Lena's Kitchen

easy, elevated and approachable simple recipes for the everyday home cook

healthy snack

Easy Miso Cream Cheese Dip

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This 5-minute Easy Miso Cream Cheese Dip is a healthy party appetizer or tangy bagel spread. All you need are 2 ingredients and 1 bowl!

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large white platter holding a white dip and sliced red apples.

Miso-infused cream cheese dip

Here’s what you have to do when friends or family pop by without warming and you don’t have anything delicious prepared: grab some whipped cream cheese and white miso paste, mix the two together, and serve with all sorts of fresh goodies. Sit back and watch as your guests are wowed!

womans hand dipping an apple slice in a creamy white dip.

My Easy Miso Cream Cheese Dip is perfect for any occasion. Whether you need a healthy party snack, something quick and easy to enjoy after work, or an exciting spread for your morning bagels, this dip is always the right choice. Bonus: you only need 2 ingredients, 1 bowl, and 5 minutes!

Make sure to include this easy cream cheese spread on a Bagel Brunch Board in the mornings or a Charcuterie Board at night. It’s delicious paired with anything, from crackers, to bread, to veggies!

overhead view of a white platter holding a white creamy dip and sliced red apples

What is miso paste?

Miso paste is made from fermented soybeans. Combining the soybeans with a special mold (koji) helps to break down the enzymes in the beans and leaves you with the finished miso paste.

You can usually find miso in 2 varieties: white and red. White miso is lighter tasting and less salty compared to red miso because it doesn’t ferment as long.

large white platter holding a white dip and sliced red apples.

What does miso paste taste like?

Miso tastes salty, earthy, and tangy thanks to its lengthy fermentation process. It’s a popular choice in soup, dip, sauce, and on vegetables to infuse delightful and distinguishable umami flavors. It’s why I love mixing it into something simple, like cream cheese, because it really gives basic ingredients a huge boost!

scoops of white cream cheese next to white miso paste in small beige bowls.

Creamy miso dip ingredients

  • Whipped cream cheese – You can buy pre-whipped cream cheese or whip it yourself using a standing or handheld mixer. Whipping cream cheese for dip creates delicious, light, and airy bites!
  • Miso paste – Made from fermented soybeans, miso is a flavor-packed paste used in many Asian recipes like ramen and rice bowls. White miso paste is best for this recipe because it’s mild and light compared to the bolder red miso paste.
cream cheese and miso paste in a beige bowl.
a creamy white dip in a beige bowl.

How to make miso cream cheese dip

  1. Whip the cream cheese: Use a standing or handheld mixer to whip the cream cheese until it’s light and fluffy.
  2. Mix and enjoy: To finish, add the whipped cream cheese and miso to a serving bowl and mix well. Serve at room temperature and enjoy! 
slicing a red apple with a knife on a wood board.

Serving suggestions

Keep this light, healthy, and creamy miso dip in your fridge at all times to enjoy as a morning spread or an evening snack. Here are my favorite ways to serve it:

  • As a dip: Surround the cream cheese spread with sliced apples (my favorite), soft and hard pretzels, potato chips, cucumbers, carrots, and bread. 
  • As a spread: On bagels or sandwiches with lox, cured salmon, avocado, and pickled red onions.
large white platter holding a white dip and sliced red apples.

More savory dips to try

Did you try this Easy Miso Cream Cheese Dip? Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

Print Recipe
5 from 1 vote

Easy Miso Cream Cheese Dip

This 5-minute Easy Miso Cream Cheese Dip is a healthy party appetizer or tangy bagel spread. All you need are 2 ingredients and 1 bowl!
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Snack
Cuisine: American, Asian
Keyword: breakfast, easy, easy appetizer, healthy snack, snack, spread
Servings: 6 servings
Calories: 200kcal
Author: Lena Gladstone

Ingredients

  • 12 oz whipped cream cheese
  • 3-4 tsp White Miso paste

Instructions

  • In a bowl, add cream cheese and miso paste. Mix well.
  • Serve at room temp with your favorite apples, pretzels, potato chips, or veggies.

Nutrition

Calories: 200kcal | Carbohydrates: 3g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 294mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 764IU | Calcium: 57mg | Iron: 1mg

Easy Baba Ganoush Recipe (Keto and Whole30)

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This Easy Baba Ganoush Recipe (Keto and Whole30) is the perfect healthy snack or appetizer. Made with roasted eggplant and a handful of simple ingredients, every bite is exceptionally creamy, smoky, and rich!

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creamy white dip with green herbs and red spices on top in a white bowl and surrounded by vegetables.

Easy baba ganoush from scratch

Whether you’re craving a healthy snack or need a platter of delicious options for your Mediterranean-inspired feast, this Easy Baba Ganoush Recipe (Keto and Whole30) is the answer! Made from roasted eggplant, lemon juice, oil, tahini, and garlic, this creamy and keto-friendly dip comes together easily and is packed with nutrients.

How gorgeous is this white eggplant I found at the farmers market last weekend? I knew I had to make some baba ganoush and share it with you guys.

white and purple eggplants on a white plate.

It’s hard to compete with homemade hummus but you may change your mind after making your own baba ganoush. The flavors are smoky, rich, creamy, and nutty. Yes, it’s similar to hummus, but the flavors are taken to a whole new level!

Make this creamy, keto, and Whole30 dip part of the spread on a Charcuterie Board with olives, veggies, and crackers or the flavorful appetizer before the Greek Chicken Kabobs are ready. The flavors are so hard to resist!

creamy white dip in a white bowl with oil, red spices, and green herbs on top.

What is baba ganoush?

Baba ganoush is a creamy eggplant dip made from cooked and mashed eggplant, lemon, oil, seasonings, and tahini. The recipe originated in Lebanon but is a popular snack or appetizer throughout the Eastern Mediterranean. Traditionally, baba ganoush is served as a dip with pita bread and vegetables.

spoon in a bowl of white creamy dip with plates of crackers and vegetables on the side.

Baba ganoush vs. hummus

Both baba ganoush and hummus are creamy, earthy, tangy, and nutty dips that go great with fresh pita bread. While they look so similar, they’re completely different in taste.

Hummus is made mostly from chickpeas whereas baba ganoush is made with cooked eggplant. The two are both seasoned with garlic and tahini, but baba ganoush ends up with a stronger earthy and smoky flavor (which is even more pronounced when the eggplant is grilled).

Both are also super healthy! Each dip has plenty of fiber, omega-3’s, and vitamins. You’ll find more protein in hummus (thanks to the chickpeas), but the eggplant gives baba ganoush a wider variety of vitamins, minerals, and fiber.

white and purple eggplants on a white plate next to cut lemons, herbs, spices, and oil.

Baba ganoush ingredients

  • Eggplant – The traditional Lebanese baba ganoush recipe calls for the eggplant to be grilled over an open flame. I prefer to slice and bake the eggplant because it’s less messy!
  • Tahini – Give the tahini a good stir before using it. The oil and sesame seeds separate, and you want to make sure you get a good mix of both.
  • Garlic – If you like it a bit more garlicky, you can add one more grated garlic clove.
  • Lemon juice – Just like hummus, fresh lemon juice will add plenty of brightness and tang.
  • Parsley – Use fresh parsley if you can.
  • Sumac – This is a must-have for Middle Eastern cooking. Used as a topping, the sumac provides a subtle citrusy flavor and a nice brightness to each bite. If you can’t find sumac, you can use smoked paprika instead.
charred and cooked eggplant on a white plate.
flesh from a cooked eggplant in a white bowl.
creamy white dip in a white bowl.

How to make baba ganoush from scratch

  1. Prepare the eggplant: Slice the eggplants lengthwise. Use a fork to poke holes in the flesh before drizzling all sides with olive oil. Place them cut side down on a lined baking sheet.
  2. Roast/Grill or Char the eggplant on the stove: If baking, cut the eggplant in half, oil both sides and roast until they collapse. See grilling instructions below. Charring on the stove is super easy, use a fork and prick the eggplant all over. Turn the stovetop burner to medium-high heat and using tongs, place the eggplants on the burner directly. Rotate them frequently until fully charred. Takes about 7-10 minutes. Allow to cool before following direction 3 and on from below.
  3. Mash and combine: When they’re cool, scoop the flesh from the baked eggplants into a bowl. Mash it with a fork. Add the lemon juice, garlic, tahini, salt, and oil, then stir everything together.
  4. Top and serve: Transfer the baba ganoush to a serving bowl. Top with more oil, sumac or smoked paprika, and freshly chopped parsley. Serve with crackers, pita, or veggies, and enjoy!

Can you grill the eggplant instead?

Grilling the eggplant will give your finished baba ganoush extra smokiness and depths of flavor. Grill it whole over an outdoor grill or the flame on a gas stove until the skin looks charred all over and is flaky. Peel all of the skin off, then mash the flesh with the rest of the ingredients.

close up on a creamy white dip in a white bowl with red spices, oil, and green herbs on top.

Can you char the eggplant on the stovetop instead?

Use a fork and prick the eggplants all over. Turn the stovetop burner to medium-high heat and using tongs, place the eggplants on the burner directly. Rotate them frequently until fully charred. Takes about 7-10 minutes. Allow the eggplant to cool before following the directions below to make the dip.

womans hand dipping a cucumber slice into a bowl of creamy white dip.

Can you make it in a food processor?

I prefer to mash the ingredients with a fork so the dip has a little texture. If you prefer it to be super smooth, you can blend everything together in a food processor.

Tips to make the best baba ganoush

  • Make it extra creamy – By straining the eggplant flesh. Pressing the flesh into a mesh strainer over a bowl will extract extra moisture, making the finished result super rich and creamy.
  • Baking the eggplant – Coat all sides of the eggplants with olive oil before roasting so they don’t stick to the parchment paper.
  • Let them cool – Leave the baked eggplants to cool for at least 15 minutes. They’re very hot when they come out of the oven and you could burn yourself if you don’t wait.
  • Toppings – Add as many toppings to the dip as you like, such as pomegranate seeds, cayenne for a spicy kick, smoked paprika, cumin, pine nuts, feta cheese, more herbs, or lemon zest.
  • To serve – Enjoy the dip with a platter of pita chips, veggies, keto crackers, or fresh bread for dipping. Make it a meal with a side of olives, homemade hummus, and a tangy Greek Chicken Souvlaki Salad.

Storing and freezing

Baba ganoush will keep for about 3 to 5 days in the fridge. Store it in an airtight container and add an extra drizzle of olive oil on top before serving.

Unfortunately, homemade baba ganoush is not freezer-friendly. The texture is just never the same once it’s thawed.

More easy snack recipes

Did you try this Easy Baba Ganoush Recipe? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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5 from 1 vote

Easy Baba Ganoush Recipe (Keto and Whole30)

This Easy Baba Ganoush Recipe (Keto and Whole30) is the perfect healthy snack or appetizer. Made with roasted eggplant and a handful of simple ingredients, every bite is exceptionally creamy, smoky, and rich!
Prep Time10 mins
Cook Time35 mins
Resting Time15 mins
Total Time1 hr
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: appetizer, easy appetizer, healthy snack, keto, keto recipe, snack, vegan, vegetarian, veggies
Servings: 4 servings
Calories: 268kcal
Author: Lena Gladstone

Ingredients

  • 2-3 eggplants about 2 lbs
  • 4 tbsp extra virgin olive oil divided
  • 3 ½ tbsp tahini
  • 1-2 cloves garlic grated
  • 1 lemon juiced (about 2 ½ tbsp)
  • 2 ½ tsp kosher salt more to taste if needed
  • 1 tbsp parsley chopped, for topping
  • ¼ tsp sumac or smoked paprika, optional for topping

Instructions

Stovetop instructions

  • Use a fork and prick the eggplants all over.
  • Turn the stovetop burner to medium-high heat and using tongs, place the eggplants on the burner directly. Rotate them frequently until fully charred. Takes about 10 minutes.
  • Allow the eggplant to cool before following directions 3 and on from below.

Grilling instructions

  • Preheat the grill to 400F.
  • Cook the eggplant on the grill (no foil), until the eggplant is very soft and charred all over. Remove the charred skin and continue with the recipe instructions.

Oven instructions

  • Preheat oven to 400F
  • Cut the eggplants in half lengthwise. Line a baking sheet with parchment paper. Poke a few holes in the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on the sheet pan. This should take about 35-45 minutes, or until the eggplant has collapsed.
  • Add the lemon juice, garlic, tahini, salt, and 3 tablespoons of olive oil into a bowl. Mix well with the fork to combine.
  • Let eggplants cool for about 10 mins and gently scoop out the flesh or peel it off into the bowl with dressing. I like to leave a few black bits for smoky flavor but that's optional.
  • Using a fork, mash the eggplant to break it down as much as you like texture-wise.
  • Transfer to a serving bowl, make some swirls with a spoon and add remaining 1 tablespoon of olive oil, sprinkle with sumac and chopped parsley. Enjoy with pita chips or veggies to keep it gluten-free.

Notes

Useful Tips:
  • How long will Baba Ganoush keep in the fridge? This will keep for 3-5 days in the fridge. Just make sure you let it get to room temperature before serving and add a little bit of olive oil on top before serving.
  • Does Baba Ganoush freeze well? Do not freeze homemade baba ganoush, it does not thaw well.
  • Baking the eggplant: Be sure to coat both sides of the eggplants with olive oil before roasting so they don’t stick to the parchment paper.
  • Cooling the eggplant: Let the eggplant cool a bit before scooping out the flesh, you can burn your hands from the steam.
  • Can you use a food processor for this dip? I prefer to mash the ingredients with a fork because you want a little texture in the dip.
  • Garlic: If you like it a bit more garlicky, you can add one more grated garlic clove.
    After you’re done mixing your dip, always taste it and make adjustments on salt or lemon juice.
  • Tahini: Be sure to stir your tahini before using it. Usually, the oil from the sesame seeds will separate from the paste, so mix it well before using it in the dip.
  • What other toppings can you add to the dip? Pomegranate seeds, cayenne for a spicy kick, or smoked paprika, or cumin.

Nutrition

Calories: 268kcal | Carbohydrates: 19g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 1464mg | Potassium: 631mg | Fiber: 8g | Sugar: 9g | Vitamin A: 152IU | Vitamin C: 21mg | Calcium: 50mg | Iron: 1mg

Refrigerator Dill Pickles Recipe (Keto and Whole30)

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This crispy, crunchy Refrigerator Dill Pickles Recipe (Keto and Whole30) is easy to make using a 5-minute method. Let them sit overnight in a savory brine and enjoy the homemade pickles for months!

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close up of a jar with sliced cucumbers in brine

Easy refrigerator pickle recipe

Never waste your money on storebought pickles again with this Refrigerator Dill Pickles Recipe. Put the cucumbers and brine together in minutes, let them pickle overnight, then enjoy your homemade pickles for months! Made without any strange ingredients or added sugar, these fresh fridge dill pickles are both keto and Whole30.

3 jars with vegetables and brine.

Refrigerator pickles are the easy alternative to old-fashioned or pressure-cooked pickles. All you have to do is throw everything in one mason jar and let them pickle in the fridge. No canning, sealing, boiling jars, or cooking involved!

overhead view of sliced vegetables in jars sitting on a wood board.

These fresh dill pickles are a must at any picnic, barbecue, snack board, or lunch party! Slice them up for burgers, top them on this Keto Cheeseburger Soup, include them on a Charcuterie Board, or add them to a classic club sandwich. There’s never a bad time for pickles!

Are pickles keto?

Yes! Well, most are. These homemade refrigerator pickles are keto-friendly because there isn’t any sugar or corn syrup in the brine which can sometimes find its way in some storebought brands. 

small white bowls holding seasonings, herbs, garlic, and salt next to cucumbers.

Homemade keto pickles ingredients

  • Cucumbers – I have Persian cucumbers in my garden, so that’s what I used. You can also use pickling cucumbers, which are small, firm, and crunchy, making them the best choice for this recipe. English cucumbers work as well but they won’t be as crisp as the smaller varieties.
  • Dill – While fresh dill is best, you can make dill pickles with dried dill. Just use 1 tablespoon instead.
  • Mustard seeds – They provide texture and crunch, heat and sweetness. You can swap it out wiht black peppercorns instead.
  • Garlic – A classic ingredient in dill pickle brine. There’s no substitute for fresh garlic cloves.
  • Pickling brine – Made from water, vinegar, and salt. I used rice vinegar but white vinegar will give it a stronger flavor. The kind of salt you use is also very important! Kosher salt is best but if all you have is table salt at home, it will work in a pinch.
close up of sliced cucumbers in a jar with brine.

How to make refrigerator dill pickles

  1. Trim the ends of the cucumbers. Slice them into spears, slices, or rounds (depending on how you usually like to eat pickles).
  2. Make the pickle brine by combining the water, vinegar, salt, and smashed garlic in a small pot. Bring it to a boil, then turn the heat off and let it cool before adding it to the mason jar.
  3. Add the sliced cucumbers, garlic, mustard seeds and dill to a pint mason jar and pour the brine over top. Cover with a lid and refrigerate for at least 12 to 24 hours.
  4. Enjoy the next day on sandwiches, a charcuterie board, or a burger!

Tips and tricks

  • When cutting the cucumbers, make the rounds at least 1/4″ thick pieces. For spears, cut the cucumber into quarters or however thick you like your pickles.
  • Adjust the flavor of the pickles by adding mustard seed, coriander seed, red pepper flakes, or peppercorns to the brine.
  • You can reuse the pickle brine over and over again for multiple batches. Just adjust the seasoning when you reuse the brine.
  • If you don’t want to slice the cucumbers, leave them whole instead. They’ll take a little longer to pickle but still taste delicious!
  • Use wide-mouthed pint mason jars. The cucumbers should be packed tightly in the jars so they can all soak in the brine evenly.
sliced jalapenos in brine in a jar.
sliced jalapenos in brine in a jar.

Can you use other veggies to pickle? 

This refrigerator method is great for any kind of veggie! Use the same brine to pickle carrots, daikon radish, cauliflower, green beans, radishes, peppers, garlic, beets, or zucchini. You can also do a mix of multiple veggies in the same jar. 

Just know that the harder or crunchier the vegetable, the longer they’ll need to soak in the brine, such as carrots. Carrot Tip: Cut the carrots into matchsticks so they absorb the pickling brine faster!

sliced pickled vegetables in jars with brine.

How long do refrigerator dill pickles last?

Refrigerator dill pickles last in a sealed jar in the fridge for up to 2 months.

Use your dill pickles with these recipes

Did you try this Refrigerator Dill Pickles Recipe? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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5 from 1 vote

Refrigerator Dill Pickles Recipe (Keto and Whole30)

This crispy, crunchy Refrigerator Dill Pickles Recipe (Keto and Whole30) is easy to make using a 5-minute method. Let them sit overnight in a savory brine and enjoy the homemade pickles for months!
Prep Time5 mins
Cook Time5 mins
Resting Time12 hrs
Total Time12 hrs 10 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: keto, keto recipe, pickled, pickled veggies, vegan, vegetarian, veggies, whole30
Servings: 4 servings
Calories: 49kcal
Author: Lena Gladstone

Equipment

  • 1-liter mason jar

Ingredients

  • 5-6 small cucumbers or use 1 English cucumbers
  • 4 sprigs fresh dill
  • 2 cloves garlic smashed
  • 1 tbsp mustard seeds optional

Pickling Brine

  • 1 ¼ cup water
  • ¾ cup rice vinegar or replace with white vinegar for stronger flavor
  • 1 ½ tbsp kosher salt

Instructions

  • Trim both ends off the cucumber. Depending on how you like your cucumbers, I prefer spears for snacking and rounds for sandwiches. Cut the rounds into 1/4″ thick pieces. For spears, cut the cucumber into quarters or however thick you like your pickles.
  • In a small pot combine the water, vinegar, salt, and the smashed garlic. Bring to a boil or until salt melts. Then let it cool a bit before adding it to the mason jar.
  • In a 1-liter mason jar, add the cucumbers and sprigs of dill, add pickling brine. Cover, then refrigerate for at least 12-24 hours. Depending on how pickled you like your pickles.
  • These will keep in the refrigerator for at least 2 months.

Notes

  • Can you use other veggies to pickle? Yes, this method is great for any veggie! Carrots, daikon radish, cauliflower, radishes, peppers, garlic, beets, zucchini. Or do a mix of veggies. The harder the veggie, the longer they’ll need to soak for the best flavors, such as carrots.
  • Carrot Tip: Cut the carrots into matchsticks so they absorb the pickling brine faster!
  • What Salt should I use? The type of salt you use is SUPER important! I prefer kosher salt (for pickling purposes). It’s not super salty like table salt. But if you only have table salt, then start with 1/2 tbsp salt and adjust to your liking.
  • Storing: Keep the dill pickles in a sealed mason jar in the fridge for up to 2 months.

Nutrition

Calories: 49kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2626mg | Potassium: 298mg | Fiber: 2g | Sugar: 3g | Vitamin A: 159IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

Blistered Shishito Peppers with Garlic Aioli

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A plate of these Blistered Shishito Peppers with Garlic Aioli showcases vibrancy and brightness on any summer snack board. In minutes, the pan-fried mild peppers are ready to be dunked in the homemade aioli dipping sauce, making for a light and healthy snack or side dish.

Jump to Recipe
white bowl filled with charred green peppers and orange dipping sauce

Healthy snack incoming! These Blistered Shishito Peppers with Garlic Aioli are a keto, gluten-free, and vegetarian’s dream dish. The crunchy peppers are dressed up with a little salt and lime juice to create a vibrant snack you can dip in the delicious and savory homemade garlic aioli.

There’s something about a plate of mini colorful peppers that makes me want to dig in immediately. Each bite is always crunchy, light, and satisfying. Thankfully, the blistered shishitos in this recipe need less than 10 minutes to cook in a hot pan, making for a low-maintenance snack that’s perfect for dipping.

Don’t worry – shishitos are not as spicy as other chile peppers! They have a sweet and mild taste, plus their charred skin will give each one a touch of smokiness. All of these flavors play so well among the savory and creamy paprika garlic aioli dipping sauce.

Turn to these peppers when you need a summer-ready snack. They’d be delicious at the family cookout with more summer favorites, like Steak and Shrimp, Brussels Sprouts Salad, and Garlic Grilled Shrimp.

What are shishito peppers?

These slender, bright green, and wrinkled peppers come from Japan. Shishito peppers are not spicy and have a more sweet and mild flavor. They make a delicious and dippable snack when they’re blistered in a cast iron pan or on the grill.

close up on a white bowl filled with charred green peppers and orange dipping sauce

Shishito peppers vs. Padron peppers

Shishito peppers have a lot of similarities to Spanish Padron peppers. Both are green, long, and wrinkled. You can easily swap one for the other and prepare them in the same way.

If you want to snack on some shishitos but you can only find Padrons, go ahead and use them as a substitute! Just be ready for a little heat. Padron peppers have a Scoville heat unit of 500 – 2,500 SHU and are about as spicy as a banana pepper.

Ingredients you’ll need

  • Shishito peppers – You should be able to find a bag of these peppers at most grocery stores nowadays. I can almost always find them at Trader Joe’s or Whole Foods.
  • Avocado oil – The peppers need to cook at a high temperature which is why you need an oil with a high smoke point. Avocado oil is best but if you don’t have it, you can use canola or sunflower oil instead.
  • Salt flakes – This ups the flavor when you crunch into a blistered pepper.
  • Lime juice – A spritz of fresh lime juice on top of the peppers makes everything extra bright and tangy.
  • Garlic aioli – This homemade dipping sauce is an easy creation you can whip together in less than 1 minute. All you need is mayonnaise, lime juice, garlic, salt, and paprika. Garlic aioli is the best sauce to turn to when you’re snacking on steamed artichokes, when you need a spread for a sandwich, or as a last minute salad dressing.
individual white bowls filled with mayonnaise, lemon juice, green peppers, spices, and garlic

How to make cast iron blistered shishito peppers

  1. Make the garlic aioli: Mix all of the dip ingredients in a bowl. Keep it covered in the fridge until you’re ready to serve. If you want, feel free to make this a few days ahead of time.
  2. Pan-fry the peppers: Heat the oil in your cast iron. Once the pan is hot, add the peppers and cook until all sides are blistered evenly.
  3. Dress and serve: To finish, toss the peppers in flaky sea salt and add to a serving platter. Serve with the garlic aioli and a spritz of lime on top.
white bowl filled with blistered green peppers and an orange dipping sauce

Tips and substitutions

  • To make this recipe completely vegan, replace the mayonnaise in the aioli with a plant-based alternative.
  • Want to lighten up the aioli? Replace the mayonnaise with Greek yogurt.
  • You may find a spicy shishito pepper in your bag. Rumor has it that 1 out of 10 shishito peppers have some spice. It may come as a surprise but, thankfully, they only have between 50 – 200 Scoville units so the heat won’t be overwhelming.

What to serve with shishito peppers

These blistered shishito peppers make for an easy snack you can enjoy with garlic aioli, hummus, romesco sauce, yogurt sauce, or another dipping sauce. They would also work in a stir fry or sauteed bok choy with soy sauce or on the side of any main dish, like Baked Chicken Breast, Chili Lime Chicken Burgers, Ginger Baked Salmon, or Ribeye Steak.

woman's hand dipping a green blistered pepper in an orange dipping sauce

More healthy snacks to enjoy

Serve your shishitos next to a platter of more fun snacks, like:

If you try these Blistered Shishito Peppers with Garlic Aioli let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Print Recipe
5 from 3 votes

Blistered Shishito Peppers with Garlic Aioli

A plate of these Blistered Shishito Peppers with Garlic Aioli showcases vibrancy and brightness on any summer snack board. In minutes, the pan-fried mild peppers are ready to be dunked in the homemade aioli dipping sauce, making for a light and healthy snack or side dish.
Prep Time3 mins
Cook Time7 mins
Total Time10 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Asian
Keyword: 20 minute recipe, appetizer, asian, easy appetizer, gluten free, healthy snack, keto, side dish, sides, snack, vegetarian
Servings: 2 servings
Calories: 325kcal
Author: Lena Gladstone

Ingredients

Blistered Shishito Peppers

  • 1 bag shishito peppers
  • 1 tbsp avocado oil
  • 1 tsp flaky sea salt
  • ½ lime cut in half

Garlic Aioli Dip

  • ⅓ cup mayonnaise
  • 2 tsp lime juice
  • 1 garlic clove grated or pressed
  • ¼ tsp sea salt
  • ¼ tsp smoked paprika

Instructions

Garlic Aioli Dip

  • Mix all the dip ingredients together in a small bowl. Store in an airtight container in the fridge until you're ready to serve.

Blistered Shishito Peppers

  • Heat the oil in a cast-iron skillet over medium/high heat. Once the pan is nice and hot, add in the shishito peppers.
  • Cook the peppers for about 7 minutes, pressing them down with the wooden spoon to ensure each pepper touches the heat. Move them around every few minutes so each side is blistered evenly.
  • Once they are evenly blistered, remove the peppers from the pan. Toss them with the flaky sea salt and serve with garlic aioli and lime wedges.

Nutrition

Calories: 325kcal | Carbohydrates: 3g | Protein: 1g | Fat: 35g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 1691mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 164IU | Vitamin C: 7mg | Calcium: 13mg | Iron: 1mg

Keto Cheeseburger Stuffed Mini Peppers

by

Mini peppers stuffed with cheesy ground beef and warm marinara sauce on top makes these Keto Cheeseburger Stuffed Mini Peppers almost better than a real hamburger. Keto, low-carb, and gluten-free!

Red and orange beef stuffed peppers on parchment paper

I was asked by Carusele to participate in the #LaurasLean campaign, sponsored by Laura’s Lean. Although I have been compensated, all opinions are my own

These Keto Cheeseburger Stuffed Mini Peppers are a low-carb dinner or appetizer filled with juicy and lean ground beef, mushrooms, onion, and bound together with an egg white. Topped with melted cheese and marinara sauce, the peppers are so delectable and so much lighter than a regular hamburger.

Red and orange stuffed peppers next to packaged ground beef, herbs, and marinara sauce

This light meal prep or family dinner option is made extra delicious using Laura’s Lean Ground Beef. Unlike most other “natural” beef, Laura’s Lean is always sourced from suppliers that never use added hormones or antibiotics and are always vegetarian fed. I always feel good about serving it to both my family and guests!

Using mini peppers in this recipe means everything is ready in record time! They’re also bite-sized, meaning you can serve the keto stuffed peppers as an appetizer, snack, or for a tasty main with Creamy Cauliflower Mash and Baked Asparagus on the side.

White and brown bowls filled with mini peppers, cheese, beef, mushrooms, and onions

Ingredients you’ll need

  • Mini peppers – Making this recipe with cute and colorful sweet mini peppers means you can serve it as an appetizer or for a keto and low-carb party snack.
  • Laura’s Lean Ground Beef – Using Laura’s 92% lean beef will cut down on the grease and make this dish much lighter. I recommend buying in bulk so you always have beef ready to use in your freezer.
  • Mushrooms – Cooked mushrooms double down on the meaty flavor in this recipe.
  • Worcestershire sauce – For a little bit of umami flavor that helps elevate the flavors from the meat and cooked veggies. Your Worcestershire sauce is not gluten-free if it contains malt vinegar. In this case, replace it with tamari.
  • Onion – This will be grated and blended right into the hamburger filling. 
  • Egg white – To help bind everything together in the filling.
  • Mozzarella – Shredded mozzarella is added right before the stuffed peppers are done baked to give them a creamy and stretchy melted cheese topping.
  • Marinara sauce and parsley – For a savory finish!
Baked beef stuffed mini peppers in a white pan

How to make mini stuffed peppers with ground beef

woman's hand holding a marinara-dipped stuffed pepper
  1. Cook the veggies: In a pan, cook the mushrooms with butter. Add in the garlic and cook until soft and fragrant.
  2. Make the beef filling: Combine the beef, cooked mushrooms, salt, grated onion, Worcestershire Sauce, and egg white in a large bowl.
  3. Stuff the peppers and bake: Cut each mini pepper in half lengthwise, remove the seeds, and place each one in a baking dish. Spoon some of the beef mixture into each pepper before baking for 15 minutes.
  4. Add the cheese, then serve: Top each pepper with cheese before adding them back in the oven for another few minutes. Add the parsley and warm marinara sauce on top when they’re done!

Tips and substitutions

  • Want to add rice? You can add pre-cooked rice or cauliflower rice to the beef filling.
  • If you’re craving a little spice, mix some chopped jalapenos into the filling.
  • No need to parboil the peppers! Their small size helps the peppers cook and tenderize in record time and without cooking them beforehand.
  • Make sure to use sugar-free marinara sauce. This way it will be keto-friendly.
  • The egg white is optional. Feel free to leave it out if you want.
Serving platter holding stuffed mini peppers and white bowls with marinara sauce

Can I make these ahead of time?

Every element of this dish can be made ahead of time for meal prep. Make the ground beef filling and store it in an airtight container in the fridge for 1 or 2 days. You can also slice, prepare, and store the peppers in the fridge until you’re ready to put the dish together.

Not quite ready to cook the stuffed peppers yet? The mini peppers can easily be stuffed and then left covered in the fridge. Just throw them in the oven right before dinner time!

More keto and low-carb recipes

Put all of these dishes to create the keto and low-carb meal of your dreams:

Did you try this recipe? Don’t forget to tag me on Instagram @lenaskitchenblog + use the #lenaskitchenblog hashtag. I love browsing through the photos of your recreations!

Print Recipe
5 from 1 vote

Keto Cheeseburger Stuffed Mini Peppers

Mini peppers stuffed with cheesy ground beef and warm marinara sauce on top makes these Keto Cheeseburger Stuffed Mini Peppers almost better than a real hamburger. Keto, low-carb, and gluten-free!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: appetizer, baked, beef, easy appetizer, healthy snack, keto, keto dinner, low carb, low carb dinner
Servings: 4 servings
Calories: 536kcal
Author: Lena Gladstone

Ingredients

  • 1 lb ground beef Laura’s Lean 92% lean
  • 14 mini peppers halved and deseeded
  • 4 oz mushrooms stems removed and finely chopped
  • 2 tbsp butter unsalted
  • 1 ½ tsp salt
  • 2 cloves garlic minced
  • 2 tbsp Worcestershire Sauce
  • 1 small onion grated, with the juice
  • 1 egg white large
  • 1 ½ cup shredded mozzarella
  • 1 cup marinara sauce
  • 2 tbsp parsley finely chopped

Instructions

  • Preheat the oven to 350ºF. Spray a baking sheet with olive oil spray.
  • In a pan on medium-high heat, melt the butter and add the finely chopped mushrooms. Cook for 5 minutes, moving the mushrooms around a few times. Add garlic and cook for an additional 1 minute.
  • In a large bowl, combine the beef, cooked mushrooms and garlic, salt, grated onion, Worcestershire Sauce, and egg white. Mix to combine.
  • Cut each pepper in half lengthwise and remove the seeds. Place them in the baking dish. Spoon some of the ground beef mixture into each pepper.
  • Bake for 15 minutes or until the peppers have softened and the beef is cooked through.
  • Top the peppers with cheese. Place them back in the oven and bake for additional 3-4 minutes. Top with chopped parsley and marinara sauce or serve more on the side for dipping.

Notes

To make ahead of time: Make the ground beef filling and store it in an airtight container in the fridge for 1 or 2 days. The peppers can also be sliced, prepped, and kept in the fridge until you’re ready to put the dish together.
You can also stuff the peppers, place them in a covered baking dish, and leave them in the fridge for a few hours until it’s time to bake.

Nutrition

Calories: 536kcal | Carbohydrates: 15g | Protein: 33g | Fat: 38g | Saturated Fat: 18g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 1685mg | Potassium: 962mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3968IU | Vitamin C: 136mg | Calcium: 270mg | Iron: 4mg

Ahi Tuna Poke Wonton Nachos

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These Ahi Tuna Poke Wonton Nachos are an exciting spin on a classic favorite. The fried wonton chips are loaded with sesame seed crusted tuna, avocado, and spicy mayo, making this recipe perfect for happy hour, date night, or a fun night in.

Jump to Recipe
Close up of nachos with green onions, jalapeños, and spicy mayo.

This Asian-inspired recipe has all the flair and pizazz you need to impress your guests, date, or friends! Ahi Tuna Poke Wonton Nachos are made with seared sesame seed crusted tuna, deep-fried wonton pieces, and plenty of tasty toppings that complement the intricate flavors. 

You’ll never want to make nachos the “regular” way again after trying this recipe. Beautiful colors and amazing flavors will both impress guests and fill you up. Pair this dish with a white wine or sparkling rose to make it the best happy hour ever.

What is poke?

Poke bowls are a popular dish in Hawaii and Japan and were a big inspiration in the creation of this recipe. Colorful poke bowls are usually full of sushi rice, the freshest tuna or salmon, tons of vegetables, and sometimes a seaweed or cucumber salad. 

4 photos of preparing the sesame covered tuna and fried wontons

Ingredients you need

These totally unique Asian-inspired nachos require a high-quality tuna and a few other simple ingredients. Find wonton wrappers in the Asian section at your local grocery store.

This is what you need:

  • Sushi-grade ahi tuna
  • Black and white sesame seeds
  • Olive oil
  • Soy sauce
  • Wonton wrappers

What kind of tuna should I use?

Sushi-grade tuna means the freshest fish available. The best choice for this recipe would be center-cut yellowfin tuna because it’s the most popular choice in sushi dishes. You can also use frozen tuna or salmon if that’s all you can find.

Tuna pieces, fried wonton pieces, and sliced green onions on 3 separate plates.

Topping Options

Nachos have to have the best toppings, so make sure to pile on all of these suggestions or even more alongside the spicy mayonnaise. 

I love to pile on all of these toppings:

  • Avocado
  • Cilantro
  • Green onion
  • Jalapeño slices
  • Black and white sesame seeds
  • Spicy mayo
Nachos on a plate with cubes of tuna. Sesame seeds, jalapeños, green onions, and spicy mayo on the side.

How to make this recipe

These not-your-average nachos take a few extra steps to create than the traditional Mexican nachos, but I promise it’s worth it! 

Here’s how to do it:

  1. Make the spicy mayo: Add all of the spicy mayo ingredients to a small bowl and whisk to combine. Place the sauce in the fridge until you’re ready to use, or add it to a jar and refrigerate overnight.
  2. Prepare the tuna: Pat the tuna dry with a paper towel, then sprinkle sesame seeds all over. Heat a large pan or griddle on high heat, then add the olive oil. Sear the tuna on both sides for about 1 minute, then move it onto a cutting board and slice it into ½ – 1” cubes. Toss it in a bowl with soy sauce and refrigerate.
  3. Prepare the wontons: Slice the wonton wrappers in half, from corner to corner, to create two equal-sized triangles from each one.
  4. Fry the wonton strips: In a cast-iron skillet or a pot over medium heat, add enough light oil to fill about an inch of the pan. Once the oil is heated to 350ºF, fry 2 or 3 wonton strips at a time for about 30 seconds on both sides. Remove the fried pieces and place them on a paper towel-lined plate.
  5. Put the nachos together: Spread the wonton chips out on a large platter. Top with the avocado and tuna. Drizzle with the spicy mayo, cilantro, green onion, and jalapeños. Serve immediately.

Baked wonton instructions

Preheat your oven to 350ºF and place the wonton pieces on a baking sheet lined with parchment paper. Brush both sides of each piece with a little oil or spray with cooking spray.  Bake for 10-12 minutes until golden brown, then remove and set aside to cool.

Close up of nachos covered in spicy mayo, green onions, and cilantro.

Recipe variations and tips

  • Find specialty Japanese ingredients at Asian markets, at gourmet markets, or online. 
  • Use regular mayonnaise with a ½ teaspoon of mirin as a substitute for Kewpie Japanese mayonnaise.
  • Don’t like spicy foods? Leave the jalapenos off of the nachos and don’t include the sriracha in the mayonnaise.
  • Can’t find tuna anywhere? Salmon would also work in this recipe if that’s all you have.
  • Get the pan extremely hot before searing the fish. A hot pan will result in an even sear and a delicious crust on the outside.
  • Use tortilla or corn chips instead of fried wontons if that’s all you have at home.
  • Serve the nacho toppings in lettuce cups, on cucumber slices, or on a bed of greens for a healthy and gluten-free salad.
  • Pair this recipe with a high-acidic wine, such as sparkling rose, Grüner Veltliner, or Sauvignon Blanc. The high acidity and citrus notes in a white wine or rose will clear your palate and cleanse your mouth from the rich tuna and avocado.
Woman's hand taking a chip out of a pile of nachos on a plate.

Storing leftovers

Eat this recipe immediately for the best taste. Nachos, unfortunately, don’t make the best leftovers! Alternatively, prepare the toppings a day ahead of time and keep them refrigerated until you’re ready to make the dish.

Close up of a plate of wonton nachos covered in tuna, avocado, and cilantro.

Making ahead of time

Make the spicy mayonnaise up to 3 days ahead of time. Keep it sealed in a jar, squeeze bottle, or container until you’re ready to use.

You can make the chips ahead of time and keep them in an airtight container for up to 1 day for best results.

Overhead view of a plate of wonton nachos covered in green onion, cilantro, avocado, spicy mayo, and tuna.

More Fun Appetizer Recipes

Try all of these fun and tasty appetizers for your next party or get-together:

Did you try this recipe? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations!

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4.45 from 9 votes

Ahi Tuna Poke Wonton Nachos

These Ahi Tuna Poke Wonton Nachos are an exciting spin on a classic favorite. The fried wonton chips are loaded with sesame seed crusted tuna, avocado, and spicy mayo, making this recipe perfect for happy hour, date night, or a fun night in.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: Asian
Keyword: appetizer, asian, healthy snack, how to make poke tuna, poke tuna, snack, starter, tuna
Servings: 4 servings
Calories: 466kcal
Author: Lena Gladstone

Ingredients

Ahi Tuna

  • ½ lb sushi grade ahi tuna
  • 2 tbsp black and white sesame seeds
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp light soy sauce

Wonton Chips

  • extra light olive oil as needed, for frying or vegetable oil
  • 25 wonton wrappers cut in half diagonally

Spicy Mayo

  • 3 tbsp Kewpie Japanese mayonnaise* see notes for substitute
  • 1 tsp sriracha skip if you don’t want spicy
  • ¼ lime juiced

Toppings

  • 1 medium avocado peeled, seeded and diced
  • 2 tbsp cilantro chopped
  • 2 tbsp green onion thinly sliced
  • ½ medium jalapeño thinly sliced
  • 1 tsp black and white sesame seeds

Instructions

Ahi Tuna

  • Pat dry the tuna with a paper towel. Add sesame seeds all over. I like to pat it in to make sure its adhered well. Heat a large sauté pan or griddle on high heat. Add the olive oil and heat through. Once the olive oil and pan are heated, sear the tuna on each side for about 1 minute. If you prefer the tuna to be a little more cooked, sear the sides as well for 30 seconds aside. Don’t overcook it.
  • Remove the tuna to a cutting board and slice into ½-1” cubes. The tuna should be seared in the outside but mostly raw on the inside. Add to a bowl and toss with the soy sauce. Refrigerate until ready to serve.

Deep-Fried Wonton Chips

  • In a cast-iron skillet or pot over medium heat, add enough extra light oil (you can use vegetable oil instead) to fill about an inch up the pan. Heat oil to 350°F, then working a few wontons at a time, add to the skillet and fry on both sides, about 30 seconds total. Do not add too many at a time or it will crowd the pan. Remove wontons to a paper towel-lined plate to drain. Continue until all the wontons have been fried. Set aside.

Baked Wonton Option

  • Preheat the oven to 350 F. Slice the wonton wrappers in half, from corner to corner, to create two equal-sized triangles from each one. Place the wonton triangles onto a baking sheet lined with a baking rack. Use a pastry brush, gently paint the top of each wonton triangle. (Alternatively, just spray the triangles with baking spray if you want.) Bake for 10-12 minutes until golden brown. Remove from the oven, and set aside to cool.

Spicy Mayo

  • In a small bowl, whisk the mayonnaise, lime, and sriracha together until thoroughly combined. Cover and refrigerate until ready to use.
  • Spread the wonton chips out on a large platter. Top with the avocado and tuna. Drizzle with the spicy mayo, cilantro, green onion, and jalapeños. Serve immediately.

Notes

*Note: Specialty Japanese ingredients can be found at an Asian market, some gourmet markets or online. You can use regular mayonnaise with a ½ teaspoon of mirin as a substitute for Kewpie Japanese mayonnaise.
This dish is enjoyed right after cooking. Not the best leftovers. You can make the wonton chips ahead of time and keep in an airtight container for a few days.
Serve this in lettuce cups or on a bed of greens as a salad to make it gluten-free.
Bake the wonton chips for a healthier option. Brush some olive oil, spread in a single layer on a baking sheet, and bake at 350F for 10-12 minutes. Repeat for the rest.

Nutrition

Calories: 466kcal | Carbohydrates: 34g | Protein: 21g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 891mg | Potassium: 463mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1373IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 3mg

How To Build A Summer Cheese Board

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Build a summer cheese board the fun and easy way! With fresh summer flavors and a variety of cheeses, your board is sure to be a hit as an appetizer at barbecues or backyard get-togethers!

Jump to Recipe
Large pink platter holding cheese, meat, fruit, crackers, and olives.

This is a sponsored post written by me on behalf of Comté Cheese Association. All opinions are 100% mine.

Summer is here and it’s time to treat your guests to good food and good company!

Putting a summer cheese board together is easy, fun, and makes a fresh and flavorful snack for a crowd. If you’ve never put a charcuterie plate together, I have all the tips and tricks you’ll need to make your very own. 

Step by step, we’ll move through the basics of a summer cheese board, how to match flavors, and how to turn it into a work of art. I’ve kept this board simple, but feel free to fill yours with as much cheese, meat, and fruit that you want.

What is Charcuterie?

Charcuterie (pronounced “shahr-ku-tuh-ree”) is all about beautiful presentation and refined flavors. It’s a French word for cured meats, such as bacon, salami, and prosciutto. Nowadays, the word is associated with assembling meat products together with other accompaniments, such as dried fruits, nuts, and cheeses. 

You’ll often see charcuterie boards on menus at restaurants. The flavors typically change with the seasons, but you will always find cheese and cured meats on the boards.

Cheese, bread, stone fruit, and olives on a pink platter.

Step 1: Use a great cheese

If cheese is the star of the board, it’s gotta be good. Pick a few high-quality hard and soft cheeses from your local deli. Aim to serve 2 to 3 ounces per person when deciding how much to buy. 

I highly recommend including a delicate and creamy Comté cheese. Pronounced Comté (“con – TAY”) cheese. Handmade every day by artisans in about 150 small village cheesemaking facilities in the Jura Massif region of France, it’s sure to start a conversation and delight your guests. Comté is also a pure and natural food as it’s made with no additives or artificial colorants, and it’s controlled at each level of production.

Comté is a staple for charcuterie boards because it’s truly unique. Each wheel has a distinct flavor and aroma based on the micro-region where it was produced, the season in which it was made, and the style of the cheesemaker. No two wheels taste alike!

Large platter with cheeses, meats, olives, fruit, and dips.

Step 2: Choose your serving dishes

Add to the presentation by using beautiful serveware. This is what you’ll need:

  • Wooden board or ceramic platter: For aesthetic purposes, I love to plate the snacks on wood or marble board, trays, or large platters. You could also use slate and label all of your ingredients in chalk!
  • Small bowls or ramekins: To hold the small, loose ingredients, such as olives and nuts.
  • Cheese knives: Have multiple sets of knives if your board has more than 1 type of cheese.
3 pieces of bread on a pink plate with cheese, peaches, and meat on top.

Step 3: Include All Of The Basics

All good cheese boards contain a variety of not only cheese, but also meats, fruit, vegetables, bread, crackers, and other accompaniments. I’m breaking it down for you below and including all my summer go-to favorites. Remember: the more color, texture, and flavor on your board, the better!

The Cheese

Include both hard and soft kind of cheeses. Hard cheeses such as Comté and sharp cheddar would be enjoyable on their own. One or two soft cheeses, like brie or wine-soaked cheese, would be delicious on crackers and bread.

The Fruit

Use a variety of fresh and dried fruits for balance. Choose fresh fruits based on the season, such as stone fruit, berries, figs, apples, pears, persimmons, and kiwis. Dried apricots, lemons, oranges, and freeze-dried strawberries would add sweet flavors and beautiful colors.

The Meat

It’s up to you whether you want to include only one kind of meat or more. Use salty and savory cured meats that are easy to grab, like sliced prosciutto, salami, or soppressata. You could even keep it easy and slice pepperoni sticks into bite-size pieces.

The Dips and Spreads

The dips and spreads you choose will depend on the season and what you’ve included on the board. Keep it simple with a bowl of fresh jam, honey, or hummus. Alternatively, if your board is on the savory side, try my smoked salmon dip instead. 

The Accompaniments

Add texture and break up the cheese board by filling your small bowls with all sorts of sweet and salty treats! Fill them with nuts (almonds, hazelnuts, cashews, and pistachios), crackers and bread (pretzel sticks, crackers, pita chips, sliced baguette), olives (kalamata, green, or black), and cornichons. If you still have space to fill, add slices of cucumber or an avocado rose for an elegant presentation.

Step 4: Make it look beautiful

Presentation is everything when it comes to charcuterie. Follow these simple steps when layering on all of your ingredients and flavors:

  1. Start by placing your cheese in a triangle shape on the board (A.K.A.: place a cheese in each corner). 
  2. Next, fill your small bowls with the extras and dips, like olives, cornichons, jam, or hummus.
  3. Add to the presentation by wrapping and folding your cured meats. I like to wrap prosciutto into little rosettes and fold the slices of salami next to each other.
  4. To finish, fill the empty spaces on your board with the fresh and dried fruits, crackers, nuts, and bread. You could add edible flowers or fresh herbs as an additional garnish if you’d like.
Plate with a honeycomb, bread, fruit, and meal.

Tips and Tricks

  • Cheese is best served at room temperature. Remove the cheeses from the fridge about 30 minutes before serving. Soft cheese might need closer to an hour at room temp to get that ooey-gooey texture.
  • Whole Foods has a great cheese selection and deli counter. Trader Joe’s sells great cheeses on a budget and already packaged meat selections. Costco is a great place to find cheese and meats in bulk and at a lower price.
  • Serve a knife for each cheese so the flavors don’t mingle. Include small knives or toothpicks and small spoons for things like jam, olives, and cornichons.
Lots of fresh summer charcuterie ingredients on platters. Woman's hands holding a drink and a cracker with cheese, fruit, and meat.

If you follow these tips and make your own summer cheese board, let me know! Leave a comment below, and don’t forget to take a picture and tag it with #lenaskitchenblog on Instagram. I love seeing what you come up with!

Print Recipe
5 from 5 votes

How To Build A Summer Cheese Board

Build a summer cheese board the fun and easy way! With fresh summer flavors and a variety of cheeses, your board is sure to be a hit as an appetizer at barbecues or backyard get-togethers!
Prep Time15 mins
cheese to room temperature30 mins
Total Time15 mins
Course: Appetizer
Cuisine: French
Keyword: 30 minute meal, appetizer, charcuterie, cheese, easy appetizer, finger food, meat
Servings: 4 servings
Calories: 1797kcal
Author: Lena Gladstone

Ingredients

  • 1 Comté cheese sliced
  • 1 soft cheese
  • 1 cheddar cheese crumbled
  • 2-3 assorted cured meats such as prosciutto, salami, or soppressata
  • grapes
  • stone fruit sliced
  • strawberries
  • crackers
  • baguette slices toasted
  • olives
  • cornichons
  • jam
  • honey

Instructions

  • Assemble all the ingredients on a wood board, platter, or tray.
  • Add crackers and bread last so they don't get soggy if making in advance.
  • Make sure to take your cheeses out of the fridge at least 30 minutes to 1 hour before serving.

Nutrition

Calories: 1797kcal | Carbohydrates: 324g | Protein: 57g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 4mg | Sodium: 4281mg | Potassium: 812mg | Fiber: 18g | Sugar: 10g | Vitamin A: 181IU | Vitamin C: 13mg | Calcium: 512mg | Iron: 19mg

The Best Homemade Loaded Hummus

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The traditional Greek dip transformed into a canvas of flavor, The Best Homemade Loaded Hummus is a real show-stopper. Topped with your favorite garnishes, it’s sure to captivate your guests as the centerpiece of your next event. 

Jump to Recipe
The Best Homemade Loaded Hummus with fresh vegetables and feta

Homemade hummus is a staple in our household. Whether enjoyed by dipping carrots or pita, served alongside an elegant charcuterie, or spread on a sandwich, it’s delicious and filling. So creamy and flavorful, it’s no wonder a batch barely lasts longer than a weekend.

I’ve turned this ordinary dip into the extraordinary by adding heaps of toppings and integrating fresh ingredients into the recipe. Smooth and creamy, your family or guests won’t be able to get enough. Loaded with olives, feta, tomatoes, herbs, and spices, one bite feels like an explosion of flavor in your mouth!

Ingredients for The Best Homemade Loaded Hummus

Peel the chickpeas for a velvety Homemade Hummus

If you want a creamy-as-butter Homemade Loaded Hummus, I highly recommend peeling the skins off the chickpeas. While this can be time-consuming, there are a few ways to speed up the process:

  1. Once the canned chickpeas are rinsed and drained, toss them with a teaspoon of baking soda, and heat in a microwave for 1 to 2 minutes (until the beans are hot). Rinse them in cold water while rubbing off the skins, which should be quite easy to remove.
  2. Get the kids involved! Each individual chickpea will need its skin removed, which could easily be turned into a fun game. My kids are always helping me in the kitchen, as I find it provides them with easy entertainment while ingraining important skills. My 11-year-old, Franchesca, often assists during my live videos on Instagram, and she’s even becoming integral to the process.

Make the food processor your new best friend

A food processor is the fastest, most efficient tool you can use to achieve The Best Homemade Loaded Hummus. It’s perfect for quickly turning beans into butter, and to properly combine the rest of the ingredients and flavor-enhancers. If you don’t own a food processor, no problem! A good-quality blender will work just as well. To ensure the ingredients are incorporated, it’s a good idea to stop and stir the batch intermittently.

Toppings for The Best Homemade Loaded Hummus

What’s your favorite flavor?

Classic Homemade Hummus is my favorite. The natural flavors and a slight tang from the lemon and tahini is perfection all on its own in my opinion. Plus, it offers more flexibility when loading up the toppings and garnishes.

When you’re feeling a little more adventurous, try adding roasted garlic, squash, red pepper, or black beans when processing all of the ingredients. The base of this hummus, whether plain or a flavor of your choosing, is perfect to serve with any of the following:

The Best Homemade Loaded Hummus topped with olives, tomatoes, feta, sumac, and parsley

Loading up your Homemade Hummus

Once your Homemade Hummus is ready, load it up with your favorite toppings. I’ve given you a great list to start with:

  • olives
  • crumbled feta
  • tomatoes
  • cucumbers
  • a drizzle of olive oil
  • a sprinkle of ground sumac or smoked paprika
  • chopped fresh parsley

All of these traditional Greek flavors are not only delicious, but presents beautifully. The pops of red and green are sure to wow anyone you’re serving. For a southern flair and an emerald green hue, consider replacing the olives with a few dollops of my fresh chimichurri. 

The beautiful thing about The Best Homemade Loaded Hummus is that it can be served as a show-stopping meal all on its own, or even as an elevated snack. Pack up personal-sized portions to include with your weekly lunches and make your coworkers jealous!

Serving The Best Homemade Loaded Hummus

Whether you plan to enjoy The Best Homemade Loaded Hummus with a group or on your own, make sure to Pin this recipe so you can always have a batch ready in your fridge.

If you do end up making this recipe, please let me know what you think in the comments, or tag me on Instagram @lenaskitchenblog! I love reading about your thoughts, and seeing your recreations (use hashtag #lenaskitchenblog).

Print Recipe
4.75 from 8 votes

The Best Homemade Loaded Hummus

The traditional Greek dip transformed into a canvas of flavor, The Best Homemade Loaded Hummus is a real show-stopper. Topped with your favorite garnishes, it’s sure to captivate your guests as the centerpiece of your next event. 
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Snack
Cuisine: Greek
Keyword: 20 minute recipe, appetizer, beans, charcuterie, dip, dipping, easy, easy appetizer, gluten free, healthy snack, hummus, mediterranean, snack, vegan, vegetarian, veggies
Servings: 2 cups (6-8 servings)
Calories: 428kcal
Author: Lena Gladstone

Equipment

  • Food Processor or High Powered Blender

Ingredients

  • 1 15 oz can of chickpeas rinsed and drained. Reserve a few for topping.
  • ¼ cup lemon juice from 1 ½ to 2 lemons plus more to taste
  • 1 medium to large garlic clove roughly chopped
  • ½ teaspoon fine sea salt to taste
  • ½ cup tahini
  • ½ teaspoon ground cumin
  • 2 to 4 tablespoons ice water plus more as needed
  • 1 tablespoon extra-virgin olive oil

Garnishes

  • a drizzle of olive oil
  • a sprinkle of ground sumac or paprika
  • fresh parsley chopped
  • olives
  • baby tomatoes
  • crumbled feta
  • reserved chickpeas, optional

Instructions

  • In a fine-mesh strainer, drain the canned chickpeas and rinse with cool water over them for about 30 seconds. Peel the skins from the chickpeas for a creamier hummus.
  • In a food processor or high-powered blender, combine all the ingredients except for the water and oil. Process until smooth.
  • While continuing to process, slowly add 2 tablespoons of ice water and then the oil. Scrape down the side of the food processor or blender as necessary, and blend until the mixture is ultra-smooth, pale, and creamy (if your tahini was extra-thick, to begin with, you might need to add 1 to 2 tablespoons more ice water).
  • Taste, and adjust flavors as necessary.
  • Add the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Drizzle with olive oil and then top with the garnishes of your choice and serve.

Notes

Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.
For an alternative method to removing each individual chickpea skin, toss the rinsed the beans in a teaspoon of baking soda. Heat in a microwave for 1 to 2 minutes (until the beans are hot), then rinse with cold water while rubbing off the skins with your hands.

Nutrition

Calories: 428kcal | Carbohydrates: 16g | Protein: 11g | Fat: 39g | Saturated Fat: 5g | Sodium: 606mg | Potassium: 307mg | Fiber: 3g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 3mg

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