Lena's Kitchen

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

snacks

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.

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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

Easy Creamy Smoked Whitefish Dip

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Serve this crowd-pleasing Easy Creamy Smoked Whitefish Dip at all of your summer parties. Made with freshly smoked fish, mayonnaise, cream cheese, and a handful of seasonings, the tangy and smoky dip pairs beautifully with an array of crackers and vegetables.

Jump to Recipe
overhead view of white creamy fish dip in a bowl surrounded by cucumbers and crackers

Party-perfect smoked whitefish spread

Tender fish mixed with mayonnaise, cream cheese, and fresh lemon juice is the base of my Easy Creamy Smoked Whitefish Dip. Every bite is loaded with tang and smokiness, making for the most delicious and party-perfect seafood dip to serve with crackers, veggies, and bread!

This creamy and keto-friendly seafood dip will make you feel like you’re in the south with its rich and tangy flavor profile. It’s made with a handful of easy ingredients and can be served at parties, summer barbecues, or for a simple lunch. It even pairs well with fun add-ins if you’re craving more flavors and textures.

white creamy fish dip in a bowl surrounded by cucumbers and crackers

I like to include it on Charcuterie Boards with crisp veggies and crackers at parties and serve it as an appetizer before the grilled meats hit the table at barbecues. Spread the leftovers onto sandwiches for a delicious and hearty lunch the next day!

What type of fish is smoked whitefish?

Smoked whitefish, also known as Lake Whitefish (or Coregonus clupeaformis), is a type of fish that’s typically served in Jewish dishes, like salads or dips. You can almost always find whitefish at Jewish fish shops or at Whole Foods by the fishmonger.

Whitefish describes any type of freshwater fish that has white flesh, like trout, bass, and halibut. If you can’t find smoked whitefish, use another type of smoked whitefish in the seafood section at large grocery stores, local smoke shops, or specialty seafood stores. 

individual white bowls holding smoked fish, cream cheese, vegetables, mayonnaise, and seasonings

What do I need to make smoked whitefish dip?

  • Smoked whitefish – It doesn’t taste as salty or fishy as cured smoked fish, like cold smoked salmon. Instead, smoked whitefish tastes mild and savory, and pairs well with extra flavor enhancers.
  • Mayonnaise and cream cheese – To make the dip extra creamy. Make your own mayonnaise at home and use whipped cream cheese for the lightest, richest flavors.
  • Worcestershire sauce – The tangy and sweet flavors of Worcestershire sauce enhance the overall smokiness of this dip and create symmetry in every bite.
  • Lemon – You’ll need fresh lemon juice and zest.
  • Seasonings – Smoked paprika, fresh dill, and chopped red onion play with the flavors and add texture.
pieces of white fish in white bowls
fish dip ingredients in a food processor
blended white creamy dip in a food processor

How to make an easy whitefish spread

  1. Start by removing the skin and bones from the smoked fish.
  2. Next, add the cream cheese, mayonnaise, lemon juice and zest, Worcestershire sauce, and smoked paprika to a food processor. Blend until smooth.
  3. Add the fish, red onion, and dill next and pulse to combine. You can leave it a little chunky for texture or blend until it’s completely smooth.
  4. Transfer the dip to a serving bowl and top it with smoked paprika and dill fronds. Serve with veggies, crackers, or toasted baguette, and enjoy!

Pro tip: Leave the finished whitefish dip covered in the fridge for 4 hours or overnight before serving. This will give all of the flavors time to get to know each other, creating an even more flavorful dip!

overhead view of white creamy fish dip in a bowl surrounded by cucumbers and crackers

More seafood dip add-ins

Looking to add even more texture and flavor to this smoky fish dip? Any of these extras would be delicious:

  • Jalapenos
  • Pepperoncinis
  • Celery
  • Green bell pepper
  • Boursin cheese
  • Capers
  • Avocado
  • Chives
  • Sour cream
  • Cayenne
close up on white creamy fish dip in a bowl surrounded by cucumbers and crackers

What can I eat with whitefish dip?

Seafood dip is tangy, smoky, and flavorful all on its own, meaning it pairs well with simple veggies and crackers on the side. I like to spread the dip onto toasted crostinis or enjoy it as a dip with homemade crackers, snap peas, carrots, and celery.

Are you serving this to a crowd? Top the dip with salmon roe, smoked paprika, roasted garlic, or olives for a beautiful presentation. It would make a great addition to an elegant charcuterie board as well!

The leftover dip goes great in lettuce cups, spread onto sandwiches, or in veggie wraps. Include a green salad on the side to complete the easy and light lunch.

womans hand dipping cucumber in a bowl of creamy white fish dip

How long does the whitefish dip last?

You can store the leftover dip in an airtight container in the fridge for up to 1 week. I don’t recommend freezing it, as dairy is never quite as creamy or rich when it thaws.

More party-ready seafood recipes

Did you try this Easy Creamy Smoked Whitefish 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 8 votes

Easy Creamy Smoked Whitefish Dip

Serve this crowd-pleasing Easy Creamy Smoked Whitefish Dip at all of your summer parties. Made with freshly smoked fish, mayonnaise, cream cheese, and a handful of seasonings, the tangy and smoky dip pairs beautifully with an array of crackers and vegetables.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: 20 minute recipe, appetizer, dip, dipping, easy appetizer, healthy snack, party, party food, seafood, snack
Servings: 4 servings
Calories: 349kcal
Author: Lena Gladstone

Ingredients

  • 8 oz smoked whitefish or smoked fish of choice
  • ¼ cup mayonnaise
  • 8 oz whipped cream cheese at room temperature
  • ½ tsp Worcestershire sauce
  • ½ tsp smoked paprika
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 3 tbsp red onion finely chopped
  • 2 tbsp dill finely chopped

Instructions

  • Remove the skin and bones from the fish.
  • In a food processor, add cream cheese, mayonnaise, lemon juice and zest, Worcestershire sauce, smoked paprika and blend until smooth.
  • Add fish, finely chopped red onion and freshly chopped dill and pulse until combined. You want it to stay a little chunky or make it smooth if you prefer that consistency.
  • Remove to a bowl, top with a sprinkle of smoked paprika and dill fronds. Serve with veggies, crackers or toasted baguette.

Notes

  • To Store: Store the leftover dip in an airtight container in the fridge for up to 1 week.

Nutrition

Calories: 349kcal | Carbohydrates: 4g | Protein: 15g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 308mg | Potassium: 281mg | Fiber: 1g | Sugar: 3g | Vitamin A: 910IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1mg

Cheesy Italian Meatball Sliders Recipe

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These party-perfect Cheesy Italian Meatball Sliders are loaded with tasty seasonings, melted cheese, and juicy meatballs. They’re easy to make, use simple ingredients, and can be prepared ahead of time.

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close up on a tray of baked slider buns covered in cheese and herbs

Soft brioche buns filled with cheese, marinara, and a juicy meatball are what dreams are made of. The perfect game day snack, these Cheesy Italian Meatball Sliders are drool-worthy and full of the best savory flavors. The gooey stretch of melted mozzarella is the cherry on top of this delicious appetizer.

Instead of slicing the buns in half like a hamburger slider, we’re instead going to scoop out the top of the bun and stuff it with meatballs, marinara sauce, and cheese. How does it get better than that? Oh yeah, with garlic herb butter, Italian seasonings, and parmesan cheese all over!

tray of baked slider buns covered in cheese and herbs

Grab your friends, turn the game on, and serve platter after platter of these cheesy sliders next to Buffalo Chicken Tenders, Loaded Deviled Eggs, and some drinks!

small bowls with meatball slider ingredients next to a bag of slider buns

Ingredients you need for Italian meatball sliders

  • St. Pierre Bakery brioche sliders – These brioche buns are so soft, fluffy, and the perfect vessel to hold the cheesy meatballs in marinara sauce. You can find St. Pierre Bakery slider buns in your local grocery store bakery aisle.
  • Frozen meatballs – Using premade frozen meatballs speeds up this recipe. Use an Italian variety to compliment the other ingredients. If you’re more of a fan of homemade meatballs, try making my Asian Pork Meatballs.
  • Marinara sauce – Use your favorite storebought marinara sauce or season a can of crushed tomatoes with Italian seasonings like oregano, paprika, parsley, and salt and pepper.
  • Garlic herb butter – This will dress the buns so each bite is savory, soft, and creamy.
  • Cheese – Mozzarella cheese will melt on the inside of the sliders while the parmesan on top acts as the perfect garnish.
womans hand brushing butter onto hollowed slider buns
womans hand adding a spoonful of marinara into hollowed slider buns
slider buns on a tray covered in cheese

How to make meatball sliders

  1. Make the herbed garlic butter: Mix the butter and garlic together in a saucepan over low heat. Transfer the melted garlic butter to a bowl and mix with the parsley and salt.
  2. Cook the meatballs: In the same pot, add the meatballs and marinara sauce and cook for 10 minutes on medium-low heat.
  3. Prepare the buns: Use a cookie cutter or knife to cut meatball-sized holes out of the buns. Place the buns on a baking sheet, brush each one with garlic butter (inside and out), and bake in the oven for 5 minutes.
  4. Add the meat and cheese: Add mozzarella, one meatball, and marinara into each bun. Top with more cheese and bake. When the sliders are finished baking and the cheese has melted, finish each one with a sprinkle of parmesan and parsley before serving.
overhead view of a tray of cheesy baked sliders

Tip and substitutions

  • Not sure what to do with the leftover bread from the slider buns? Use the cut pieces of bread to make croutons in stuffing, a brussels sprouts salad, or to add to spaghetti.
  • Use any kind of meatball you like. Italian flavored beef or pork meatballs will pair best with the savory marinara and cheese but you can lighten it up with turkey or chicken instead. To make it vegetarian-friendly, use meatless meatballs!
  • You must pre-cook the meatballs before baking them in the sliders. Otherwise, they’ll be undercooked and not safe to eat.
close up of a meatball slider cut in half

Can meatball sliders be made ahead of time?

The sliders can be assembled ahead of time on the baking sheet. Just cover them well in foil and keep them in the fridge until you’re ready to bake.

The sliders are best enjoyed hot and fresh out of the oven. Storing any leftovers in the fridge will make the buns soggy.

womans hand taking pulling 1 slider from a tray of cheese-covered sliders

More party appetizers to try

Whether you need more party snacks or an exciting appetizer, these recipes will do the trick:

If you try these Cheesy Italian Meatball Sliders, 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 4 votes

Cheesy Italian Meatball Sliders

These party-perfect Cheesy Italian Meatball Sliders are loaded with tasty seasonings, melted cheese, and juicy meatballs. They’re easy to make, use simple ingredients, and can be prepared ahead of time.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Appetizer, Snack
Cuisine: American, Italian
Keyword: 30 minute meal, appetizer, easy appetizer, meat, meatballs, party, party food, side dish, snack
Servings: 6 servings
Calories: 505kcal
Author: Lena Gladstone

Ingredients

  • 12 brioche sliders center removed, or use hawaiian rolls
  • 6 tbsp unsalted butter melted
  • 4 tbsp garlic finely chopped
  • 2 tbsp parsley or fresh basil plus more for garnish, finely chopped
  • 1/2 tsp kosher salt
  • 12 meatballs
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella
  • ¼ cup Parmesan cheese freshly grated

Instructions

  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
  • In a small pot, melt the butter with the garlic. Once the butter is melted and the garlic is fragrant, add them to a small bowl along with the chopped parsley and 1/2 teaspoon of salt.
  • In the same pot, add the meatballs and marinara sauce. Cook for 10 minutes on medium-low heat.
  • Using a cookie cutter or knife, cut out holes in the tops of the brioche sliders (big enough to fit 1 meatball). Don’t cut all the way through. Remove the center of the brioche slider.
  • Brush garlic herb butter in each cutout and on top of the sliders. Bake for 5 minutes uncovered.
  • Remove the sliders from the oven. Divide 1 ½ cups of mozzarella cheese in each opening, one meatball per slider with some sauce. Top with the remaining ½ cup mozzarella cheese.
  • Bake for 5-7 minutes or until the cheese is melted. Remove from the oven and sprinkle with Parmesan cheese mixed with chopped parsley. Enjoy while they are hot.

Nutrition

Calories: 505kcal | Carbohydrates: 40g | Protein: 21g | Fat: 29g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 941mg | Potassium: 415mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1103IU | Vitamin C: 9mg | Calcium: 316mg | Iron: 3mg

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.

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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!

Print Recipe
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

Easy Chebureki With Beef And Pork – Чебуреки

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Easy Chebureki With Beef And Pork makes for a quick snack or side dish. This traditional Russian meat pie is stuffed with two kinds of meat, deep-fried, and dipped in sour cream. They’re crispy and delicious!

Jump to Recipe
6 golden brown cheburekis laying on each other on a plate with sour cream in a small dish on the side

Easy Chebureki With Beef And Pork Recipe

This recipe brings me back to the days in Russia when I would help my mom run errands. When hunger struck, we would always stop for a helping of hot and ready chebureki meat pies. The traditional Russian street food was available almost everywhere we went!

The super quick recipe for Easy Chebureki With Beef And Pork uses pre-made raw flour tortillas and are stuffed with a tasty combination of beef and pork. They turn golden brown as they fry in oil and are a crispy little snack!

Chebureki with beef and pork is my favorite flavor combination. The meat is mixed with sweet onion, fresh herbs, and seasonings. Make it a meal and serve hot chebureki with a side salad and sour cream or ranch dressing for dipping. 

What is Chebureki?

Chebureki is a traditional Russian meat pie. Fill them with either ground beef, pork, chicken, or turkey. Add some onions, herbs, and seasonings to balance the flavors in the filling.

The meat is sandwiched between unleavened dough or raw tortillas (the quicker option). Finish by frying chebureki in oil until turning golden brown.

Ingredients You Need

My chebureki with beef and pork recipe uses easy, simple ingredients:

  • Ground beef and pork mix
  • Sweet onion
  • Salt
  • Fresh parsley
  • Raw flour tortillas (I use TortillaLand Uncooked, Flour, Medium Soft Taco Size tortillas)
  • Oil for frying (vegetable, canola, or extra light olive oil)

Can I Use Regular Tortillas Instead?

This chebureki recipe will only work with raw tortillas. Cooked tortillas will not seal in the meat filling properly or they could crack when deep-fried. My favorite raw tortillas to use are TortillaLand Uncooked, Flour, Medium Soft Taco Size tortillas.

6 raw cheburekis on a countertop

What Kind Of Meat Is Best for Chebureki?

You can use any type of meat in your chebureki! It’s a very flexible recipe that tastes delicious when made with ground beef, pork, chicken, turkey, or any other meat you can think of. I love to make mine using a mix of ground beef and pork with complimenting simple seasonings like onion, salt, and parsley.

You can buy the meat pre-ground or grind it yourself using a meat grinder. This will give you the best, most fresh flavor.

How To Make Chebureki

This Russian chebureki recipe is very easy to conquer! The pies are crunchy on the outside and juicy on the inside once they’re finished cooking.

Here’s how to make easy homemade chebureki meat pies:

  1. In a large bowl, thoroughly mix together 1 pound of ground beef and pork, finely chopped onion, 1 tsp of salt, and 1/4 cup of water.
  2. Place about 2 tablespoons of meat filling in the middle of 1 raw tortilla. Spread the filling around the tortillas to create a half-circle, leaving about a ½ inch border around the edge. Fold the dough in half, making sure to let any air out. Use your fingers to press down on the edges of the dough to seal. Lastly, use a pizza cutter to trim along the edge of the dough (this will also give the chebureki a fun design). Alternatively, use a fork to press down the dough to seal the edges fully.
  3. In a skillet, add enough oil to cover the bottom (about 1.5 to 2 cups). I typically start with less oil and add more halfway for instance (while cooking in batches).
  4. Over medium-low heat, fry 2 chebureki in the skillet at a time. Fry for about 2 to 3 minutes per side or until golden in color.
  5. Place the cooked chebureki on a plate with a paper towel to absorb the extra oil. Afterward, let them rest for at least 5 minutes as to not burn your mouth.
  6. To serve, enjoy the chebureki hot with a side of sour cream and salad!
6 golden brown cheburekis lined up on a white plate

How To Store

Freeze the uncooked leftovers and fry them up to enjoy them over several weeks! Store leftover uncooked chebureki by wrapping a batch in plastic wrap with a piece parchment paper in between each pie. Seal them in a Ziploc bag and freeze for up to 3 weeks.

To thaw, place the frozen chebureki in the fridge overnight and cook in a frying pan with a little oil over medium heat until cooked through.

Woman's hand ripping a cooked chebureki in half to show the filling. Batch of cooked chebureki on a plate on the side.

More Russian-Inspired Recipes You’ll Love

These other Russian-inspired recipes are delicious and packed with flavor just like the chebureki with beef and pork:

Close up of golden brown cheburekis on a white plate with paper towel

Did you try my Easy Chebureki With Beef And Pork 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.

Print Recipe
4.81 from 21 votes

Easy Chebureki With Beef And Pork – Чебуреки

Easy Chebureki With Beef And Pork makes for a quick snack or side dish. This traditional Russian meat pie is stuffed with two kinds of meat, deep-fried, and dipped in sour cream. They’re crispy and delicious!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Russian, ukrainian
Keyword: appetizer, beef, pork, russian food, side dish, sides, snack, street food, ukranian food
Servings: 16 pieces
Calories: 287kcal
Author: Lena Gladstone

Ingredients

  • 1 lb ground beef and pork mix or just beef
  • 1 small sweet onion extra finely chopped
  • 1 tsp salt
  • ⅓ cup parsley finely chopped, you can also use green onion or dill
  • ¼ cup water
  • 16 raw flour tortillas
  • 1.5-2 cup vegetable oil canola or extra light olive oil

Instructions

  • In a large bowl, thoroughly mix together 1 pound of ground beef and pork, finely chopped onion, 1 tsp of salt, and 1/4 cup of water.
  • Place about 2 tablespoons of meat filling in the middle of 1 raw tortilla. Spread the filling around the tortillas to create a half-circle, leaving about a ½ inch border around the edge. Fold the dough in half, making sure to let any air out. Use your fingers to press down on the edges of the dough to seal. Use a pizza cutter to trim along the edge of the dough (this will also give the chebureki a fun design). Alternatively, use a fork to press down the dough to seal the edges fully.
  • In a skillet, add enough oil to cover the bottom (about 1.5 to 2 cups). I typically start with less oil and add more halfway (while cooking in batches).
  • Over medium-low heat, fry 2 chebureki in the skillet at a time. Fry for about 2 to 3 minutes per side or until golden in color.
  • Place the cooked chebureki on a plate with a paper towel to absorb the extra oil. Let them rest for at least 5 minutes as to not burn your mouth.
  • Enjoy while hot with a side of sour cream and salad!

Notes

  • Freeze the uncooked leftovers and fry them up to enjoy them over several weeks! Store leftover uncooked chebureki by wrapping a batch in plastic wrap with a piece parchment paper in between each pie. Seal them in a Ziploc bag and freeze for up to 3 weeks.
    To thaw, place the frozen chebureki in the fridge overnight and cook in a frying pan with a little oil over medium heat until cooked through.

Nutrition

Calories: 287kcal | Carbohydrates: 17g | Protein: 7g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 20mg | Sodium: 373mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

Homemade Strawberry Pop-Tarts

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When the nostalgia hits, turn to these Homemade Strawberry Pop-Tarts. A yummy treat, they’re easy to make and packed with fresh jam and a buttery crust.

Homemade Strawberry Pop Tarts on a wire rack with pink glaze and cherry blossoms

What a classic treat!

Store-bought pop-tarts made for the best breakfast or after school snack as kids. In fact, we would be lucky to get our hands on them. Packed with loads of artificial ingredients and sugar, who can blame our parents for keeping them away?

Thankfully, we can rejoice by making our own Homemade Strawberry Pop-Tarts! Filled with sweet strawberry preserves, surrounded by a buttery crust, and topped with a raspberry glaze, you won’t even miss the store-bought version. I’ve made each step so easy that anyone can conquer this recipe!

Homemade Strawberry Pop Tarts on a wire rack with pink glaze, sprinkles, and cherry blossoms

Great For Any Occasion

Homemade Strawberry Pop-Tarts are fresh and buttery, and are great at any time of day or for any occasion. 

If you don’t know what to get your mom for Mother’s Day, why not create some memories instead? Baking pretty pink pop-tarts can bring anyone closer together. In fact, bring the whole family in on the fun! Mom can roll the dough, your sister can cut out the circles, have the kids scoop the jam, and everyone can form the pop tarts. How much fun would that be?

Another great aspect of this recipe is that after the pop tarts are put together, they’ll need to sit in the freezer before being baked. If you ever need fresh pastries in a pinch, simply keep a batch in the freezer for up to one week and pop them in the oven whenever needed. It’s the perfect plan for when guests show up unexpectedly or your sweet tooth hits.

How To Make Easy Pie Crust

No, this is not like a regular pie crust! It’s super easy and only takes a handful of steps to complete. A food processor was my secret weapon, but it’s not necessary. 

  1. To begin, pulse the dry ingredients in the food processor, then add in cold butter. If you don’t own a food processor, use a pastry blender or fork to mix the butter into the dough. We need the butter to be cold for the crust to turn out flaky and delicious, so be sure to add it as soon as it’s removed from the fridge. Pulse or blend a few times with a tablespoon or two of water until everything is incorporated and a dough forms.
  2. The dough is done when it resembles a coarse meal. Remove it from the processor, and form a ball of dough. Cut the ball in half, and wrap each half in cellophane and refrigerate. Giving the dough time in the fridge will help to retain its texture and keep the butter cold until it melts into the pastry as it cooks.

If you’re making this recipe with your friends or family, I would recommend making the dough ahead of time. This way it’s ready to go at a moments notice, and all you need to do is roll it out on a clean, floured surface, cut out circles, and finish the pop tarts.

Homemade Strawberry Pop Tarts served on a small plate with pink glaze, and cherry blossoms

Putting the Homemade Strawberry Pop-Tarts Together

I formed my pop tarts as circles, but you can shape them as squares or any other way you like. I used a round cookie cutter to cut the dough, but a wide, round water glass will work just as well. Whatever you use, lightly flour the cutter to prevent sticking.

For the filling, I used Bonne Maman Strawberry Preserves. Using high quality, the store-bought jam will save you time without sacrificing flavor. A lower quality alternative will fill the pop tarts with artificial sweeteners and flavor, which will clash with the fresh pie crust. 

Here’s what I did:

  1. Arrange all the circles of dough evenly apart on a baking sheet with parchment paper. 
  2. Scoop a small spoonful of jam evenly in the center of each circle, leaving about a ½” rim all around the edges. 
  3. Add another dough circle on top and seal the edges with your fingertips, then reseal with a fork. 
  4. To help release steam, cut an X or poke holes with a toothpick in the center of each pop tart. Cover and transfer to the freezer to chill for at least 2 hours or up to one week.

How To Decorate Homemade Strawberry Pop-Tarts

The simple frosting in this recipe is so easy and sets just like on a store-bought pop tart. Similar to royal icing, the glaze hardens once it’s poured onto the finished pop tarts. Make sure the cooked pop-tarts are completely cool before decorating so the glaze or decorations do not melt and have time to set properly.

I decided to use a mix of half and half and fresh raspberry juice to give the glaze a light and creamy flavor, not to mention the most beautiful shade of pink. I love to serve these for Easter brunch not only because they’re the most perfect colour, but Cherry Blossoms are in season and their pedals look so beautiful as a finishing touch. It helps that they’re edible too! If flowers aren’t your style, use pink or white sprinkles, freeze dried strawberries, or a dusting of powdered sugar.

Homemade Strawberry Pop Tarts served on a small plate with pink glaze, and cherry blossoms

More Pretty In Pink Recipes

Strut into spring and summer on the right foot with these and other pink and tasty treats:

If you give my Homemade Strawberry Pop-Tarts a try, let me know what you think and what you served them with! Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram. I love seeing what you come up with!

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5 from 3 votes

Homemade Strawberry Pop-Tarts

When the nostalgia hits, turn to these Homemade Strawberry Pop-Tarts. A yummy treat, they’re easy to make and packed with fresh jam and a buttery crust.
Prep Time10 mins
Cook Time25 mins
in the fridge1 hr
Total Time35 mins
Course: Brunch, Dessert, Snack
Cuisine: American
Keyword: baked, brunch, dessert, jam, mothers day, pop tarts, strawberry, sweet
Servings: 16 small pop tarts
Calories: 185kcal
Author: Lena Gladstone

Ingredients

POP TARTS

  • 2 cups + 2 tbsp all-purpose flour plus more for rolling
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 cup unsalted butter cold and diced into 1/2-inch cubes
  • 4-5 tbsp ice water
  • ¾ cup strawberry preserves divided (or other preserve of choice)

GLAZE

  • 1 cup powdered sugar
  • 1.5-2 tbsp half and half plus more as needed
  • 6-8 fresh raspberries juice strained and added for color add a drop at a time

Instructions

POP TARTS

  • In a food processor, pulse together flour, salt, and granulated sugar. Add cold, cubed butter and pulse mixture until it resembles a coarse meal (and until the butter is no longer in large pieces). The dough won't come together as a whole, so be sure not to over-process. Add 4 tbsp of water and pulse several times, and if it doesn't come together in clumps, add an additional 1 tbsp of water. Remove the mixture from the processor onto a clean surface, and gather the dough into a ball and divide into two portions. Shape each portion into a 5-inch disk and cover each with plastic wrap and chill for 1 hour in the fridge.
  • Line two large, rimmed baking sheets with parchment paper. Working with 1 disk at a time (keep the other in fridge), roll dough out onto a floured surface to about a 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling). Trim with a round cookie cutter (mine is 4" wide) or you can cut them into rectangles too.
  • Arrange all the circles, spaced evenly apart, on the prepared baking sheet. Spread small spoonfuls of jam evenly in the center of each circle, leaving about a 1/2-inch rim all around the edges, uncoated. Top each with another dough circle, seal the edges with your fingertips, then reseal with a fork. Cut an X or poke holes with a toothpick in the center of each pop tart. Cover and transfer to the freezer to chill at least 2 hours or up to one week. Repeat process with the remaining disks of dough.
  • Position one oven rack near the top third of the oven and a second oven rack near bottom third. Preheat oven to 375ºF. Bake frozen tarts for 25-30 minutes or until golden, rotating the racks once halfway through. Some of the preserves may leak out, which is fine. Just peel it off once it cools. Allow the pop tarts to cool on the baking sheets for several minutes, then transfer to a wire rack to cool completely.

GLAZE

  • In a mixing bowl, whisk together powdered sugar and the half and half 1/2 a teaspoon at a time to reach desired consistency. For the pink colour, add in the raspberry juice. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with edible flowers and or sprinkles, and allow the glaze to set at room temperature. Store in an airtight container. Enjoy!

Notes

Recipe Source: tart portion adapted from EPICURIOUS.

Nutrition

Serving: 0g | Calories: 185kcal | Carbohydrates: 20g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 153mg | Potassium: 16mg | Fiber: 1g | Sugar: 15g | Vitamin A: 360IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg

One Bowl Keto Crackers (Gluten-Free)

by

If you’re looking for the perfect afternoon snack without the empty calories, give these One Bowl Keto Crackers a try. Packed with four kinds of seeds, these crunchy, gluten-free, deliciously seasoned snacks are full of nutrition and flavor. 

Jump to Recipe
one bowl keto crackers

As I was snacking on Trader Joe’s Gluten-Free Norwegian Crispbread one day, my inspiration began to grow. I love that these crackers are keto and gluten-free, however, I’m not a fan of the price tag. Instead of spending another $4 on a pack, I figured, why not make my own? 

After testing a few different recipes, I landed on Diet Doctor’s Keto Seed Crackers as a base. It was perfect – healthy, easy, and packed with a flexible list of ingredients. To add my own personal spin to my One Bowl Keto Crackers recipe, I adjusted some flavors and added ingredients I love. In my opinion, you can’t go wrong by adding Everything But The Bagel Seasoning or nutritional yeast to a meal.

one bowl keto crackers served with veggies, lox, and eggs

A flexible and easy snack

Get your butt to the health food store and pick out your favorite ingredients to add or substitute to these One Bowl Keto Crackers. 

Honestly, this recipe is so flexible you can include almost anything you like. Add a little garlic powder and savory spices like thyme or oregano for an Italian twist, or try ground flax seeds and hemp hearts for a boost of protein. Just make sure that when you’re making substitutions to ensure the quantities of seeds are equal to this recipe, otherwise the crackers may not come together as well.

Get creative! All it takes is some imagination and just one bowl. Everything I added to these crackers is keto and gluten-free, making the perfect guilt-free snack:

  • unsalted sunflower seeds
  • unsalted pumpkin seeds
  • flaxseed or chia seeds
  • sesame seeds
  • ground psyllium husk powder
  • almond flour
  • Everything But The Bagel Seasoning
  • nutritional yeast
  • sea salt
  • coconut oil
  • boiling water
  • one bowl keto crackers served with veggies, lox, and eggs
  • one bowl keto crackers served with veggies, lox, and eggs

What should I serve with my One Bowl Keto Crackers?

These are the perfect crackers to dip, layer with toppings, or just enjoy on their own. Here are a few of my favorite suggestions:

How to properly store these crackers

Once your One Bowl Keto Crackers are cooled and dry, store them in an airtight container. They should remain fresh and crispy for up to two weeks in your cupboard or pantry.

  • one bowl keto crackers
  • one bowl keto crackers
  • one bowl keto crackers

Preparing your cracker “dough” for the oven

Roll out your One Bowl Keto Cracker “dough” until it’s about ¼ inch thick or a little less. If needed, split the dough over two baking sheets to ensure the proper thickness. One of my batches was a smidge too thick and the finished result didn’t have that proper “snap” you need from a cracker.

Be sure to watch them carefully as they are baking. A thinner dough will require less cooking time than a thicker dough. Once your crackers are golden brown and fragrant, remove from the oven.

Did you make my One Bowl Keto Crackers?

If you make my ONE BOWL KETO CRACKERS, please be sure to leave a comment below and/or rate this recipe! I love hearing your thoughts, experiences, and especially love browsing through your pictures. I always do my best to respond to each and every comment, so please let me know what you think. If you do happen to try out this recipe for an epic addition to any yummy afternoon snack, don’t forget to also tag me on INSTAGRAM and use my hashtag #lenaskitchenblog!

one bowl keto crackers served with veggies, lox, and eggs
Print Recipe
4.17 from 6 votes

One Bowl Keto Crackers (Gluten Free)

If you’re looking for the perfect afternoon snack without the empty calories, give these One Bowl Keto Crackers a try. Packed with four kinds of seeds, these crunchy, gluten-free, deliciously seasoned snacks are full of nutrition and flavor.
Prep Time5 mins
Cook Time45 mins
Drying/Cooling time45 mins
Total Time1 hr 35 mins
Course: Appetizer, Party Food, Snack
Cuisine: American
Keyword: appetizer, crackers, gluten free, keto, low carb, snack
Servings: 24 servings
Calories: 75kcal
Author: Lena Gladstone

Equipment

  • bowl
  • spatula or wooden spoon
  • baking sheet
  • parchment paper
  • rolling pin

Ingredients

  • ⅓ cup unsalted sunflower seeds
  • ⅓ cup unsalted pumpkin seeds
  • ⅓ cup flaxseed or chia seeds
  • ⅓ cup sesame seeds
  • 1 tbsp ground psyllium husk powder
  • 1 tbsp nutritional yeast
  • 1 tbsp Everything But The Bagel Seasoning
  • ⅓ cup almond flour
  • 1 tsp salt
  • ¼ cup melted coconut oil
  • 1 cup boiling water

Instructions

  • Preheat the oven to 300°F (150°C).
  • Add all the dry ingredients to a bowl and mix. Pour the boiling water and oil over top and mix together with a wooden spoon or spatula.
  • Work the dough with the spoon or spatula for a few minutes until it forms a ball and is gel-like.
  • Add the dough to a baking sheet lined with parchment paper, and spread with a rubber spatula or wooden spoon. Add another piece of parchment paper on top of the dough and use a rolling pin to flatten the dough evenly. It should be about 1/4 inch thick or a little less. If needed, use two baking sheets to ensure the dough is not too thick.
  • Remove the piece of parchment paper on top of the dough and add the baking sheet with the crackers to the lower rack in your oven for about 40-45 minutes. Check them occasionally to ensure they are cooking evenly and are not burning. Seeds are heat sensitive so pay close attention towards the end.
  • Once cooked, turn the oven off and leave the crackers inside to dry (about 40-45 minutes). Once dried and cool, remove from the oven and carefully break into pieces. Store in an airtight container for up to two weeks in a cupboard or pantry.

Notes

Roll out your One Bowl Keto Cracker “dough” until it’s about ¼ inch thick or a little less. If needed, split the dough over two baking sheets to ensure the proper thickness.

Nutrition

Calories: 75kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Sodium: 132mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Calcium: 32mg | Iron: 1mg

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