This savory pumpkin hummus is deliciously creamy and so easy to prep! It pairs perfectly with baked pita chips, crackers, toast, veggies, and even works great as a spread. You’re going to want to serve this tasty, fall-flavored dip for Thanksgiving and other gatherings this fall.
Fall is probably my favorite season and I’m so excited to share all of my favorite fall-inspired recipes with you! I know that I tend to go a little overboard with pumpkin recipes this time of year, but hear me out.
This pumpkin hummus dip is worth it. I promise. It’s so delicious. Just get ready to experience a creamy, flavorful, perfectly spiced dip that goes well with so many things and can be whipped up in under 10 minutes.
FRESH Tomato Salsa made with roma tomatoes straight from our garden! This easy homemade salsa recipe is made in minutes with tomatoes, onion, green bell pepper, cilantro, and red pepper flakes! Friends BEG me to make this salsa because it’s everyone’s favorite! Serve with chips or with your next Mexican meal!
This right here is my go-to salsa. This Fresh Tomato Salsa wins hearts and it makes bellies happy! It’s a win-win situation! We make this salsa all the time to snack on, it’s also one of my most requested recipes to make to bring to friends’ houses during the summer!
This easy recipe for Roasted Tomatillo Salsa Verde is packed with flavor and creaminess thanks to roasted tomatillos, onion and jalapeños! Learn how to make homemade roasted tomatillo salsa to serve with chips, tacos, enchiladas and more. Whole30, paleo, vegan, and gluten-free.
This year we’ve grown the most tomatillos in our gardening history, so I’ve been excited to experiment with new tomatillo recipes. I usually rely on my classic Tomatillo Salsa Verde recipe to make with our tomatillos (plus it freezes great for preserving) but I wanted to make a Tomatillo Salsa that was creamy, thick but not too thick and very tasty.
HEALTHY 7 Layer Taco Dip is easy to make with tomatoes, corn, lettuce, pinto refried beans, green pepper, and cheese! Ready in 10 minutes! This Mexican dip is made without cream cheese or ground beef! Serve hot or cold! This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
7 Layer Taco Dip
I can eat this 7 Layer Taco Dip with a spoon, it’s that good. But I would suggest serving it with Mission Organics® Yellow Corn Tortilla Chips instead, so you don’t scare your guests away! This Taco Dip is always a favorite at parties! Why? Because it’s delicious and packed with real seasonal vegetables!
Healthy Taco Dip Recipe
September is Organic Harvest Month, a time to discover new organic recipes! Organic recipes benefit you, your family, your community and the planet so it’s a fun time to support your local food co-cop, farmers market or backyard garden! Not only is this dip tasty, you can also make it 100% organic along with your tortilla chips!
EASY Halloween Guacamole Dip recipe – perfect for healthy Halloween appetizers and party food! This homemade recipe uses fresh avocados and canned diced tomatoes. Provides DIY tutorial on how to make spiderwebs with sour cream!
Halloween Party Food
Are you looking for a spooky dip for your Halloween party? Look no further! You’re going to love this classic guacamole dip with sour cream spiderwebs on top! And don’t worry – this Halloween guacamole dip is easy to make! I even include a spiderweb tutorial video below to follow along!
Halloween Appetizers
If you’re anything like me, then you love guacamole! This homemade guacamole dip is a classic recipe, made with fresh avocados and diced tomatoes. To make it super easy if you’re low on time, the recipe calls for canned diced tomatoes – some you use in the dip, and some you use to decorate the top. I like using RO*TEL diced tomatoes & green chilies because it gives extra flavor.
Grandmas Tuna and Chips Dip recipe, just like Grandma used to make it! This creamy tuna dip is made with Cream of Mushroom Soup and American cheese slices with crushed up potato chips on top! This is a classic Midwestern family recipe! This is a sponsored post written by me on behalf of Blue Harbor Fish Co.
I call this Grandma’s Tuna and Chips Dip because I know your Grandma made this recipe. This is a classic Midwestern-style family dip recipe that everyone is absolutely going to love! I can guarantee this bowl will be empty in no time at all!
What is it about Grandmas? How do they make the best recipes? Is it the love and care that goes into a dish? Or is it that they’re all amazing cooks? I think it’s a mixture of both. This dip recipe is no nonsense, it’s meant to be enjoyed over laughter and conversation. And it’s delicious. You guys, it’s really delicious!
Let’s talk ingredients because well… this is a recipe! This classic dip only calls for 7 ingredients and they’re basic. In fact you probably already have everything. That’s what makes Grandma recipes so special – their kitchen always has the right ingredients!
PRETTIEST Cheese Dip ever! MEXICAN Vegetable Bowl MONTEREY JACK Cheese Dip! This easy dip recipe is made with grated Monterey Jack cheese and Mexican spices! Cover the top with chopped up vegetables to make the most beautiful homemade dip!
Cheese lovers, this dip is calling your name! This Vegetable Bowl Monterey Jack Cheese Dip is made with Monterey Jack cheese, which is perfect for 2 reasons. First, Monterey Jack cheese melts beautifully, it’s one of the best melting cheeses in my opinion, so it makes a perfect cheese for dip. Secondly, when you add a little seasoning and spice, it’s a great cheese to use for Mexican inspired dishes, like this cheese dip!
I got to thinking about what makes the perfect dip. It needs to be cheesy, creamy and full of flavor. But it also needs to have perfect partners in crime, in this case Mission Organics® Blue Corn Tortilla Chips and vegetables! Instead of putting the vegetables on the side, I decided to include them in the dip to make a Vegetable Bowl Cheese Dip!
Slow Cooker Tomato Cheese Dip is a creamy easy to make dip that uses fresh tomatoes, peppers and Velveeta cheese! This simple homemade recipe is ready in 2 hours in the slow cooker and perfect to serve with tortilla chips for your next party! We especially love this dip for Mexican meals! This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
We just planted our tomato plants last weekend and already I’m dreaming up tomato recipes to make in a few months. Remember I said we were going to plant less tomatoes to make the garden easier on us this year (hi baby! arriving soon!)? Well we didn’t. We’re going to have a whole lot of tomato plants, so I got to thinking about my Creamy Cherry Tomato Sauce and how I could use that method to create a slow cooker tomato recipe.
For this delicious dip recipe, we’re throwing fresh tomatoes, sweet peppers, salt and pepper in the slow cooker and then adding in cheddar cheese to make it extra creamy. This is the perfect summer dip recipe because it’s easy to make, uses fresh vegetables and tastes delicious dipping tortilla chips into!
What I really love about this recipe is that it tastes so fresh because you’re using real fresh ingredients. Summer time is the perfect time to pick garden ripe tomatoes, the sweetest peppers and a few jalapeno peppers to slice and garnish on top. Besides the cheese, I can grab all these ingredients straight from the garden and throw them right into the slow cooker!
Chipotle Lentil Dip recipe that’s smoky and full of flavor. Use it to dip chips, crackers or vegetables in! Or use it as a spread on a sandwich! Either way, you can’t go wrong!
Do you snack when you get home from work (or school)? Or do you have the willpower to wait until dinner? I often get scolded because even if dinner is only 30 minutes away, I usually spoil my appetite just a touch with a snack. Usually it’s a piece of string cheese, a big handful of almonds, a banana or crackers. One of my favorite snacks is candied jalapenos on a small slice of cheddar on top of a cracker, but sadly I’m all out of candied jalapenos (weep, weep). So while I was looking for something to become best friends with my beloved salted crackers I came up with this simple Chipotle Lentil Dip.
This is a type of dip that keeps giving. You get one taste in your first bite but then it develops into a new taste as you continue. First you’ll taste the smokiness, then a slight sweetness and finally a hint of heat due to those chipotle peppers. Some people fear spicy foods so this isn’t a heat overload. It’s not going to burn your mouth, or even make you wince. It’s a good middle in the road dip that spicy food lovers and haters can both enjoy. But if you are a heat seeker, add in 2 chipotle peppers and you’ll get double the kick. With some major football games coming up be sure you make enough if you have guests coming over or are going to a friends house. This dip is completely veggie friendly and is a good alternative to snack on instead of those greasy finger goods we all eat while watching the big games.
EASY MEXICAN Cheddar Cheese Dip made with 1 bag of shredded cheese, milk and other simple ingredients. This delicious dip can be served with tortilla chips, crackers, vegetables or on top of nachos! It’s always the hit of the party!
Cheese.
You either love it or you love it. Have you ever met a person who doesn’t love it? Once I met a person who doesn’t like pizza and I ran away from them.
Cheese dip is one of those things that I love, no matter what time of the year or where I’m at. You’ll find cheese dips at pot lucks, friends dinner parties or fancy art openings. No matter what the event, you’ll find me at the snacks table swimming in that cheese sauce (not literally, the bowl isn’t big enough).
Recently my husband asked if I could stop including cheese in some of our dinners. I looked at him and said “What type of monster are you?”. To satisfy him I added some broccoli along with the cheese. See, I can compromise.
With a craving for a cheesy snack during a movie night I threw this together in minutes and served it with various foods to dip. You have your typical tortilla chips and crackers but you also have your vegetables for those wanting a fresh option.
Because nothing says delicious more than a piece of cauliflower smothered in cheese, right?
THE BEST PARTY SLOW COOKER Creamy Onion Dip is so easy to make. Caramelized onions are mixed with sour cream and mozzarella cheese to make a extra creamy homemade dip! This simple recipe is best served hot with potato chips – perfect for a Super Bowl party dip!
We grew many onions this year. Do you remember when we planted them all? Well it’s time to pick them now! We have 4 big creates that are full of onions. We let them dry in the sun for a few days and then ran up to the roof when we heard thunder and thankfully got them inside before it started to rain. Close one! Now they’re living inside and we’re storing them in pantyhose (great tip) and baskets.
HEALTHY pumpkin butter made in 20 minutes. Ingredients include pumpkin puree, apple cider, maple syrup, cinnamon, nutmeg and cinnamon. Pumpkin Butter is delicious on waffles, pancakes, toast, as a fruit/veggie dip and more!
Waffles have been a go to breakfast for us lately, because they are both delicious and quick. With frozen waffles, you throw them in the toaster oven for 6 minutes and they’re done. Then it’s up to you how you want to eat them – do you use syrup? How about jelly? How about butter? How about.. pumpkin butter?
Pumpkin Butter Recipe
If you want to make your own fresh pumpkin puree for this recipe you totally can. Here’s my tutorial I made for it last year. To me, nothing tastes better than homemade pumpkin puree. If you are going to make your own, use a sugar pumpkin. They give you the most taste. Plus, they are real beauties.
What else is a beauty? My Bofinkles is. Sorry, I’m easily distracted by cats. They put a spell on me.
To make the pumpkin butter you’ll only need a few ingredients.
With pumpkin puree, apple cider, maple syrup, cinnamon, nutmeg and cinnamon your pumpkin butter is made!
And then it’s time to get down to business with spooning it on.
Take a generous spoonful of pumpkin butter and put it on top of your waffles. Then spread it around with a butter knife.
Hope you enjoy this pumpkin butter on top of waffles very soon for breakfast!
It’s also delicious on pancakes, toast or used as a dip for apples!
HEALTHY pumpkin butter made in 20 minutes. Ingredients include pumpkin puree, apple cider, maple syrup, cinnamon, nutmeg and cinnamon. Pumpkin Butter is delicious on waffles, pancakes, toast, as a fruit/veggie dip and more!
Ingredients
1cuppumpkin puree
3tablespoonsapple cider
3tablespoonsmaple syrup
1/2teaspooncinnamon
1/4teaspoonnutmeg
1/4teaspoonground cinnamon
Instructions
Mix all ingredients in a saucepan over medium high heat.
Bring to a boil and then simmer for 20 minutes, stirring often.
Enjoy right after on waffles, or put in mason jar in the refrigerator.
This pesto is delicious and tastes ultra fresh. If you have a bunch of soybeans and don’t know what to do with them then it’s even better as this pesto freezes amazing for months so that means you can have some of your Summer harvest in Winter – one of my favorite ways to enjoy dinner!
The main ingredients in this pesto are soybeans, almonds and garlic. Many pesto recipes call for pine nuts but have you seen the price of them? Yikes! No thanks! I stick with almonds that are just a few dollars and last me multiple batches of pesto. The recipe only calls for 1/4 cup almonds so a $4 container of them can make quite a bunch of pesto!
The BEST Tomatillo Salsa recipe using fresh tomatillos and onions. My family loves this easy to make salsa served with tortilla chips!
Tomatillo Salsa
This was the first year trying to grow tomatillos and it was a great big experiment. I was buying a bottle of Salsa Verde almost once a month and then I got Matthew hooked on it too. Then I decided we must grow our own.
How to Grow Tomatillos
So let’s grow some tomatillos.
Tomatillos are a plant of the nightshade family and are related to the gooseberry. They are small, green and grown with a paper like husk around each of them. When growing them first the husk will grow to it’s full size, and then the tomatillo itself will grow next filling the husk.
When the tomatillo fills the husk completely then you know they are ready to be picked. Once you bring them into your kitchen, then you peel off the husks and give them a good warm wash as tomatillos are naturally very(!) sticky. From there you can use them in various recipes, freeze or can for later usage.
This year we got some tomatillo seeds and decided to give it a shot. We were pretty unfamiliar with how they would grow, or even what they would look. The season started out a bit rough. Hardly any of our seeds came up when planted inside and we thought it was going to be a bust or only have 1 plant. Having a single plant isn’t the best as most tomatillos need 2 plants to grow successfully for pollination.
After hardly any seeds came up, then we planted a few more (also a bust) then a few more. I’m not one to easily give up when it comes to vegetables! We transplanted our single seedling outside in the container and then a few weeks later transplanted a few more once we finally got some actions from the seeds. The tomatillos grew in large size containers and 5 gallon buckets. Right away we realized we underestimated the size and power of tomatillo plants.
Here we were double caging the tomatoes to prepare for their height when we should have been getting ready for the incredible growth of the tomatillos instead! These plants grow tall and bushy. They are also extremely hearty and have very strong stems.
You can see the tomatillo plants to the left and in the back.
When the plant started growing we were both surprised (and quite happily startled) by the amount of flowers on a tomatillo plant. Almost every single one of these flowers would turn into a tomatillo! Bees were buzzing happily around these plants pollinating.
Here, the first tomatillo is spotted. Which then turns into a full size husk. Eventually this will fill up with the tomatillo inside of it.
And then your plants will become taking off and you’ll have tomatillos all over!
This was the first harvest of the tomatillos. I’m pretty happy here! Tomatillos tend to blend in with the plant itself, so finding them basically consists of rooting around in the plant and gently squeezing each husk to see if the tomatillo is full inside. If it is, then pinch it off and throw it in your basket.
This here is a few pounds of tomatillos with many many more pounds to pick! From seeds that didn’t come up originally to plants that are now battling for the largest yield of the season these tomatillos have come a long way! They’ll be a permanent fixture in the garden now!
So with all these tomatillos what’s a girl to do besides make Salsa Verde right away? I created this recipe based off many of the backs of bottles ingredient lists that I read over the years of my favorite sauces I buy in store, but keeping it all natural.
This salsa is incredibly easy to make and you won’t believe how much it tastes like your favorite brand. It’s really amazing to learn how much flavor a tomatillo has in it’s tiny size!
Your 2 main ingredients in this recipe are tomatillos and a onion. The rest of the ingredients are spices.
How to Make Tomatillo Salsa
We’re going to blend them first instead of blending them later. Why? Tomatillos are juicy inside which means you don’t need to add much water to the recipe itself. If you blend them after the fact, then you need to add water to simmer on the stove which means you’re watering down the recipe.
By blending them first we are providing them their natural juices to make it much more full of flavor instead of added water that isn’t needed.
Then after a few seconds in the blender and 15 minutes on the stove, you’ll have some delicious (and amazing smelling!) Salsa Verde!
Did I take a spoonful of this and eat it right away? Yes, I did!
What can you do with this recipe? Well first you can use it as a salsa for chips, it’s incredibly delicious that way.
I love to cook with it though and it’s the perfect sauce to pour over cheesy enchiladas and tacos. It also makes a great companion to creating a Mexican tasting broth for soup.
Only a pound of these tomatillos are going to make 4 cups of sauce. I often make a few batches of this Salsa to both eat fresh, store in the refrigerator for a few days or to freeze. To freeze just pour into a freezer bag and put in freezer. I like to store 1 cup servings in freezer bags as it makes it easier to grab a cup and use in a recipe.
FAST and EASY Canned Salsa recipe made with diced tomatoes! Just add green peppers and onions to this simple recipe and you’ll have a delicious chunky salsa ready to serve in minutes! This canned salsa recipe tastes just like the salsa at your favorite Mexican restaurant!
It happens to us all. We’re out of tomatoes so we can’t make Fresh Tomato Salsa from our garden. Maybe we need salsa for a get together. Maybe we need it for a recipe. Maybe we’re just craving it with some chips. I’m here to help save the day by letting you know that you can make great tasting salsa with canned tomatoes!
Let’s check out this easy diced tomato salsa recipe that you’re going to love!
MEXICAN BLACK BEAN and CORN SALSA that takes 2 MINUTES to make! This easy homemade salsa recipe is full of fresh Mexican flavor! Eat this healthy dip with chips or serve as a salad.
We love this Mexican Black Bean and Corn Salsa because it only takes 2 minutes to make and can easily be served as a dip with tortilla chips or as side salad. I find that I can make this recipe in the hot Summer months for picnics, or in the cold Snowy months with slow cooker tacos and we love it equally.
We eat Mexican food very often in our house so this salsa is a perfect fit! I see so many tasty taco recipes from bloggers but recently I came across a book that I fell in love with it. It’s “The Taco Revolution” and features over 100 recipes to “Master America’s New Favorite Food”. It’s not often that Matthew and I both have to fight over a cookbook but when he saw this on my desk his eyes nearly popped out of his head. “Tacos!” he exclaimed. “Tacos!” I exclaimed. In this cookbook there’s a section devoted to one of my favorite foods – salsa!
Happy Thursday everyone!
How’s the weather where you are? Let me tell you yesterday was not pretty! And by not pretty I mean melting hot in the mid to high 90’s! The good news is that after today there is nothing in the 10 day forecast above 80 degrees! That means the air conditioning can shut off while we sleep! I need the hum of something while I sleep so if the air conditioner is not on, the fan is, and last week we had 2 chilly nights where we slept with the fan on and I got some deep sleeps! I hardly woke up, slept in and overall was a great sleep. Who doesn’t love a deep sleep?
Also who doesn’t love waking up to a cat under the blanket on your belly, a cat on top of your pillow curled into your head, and a cat sleeping next to the bed so it can be the first one to rub against your ankles? I love my babies.. but that’s another post! Note to self: Start making more cat posts. They are necessary for a healthy life!
Can I tell you something about this kale pesto below? It’s delicious. Can I tell you something else? I didn’t know what pesto was until I was in my 20’s. Noone back at home in the hills of the Appalachian Mountains every muttered the word “pesto”. We never had it n my house, friends parents never made it when I was over at their house, it was never offered at the deli counter to dip your crackers in. So you can imagine how amazed I was to find many years later what pesto was and how good it was. That is my excuse for the amount of pesto I eat, to catch up on all those years lost! And I can eat pesto! I can eat it all day!
HEALTHY, DAIRY FREE, White Bean Lentil DIP! This homemade recipe is made with dried beans making this extremely cheap to make! Serve it hot or cold with vegetables and chips! It’s one of the BEST Party dips!
Do you tend to buy things at the store and then they get pushed back to back of the cabinet and you forget about them? Ooops.
That’s how I am about dried beans. I love beans. So whenever I’m in the dried beans aisle, I think to myself “Look at how cheap these are to cans, I should get a few bags, this is a great idea”. Then they sit in my cabinet and the canned beans get used instead. It’s a horrible crime, I know. So when I was cleaning out my cabinets this weekend I found multiple bags of beans that were calling my name.
My first thought “soup” was quickly erased when I realized that was a horrible idea for the sweltering heat. My second thought “dip”. Dip is great, especially on hot days. It’s great to dip crusty bread in, or carrots. Or how delicious would it be with these homemade everything bagel chips? It’s great for a party. It’s great to snack during the day as bean dip is nutritious and filling.
This bean dip is easy! If you don’t want to use dried beans, you can used canned ones, but man, dried beans are worth the value! The ingredients in here are navy beans, lentils, lemon juice, olive oil, onion powder, salt, parsley to garnish.. and garlic and a bit of cumin for some kick.
I bet you have almost all these ingredients already – how much of a win win situation is this? Because of the garlic and slight hint of cumin, the dip has a bit of a bite to it – not overwhelming – but it’s there with just the right amount.
So let’s get started and dive in…
Here is my 1/2 cup dried navy beans and 1/2 cup lentils. The way that I soak these is: Add your dry beans and lentils together to a deep pot and add enough water to cover beans by 3 inches. Bring to a boil and boil for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain.
Then you will start adding your ingredients (except olive oil and parsley) to your food processor. I love my food processor so much.
Once you are finished adding your ingredients, then add your olive oil and process more until smooth. Tip: The olive oil is going to make it smooth, but you might need some more additional smoothness. If you do, add a tablespoon of water and process again. Repeat this step until it’s just the amount of creaminess you want.
Take it out of the food processor and spoon into serving dish. Sprinkle dried parsley on top.
I like to serve this with little pieces of bread, or baby carrots.
Then snack away! Who doesn’t love healthy snacking?
Bonus points: Take to a party, everyone will love you!
HEALTHY, DAIRY FREE, White Bean Lentil DIP! This homemade recipe is made with dried beans making this extremely cheap to make! Serve it hot or cold with vegetables and chips! It's one of the BEST Party dips!
Course
Appetizer, Side Dish
Prep Time5minutes
Cook Time1hour
Total Time1hour5minutes
Servings12
Ingredients
1/2cupdry navy beans
1/2cupdry lentils
4clovegarlic
3tablespoonslemon juice
3tablespoonsolive oil
1/8teaspooncumin
1teaspoononion powder
1/2teaspoonsalt
Dried Parsley to Garnish
Instructions
Soak beans. Add your dry beans and lentils to a deep pot and add enough water to cover beans by 3 inches. Bring to a boil and boil for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain.
Add your beans, lentils, garlic, lemon juice, cumin, onion powder and salt to a food processor. Pulse until all combined.
Add olive oil to food processor and turn on until smooth.
Spoon out and put in serving dish.
Garnish with dried parsley.
Recipe Notes
If you don't want to use dry beans, use one 15oz can navy beans, one 15oz can lentils. If your dip is chunky, add a tablespoon of water to food processor and pulse. Keep adding until smooth.
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