus is a Springtime twist on classic hummus! This flavorful veggie-forward dip is the perfect snack or appetizer.

Course Appetizer

Cuisine american-inspired

Keyword hummus

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6

Calories 314kcal

Author Jess

Ingredients

For the roasted carrots

• 3/4 lb (340g) carrots, chopped in 1/2 inch pieces
• 1 tbsp olive oil
• 3/4 tsp cumin
• 3/4 tsp paprika
• 1/2 tsp salt
• 1/4 tsp pepper

For the hummus

• 14-15 oz can chickpeas, drained and rinsed
• 2 garlic cloves
• 2 tbsp olive oil
• 3 tbsp tahini
• 3 tbsp lemon juice
• 1 tsp salt
• 1-2 tbsp water

Garnishes

• 1-2 tbsp fresh minced dill
• 3-4 tbsp slivered or chopped almonds, toasted
• 1/4 cup crumbled feta cheese
• olive oil

Instructions

• Preheat the oven to 400F and line a large baking sheet with parchment paper.
• Place the carrot pieces on the parchment lined baking tray and toss with olive oil, cumin, paprika, salt and pepper. Spread the carrots out on the pan in an even layer. Roast for 25-30 minutes or until the carrots are starting to caramelize and are very tender (you should be able to crush them easily with a fork). Set aside to cool for 10 minutes.
• To make the hummus transfer carrot mixture along with their juices/oil from the baking sheet to a food processor along with the chickpeas, garlic cloves, 2 tbsp olive oil, tahini, 1 tsp salt, lemon juice, 1 tbsp water and blend on high speed until smooth and creamy, scraping down the sides of the food processor several times. If needed, add more water, 1 tbsp at a time to get your desired texture. Taste and adjust seasoning with more salt and/or lemon juice as desired.
• Spread the hummus on a plate or in a low bowl and top with crumbled feta cheese, fresh dill and slivered/chopped almonds. Add an extra drizzle of olive oil and a sprinkle of paprika if desired.
• Enjoy with pita chips or fresh pita bread, crackers, tortilla chips or a variety of fresh vegetables!

Notes

• Make the dip ahead of time and store in an airtight container in the fridge for up to 3 days. Before serving, give the hummus a stir and then top with garnishes as per the recipe. 
• If you don't have fresh garlic, use 1/4 tsp garlic powder instead.

Nutrition

Calories: 314kcal | Carbohydrates: 26g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 1319mg | Potassium: 507mg | Fiber: 8g | Sugar: 4g | Vitamin A: 14453IU | Vitamin C: 10mg | Calcium: 134mg | Iron: 2mg

The post Easy Roasted Carrot Hummus Dip with Dill & Feta appeared first on Cooking in my Genes.

Easy to make, you can have this dip appetizer ready in under 10 minutes.

Serve alongside seasonal vegetables, chips or crackers for the most delightful and delicious whipped feta appetizer.

While I love my popular Cranberry Whipped Feta Dip, this green goddess whipped feta dip is more fresh for the Spring and Summer seasons.

Why you’ll love this green goddess whipped feta

• It’s quick, fresh and easy to make!
• You can serve it as an appetizer according to your tastes – with veggies, chips, crackers or a combination of all of them.
• It’s perfect to serve as an appetizer dip but also great as a dressing for salad or dipping sauce for fries.
• Easy to mix and match other fresh herbs with whatever you have on hand!

Ingredients needed to make this green goddess dip recipe

Feta cheese: crumbled feta cheese is the base of this creamy dip recipe

Greek yogurt: plain Greek yogurt adds creaminess to this delicious dip

Fresh herbs: use a combination of fresh basil, fresh mint and fresh dill is a delightful flavour combination for this dip

Chives: you can use chopped chives or green onions in this appetizer recipe

Lemon: lemon juice helps to blend the dip and adds a hint of brightness

Olive oil: olive oil helps to smoothen the dip when blended

Seasonings: fresh garlic cloves and a pinch of chili flakes round out the seasonings in this recipe

Step by step process to make this appetizer

Step 1: Into the bowl of a food processor combine all of the ingredients and blend until fully combined. Taste and adjust seasoning with more salt and black pepper if desired. Alternatively you can use a hand blender or high-speed blender to make this dip.

Step 2: Serve with a selection of fresh veggies, sea-salted chips or crackers for a delightful appetizer!

Step 3: Store the dip in the fridge in an airtight container or jar for up to 3 days.

Expert tips

• This recipe is quite flexible in terms of which herbs you use.  Fresh cilantro and fresh parsley are good substitutes. Just make sure to substitute the same amount of herbs if using one different than what’s listed in the recipe.
• If you have leftover dip, use water to thin some of it out and use it as a salad dressing with lettuce of choice.
• Serving suggestions: make a vegetable board with lots of seasonal vegetables; serve with your favourite chips or crackers
• Use this as a sauce with your favourite grain bowls or as a dipping sauce for fries!
• ​If you don’t have a food processor, don’t fret! You can use a hand/immersion blender to combine the whipped feta ingredients or even a hand mixer.

Variation: High Protein Green Goddess Dip

Make a high protein version of this green goddess dip! Swap out some of the feta cheese for cottage cheese, a high protein powerhouse. About 1/4 of the high protein dip has 13 grams of protein. Find the full high protein recipe variation in the recipe card below!

Common questions

Can I use sour cream instead of Greek yogurt?
YES! Sour cream is a good substitute for the Greek yogurt in this whipped feta dip. Alternatively, add another protein boost by using cottage cheese instead of yogurt.

How do I make crostini to serve with this dip?
To make your own crostini: Preheat the oven to 400°F. Use a bread knife to slice a baguette into 1-inch thick slices. Brush the bread slices with olive oil on one side and place in a single layer on a baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted.

Can I make this ahead of time?
YES! Make it up to one day ahead of time and store in the fridge until ready to serve. Make sure to give it a good stir before serving in a bowl or on a plate.

Storage

This dip is best enjoyed the day it’s made but you can store in the fridge for up to 3 days.

More delicious dip recipes to love from the blog

The Best Quick and Easy Spicy Buffalo Hummus Dip

Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip

Quick Whipped Ricotta Dip with Hot Honey Appetizer

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The Best Green Goddess Whipped Feta Dip Appetizer

Make this bright, fresh Green Goddess Whipped Feta Dip in under 10 minutes! The perfect quick appetizer for Spring & Summer seasons.

Course Appetizer

Cuisine American

Keyword green goddess, whipped feta

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Author Jess

Ingredients

• 1/2 cup packed fresh basil
• 1/4 cup packed fresh mint
• 1/3 cup packed fresh dill
• 1/4 cup chopped chives or green onions
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 2 small garlic cloves
• 1 1/2 cups crumbled feta cheese
• 1/2 cup plain greek yogurt
• pinch chili flakes

Variation: High Protein Green Goddess Dip

• 1/2 cup packed fresh basil
• 1/4 cup packed fresh mint
• 1/3 cup packed fresh dill
• 1/4 cup chopped chives or green onions
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 2 small garlic cloves
• 1 cup crumbled feta cheese
• 1 cup 1-2% cottage cheese
• 1/2 tsp salt
• pinch of chili flakes

Instructions

• Into the bowl of a food processor combine all of the ingredients and blend until fully combined. Taste and adjust seasoning with salt and pepper if desired. Alternatively you can use a hand blender or high-speed blender to make this dip.
• Serve with a selection of fresh vegetables, sea-salted chips or crackers for a delightful appetizer!
• Store the dip in the fridge in an airtight container or jar for up to 3 days.

Variation: High Protein Green Goddess Dip

• Into the bowl of a food processor combine all of the ingredients and blend until fully combined. Taste and adjust seasoning with salt and pepper if desired. Alternatively you can use a hand blender or high-speed blender to make this dip.
• Serve with a selection of fresh vegetables, sea-salted chips or crackers for a delightful appetizer!
• Store the dip in the fridge in an airtight container or jar for up to 3 days.
• About 1/4 of the high protein dip has 13 grams of protein.

Notes

• This recipe is quite flexible in terms of which herbs you use.  Fresh cilantro and parsley are good substitutes. Just make sure to substitute the same amount of herbs if using one different than what's listed in the recipe.
• If you have leftover dip, use water to thin some of it out and use it as a salad dressing with lettuce of choice.
• If you don't have Greek yogurt, you can try sour cream instead.

The post The Best Green Goddess Whipped Feta Dip Appetizer appeared first on Cooking in my Genes.

Packed with tons of flavour from pesto, spices, sundried tomatoes in a cheesy base of cream cheese.

Topped with mozzarella for the perfect cheesy bite every time you dip.

Just like my cheesy pizza dip, this hot cheesy pesto dip is full of savoury pizza flavours. Whether for the holidays or super bowl, this easy appetizer recipe is sure to please.

With the fresh basil, chopped sundried tomatoes and golden brown colour of the baked cheese, it’s truly a show-stopping appetizer you don’t want to miss!

Why you’ll love this Easy Cheesy Baked Pesto Dip

• The prep time for this dip is under 10 minutes!
• Once you’ve made this dip all you have to do is bake it! Then it can sit for 10-15 minutes before serving so it can be ready for guests in a flash.
• The flavours taste just like a cheesy pesto pizza but in a dip.

Ingredients needed for this appetizer dip

Cream cheese: a softened cream cheese makes the best base for this cheesy dip

Greek yogurt: greek yogurt helps bring together the base layer of the dip; if you want, you can also swap it out for sour cream

Spices: garlic powder, dried thyme, dried oregano, salt and chili flakes

Pesto sauce: fresh pesto sauce or jarred pesto sauce works best in this recipe

Sun-dried tomatoes: sun-dried tomatoes go lovely with the pesto sauce for the most savory dip flavour; plus, they add a nice touch of texture to the creamy dip.

Cheese: shredded parmesan cheese is mixed in the base of the dip for a boost of flavour and then the dip is topped with shredded mozzarella cheese for the perfect ooey gooey cheesy topping.

Fresh basil: fresh herbs like basil are the perfect topping to this dip; add a handful of chopped sundried tomatoes too for more savory flavour.

How to make this cheesy pesto dip

Step 1: Preheat by the oven to 400F.

Step 2: In a 9 inch pie plate (or similar sized cast iron skillet, square or rectangular casserole dish) combine softened cream cheese, greek yogurt, spices, sun-dried tomatoes, 2 tbsp pesto and shredded parmesan cheese. Spread on the bottom of the dish.

Step 3: Spread 2 tbsp of the pesto on top of the cream cheese mixture.  Sprinkle over all of the shredded mozzarella cheese.

Step 4: Bake uncovered for 20-25 minutes or until the cheese is bubbly and starting to brown. If needed, you can broil on low for 1-3 minutes at the end of the cooking time to achieve desired bubbly cheese topping.

Step 5: Garnish with more sun-dried tomatoes and fresh chopped basil and serve warm with crostini, favorite crackers or pita chips!

Expert tips to make this cream cheese pesto dip

• Make your own crostini before you bake the cheesy baked pesto dip: Preheat the oven to 400°Fahrenheit. Use a bread knife to slice a baguette into 1-inch thick slices. Brush the sliced baguette with olive oil on one side and place in a single layer on a parchment paper lined baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.
• To enhance the dip even further, add a crunchy element to the top of the dip when it’s done cooking. Toasted pine nuts or walnuts would be a delicious, crunchy topper to add!
• If you don’t have time to soften the cream cheese, use a couple tablespoons of warm milk to help make it a spreadable consistency. Alternatively, use a hand mixer or stand mixer to whip the cream cheese with the yogurt for a spreadable texture.

Common Questions

Can I use sour cream instead of greek yogurt?
YES! You can substitute the greek yogurt with sour cream, just make sure to use a full-fat sour cream.

What kind of pesto should I use?
Any store-bought pesto from the grocery store will work. Or, make your own basil pesto to use in the dip.

Can I make this dip ahead of time?
Assemble the dip as instructed and then cover and refrigerate for 1 day before baking. When you’re ready to bake the dip, make sure to remove from the fridge for at least 30 minutes before baking according to the instructions.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Spread on crackers or crostini at room temperature or reheat the dip gently in a 325F oven for 5-10 minutes.

More delicious cheesy dip recipes to love from the blog

Sun Dried Tomato Goat Cheese Pesto Appetizer

Easy Cheesy Baked Pizza Dip

5 Minute Jalapeno Popper Dip

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Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip

This easy cheesy baked pesto dip is packed with flavour and juicy sun-dried tomatoes. It's an easy appetizer for the holidays and game-day!

Course Appetizer

Cuisine american-inspired

Keyword baked dip, cheesy dip, pesto

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 -6

Author Jess

Ingredients

• 250 g softened cream cheese
• 1/3 cup greek yogurt
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 3/4 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp chili flakes
• 1/4 cup pesto sauce, divided
• 1/3 cup chopped sun-dried tomatoes (use sun-dried tomatoes packed in oil, be sure to drain & pat off excess oil before chopping)
• 1/4 cup shredded parmesan cheese
• 1 1/4 cup shredded mozzarella cheese
• fresh basil & chopped sun-dried tomatoes

Instructions

• Preheat by the oven to 400F.
• In a 9 inch pie plate (or similar sized cast iron skillet, square or rectangular casserole dish) combine softened cream cheese, greek yogurt, spices, sundried tomatoes, 2 tbsp pesto and shredded parmesan cheese. Spread on the bottom of the dish.
• Spread 2 tbsp of the pesto on top of the cream cheese mixture.  Sprinkle over all of the shredded mozzarella cheese.
• Bake uncovered for 20-25 minutes or until the cheese is bubbly and starting to brown. If needed, you can broil on low for 1-3 minutes at the end of the cooking time to achieve desired bubbly cheese topping.
• Garnish with more sun-dried tomatoes and fresh chopped basil and serve warm with crostini, favorite crackers or pita chips!

Notes

• Make your own crostini before you bake the cheesy baked pesto dip: Preheat the oven to 400°Fahrenheit. Use a bread knife to slice a baguette into 1-inch thick slices. Brush the sliced baguette with olive oil on one side and place in a single layer on a parchment paper lined baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.
• If you don’t have time to soften the cream cheese, use a couple tablespoons of warm milk to help make it a spreadable consistency. Alternatively, use a hand mixer or stand mixer to whip the cream cheese with the yogurt for a spreadable texture.
• You can substitute the greek yogurt with sour cream, just make sure to use a full-fat sour cream.
• Make this dip ahead of time: Assemble the dip as instructed and then cover and refrigerate for 1 day before baking. When you’re ready to bake the dip, make sure to remove from the fridge for at least 30 minutes before baking according to the instructions.

The post Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip appeared first on Cooking in my Genes.

You can make this recipe with just 5 simple ingredients.

Then you’ve got a delicious dip to enjoy with family and friends!

The Spring and Summer are the best season for easy dips. I love a quick and easy dip that’s perfect for entertaining just like my roasted balsamic strawberry dip and blueberry goat cheese dip with crostini.  This whole thing takes just 5 minutes to make!

Why you’ll love this cream cheese dip with raspberries and lemon

• You don’t need much time to make this!
• It’s perfect for any Spring or Summer gathering like baby showers, picnics, barbecues or wedding showers.
• You only need 5 fresh ingredients and can serve this raspberry dip at room temperature. Plus you can find all of these ingredients easily at the grocery store!

Ingredients for this recipe

Cream cheese: make sure to bring the cream cheese to room temperature so that it’s softened and easy to spread – there is no need for using an electric mixer here!

Raspberry jam:  swirled into the cream cheese, it’s like creating a delicious cheesecake filling without all of the work

Raspberries: you’ll need a 1/4 cup raspberries to add to the top of this raspberry fruit dip

Lemon zest: adds a burst of lemony flavour but if you don’t want to use lemon zest just add a quick squeeze of lemon juice.

Honey: use liquid honey for a final drizzle on the dip to create a pretty top layer before serving.

Step by step process to make this cream cheese dip with raspberries and lemon

Step 1: Spread cream cheese on the bottom of a low medium bowl or plate.

Step 2: Next spread a layer of raspberry jam; sprinkle on the fresh raspberries and then zest of one lemon. Finally drizzle on some honey.

Step 3: Garnish with fresh mint and enjoy alongside a small bowl of crackers or crostini.

This dip combines fresh fruit with cream cheese and a burst of lemon flavour. It truly has the flavours of a raspberry cheesecake!

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Cream Cheese Dip with Fresh Raspberry and Lemon

This cream cheese dip with raspberries & lemon takes just 5 minutes to make with 5 simple ingredients! A perfect recipe for entertaining!

Course Appetizer

Cuisine american-inspired

Keyword dip

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 3 -4

Author Jess

Ingredients

• 1 1/4 cups softened cream cheese
• 1/4 cup raspberry jam
• 1/2-3/4 cup fresh raspberries
• zest of one lemon
• 1-2 tbsp liquid honey
• optional: fresh mint for garnish
• serve with choice of crackers or crostini

Instructions

• Spread cream cheese on the bottom of a low medium bowl or plate. 
• Next spread a layer of raspberry jam, sort of swirl it into the cream cheese. Sprinkle on the fresh raspberries and then zest of one lemon. Finally drizzle honey over the whole dip. 
• Garnish with fresh mint and enjoy alongside crackers or crostini.

Notes

• I love serving this with crostini, but you can also serve it with pita chips, crusty baguette or graham crackers for a more sweet dip!
• If your cream cheese needs a little extra help to become a spreadable consitency, put the cream cheese in a large bowl and use a wooden to metal spoon to stir it somewhat vigourously until the desired texture is reached.
• Want to make crostini to go with this dip? Slice a baguette into 1-inch thick slices and preheat your oven to 400°Fahrenheit. Brush one side of each slice of baguette with olive oil and place on a baking sheet in a single layer. Toast for 10 minutes, flipping after 5 minutes.

Expert Tips for making this cream cheese dip with raspberries and lemon

• I love serving this with crostini, but you can also serve it with pita chips, crusty baguette or graham crackers for a more sweet dip!
• If your cream cheese needs a little extra help to become a spreadable consitency, put the cream cheese in a large bowl and use a wooden to metal spoon to stir it somewhat vigourously until the desired texture is reached.
• This would also be delicious served alongside a fruit tray as a fruit dip!
• Want to make this with a different favorite fruit? You could try blueberries or strawberries matched with a blueberry or strawberry jam instead of raspberry.

FAQ

How to I make crostini for serving with this recipe?
Want to make crostini to go with this dip? Slice a baguette into 1-inch thick slices and preheat your oven to 400°Fahrenheit. Brush one side of each slice of baguette with olive oil and place on a baking sheet in a single layer. Toast for 10 minutes, flipping after 5 minutes.

Can I use frozen raspberries?
Fresh raspberries work best for this recipe as frozen ones, once defrosted, can become too soggy.

What if I have leftovers?
While I recommend serving this delicious dip right away, you could store any leftovers in an airtight container in the fridge for one day. Highly recommend using it as a toast or bagel spread the next day!

This dip is a total game changer because of how simple it is! Plus the flavour is sure to please all of your guests. You could even serve this as a fun after-school snack or as a ‘cheese course’ dessert for something a little different. Enjoy this cream cheese dip with raspberries and lemon as you see fit!

Storage

I recommend serving this delicious recipe straight away once it’s made!

More delicious dip recipes to love from the blog for your next party:

Easy Goat Cheese Appetizer with Fig Jam & Pecans

Strawberry Basil Goat Cheese Dip

5 Minute Jalapeno Popper Dip

Blueberry and Goat Cheese Crostini Appetizer

Sun Dried Tomato Goat Cheese Pesto Appetizer

Until the next cooking adventure,
Jess

The post Cream Cheese Dip with Fresh Raspberries and Lemon appeared first on Cooking in my Genes.