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Easy Keto Pancakes
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Sweet, fluffy, and keto-friendly! These delicious keto pancakes are a simple and healthy brunch option for when your craving a carb-filled breakfast but don’t want to mess up your macros.

Even if you’re on a low-carb diet, you don’t have to sacrifice flavor and satisfying meals! Try this keto pizza or mac and cheese next! These keto brownies and keto ice cream are also great options if you’re craving something sweet.

Quick and Easy Keto Pancakes

I was hesitant at first when everyone around me started eating a keto-friendly diet, but then when I saw how great they felt and that they weren’t starving themselves I became interested. One of my biggest hesitations towards a low-carb lifestyle is that I thought I’d have to give up some of my favorite foods such as pancakes. I now know pancakes, as well as many other carb-laden foods, can also be made keto-friendly! (I’m looking at you, pizza and breadsticks!) These easy keto pancakes are so light and fluffy with a hint of sweetness. They’re up there with my all-time favorite pancake recipe!

The slightly sweet flavor allows you to skip the syrup and enjoy them just as they are or with nut-butter spread on top. I’ve shown them here dripping in syrup and with berries, but these toppings aren’t a necessity. They really are so good on their own! Pair them with some bacon and scrambled eggs for some added protein and you have the best breakfast to start your day with! This keto pancake recipe is one you’ll one to come back to again and again. It tastes like a cheat day without the carbs!

What Are Keto Pancakes Made Of?

You may need to shop for a few of these ingredients, but they’re great for having on hand when you’re on a low-carb diet. Almond flour is a must! You can use it for all sorts of recipes, from pie crusts to brownies to homemade bread! Looking for measurements? They can all be found in the recipe card below.
- Almond Flour: This gives the keto pancakes structure. Almond flour is low in carbs while also being packed with healthy fats.
- Coconut Flour: Coconut flour is another great flour to use for ketogenic diets! It’s low-carb but packed with healthy fats.
- Stevia: To sweeten up your pancakes while keeping carbs low. You can also use monk fruit sweetener!
- Baking Powder: This is a must-add for light and fluffy pancakes. Almond flour can tend to be on the denser side, so you’ll want to make sure you add a rising agent to mimic the light texture that regular flour would give you.
- Salt: Keeps your pancakes from tasting bland.
- Eggs: Help bind everything together!
- Almond Milk: Any non-dairy and low-carb milk will work. I would advise staying away from oat milk here, though, it’s naturally high in carbs. You can also use a protein enriched skim milk like Fairlife to achieve a similar result.
- Oil: Use your favorite cooking oil here! It will make your keto pancakes moist and soft.
- Vanilla Extract: For a touch of sweet flavor.
How to Make the BEST Keto Pancakes

These fluffy keto pancakes are some of the easiest pancakes to prepare. They take no time at all to whip up! Not only do they taste like old-fashioned pancakes, but they come together like them too.
1. Mix Dry Ingredients: In a large mixing bowl, whisk the almond flour, coconut flour, stevia, baking powder, and salt together and set aside.
2. Mix Wet Ingredients and Combine: Using a smaller bowl beat the eggs, almond milk, oil, and vanilla extract together until smooth. Pour the wet ingredients into the dry and continue to whisk them until slightly smooth (some lumps are okay).
3. Adjust Consistency: If the batter is too thick to pour then add more milk 1 tablespoon at a time to make it thinner.
4. Cook: Warm a large pan with a flat bottom on the stove over medium heat. Using a ¼ cup measuring cup or a ladle spoon the batter out into the pan. Once the batter begins to bubble and firm flip the pancake and allow it to cook on the other side. Repeat with the rest of the batter.
5. Serve: Top keto pancakes with berries, butter, or sugar-free syrup and enjoy!
Why Did My Pancakes Fall Apart?

Since almond flour is denser than regular flour, it needs a little more TLC when you’re using it to make pancakes with. If at first you don’t succeed, try again! First, make sure you wait until your pancake is bubbling before you flip it, and second, be sure you add your eggs and oil. These will both help to bind all of the ingredients together. Adding extra fats like butter or cream cheese will also help.

Can You Make the Pancake Batter Ahead?

Yes! It makes preparing breakfast so easy. It’s great for busy mornings! In order to prepare the batter, whisk the flours, stevia, baking powder, and salt together. You can then store this keto pancake mix directly in your pantry and just add the milk, oil, and vanilla when you’re ready to make your keto pancakes. You can also mix the full pancake batter recipe together and store it in an airtight container in the refrigerator.
How to Store Keto Pancakes

Once you make a batch of these delicious keto pancakes, they can easily be stored for later. Place them in an airtight container in the fridge for up to a week. This is a great way to meal plan for a yummy breakfast treat throughout the week.

In the Refrigerator: Store keto pancakes in an airtight container for up to 1 week.

Can I Freeze Keto Pancakes?

Yes! These keto pancakes are a delicious way to meal prep or store for later use. They freeze very well and can be kept in the freezer for up to 2 weeks in a freezer bag.
More Healthy and Delicious Pancake Recipes

Here are a few more tasty pancake recipes to fit into your diet! Whether you’re wanting something low calorie, protein-packed, or full of fiber, these check all the boxes! They’re soft, tender, and perfect for adding all of your favorite toppings to! Looking for more recipes to get your day started off right? Find my full list of breakfast recipes here.
In a large mixing bowl, whisk the almond flour, coconut flour, stevia, baking powder, and salt together and set aside.

Using a smaller bowl beat the eggs, almond milk, oil, and vanilla extract together until smooth. Pour the wet ingredients into the dry and continue to whisk them until slightly smooth (some lumps are okay).

If the batter is too thick to pour then add more milk 1 tablespoon at a time to make it thinner.

Warm a large pan with a flat bottom on the stove over medium heat. Using a ¼ cup measuring cup or a ladle spoon the batter out into the pan. Once the batter begins to bubble and firm flip the pancake and allow it to cook on the other side. Repeat with the rest of the batter.

Originally posted January 31, 2020
Updated January 10, 2023

Serves: 12

Serving1pancakeCalories247kcal (12%)Carbohydrates7g (2%)Protein8g (16%)Fat22g (34%)Saturated Fat3g (15%)Cholesterol88mg (29%)Sodium160mg (7%)Potassium100mg (3%)Fiber4g (16%)Sugar1g (1%)Vitamin A128IU (3%)Calcium98mg (10%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Breakfast

Cuisine American

Keyword almond flour pancake recipe, keto, keto pancake recipe, keto pancakes, pancakes
January 10, 2023
Garlic Herb Cream Cheese
Garlic herb cream cheese is tangy and full of flavor. It’s the perfect spread for bagels or served as an appetizer with fresh veggies or crackers. It takes 10 minutes to whip up and will be the hit of your next party!

An appetizer is the best part of a party in my opinion! I can’t get enough of all of the snack foods, especially this time of year. If you are looking for the perfect appetizer for your next party, you’ve got to try these Jalapeño Poppers with Bacon, these super simple Ranch Pretzels, and these amazing Homemade Mozzarella Sticks.

Garlic Herb Cream Cheese

This savory garlic herb cream cheese recipe is easy and so full of flavor. It’s perfect on a vegetable tray as a dip or spread on top of a bagel. It is a tried and true recipe at my house, and we make it all the time. The best part is that it takes literal minutes to whip up and everyone loves it. It’s a great way to dress up your average cream cheese dip.

If I’m hosting a party, I am definitely going to make a charcuterie board and some party dips! I probably make crack chicken dip the most often, which is perfect served with crackers or rolls. This garlic herb cream cheese is the perfect thing to serve alongside all of that because it’s great with every kind of bread. If you like garlic, this is the recipe for you!

Ingredients in Garlic Herb Cream Cheese

This garlic herb cream cheese is full of delicious ingredients like dried herbs and cheeses that combine in the perfect way. Open up your pantry and double check that you have these dried herbs on hand. If you don’t, you will want to grab them from the store because you’ll want to have these herbs in your pantry anyways! They are great in so many other recipes. You can find the measurements below in the recipe card.

Cheeses
- Cream Cheese: Cream cheese is tangy and creamy, and the perfect base for a spread.
- Parmesan Cheese: Parmesan cheese is sharp and full of flavor. It really ramps up the savory notes in this spread.
Seasonings
- Dried Parsley: Dried parsley is kind of sharp and acts like a citrus would, because it brings out the other flavors in this spread.
- Dried Chives: I like to use dried chives because using dried ingredients means the dip will last longer. If you want to use fresh chives you can! Just know the shelf life of this spread will be shorter.
- Basil: Dried basil adds a flavor that actually tastes sort of like mint, and it really brightens up the spread.
  Thyme: Thyme is my favorite herb! I just love the way it has almost every flavor you can think of all in one. It’s perfect in this spread.
  Dill: Dill is best known for the flavor it adds to pickles. It’s the perfect pair with the tangy cream cheese.
  Garlic Powder: Garlic powder is a great addition to the spread. It’s savory and sweet and OBVIOUSLY this is a garlic spread so it’s a must!
  Onion Powder: Onion powder is an easy way to add lots of flavor to the cream cheese. You could add fresh red onions for a nice texture and flavor, but the powder works just as well.
  Salt and Pepper: This helps to ramp up the flavors in the cream cheese.
Garlic Herb Cream Cheese Recipe

This garlic herb cream cheese is the perfect recipe to whip up when you need something easy and fast. It can go great along with so many different dishes because it can add flavor and variety to any meal. Even my kids gobble up anything with this spread on it. It will become your new favorite thing!
1. Add Ingredients: In a bowl add the softened cream cheese, parmesan cheese, parsley, chives, basil, thyme, dill, garlic powder, and onion powder.
2. Mix: Then mix with an electric hand mixer until smooth and incorporated.
3. Season and Enjoy: Add salt and pepper to taste and then serve over bread or crackers.
Additions and Variations

The best thing about garlic herb cream cheese is that you can switch it up anytime and make it entirely new! You can add and take away ingredients to make it fit whatever you are serving it with. Here are a few different things I’ve tried that I think you’ll love.

Fresh Herbs: Fresh herbs can add such a great pop of flavor. Adding fresh herbs can make this dip spoil faster because the fresh herbs have water in them and have not been preserved. So only add fresh herbs if you are planning on using it all up in a few days. You can add fresh basil, rosemary, thyme, and dill. Or anything you feel like! Fresh chives are always a great idea because the flavor goes perfect with cream cheese.

Minced Garlic: This IS a garlic herb cream cheese, so you can absolutely ramp up the garlic by adding fresh garlic! I like to use minced garlic from the jar because it’s easy, or you can grind up some fresh garlic in a mortar and pestle and enjoy all of that fresh garlic paste.

What to Dip it With: You would be amazed at how awesome this spread is on a piece of garlic bread! You can dress up a bagel or top a crostini. This dip is great with any kind of bread or cracker.
Storing Leftovers

This garlic herb cream cheese makes great leftovers because the flavors get stronger over time. It is a great one to make for the week! Here is how you store leftovers.

In the Refrigerator: You can store your leftover garlic herb cream cheese in an airtight container, and then store it in the refrigerator. Technically it will last until the expiration on the cream cheese. I like to eat it up before then!
Other Cream Cheese Inspired Recipes

Cream cheese is such a great building block for amazing dips, spreads, and desserts! I love that it can be sweet or savory. It’s so creamy and tangy, and adds so much flavor to any meal. Here are a few of my favorite cream cheese inspired recipes that you just have to try!

Candy

Cream Cheese Mints

Desserts

Cream Cheese Snickerdoodles

Dinner

Baked Cream Cheese Chicken Taquitos

Desserts

Pumpkin Cream Cheese Truffles
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Garlic Herb Cream Cheese

Garlic Herb Cream Cheese is tangy and full of flavor. It's the perfect spread for bagels or served as an appetizer with fresh veggies or crackers. It takes 10 minutes to whip up and will be the hit of your next party!

Course condiment

Cuisine American

Keyword cream cheese spread

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 8 people

Calories 107kcal

Author Alyssa Rivers

Ingredients

8 oz cream cheese, softened

2 tablespoons parmesan cheese

1 teaspoon dried parsley

1 teaspoon dried chives

1 teaspoon basil

1/2 teaspoon thyme

1/2 teaspoon dill

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

salt and pepper to taste

Instructions

In a bowl add the softened cream cheese, parmesan cheese, parsley, chives, basil, thyme, dill, garlic powder, and onion powder.

Mix with an electric hand mixer until smooth and incorporated.

Add salt and pepper to taste and serve over bread or crackers.

Nutrition

Calories: 107kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 110mg | Potassium: 61mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 819IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 0.2mg
January 10, 2023
Melt in Your Mouth Pot Roast Recipe
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Fork-tender, melt-in-your-mouth pot roast with delicate potatoes and sweet carrots in a perfectly seasoned broth. This recipe is super simple but will make you feel like you’ve spent all day cooking.

Nothing completes a Sunday pot roast like a fresh chopped salad and some homemade rolls. These perfect soft and buttery rolls or copycat Texas Roadhouse rolls should do the trick!

Melt in Your Mouth Pot Roast

Not only is this melt in your mouth pot roast a quintessential Sunday meal, it’s also perfect for company or a special occasion! It’s just so easy. Prep it, throw it all together and at the end of the day you have a perfect sit-down dinner hearty enough to satisfy any appetite. Generously seasoned meat, coupled with onions and vegetables surrounded by a savory broth is just so heavenly.

One of the best things about this roast is that it’s almost better the next day. It’s perfect for leftovers or to use for sandwiches, tacos or other hearty roast meals. It’s one of those dishes that you make once and can usually use at least twice. Perfect a hectic work week, and the whole family loves it! Win win! Pair it with these Instant Pot mashed potatoes for a quick and easy dinner the family will go crazy over.

Pot Roast Ingredients

I’ve given you three ways to cook the roast but the ingredients are all the same. It’s one of those hearty meals that brings everyone together around the table for good conversation and great memories. Exact measurements can be found below in the recipe card.
- Olive Oil: You can use canola oil, but I like the extra bit of flavor the olive oil adds.
- Chuck Roast: You’ll need a 3-4 pound roast. If your roast is much bigger, you’ll need to adjust the seasonings to accommodate so you have enough flavor.
- Salt and Pepper: This is for generously seasoning the roast before searing.
- Carrots: Use large carrots you have to cut yourself, they have so much more flavor than baby carrots.
- Potatoes: The best potatoes for putting in a roast are yellow, golden or Yukon potatoes.
- Onion: Yellow or white onions are flavorful but mellow enough to add flavor but not overpower.
- Beef Broth: Make your own or buy prepackaged beef broth.
- Red Wine: The alcohol will cook off and you’re left with flavor and tenderness. You can also substitute this with apple juice, cranberry juice or more beef broth.
- Worcestershire Sauce: Boosts and intensifies the meaty flavor.
- Garlic: Use fresh minced garlic for the best taste.
- Onion and Garlic Powder: Adds the best savory flavor!
- Salt and Pepper: This is to add to the sauce.
How to Make the Most Tender Roast

The wonderful thing about this pot roast recipe is that you can make it three different ways and end up with the same result any way you make it. The way of putting it together is the same for all three methods. So whether you use a slow cooker, pressure cooker, or the oven, it will always be fall-apart tender.
1. Sear: For the oven and slow cooker, heat the oil over medium high heat in a cast iron skillet or heavy frying pan. Then salt and pepper the roast generously. Once the oil starts to smoke, sear each side of the roast for 2-3 minutes to give it a nice dark brown crust. If using an Instant Pot use the sauté button. Wait until it says “hot” before adding the oil and once it smokes sear the roast on all sides. Then remove the roast from the instant pot.
2. Assemble: In the slow cooker, instant pot or a large casserole dish place the carrots, potatoes and onions into the bottom. Next place the meat on top. In a small bowl combine the beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, and salt and pepper. Then pour over the roast.
3. Cook: In the slow cooker, cook pot roast on low for 10 hours or till tender. In the Instant Pot cook on high for 60 minutes and natural release. For the oven, cover tightly with foil or a fitted oven safe lid and cook at 425 for ONLY 30 minutes then turn the oven down to 300 for 4-5 hours.
Tips for the Best Pot Roast

Here are a few extra tips to make your pot roast the talk of the neighborhood! This homemade pot roast is so tender and delicious, it may just be your new Sunday tradition!

It’s All About the Beef: For that super tender pot roast it starts with the cut of meat. You want a cut that has lots of marbling. Which means it’s got lots of striations of fat running through it. This produces that amazing texture. Chuck roast is the ideal cut, but Brisket is another heavily marbled meat. Bottom or top round roasts are leaner and won’t be as tender.

Sear: Don’t skip this essential step. Searing the meat at a high temperature brings out the most flavor in the meat by caramelizing the natural sugars and brings out the savory flavor of the beef with it’s rich brown crust. It will also seal in those amazing juices. Make sure your pan is HOT. If your pan isn’t hot enough you will steam the meat which can actually make it tough.

Simplify: You can make the morning prep faster for yourself by prepping the veggies the night before. Place in a sealed container or bag in the fridge till morning.

Size: Size of meat and vegetables matter. If your roast is too large for your pan, pot or cooker you can cut it down to fit. Sear the cut pieces individually before adding them. Cut all the veggies to roughly the same size for even cooking. Chunk your onions don’t finely chop them. I find they give off more flavor and don’t turn to mush.

Low and Slow: To achieve the perfect tenderness it is always best to cook your roasts long and low. It will yield the best flavor and texture.
Storing and Freezing

Pot roast makes the BEST leftovers. You’re going to love having them on hand to heat up and enjoy throughout the week!

In the Refrigerator: Cool the roast and vegetables and store in an airtight container for up to 4 days.

In the Freezer: Freeze the pot roast in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge and reheat in a pan on the stove in it’s sauce or microwave.
More Amazing Beef Recipes

Beef is so tasty, hearty, and versatile. You’ll have to try out these other delicious recipes! They’re perfect for this chilly weather and will warm you up from the inside out. Find my full list of beef recipes here!
To make in the slow cooker:

In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.

In a 5 quart slow cooker add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pour over the top of the roast.

Cook on low for 10 hours or until tender.

To make in the Instant Pot:

Press the sauté button on the instant pot and wait for it to say “HOT”. Add in the olive oil. Salt and pepper the beef and slice the beef in half if it doesn’t fit. Working in batches, sear on each side for 2-3 minutes.

Place the carrots, potato, and onion into the bottom of the instant pot. Place the meat on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pour over the top of the roast.

Cook on high pressure for 60 minutes and then do a natural release.

To roast in the oven:

Preheat oven to 425 degrees. In a large cast iron skillet heat the olive oil on medium high heat until it starts smoking. Salt and pepper each side of the roast and sear for 2-3 minutes on each side to give it a dark brown crust.

In a large casserole dish add the carrots, potatoes, and onion. Place the roast on top. In a small bowl combine beef broth, red wine, Worcestershire sauce, garlic, onion, garlic powder, salt and pepper. Pour over the top of the roast. Cover tightly and roast for 30 minutes. Turn the oven down to 300 degrees and allow to roast for 4-5 hours.

Originally posted September 20, 2020
Updated on January 9, 2023

Serves: 6

Calories566kcal (28%)Carbohydrates22g (7%)Protein47g (94%)Fat31g (48%)Saturated Fat12g (60%)Cholesterol156mg (52%)Sodium987mg (41%)Potassium1377mg (39%)Fiber3g (12%)Sugar4g (4%)Vitamin A6823IU (136%)Vitamin C20mg (24%)Calcium82mg (8%)Iron6mg (33%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine American

Keyword pot roast, pot roast recipe
January 9, 2023
Healthy Dinner Recipe Roundup

Slow Cooker Greek Chicken Gyros with Tzatziki

Easy to make chicken gyros that only take minutes to throw into the slow cooker! They are light and delicious and packed with delicious flavor!

Ingredients: boneless skinless chicken breast, onion, garlic, dried oregano leaves, salt, pepper, olive oil, red wine vinegar, Juice of ½ medium lemon, water, plain greek yogurt, cucumber, garlic, white wine vinegar, dried dill weed, dried oregano leaves, Salt and pepper, Juice of ½ medium lemon, extra-virgin olive oil, warm pita bread, red onion, red pepper, romaine lettuce, cucumber, sliced tomatoes

January 9, 2023
Easy Chipped Beef Cheese Ball
Easy Chipped Beef Cheese Ball is the perfect appetizer full of cheddar cheese, cream cheese, green onions, and dried beef. Salty dried chipped beef pairs perfectly with fresh and tangy ingredients to make each bite an explosion of flavor!

If you are looking for an awesome cheese ball recipe you have come to the right place. You should also try this Bacon Ranch Cheese Ball, this super easy Jalapeno Bacon Cheese Ball, or this perfectly refreshing Pineapple Cheese Ball.

Chip Beef Cheese Ball

It’s no secret I’m a huge fan of appetizers! From dips to sliders, charcuterie boards and of course cheese balls, I just can’t get enough! There is nothing better in my opinion than walking into a party and seeing a snacking spread. I can’t WAIT to dive in, and so I always make sure my parties are packed with snacks. Cheeseballs are one of my favorites because they are so simple to prepare!

There really isn’t anything to a cheese ball, and once you make it at home you won’t ever want another store bought! Homemade cheese balls are totally customizable, and you can make them exactly the way you like them. This easy chip beef cheese ball is a great first-time recipe because it is always a hit, and super easy to put together.

Ingredients

A chipped beef cheese ball is made up of just a few simple ingredients. It’s so important to get good quality ingredients for your final product to taste as good as you want it to. You should be able to find chipped beef at your local grocery store in the canned meat aisle. You can find full measurements below in the recipe card.
- Cream Cheese: You will need two blocks of cream cheese, I prefer to use full-fat cream cheese. Make sure to leave it out at room temperature for a few hours so it has time to get soft.
- Dried Beef: Chipped Beef is a form of pressed, salted and dried beef that has been sliced into thin pieces. It’s usually in a jar near the canned meat section of the grocery store.
- Green Onions: Green onions are so perfect on the outside of the cheese ball. You will want to wash them well and slice them into small pieces so they are the perfect size.
- Cheddar Cheese: I like to buy shredded cheddar cheese, because it saves time. But you can also get a block of cheddar cheese and shred it yourself. You will need one cup.
- Worcestershire Sauce: I totally stand by this being the secret recipe in this cheese ball! It’s packed with flavor and perfect with cream cheese. You will definitely want to use it!
- Garlic Powder: Garlic powder really packs great savory flavor that goes great with all of the flavors in this cheese ball.
- Salt: I like to add a little salt to help bring out all of the flavors of the other ingredients. Because the chipped beef is already salty, you could leave it out if you wanted to.
Chipped Beef Cheese Ball Recipe

Get ready to be amazed with how easy it is to make this chipped beef cheese ball recipe. It’s perfect served with ritz crackers, wheat thins, or fresh vegetables. I know a lot of people who love to put walnuts or pecans in it as well. It’s perfect any way you want to make it!
1. Mix: In a large bowl, add the cream cheese, chipped beef (reserving about ¼ cup), green onions, cheddar cheese, Worcestershire sauce, garlic powder, and salt. Mix together until incorporated.
2. Roll: Roll into a ball and wrap in plastic. Chill for at least an hour or until firm.
3. Roll in Toppings: Unroll the cheese ball from the plastic wrap and roll in reserved chipped beef and green onions. Serve with crackers.
Tips for Making A Cheese Ball

Making a chipped beef cheese ball is really simple! It’s a quick recipe that you can whip up anytime you are in the mood for a tasty appetizer. It’s also a great way to use up some of those random things in your fridge before they go bad, because a lot of things taste great in a cheese ball.

Rolling the Cheese Ball: When rolling cheese balls I find it easiest to transfer the mixture onto a section of plastic wrap, then pulling the corners together and twisting it to easily form a ball. Then by either cutting the wrap at the base of the twist, or by simply untwisting it to transfer it to a serving dish.

Room Temperature Cream Cheese: In order for the cream cheese to mix well and stay creamy, you will want to make sure to leave it out at room temperature for a few hours before you plan on making this recipe. If you try to mix it cold it will be clumpy and not as good.

Using Chipped Beef: Chipped beef is a dried and salted meat that you should be able to find in your canned meat section of your grocery store. If you have a hard time finding it or want to use another meat, you have a lot of options because it’s great with any protein! Of course bacon is a great substitute in a pinch, or you could use any dried meat.
Storing Leftovers

I love this chipped beef dip because it makes great leftovers. It is easy to store and tastes great for days. Here is how to store your chipped beef cheeseball.

In the Refrigerator: Store your chipped beef cheese ball in an airtight container for up to 2 weeks in the refrigerator.

In the Freezer: I also love a good cheese ball recipe because you can freeze them! It’s a great way to have them ready ahead of time. Just wrap the cheeseball in plastic wrap and put it inside of a plastic airtight bag. They will last up to a month.
Other Delicious Appetizers

A party isn’t complete without appetizers! At least, I’m totally disappointed if a party doesn’t have one because snacking is my favorite kind of party activity. I love munching on delicious snacks and getting to know people around me better. Here are a few tried and true appetizer recipes that are sure to be a hit with your guests.

Appetizers

Hot Spinach Artichoke Dip

Appetizers

Jalapeño Poppers with Bacon

Dressings, Sauces, and Dips

Awesome 7 Layer Dip

Appetizers

Easy and Addicting Ranch Pretzels
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Easy Chipped Beef Cheese Ball

Chipped Beef Cheese Ball is the perfect appetizer full of cheddar cheese, cream cheese, green onions, and dried beef. Salty dried chipped beef pairs perfectly with fresh and tangy ingredients to make each bite an explosion of flavor!

Course Appetizer

Cuisine American

Keyword cheese ball, chipped beef cheese ball

Prep Time 10 minutes

Cook Time 0 minutes

Chill 1 hour

Total Time 1 hour 10 minutes

Servings 12 people

Calories 42kcal

Author Alyssa Rivers

Ingredients

2 (8 Ounce) package cream cheese softened

5 ounces dried beef chopped, divided

5 green onions chopped, divided

1 cup shredded cheddar cheese

1 Tablespoon Worcestershire sauce

1/2 teaspoon garlic powder

1/4 teaspoon salt

Instructions

In a large bowl, add the cream cheese, chipped beef (reserving about ¼ cup), green onions, cheddar cheese, Worcestershire sauce, garlic powder, and salt. Mix together until incorporated.

Roll into a ball and wrap in plastic. Chill for at least an hour or until firm.

Unroll the cheese ball from the plastic wrap and roll in reserved chipped beef and green onions. Serve with crackers.

Notes

Originally posted Dec 23, 2018

Updated Jan 8, 2023

Nutrition

Calories: 42kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 122mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
January 8, 2023
Fall off the Bone Slow Cooker Short Ribs
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Fall-off-the-bone slow cooker short ribs are a perfectly hearty and savory dinner! This is the best way to cook succulent beef and fork-tender carrots that are emerged in a delicious sauce that is full of flavor.

Serve this with a side of my Dad’s famous mashed potatoes, delicious mashed cauliflower, or this incredible rice. You can serve the meat and sauce on top of the sides to help soak up all the yummy goodness of this meal. I also love to enjoy this meat with fork-tender vegetables.

Slow Cooker Short Ribs

Slow cooker short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They include a short portion of the rib bone, thus the name short rib. Once this meat cooks all day in the slow cooker it becomes fork-tender and is amazing. Your whole family will love this delicious and flavorful dish because the meat melts in your mouth!

This is why beef short ribs were meant for long, slow braising at low heat. The longer you cook them then the better they become. If you cook this type of beef fast then it will remain tough. Cooking them in the slow cooker is the best way to get them to the perfect level of fall-off-the-bone doneness. After cooking away for hours in your crockpot, short ribs turn from tough to melt-in-your-mouth tender. They’re a perfect winter meal. Add my perfectly sauteed Brussels sprouts and some yummy rolls! I also love to serve this with this strawberry pretzel salad and it’s a perfect Sunday meal.

Slow Cooker Beef Short Ribs Ingredients

It only takes a handful of ingredients to make this meal full of flavor! The sauce is the best part of this recipe. You are going to love how juicy and tender this dish is. My husband requests this all time, and I love to make it because it is so easy.
- Beef Short Ribs: 8-10 should fit nicely in your slow cooker
- Salt and Pepper: Season to taste.
- Olive Oil: For searing.
- Carrots: Use large carrots, not baby carrots. Large carrots have more flavor
- Beef Broth: To have an excellent beefy flavor don’t substitute for other broth.
- Garlic: 3 cloves sounds like a lot but trust me it’s needed.
- Tomato Paste: Imparts strong flavor without the extra water.
- Worcestershire Sauce: Gives immense flavor
- Italian Seasoning: One of my all-time favorite spice combinations, it’s so good!
Cooking Beef Short Ribs

This recipe only takes a few minutes to put together then let the slow cooker do all the work! You will love how easy this slow cooker short rib recipe is. It’s a great meal to make in the morning then it’s ready when it’s time to eat dinner. It doesn’t get any easier!
1. Sear: Salt and pepper the short ribs then sear in a skillet over medium-high heat. Make sure to do all sides. When they have a nice golden crust on all sides place in the slow cooker and add the carrots on top.
2. Sauce: In a small bowl whisk the beef broth, garlic, tomato paste, worcestershire and italian seasoning. Pour the sauce over the ribs
3. Cook: For best results cook on low for 8-10 hours.
Tips for the Best Short Ribs

The trick to slow cooker short ribs is cooking them long enough to create tender meat. Here are my tips and tricks for getting your short ribs to be the best you’ve ever made! Follow my tips below and let’s get cooking.

Ribs: You can use short ribs with the bone in or without. Either will be amazing

Veggies: You can add onion and celery along with the meat.

Searing: You may be tempted to skip the searing step but make sure you don’t! It caramelizes the surface of the meat enhancing the flavor. So good! Worth the extra time.

Cooking Time: If your short ribs turn out tough, that means that they didn’t cook long enough. Long and slow is key and they need to reach an internal temperature of 180-205 degrees Fahrenheit. This is when the heat is able to break down the connective tissue which makes them tough.
How to Make Gravy

The sauce will create a mouth-watering gravy you don’t want to skip. You already have all the drippings from the slow cooker short ribs, so make a delicious gravy to go on top of everything. It’s the dish that keeps on giving!

Cool: After the meat has cooled for about 15 minutes in the juices then remove the meat and cover.

Drain: Let the drippings cool for another 5 minutes until the fat rises. Spoon the fat off of the liquid and discard.

Boil: Turn the slow cooker on high or you can use a saucepan on the stove over high heat. Pour in the drippings.

Thicken: Mix 2 tablespoons of cornstarch and ¼ cup cold water together. Pour into the drippings and constantly then stir until nice and thick.
Storing Leftover Short Ribs

Store leftover slow cooker short ribs for lunch the next day. Your family will fight over it! It warms up great. I hope you do have leftovers because they are even better the next day.

In the Refrigerator: Cool leftovers to room temperature before sealing them in an airtight container. Store in the fridge for up to 4 days.

In the Freezer: Place the cooled leftovers in an airtight container or freezer Ziploc bag. Seal tightly and freeze for up to 3 months.
More Beef Recipes You Will Love

I love a good beef recipe that is both easy to make and that my family will love! Beef is so versatile. There are so many different flavors that pair well with beef. I enjoy the many cuisines that use beef and I know you will too. You’re definitely going to want to try all of these recipes!
Salt and pepper the beef short ribs. Heat a large skillet with the olive oil over medium high heat. Add the short ribs and sear each side for 1-2 minutes or until they have a golden brown crust. Remove from skillet and add to the slow cooker and add the carrots on top.

In a small bowl whisk the beef broth, garlic, tomato paste, Worcestershire sauce and Italian seasoning. Add to the slow cooker.

Cook on low for 8-9 hours or high 4-5 hours.

Serves: 6

Calories66kcal (3%)Carbohydrates9g (3%)Protein2g (4%)Fat3g (5%)Saturated Fat1g (5%)Cholesterol1mgSodium306mg (13%)Potassium363mg (10%)Fiber2g (8%)Sugar5g (6%)Vitamin A10204IU (204%)Vitamin C7mg (8%)Calcium45mg (5%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner

Cuisine American

Keyword short ribs, slow cooker short ribs
January 7, 2023
Crudités
Crudités is a French dish that is a fresh vegetable board served with delicious dips like hummus. It’s the perfect way to add color and variety to your appetizers, and will be the star of your next party!

I like to balance out my party dishes with this veggie board because it is light and refreshing. I always serve dips and other appetizers that can be a bit heavy. Don’t get me wrong, they are my favorite thing to make and eat! If you are looking for some other fun appetizers to serve at your next party you’ve got to try this easy poolside dip, these perfect for a crowd ham and cheddar sliders, or these crispy air fryer chicken wings.

Crudités Platter

Don’t worry, I didn’t know how to pronounce crudités when I first saw it either! It’s a French word that is pronounced kroo-dee-teh which means a tray of raw vegetables that usually has a dip. I add hummus, because it is my favorite thing with raw veggies but a Ranch dip or a Greek yogurt dip would also be perfect. My biggest tip for making this tray is getting vegetables that you KNOW your family or friends will enjoy!

I like to serve a veggie tray or crudités along with other more filling and hearty party dishes like jalapeño poppers and little smokies. There’s a lot to be said about crunchy fresh vegetables to break up your snacking. It’s also a great way to keep lots of vibrant colors on your table.

Ingredients

Crudités is a perfectly fresh tray of veggies that you can serve anytime. It’s really important that you pick vegetables that are flavorful and in their prime. A bigger cucumber doesn’t mean a better or more flavorful cucumber. It’s a great time to figure out what size a vegetable is the most flavorful and to spend a few extra minutes at the grocery store picking the best you can find.

Dips
- Hummus: I absolutely love making hummus at home because you can make it taste exactly the way you like. You can also get one from the store. I like to have a classic simple hummus and another more flavorful one. Whatever you choose, hummus is perfect for crudités!
- Roasted Red Pepper Hummus: Roasted red pepper hummus is one of my all time favorite hummus recipes. It’s so easy to make, and it’s full of deep and savory flavors. It’s the perfect way to spice up your veggies.
Whole Vegetables
- Asparagus: Asparagus has such a great flavor and is perfect for dipping! Cut the bottoms off and make sure to wash them well.
- Cauliflower: Cauliflower is easier to eat in my opinion than broccoli, so I like to add it to my tray. It also tastes great with hummus!
- Tri Color Carrots: I like the different colors of carrots for crudités, and they each have a slightly different flavor. I like to quarter them so that they are still long for dipping.
- Sugar Snap Peas: These are everyone’s favorite! The pod is edible, so I usually just throw the whole pea on the plate and let my guests decide how they want to eat them.
- Radish: I really like radishes raw. I slice them in half or into quarters so that they are easier to eat.
- Cherry Tomatoes: Cherry tomatoes are so easy to pop in your mouth, and they are so juicy and refreshing.
- Mini Sweet Peppers: The mini size are perfect for one bite, and they are so full of flavor.
- Broccolini: I find people like broccolini better than heads of broccoli, so I always go with broccolini!
- Rosemary, Thyme, and Sage: This is for garnish and smell mostly. It really makes the tray beautiful!
Sliced Vegetables
- Eggplant: I love egg plant! I sliced it into quarters the long way so they were easy to dip. If you bought an older bigger egg plant, you might want to peel it. The peel can get bitter.
- Celery: This is the obvious classic. It’s a great one to add!
- Red Cabbage: I like to eat raw cabbage, but I know lots who don’t. Leave this out if it isn’t your thing!
- Cucumber: Cucumber has the perfect crunch and goes great with hummus. It always disappears first! I like to slice it into long sticks that are easy for dipping.
- Rainbow Chard: Chard has a stalk kind of like celery and a top like lettuce. I like the rainbow variety because of the beautiful color.
Crudités Recipe

You can assemble your crudités however you want. I like to arrange the veggies in different patterns and mix up the colors so that it looks interesting and appetizing. Make sure to wash your veggies really well before putting them on your board!
1. Add Dip: On a large platter add the hummus dips.
2. Add Veggies: Arrange the veggies around the dips and garnish with rosemary, thyme and sage.
Tips for Making Crudités

There is so much room for creativity in crudités! I like to make it differently every time because it keeps my family interested in it. I haven’t gotten tired of making it yet! Here are some tips for making your crudités tray.

How to Slice Veggies: I like to think about how I’m going to eat the veggie before I slice it. I want it to be easy to dip, and also avoid double dipping if I can! That means slicing the veggies bite size with enough room to hold onto it as well as dip it. The other thing you want to think about is how to slice it so the veggie tastes best. If you don’t like the flavor of the cucumber skin, peel it before slicing it.

Dips to Add: You don’t have to stick with just hummus! You can definitely branch out and just put whatever you love best with fresh veggies! A bleu cheese dip would be amazing, my family loves ranch. I make this veggie dip recipe a lot, and it’s always a crowd pleaser.

How to Choose Vegetables: My rule of thumb when choosing what to put on my board is what do people WANT to eat? There’s no point in putting eggplant on there if you know no one likes it! All of the veggies I chose are ones I know my family and guests would enjoy, so make sure to keep the people eating your crudités in mind when you are loading it up.
Storing Leftovers

Storing leftover crudités is so simple! You can just throw some plastic wrap over the top and pop it in the fridge. Here is how to store your crudités.

In the Refrigerator: Store your leftover crudités by covering your board with plastic wrap or putting all of the veggies in an airtight container and store in the refrigerator for up to 3 days. The veggies will start to get soft and unpleasant after a few days.
Other Boards to Try

I love party food! I’m a total snacker, and boards were made for me. If you are a snacker like I am, you need to try all of these recipes! They are perfect for gatherings or holidays, or just days you don’t feel like cooking.

Appetizers

Simple Charcuterie Board

Appetizers

Fall Charcuterie Board

Desserts

Christmas Dessert Charcuterie Board

Charcuterie Boards

Fruit Charcuterie Board
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Crudités

Cruditès is a French dish that is a fresh vegetable board served with delicious dips like hummus. It's the perfect way to add color and variety to your appetizers, and will be the star of your next party!

Course Appetizer

Cuisine French

Keyword crudités, vegetable board

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 15 minutes

Servings 8

Calories 0.4kcal

Author Alyssa Rivers

Ingredients

1 recipe for Hummus

1 recipe for Roasted Red Pepper Hummus

Asparagus

Eggplant sliced into strips

Cauliflower

Tri Color Carrots

Celery sliced

Sugar Snap Peas

Radish

Cherry Tomatoes

Red Cabbage sliced

Mini Sweet Peppers

Cucumber sliced into strips

Broccolini

Rainbow Chard sliced

Rosemary thyme, sage, for garnish

Instructions

On a large platter add the hummus dips.

Arrange the veggies around the dips and garnish with rosemary, thyme and sage.

Nutrition

Calories: 0.4kcal | Carbohydrates: 0.04g | Protein: 0.02g | Fat: 0.03g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 1mg | Fiber: 0.01g | Vitamin A: 0.1IU | Calcium: 0.1mg | Iron: 0.01mg
January 7, 2023
Easy Shrimp Tacos
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These easy shrimp tacos are the perfect simple dinner for busy weeknights! Plump, juicy shrimp are cooked in a flavorful spice blend then wrapped in warm flour tortillas and piled high with your favorite toppings.

If you’re as much of a taco fiend as I am, you may also like these baja fish tacos, spicy blackened salmon tacos, or carne asada tacos if you’re feeling something meaty!

Easy Shrimp Tacos Recipe

Happy Friday! I’m here to bring you another easy and delicious dinner that’s a great timesaver for busy families! I love tacos. You just can’t go wrong with them! Everyone will be happy because they can choose their own toppings, and they’re fun to eat as well. Serve them up with some Mexican rice and refried beans for an unrivaled Taco Tuesday! Let’s talk about these shrimp tacos, though.

This is the BEST taco recipe for all of the seafood lovers in your family. Plump shrimp is cooked with onion, garlic, and warm spices. The flavor just gets seared right in! From there, you just have to add it to a warm flour or corn tortilla, add your favorite toppings, and voila! A dinner worthy of a chef’s kiss. Sorry for the newfound shrimp taco addiction you’re about to have.

Ingredients You Will Need

As long as you’ve got the shrimp on hand, chances are you will have all the seasonings and spices needed to cook up these tasty tacos. As simple as these ingredients may be, the flavor is anything but! You may want to make extras, seconds and thirds are a common occurrence with my family. Check out the recipe card below for exact measurements!
- Shrimp: I used peeled, medium-sized shrimp. If using frozen shrimp, make sure it’s thawed before cooking.
- Olive Oil: This is for cooking the shrimp in. Feel free to use your favorite cooking oil here!
- Seasonings and Spices: I toss the shrimp in a mix of garlic powder, onion powder, smoked paprika, ground cumin, and chili powder. This is one of my favorite blends because the flavor is warm and savory with the best hint of spice!
- Flour Tortillas: I like using medium-sized tortillas because they’re big enough to hold all of the shrimp and toppings while also being easy to hold. You can use premade tortillas or also make your own using my easy recipe here!
- Toppings: (Optional) Use your favorite! I usually go for a mix of sliced avocado, sour cream, salsa, and shredded cabbage, as well as pico de gallo, red onions, and fresh cilantro. For a little extra flavor, drizzle this homemade cilantro ranch sauce on top!
What Size Shrimp Do I Need?

I typically use 31- 40/pound count frozen raw shrimp. You can use smaller or larger shrimp if you wish, you may just need to adjust the cooking time as needed.

How to Make the Best Shrimp Tacos

Because these shrimp tacos are so easy to make, you’ll want to skip the takeout! They only take 30 minutes to whip up! This easy shrimp tacos recipe is the best for busy weeknights. This Instant Pot salsa verde chicken tacos recipe is another great meal to make in a pinch.
1. Thaw and Peel Shrimp: Prep your shrimp. If frozen, run them under cool water until thawed. Then peel them and remove the tails.
2. Prepare Toppings: Meanwhile, prep your toppings.
3. Toss in Seasonings, Cook Shrimp: Add the shrimp to a skillet along with the olive oil and spices. Then cook over medium-high heat until the shrimp are no longer pink, flipping/stirring them occasionally (about 5-6 minutes).
4. Assemble and Serve: Assemble tacos as desired and serve immediately.
Tips for Making the Best Shrimp Tacos

These are just a few extra ways to customize and perfect your shrimp tacos. You’re going to love them! This is one of my go-to dinner recipes. It will make even the pickiest eaters into seafood lovers.

Add Spice: Want to make spicy shrimp tacos? Add a ½ teaspoon of cayenne pepper!

Use Taco Seasoning: If you’re in a rush, feel free to use pre-made taco seasoning instead of the spices in the recipe card. Homemade taco seasoning is even better! I have a great recipe to make your own blend here.

Swap Out Tortillas: I used flour tortillas in this recipe, but you can also use corn tortillas if you prefer.

Warm Your Tortillas: To heat flour tortillas all at once, I like to wrap them in foil and place them in a 375F oven while I’m getting everything ready. It’s also easy to warm tortillas individually in the microwave (just put one on a plate) by heating it for 10-15 seconds.
Delicious Topping Ideas

Toppings are what make a good taco great! You really can’t go wrong. This is a great place to use leftovers in your fridge! Here are some ideas to get you started.

Shredded iceberg lettuce

Tomatoes

Your favorite salsa (mango salsa is one of my new favorites!)

Sour cream or plain Greek yogurt

Tex-Mex or Mexican cheese blend

Red onions or scallions

Avocado

Fresh lime juice

Chopped cilantro
Storing Leftovers

These amazing shrimp tacos are best eaten fresh, but can be stored in the fridge and enjoyed later as well. You’ll want to store shrimp, toppings, and tortillas separately.

Leftover Shrimp: Store leftover shrimp in an airtight container in the fridge for 3 days.

Storing Flour Tortillas: You can keep any leftover tortillas in a Ziploc bag for 2-3 days.
More Amazing Shrimp Recipes

Growing up, I wasn’t the biggest fan of shrimp. Looking back, I don’t know what was wrong with me! Shrimp is one of my proteins of choice now. It absorbs flavor so well and is amazingly delicious. For all of my seafood-loving readers out there, here are a few more must-try shrimp recipes! I know you’ll love them as much as I do.
Prep your shrimp. If frozen, run them under cool water until thawed. Peel them and remove the tails.

Meanwhile, prep your toppings.

Add the shrimp to a skillet along with the olive oil and spices. Cook over medium-high heat until the shrimp are no longer pink, flipping/stirring them occasionally (about 5-6 minutes).

Assemble tacos as desired and serve immediately.

Originally posted April 8, 2019
Updated January 6, 2023

Serves: 4

Calories219kcal (11%)Carbohydrates30g (10%)Protein5g (10%)Fat8g (12%)Saturated Fat2g (10%)Polyunsaturated Fat2gMonounsaturated Fat4gSodium447mg (19%)Potassium97mg (3%)Fiber2g (8%)Sugar2g (2%)Vitamin A200IU (4%)Vitamin C0.1mgCalcium93mg (9%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine American, Mexican

Keyword Easy Shrimp Tacos, shrimp tacos recipe
January 6, 2023
Roasted Red Pepper Hummus
Roasted red pepper hummus is full of vibrant and bold flavors. It’s a creamy chickpea-based dip that is perfect served with fresh vegetables or pita chips. It’s always a party guest favorite!

I can’t resist a good dip! I seriously love making them for every party because everyone always huddles around them and people get to know each other really quickly. It’s a great way to break the ice and get people enjoying themselves, and keeping them from getting too hungry. For your next get-together, you have to try this simple Poolside Dip, this crowd favorite Rotel Dip, or this warm and satisfying Spinach Dip.

Hummus with Roasted Red Pepper

Ok, if you haven’t joined the crowd of hummus lovers, this roasted red pepper hummus is going to change your mind! It’s SO good, I made it for my family last week and the bowl was scraped clean. I’m not kidding. I have never seen my kids eat vegetables so quickly, it was instantly my favorite dip for that reason alone!

I am not new to making hummus. I’ve got lots of other good hummus recipes up my sleeve, like this gorgeous colored Beet Hummus, this classic hummus recipe that also happens to be the (now second) best hummus I’ve ever had, and this satisfying avocado hummus. They have all been hits, but this red pepper hummus takes the pita chip. It’s one you just have to try!

Ingredients

This roasted red pepper hummus is made up of a few simple ingredients that will really blow you away. You won’t believe how much flavor you have in the dip with just these ingredients. You can always add other flavors to the dip to switch it up, but this is my classic recipe that people always ask me for. Find the full measurements listed below in the recipe card.
- Canned Chickpeas: You will want to use canned chickpeas since they are all ready to go. You will drain them off before using them, but make sure to save some of the liquid for blending. It’s full of flavor!
- Tahini: This adds is a delicious texture and flavor to the hummus! Try making it with my homemade recipe here!
- Jarred Roasted Red Peppers: I prefer getting the jarred roasted red bell peppers because they are full of lots of flavor and they blend up really nicely. Make sure to drain them before adding them.
- Lemon Juice: This recipe really tastes great with the added acid. Lemon juice brightens up the whole dish and also makes all of the other flavors pop.
- Garlic: I used minced garlic and it was perfect. It’s got a great savory flavor with a hint of sweetness.
- Extra Virgin Olive Oil: It’s important to use good quality olive oil because you will actually be able to taste it in the dip.
- Aquafaba: This is just a fancy term for the water that is in the can with the chickpeas. This is to help the hummus come together nice and smoothly, and it has lots of flavor. You will want to reserve some for later when you are blending.
- Kosher Salt: The quality of salt will make a difference in the dip. I love using Kosher, but a great sea salt or Himalayan salt would be perfect.
Roasted Red Pepper Hummus Recipe

If you have a food processor, this roasted red pepper hummus comes together in literally 5 minutes! I’ve also made it in my blender and it turned out perfectly. There is really nothing like a homemade hummus, and after trying this recipe you won’t want to go back to store bought!
1. Save Liquid: Before you drain and rinse the chickpeas, save some of the liquid from the can. This is called aquafaba and will help give a creamy texture to the hummus.
2. Add Ingredients: To the bowl of a food processor or blender, add the drained chickpeas, drained roasted red peppers, lemon juice, tahini, garlic, olive oil, aquafaba, and salt.
3. Blend and Scrape: Blend until smooth making sure to scrape the sides throughout the blending process. Add more aquafaba if the hummus is too thick.
4. Blend Again: Blend for about 30 seconds to get a smooth and creamy consistency. If you prefer your hummus thicker, leave this step out.
5. Enjoy: Serve with veggies, crackers, or pita bread.
Tips for Making Hummus

Making roasted red pepper hummus is a total breeze! You are going to love how quick and easy this recipe is. You can always change a recipe to fit your family’s taste. Here I’ll share a few tips that will help you make your hummus like a pro.

Ramp Up Flavor By Adding Other Spices: Smoked paprika, sesame seeds, ground cumin, and cayenne pepper are all things I have added before and loved it! I just love a little extra heat, so adding more spicy flavors really ramps up the flavor in my opinion. I love using smoked spicy for extra smoky flavor.

What to Eat Hummus With: Hummus is a dip that goes perfectly with celery, carrots, tortilla chips, and of course pita chips! I really do love hummus with just about any vegetable, especially cucumbers. Any way you serve it, hummus dip makes the perfect appetizer!

Type of Legume to Use: If you are still wondering, yes, a chickpea is the SAME THING as a garbanzo bean! That is just the Spanish name for it. So if you can only find one or the other at the store, they are both right. Don’t overthink it!
Storing Leftovers

Roasted red pepper hummus makes great leftovers! Here is how you can store your leftover hummus to get the most out of this delicious recipe.

In the Refrigerator: It is best to store leftover beet hummus in an airtight container for 5 to 7 days in the refrigerator. Hummus will thicken as it chills, so stir in 1-2 tablespoons of cold water. It will add moisture and make it nice and creamy again.
Other Delicious Dips to Try!

You can never have too many dip recipes in your line up! You can serve a dip for every occasion, and I promise none of these recipes will disappoint. I have served each of these at parties and gatherings and never have any leftovers.

Dressings, Sauces, and Dips

Baked Bacon Dip

Dressings, Sauces, and Dips

Dill Pickle Dip

Appetizers

Crack Chicken Dip

Dressings, Sauces, and Dips

Pepperoni Pizza Dip
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Roasted Red Pepper Hummus

Roasted red pepper hummus is full of vibrant and bold flavors. It's a creamy chickpea-based dip that is perfect served with fresh vegetables or pita chips. It's always a party guest favorite!

Course dip

Cuisine Middle East

Keyword hummus, roasted red pepper hummus

Prep Time 5 minutes

Total Time 5 minutes

Servings 6

Calories 148kcal

Author Alyssa Rivers

Ingredients

1 15- ounce can chickpeas drained and rinsed (save some liquid for blending)

2 Tablespoons Tahini

7 ounces jarred roasted red peppers drained

1/4 cup lemon juice

2 teaspoons garlic minced

3 Tablespoons extra virgin olive oil plus more for serving

3 Tablespoons aquafaba (reserved liquid from canned chickpeas)

1/2 teaspoon Kosher salt plus more for taste

Instructions

Before you drain and rinse the chickpeas, save some of the liquid from the can. This is called aquafaba and will help give a creamy texture to the hummus.

To a food processor or blender, add the drained chickpeas, drained roasted red peppers, lemon juice, tahini, garlic, olive oil, aquafaba, and salt.

Blend until smooth making sure to scrape the sides throughout the blending process. Add more aquafaba if the hummus is too thick.

Blend for about 30 seconds to get a smooth and creamy consistency. If you prefer your hummus thicker, leave this step out.

Serve with veggies, crackers, or pita bread.

Nutrition

Calories: 148kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 858mg | Potassium: 179mg | Fiber: 4g | Sugar: 0.3g | Vitamin A: 185IU | Vitamin C: 20mg | Calcium: 45mg | Iron: 1mg
January 6, 2023
Charcuterie Cups
Impress your guests with these quick and easy charcuterie cups! They’re packed with an assortment of meats, cheeses, fruit and nuts; it’s the ultimate finger food!

I’m a sucker for good charcuterie. The beauty of charcuterie boards is that you can make so many different kinds! If you’re craving something meaty, this Italian charcuterie is the way to go. If you’re wanting something sweet, a chocolate charcuterie board is a great choice! You can also make one entirely with vegetables. The options are endless!

Charcuterie in a Cup

This recipe takes everything good about a charcuterie board but makes it into individual servings. What could be better? No more fighting over that last cube of cheese! Charcuterie cups are super easy to make and will have your guests raving. They’re also sometimes known as “jarcuteries” when served in a glass jar. Not only do they look good, but they taste even better! No matter the occasion, these charcuterie cups are the perfect appetizer choice.

Like any charcuterie board, this version in a cup can easily be customized. I used a variety of nuts, olives, meats, cheeses, and fruit, but feel free to mix and match to personal preference! I like to add in a bunch of different flavors and textures to these charcuterie cups. This way, there’s something for everyone, no matter what you’re craving! You’re going to LOVE having these on hand to munch on before dinner. They’re the perfect option for dinners throughout the holiday season as well as game days and potlucks!

Start With the Cups

Any plastic cups will work, but I like to use crystal party cups because they have a nice presentation. I used 14 ounce cups to make sure they fit all of the tasty ingredients. If you want smaller portions, you can go for something like a 9 ounce cup. Additionally, you’ll need toothpicks or wooden skewers to put these charcuterie cups together.

The Recipe Critic Recommendation

The Perfect Serving Cups

Chinet Crystal Cup – 36ct/14oz

These cups are super affordable and make for great presentation! They’re also big enough to fit all of your favorite charcuterie goodies in.

CLICK HERE TO SHOP

Everything You’ll Need to Make Charcuterie Cups

I like to have a good mix of sweet, salty, crunchy, and soft in my charcuterie cups. Feel free to leave out anything you don’t like or add in some of your other favorite snacks! The beauty of charcuterie cups is that you can easily customize them to personal preference.
- Nuts: I put these in the bottom of my charcuterie cups. They have the best crunch! I used regular salted pistachios and almonds here, but you can try out different flavors if you’d like! In addition to pistachios and almonds, pecans, walnuts, macadamia nuts, and cashews are all great things to try!
- Bread: No charcuterie is complete without some tasty crackers! For these charcuterie cups I went for long, narrow crackers so they poke out of the top of the cup. Bread and crackers is a great way to play around with flavors and textures! Here, I used sesame breadsticks and tall baked crackers.
- Olives: Skewer some olives onto a serving stick with some meat and cheese for a little extra flair! I use both black and green olives here for some variety in flavor and color.
- Meats: Sliced meats are the best way to pack flavor into your charcuterie cups. I added salami, prosciutto di parma, and peppered red wine salame to my skewers for the best mix of salty, sweet, and peppery flavor. Pepperoni also works as an inexpensive option!
- Cheeses: I like to have a sharp, flavorful cheese as well as a mild, creamy cheese in my charcuterie cups. I used cheddar cheese and mozzarella, respectively.
- Berries: I used strawberries, blackberries, and blueberries!
Extra Add-Ins

Here are a few extra things you can add to your charcuterie cups! Feel free to mix and match. You can also create a charcuterie cup bar so your guests can make their own!

Veggies: They may not be for everyone, but me and my kids love adding mini pickles to our skewers! Cherry or grape tomatoes are more great things to add to your skewers.
How to Make Charcuterie Cups

It’s SO easy. They only take a few minutes to whip up! These bad boys will impress your guests with minimal effort.
1. Add Pistachios and Almonds: To start, add the nuts to the bottom of your clear plastic cup. Then add the olives.
2. Prepare Meat Skewer: On a toothpick thread 3-4 pieces of meat and top with cheese cubes. Add to the cup.
3. Prepare Fruit Skewer: On another toothpick thread the fruit.
4. Add On Remaining Toppings: Alternate on remaining toothpicks the cheese cherry tomatoes and pickles.
5. Top With Fresh Herbs: Garnish with fresh rosemary.
Tips and Serving Suggestions

These are just a few extra ways to jazz up your delicious charcuterie cups. Don’t be surprised if this becomes one of your new favorite appetizers! It’s the best!

Add Fresh Herbs: Not only do fresh herbs look great, but they add extra flavor and aromatics to each charcuterie cup. I love adding rosemary sprigs but herbs like basil will work great, too!

Other Fruits: Green grapes and red grapes are great for adding to the skewers as well as sugared cranberries for some (delicious) winter flair! Sliced apples are also one of my kids’ favorites to add to their skewers. Fruit and cheese is a heavenly combo.
More Charcuterie Recipes

Looking for a knockout appetizer for your next event? I’ve got you covered! I love all of the charcuterie recipes on the blog, but these are just a handful of favorites‏ I think you’ll love! They’re super easy to put together and will have everyone raving.

Appetizers

Simple Charcuterie Board

Appetizers

Valentine’s Charcuterie Board

Charcuterie Boards

Fruit Charcuterie Board

Appetizers

How to Make an Easy Cheese Board
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Charcuterie Cups

Impress your guests with these quick and easy charcuterie cups! They’re packed with an assortment of meats, cheeses, fruit and nuts; it’s the ultimate finger food!

Course Appetizer, Side Dish

Cuisine American

Keyword charcuterie cups, charcuterie in a cup

Prep Time 15 minutes

Total Time 15 minutes

Servings 4

Author Alyssa Rivers

Ingredients

Clear Plastic Cups

Nuts:

Pistachios

Almonds

Bread:

Sesame Breadstick

Tall Crackers

Olives:

Green Olives

Black Olives

Meats:

Salami

Prosciutto di Parma

peppered red wine Salame

Cheeses:

Cheddar Cheese

Mozzarella Cheese Pearls

Fruits:

Strawberries

Blueberries

Blackberries

Other:

Mini Pickles

Cherry Tomatoes

Rosemary for Garnish

Toothpicks

Instructions

To start, add the nuts to the bottom of your clear plastic cup. Then add the olives.

On a toothpick thread 3-4 pieces of meat and top with cheese. Add to the cup.

On another toothpick thread the fruit.

Alternate on remaining toothpicks the cheese cherry tomatoes and pickles.

Garnish with fresh rosemary.
January 5, 2023