Easy Banana Muffins

Banana Muffins are a great way to use mushy bananas. Quick and easy you can be eating these in no time, perfect for snacks or breakfast!

I love baked goods with banana in them, they are moist, tender and full of flavor. You have to try these blog favorites Banana Bread, Banana Pudding, and Banana Coffee Cake.

Banana Bread Muffins

I almost get giddy when I see my bananas start to turn really brown on the kitchen counter. It means I get to make banana something! Whether it’s Banoffee Pie, Cinnamon Swirl Banana Bread or these insanely delicious Banana muffins, I love it! These muffins are perfect for a quick breakfast of snack. Packed with flavor and simple to throw together you can have these in and out of the oven in no time.

I love it when I find a recipe that my kids will devour. This is one of those recipes. Muffins are the best! Instead of taking an hour to bake a loaf of bread I can take 20 minutes to make individual sized servings in a muffin tin. It makes waiting to eat them a lot more tolerable. Give them just enough time to cool slightly and then slather them with butter, so delicious!

Ingredients for Healthy Banana Muffins

These are all ingredients you probably have in your pantry right now. I like to always have these staples on hand so I can make these muffins or other goodies whenever I need, or want to!

• Bananas: Overripe and mashed
• Egg: Use a large or Extra Large egg.
• Vanilla Extract: The perfect complimentary flavor to banana.
• Butter: Adds moisture to the muffins.
• Brown Sugar: Adds a bit of sweetness but will also help the muffins be nice and moist.
• White Sugar: White sugar adds sweetness and helps them be soft and tender.
• Flour: I used all purpose flour, unbleached works too.
• Baking Soda: This is one of the leavening agents that will give the banana muffins their rise.
• Baking Powder: The other leavening agent needed for fluffy muffins.
• Salt: Salt balances and enhances the flavors.
• Cinnamon: The best spice to add to banana muffins, it is so good.

How to Make the Best Banana Muffins

Super easy and fast. It is the best way to use up those brown bananas.

1. Prep: Preheat the oven to 375 degrees. Grease a muffin tin or line with muffin liners.
2. Mix: In a large bowl, beat together the bananas, egg, brown and white sugar, vanilla, and melted butter.
3. Combine: In a different bowl, stir together the flour, baking soda, baking powder, salt and cinnamon.
4. Put together: Combine the dry ingredients to the wet ingredients.
5. Batter: Fill each muffin cup ¾ full of the batter.
6. Bake: Bake for 18-22 minutes or until a toothpick comes out clean when inserted into the center of the muffins.

Tips For Easy Muffins!

Let’s face it, banana muffins beat out banana bread almost every time, just because they are faster and just as delicious. You do not lose out on the flavor, just the extra time!

• Bananas:  The more ripe the banana the better the flavor. It’s also a lot easier to mash overly ripe brown yucky bananas then ripe green ones. If you know you want to make these and your bananas are not quite ripe, you can throw them in a brown paper bag for a day. If you need to ripen them right now, place bananas with the peel still on, on a cookie sheet and place in a 300 degree oven. When the peels turn black, they are ready to use. Let them cool slightly and mash away.
• Do Not Overmix: When muffins are not light and fluffy but short and dense, it is usually because the batter has been overmixed. If you are afraid of overmixing, mix it by hand.
• Make Extras: Trust me, this first batch of banana muffins is going to disappear fast! Make a double batch and freeze the extras for snacks or a breakfast down the road.
• Freeze and Store: Keep the muffins in an airtight container at room temperature for up to 4 days. Freeze in a freezer bag for up to 2 months. Thaw at room temperature or warm in the microwave.

Variations For Moist Banana Muffins

Use this banana muffin recipe as your base and then get creative with it.

• Nuts: Chopped pecans or walnuts add taste and texture:
• Chocolate: Banana and chocolate are an ideal combination. Use mini chocolate chips, regular chocolate chips, dark chocolate chips or even peanut butter chips!
• Other: Stir in oats, flaxseed meal, raisins, blueberries, or flaked coconut.
• Streusel: Whip up this quick and easy streusel and place on top before baking to add a bit more sweetness and crunch.
• Spread it:  What you spread on these amazing banana muffins can be just as delightful. Besides butter, try a cinnamon butter, jam, peanut butter, cream cheese and honey.

Muffin Mania!

Muffins are the so fun to eat and so easy to make. Whether they are sweet or savory, they are perfectly proportioned and ready to eat. We love muffins at our house, they are just so delicious. I think it’s because they are so cute and little. Like a mini cake or bread that you can eat all by yourself. You do not have to share, it’s the best! Here are a few tried and true favorites from the blog to try and add to your muffin recipes!

• Lemon Poppyseed Muffins
• Perfect Pumpkin Muffins
• Apple Cream Cheese Crumb Muffins
• Easy Egg Muffins
• Strawberry Cheesecake Streusel Muffins

Print

Easy Banana Muffins

Banana Muffins are a great way to use mushy bananas. Quick and easy you can be eating these in no time, perfect for snacks or breakfast!

Course Breakfast

Cuisine American

Keyword banana muffins, banana recipes, Muffin Recipes

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 12 Muffins

Calories 215kcal

Author Alyssa Rivers

Ingredients

• 3 large bananas mashed
• 1 large egg
• 1 teaspoon vanilla extract
• 5 tablespoons butter melted
• 4 tablespoons brown sugar
• 1/2 cup white sugar
• 1 1/2 cups white flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon

Instructions

• Preheat the oven to 375 degrees F. Grease a muffin tin or line with muffin liners.
• In a large bowl, beat together the bananas, egg, brown and white sugar, vanilla, and melted butter.
  
• In another bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon. Combine the dry ingredients to the wet ingredients.
  
• Fill each muffin cup ¾ full of the batter.
  
• Bake for 18-22 minutes or until a toothpick comes out clean when inserted into the center of the muffins.

Notes

Updated on March 23, 2021

Originally Posted on December 31, 2014

Nutrition

Calories: 215kcal | Carbohydrates: 37g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 285mg | Potassium: 200mg | Fiber: 1g | Sugar: 19g | Vitamin A: 221IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg

 

from The Recipe Critic https://ift.tt/2QxR60L
https://ift.tt/3cZxwBZ

Chicken and Waffles

Chicken and Waffles are known as soul food, these will truly feed you belly and soul! Tender fluffy waffles are topped with crunchy fried chicken and smothered in syrup of choosing!

Chicken and Waffles make a great brunch or dinner! Serve these up alongside my famous Air Fryer Fries, mouth watering Fruit Salad and fresh Strawberry Lemonade.

Chicken and Waffles From Scratch

For my sister in law’s birthday dinner she requested chicken and waffles.  So of course I was on the hunt for the best chicken and waffles recipe.  And I found it. This is tried and true so amazing. Everyone knows that the fried Chicken at Roscoes is one of the best and has so much flavor, well I’ve been able to recreate that!  This recipe has incredible flavor and tastes just like Roscoes!  Paired with my light and fluffy homemade waffles and we had a winner winner chicken dinner on our hands. The birthday dinner was a huge success and now it’s your turn to make these incredible Chicken and Waffles!

Most associate Chicken and Waffles with the south, they call it a southern comfort food. But the actual history of where this amazing combination comes from is varied. This filling dish was made popular in L.A. and Harlem in the early 1900’s. Where ever it came from, we are just glad it did! With variations from spicy, to sweet to savory, there is no wrong way to make Chicken and Waffles, so let’s get busy!

Easy Chicken and Waffles Ingredients

• Chicken Pieces: I used legs and thighs.
• Buttermilk: Key to getting juicy tender chicken. If you don’t have buttermilk, make your own here.
• Salt and Pepper: Add to taste.
• Self-rising Flour: This has baking powder and salt already added to it which helps the breading be light and crispy.
• Seasoning Salt: Incredible flavor all in one seasoning.
• Salt: Regular salt to help balance the flavors.
• Louisiana Chicken Seasoning:  This is optional, can substitute out or not use.
• Garlic Powder: Creates great flavor and kick.
• Onion Powder: Another way to add flavor without bulk.
• Oil for Frying: Use a high smoke oil such as peanut oil.
• Homemade Waffles:  Here is the link for the best waffles for chicken and waffles.
• Honey Cinnamon Butter: Just like Texas Roadhouse butter but better!
• Homemade Maple Syrup: Since you are making it from scratch you can customize it for your chicken and waffles.

Let’s Make Fried Chicken and Waffles!

1. Marinate: In a large bowl add the chicken, buttermilk and salt and pepper. Marinate for at least an hour up to overnight.
2. Dredge: In a different bowl combine the flour, seasoning salt, Louisiana chicken seasoning, garlic powder and onion powder.
3. Prep: In a heavy bottomed skillet add 1 inch of oil to the pan. Heat to 350 degrees.
4. Coat: Take the chicken out of the buttermilk and coat with the flour mixture. Add to the oil to pan.
5. Fry:  Fry for about 4 minutes on each side until golden brown and 165 degrees internal temperature.
6. Waffles: Make the waffles according to the instructions. Top the waffles with the chicken and serve with honey cinnamon butter and maple syrup if desired.

Tips For The Best Chicken and Waffles

Seriously, this is one of the best combinations of foods, that sound like they should not go together. Waffles are a breakfast food and fried chicken is a dinner food. However these two got together, we are just glad they did. It is a fun meal that makes for good conversation.

• Brine: To get the juiciest and most tender chicken, marinate the chicken in the buttermilk brine for at least 6 hours but no more than 24 hours.  This will take planning but it will be so worth it. Through it together in the morning or the night before and then cook it up.
• Chicken: I used legs and thighs in this recipe because they stay tender and moist the best. You can also use chicken breast tenders or wings. I do not recommend using a full breast as they take longer to fry and can dry out easily.
• Coat it Well:  Really coat the flour well trying to get it completely covered. This will create that yummy crunchy coating.
• Don’t Overcrowd: Do not fry too many pieces at once, they won’t cook evenly and it will drop your oil temperature down too low to fry properly. Use a frying thermometer if you have one.
• Let it Rest: After you have dredged the marinated chicken in the flour set it on a wire rack and let it rest for 15 minutes. This will allow the flour to really set into the nooks and crannies of the chicken. This way the flour coating doesn’t fall off as much in the frying process.
• Cook Chicken First: It is so much easier and better to try to keep the chicken warm while you cook the waffles then the other way around. Heat your oven to 200 degrees and place the chicken on a wire rack on a cookie sheet and place in the oven when done frying. This will keep the chicken warm while waffles cook.

How To Serve Homemade Chicken and Waffles

There are multiple ways to serve chicken and waffles and none of them are wrong. It all depends on what you prefer, sweet, spicy, savory or all of the above.

• Sweet: Straight up maple syrup or honey are favorite toppings for those who love the sweet combination. Adding the cinnamon honey butter also adds a bit of sweet and that lovely hint of cinnamon.
• Spicy: If you like a little bit of heat add chili powder or even better chipotle chili powder to some of your honey or maple syrup and pour over it. You can also add a bit of your favorite hot sauce to the mix.
• Savory: The Pennsylvania dutch serve their chicken and waffles with gravy. A basic chicken gravy, white gravy or flavored with a bit of spicy mustard all are awesome!

Storing Leftovers

• Waffles: Leftover waffles that you will eat right away can be placed in a bag and kept at room temperature. You can also store leftover waffles in the freezer for up to 2 months.
• Chicken: Keep leftovers in the fridge for up to 4 days. Reheat in the microwave or oven. Chicken can also be frozen and kept for 2 months. Thaw in the fridge and reheat as desired.

More Chicken Recipes to Try

Chicken is a favorite in our household. It doesn’t matter how I cook it usually, they all love it. It is so versatile. Just about every cuisine out there has chicken dishes that amazing. Italian, Mexican, Chinese, and I could keep going. Chicken is a fairly healthy protein that is a go to for those who are striving to be healthier. When you need a good dinner that is filling and delicious reach for one of these favorite chicken recipes.

• Delicious Chicken Divan 
• The Best Air Fryer Chicken Breasts
• Slow Cooker Crack Chicken
• Butter Chicken
• Crispy Sweet and Sour Baked Chicken

Print

Chicken and Waffles

Chicken and Waffles are known as soul food, these will truly feed you belly and soul! Tender fluffy waffles are topped with crunchy fried chicken and smothered in syrup of choosing!

Course Dinner, Main Course

Cuisine American

Keyword chicken and waffles

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 People

Calories 911kcal

Author Alyssa Rivers

Ingredients

Chicken

• 2 pounds chicken pieces (I used thighs and legs)
• 3 cups butter milk
• salt and pepper
• 2 cups self-rising flour
• 2 Tablespoons Seasoning Salt
• 2 Tablespoons salt
• 1 teaspoon Louisiana chicken seasoning optional
• 1 Tablespoon Garlic Powder
• 1 Tablespoon Onion Powder
• oil for frying

Waffles

• 2 large Eggs
• 1 ½ cups Milk
• ½ cup Vegetable Oil
• 2 cups Flour
• 4 teaspoons Baking Powder
• 1 teaspoon Vanilla
• 1/4 teaspoon Salt

Instructions

Making Chicken

• In a large bowl add the chicken, buttermilk and salt and pepper. Marinate for 1 hour or overnight.
• In a large bowl combine the flour, seasoning salt, salt, Louisiana chicken seasoning, garlic powder and onion powder.
• In a heavy bottomed skillet add 1 inch of oil to the pan. Heat to 350 degrees.
• Take the chicken out of the buttermilk and coat with the flour mixture. Add to the oil to fry.
• Fry for about 4 minutes on each side until golden brown and 165 degrees internal temperature.

Making the Waffles

• Preheat your waffle iron. In a medium sized mixing bowl beat the eggs.
• Add in milk, vegetable oil, flour, baking powder, vanilla and salt. Mix until combined.
• Spray waffle iron with cooking spray. Pour about 1/4-½ cup batter in the waffle maker and cook until golden brown. Serve with homemade maple syrup and cinnamon butter if desired.

Nutrition

Calories: 911kcal | Carbohydrates: 111g | Protein: 26g | Fat: 40g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 7394mg | Potassium: 976mg | Fiber: 4g | Sugar: 14g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 529mg | Iron: 5mg

 

from The Recipe Critic https://ift.tt/2NL8uOA
https://ift.tt/3vNjSud

Greek Meatballs (Keftedes)

Greek Meatballs also known as Keftedes, are full of flavor and super delicious. These have all the greek flavor and super easy to make!

Greek food is so good, make this a full greek meal and serve this dish with some Greek sides. Try my tried and true Pasta Salad or Green Salad and then top it off with some sweet Baklava.

Greek Meatballs

Greek meatballs or keftedes, are tender, juicy meatballs that are often served as an appetizer on what’s known as a meze platter. Usually they are served with pita bread, greek olives, cucumbers, onions, and almost always, tzatziki sauce. Although they are an appetizer, these are so good you could make a meal out of them. Use the meatballs instead of chicken in gyros or sliders. Super delicious.

Traditional keftedes are usually made with ground beef and ground lamb. I used ground pork instead of lamb which can sometimes be hard to find. It will still give you that tender juicy inside and tons of flavor. Do not be afraid to use the mint in these meatballs. Mint is traditional herb used in Greek cooking and it pairs beautifully with the other spices and herbs. You and your whole family are going to love these Greek Meatballs!

Ingredients for Easy Greek Meatballs

Use extra lean ground beef and pork so that the meatballs are not too fatty. If you can use find fresh mint and parsley that works best, but you can use dried if unable to find. Just reduce the amount by about 1/3.

• Ground Beef: Use extra lean or lean ground beef to reduce the amount of grease.
• Ground Pork: Using pork as well adds a ton of flavor, do not skip this.
• Breadcrumbs: Adds moisture and helps the meatballs to be tender.
• Egg: This is a binder that keeps it all together.
• Red Onion: Brings flavor and a bit of texture. Finely mince or grate.
• Garlic Cloves: Minced finely or grated.
• Fresh Parsley: If you cannot find fresh use about 2/3 the amount of dried.
• Mint Leaves: It adds a classic greek flavor, but will not be minty.
• Dried Oregano: Another stable in Greek cooking.
• Salt and Pepper: Add to taste.
• Milk: Adds moisture and acts as a binder.
• Olive Oil: For cooking the meatballs in.
• Flour: Rolling them in flour helps hold it together and gives a nice flavorful coating to the outside that browns and crisps while keeping the inside tender and moist.

Optional Toppings! 

• Pita Bread: Buy your pitas or make this flavorful homemade Naan that will work and tastes amazing!
• Cucumbers: Sliced and diced, adds a great fresh flavor.
• Red Onion: Thinly slice the red onions.
• Tzatziki Sauce: Make your own tzatziki sauce that is super easy and absolutely divine.

How to Make Greek Meatballs Keftedes

These keftedes may look complicated, but they could not be simpilier. Combine, cook and enjoy!

1. Combine: In a medium sized mixing bowl combine the ground beef, pork, breadcrumbs, egg, onion, garlic, parsely, mint, oregano, salt, pepper and milk. Mix until it is all incorporated.
2. Form: Shape into 2 inch meatballs.
3. Heat: Add the olive oil to a medium sized skillet and turn to medium high heat.
4. Roll and Cook: Roll the meatballs in the flour and place them in the pan. Cook on each side until no longer pink.
5. Serve: Serve with pita bread, cucumbers, tomatoes, and tzatziki if desired.

Tips and Variations For the Best Greek Meatballs

Greek meatballs are not like other meatballs. Their flavor is distinctly Greek. Served with the tzatziki and pitas it just makes them delicious.

• Shape: Use an ice cream or cookie scoop to form your meatballs so they are all the same size. This way the keftedes will cook at the same rate and time. If you do not have a scoop use a spoon to make the roughly the same size.
• Roll it: To keep the meatball mixture from sticking to your hands, grease them with a bit of cooking spray.
• Mix It: To really mix up the meat mixture use a food processor. This will also help grind up the onion and garlic really infusing it into the meatballs. Everything gets mixed up really well and evenly with a food processor.
• Mint: If you cannot find mint you can use fresh basil instead. Basil is often substituted for mint when you cannot find it. Dried mint or basil will also work if you cannot find fresh.
• Let it sit: To allow the flavors to really saturate and infuse into the meat mixture, make it at least an hour or more ahead of time. Cover it tightly and place in the fridge for up to 4 hours a head of time.
• Lemon: Add some fresh lemon juice to the mixture to brighten the meatballs and add a little bit of zing.
• Flour: Rolling the meatballs in the flour before frying keeps the meatballs moisture and juices locked in. The flour almost creates a barrier. It also adds a nice crust that creates a delicious texture to each and every bite! Be sure to shake off excess, however, you do not want them to be caked in it.
• Toppings: Also serve with tomatoes, feta and greek olives.
• Grate: The best way to distribute the onion flavor without chunks is to grate the onion. If you do not have red onion, yellow onion will work just fine. I prefer the extra bit of bite from the red onion however.

 

 

How to Bake Greek Meatballs

If you need to make a ton of meatballs for a large crowd you can bake a large batch in the oven. Preheat the oven to 375 degrees and line a baking sheet with aluminum foil. Lightly spray the aluminum foil. Place the meatballs on the baking sheet and coat them with just a little bit of cooking spray. Bake the meatballs in the oven for about 20-25 minutes until they are brown and fully cooked. The internal temperature should register 160 degrees.

Storing and Freezing Meatballs

• Storing: Keep leftover meatballs in the fridge tightly covered or in an airtight container for up to 5 days. Leftovers can be eaten cold or reheated in the microwave.
• Freeze: These meatballs are great for freezing, and then you can pull them out when you need a quick meal. After the meatballs have completely cooled place them in a freezer safe bag and keep in the freezer for up tot 3 months. Thaw in the fridge and warm in the microwave or in pan on the stove.

More Meatball Loving Recipes!

Once you realize how easy it is to make meatballs, you are going to want to make them all the time. Meatballs are bite sized nuggets of pure delight. Kids and adults alike love to eat meatballs. They make great appetizers and easy meals. Meatballs are easy to customize and add flavors to. So if you need a good meatball recipe for dinner, a party or an appetizer I have you covered. These incredibly luscious meatballs will leave you craving more!

• Easy and Delicious Porcupine Meatballs
• Sweet and Sour Meatballs
• The BEST Swedish Meatballs
• Slow Cooker Honey Buffalo Meatballs
• Easy Baked Turkey Meatballs

Print

Greek Meatballs (Keftedes)

Greek Meatballs also known as Keftedes, are full of flavor and super delicious. These have all the greek flavor and super easy to make!

Course Dinner, Main Course

Cuisine Greek

Keyword greek meatballs, keftedes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 People

Calories 524kcal

Author Alyssa Rivers

Ingredients

• 1 pound lean ground beef
• 1/2 pound ground pork or lamb
• 3/4 cup breadcrumbs
• 1 large egg
• 1/2 red onion finely diced
• 3 garlic cloves minced
• 2 Tablespoons fresh parsley chopped
• 6 mint leaves chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup milk
• 2 Tablespoons olive oil
• 1/4 cup flour

Optional Toppings:

• Pita bread
• cucumbers
• red onion
• tzatziki sauce

Instructions

• In a medium sized mixing bowl combine the ground beef, pork, breadcrumbs, egg, onion, garlic, parsley, mint, oregano, salt, pepper and milk. Mix until it is all incorporated.
  
• Shape into 2 inch meatballs.
  
• Add the olive oil to a medium sized skillet and turn to medium high heat.
• Roll the meatballs in the flour and place them in the pan. Cook on each side until no longer pink.
  
• Serve with pita bread, cucumbers, tomatoes, and tzatziki if desired.

Nutrition

Calories: 524kcal | Carbohydrates: 25g | Protein: 40g | Fat: 28g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 579mg | Potassium: 717mg | Fiber: 2g | Sugar: 4g | Vitamin A: 363IU | Vitamin C: 5mg | Calcium: 120mg | Iron: 5mg

from The Recipe Critic https://ift.tt/2OS9n8t
https://ift.tt/3f1zmVy

Easy Veggie Dip

This Veggie Dip is easy, quick and the yummiest dip! This creamy, full of flavor dip is the perfect way to get your kids to eat their vegetables!

Everyone loves a good dip, because we all love a good excuse to eat with our fingers! These dips will be the hit of the party, Ranch, Rotel, and 5 Minute Million Dollar Dip!

Veggie Dip

Every parent knows that battle. Trying to get your kids to eat better. We hide vegetables in their spaghetti sauce, or Lasagna. For some reason those are the easiest to hide veggies in. We bribe and beg and sometimes just get mad. Well, this super easy veggie dip recipe will make it all better! Kids and adults alike, are going to love the creamy, tangy dip that just begs for vegetables to be dipped into it.

This dip comes together in a matter of minutes which is ideal for those last minute parties, dinner guests or snack times. The ranch like herbs pair excellently with your favorite vegetables. The dip is cool and fresh, just like the vegetables! Do not be surprised if there is a large dip to vegetable ratio, it’s just that good!

Ingredients for Vegetable Dip

You probably all of these in your pantry right now! Grab them, mix them and watch it disappear!

• Sour Cream: Full fat or low fat will both work.
• Mayonnaise: Again full fat or low fat mayo work perfectly.
• Dill: This herb is one of the best for vegetables. It just works.
• Chives: Gives color and flavor.
• Garlic Powder: Adds great flavor.
• Dried Onion: This is the perfect way to add the onion flavor without the intense bite.
• Salt and Pepper: Add to taste.

Making Your Healthy Veggie Dip

If you have time, allow the dip to refrigerate for at least 30 minutes to an hour to help the flavors really blend together.

1. Whisk: In a small bowl whisk the sour cream, mayonnaise, dill, chives, garlic powder, dried onion and salt and pepper to taste.
2. Serve: Use your favorite veggies to dip.

Variations and Tips for Best Veggie Dip

• Go Lighter: You can lighten up your vegetable dip by using light mayo and light sour cream. You can also substitute the mayonnaise with nonfat greek yogurt. It will be thicker but just as good.
• Dried Herbs vs Fresh: Fresh is always best, but in this dip dried works just as well. If you used dry you want to use slightly less amount than what is called for, for the fresh. Dried herbs have a more concentrated flavor. Add more or less to taste.
• Add Ins: Add in Bacon, parmesan or cheddar cheese, fresh garlic, sun dried tomatoes, or just add extra dill to make extra dilly.
• Leave it out: Usually I take this to a party or I serve it as an appetizer. I always try to take note of how long it has been sitting out so it doesn’t go past that “do not eat” stage. Veggie dip will be safe at room temperature for about 2 hours. Then place it back in the fridge for up to 30 minutes before getting it out again.

How to Serve Easy Veggie Dip

• Serve it up: This dip of course is ideal with vegetables. Our favorites include carrots, celery, grape tomatoes, snap peas, cucumbers, peppers, broccoli, cauliflower and jicama. Other options include a variety of olives, radishes and raw sweet potato sticks.
• Other: But Veggie Dip is also stellar with potato chips, wheat thins, buttery crackers, pretzels and pita chips.

Storing Homemade Veggie Dip

In my opinion leftover veggie dip tastes better the next day. It allows the flavors to meld and really brighten. You can keep this dip in the fridge tightly covered or in a sealed container for up to 5 days. I do not recommend freezing the dip. Mayo and dairy do not freeze well.

More Dips to Try!

Seriously, dips are fun to make and fun to eat. They come in all sorts of flavors, consistencies and even colors. Dipping items include everything from fruit, vegetables to meats and sandwiches. Everyone loves them at the appetizer table. They are often creamy, and extremely delicious. So if you need a dip, sauce, or a good dressing, I have a tried and true recipe for that!  These will get you started.

• Cheesy Hot Corn Dip
• Marshmallow Cream Cheese Fruit Dip
• Slow Cooker French Dip Sandwiches and Sauce
• The Famous Fry Sauce
• 5 Minute Easy Chocolate Hummus

Print

Veggie Dip

This Veggie Dip is easy, quick and the yummiest dip! This creamy, full of flavor dip is the perfect way to get your kids to eat their vegetables!

Course Side Dish

Cuisine American

Keyword vegetable dip, veggie dip

Prep Time 5 minutes

Total Time 5 minutes

Servings 12 People

Calories 134kcal

Author Alyssa Rivers

Ingredients

• 1 cup sour cream
• 3/4 cup mayonnaise
• 1 tablespoon dill
• 1 tablespoon chives chopped
• 1/4 teaspoon garlic powder
• 1 Tablespoon dried onion
• salt and pepper

Instructions

• In a small bowl whisk the sour cream, mayonnaise, dill, chives, garlic powder, dried onion and salt and pepper to taste.
  
• Use your favorite veggies to dip.

Nutrition

Calories: 134kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 104mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

 

from The Recipe Critic https://ift.tt/38ZSrnf
https://ift.tt/3cTzlQQ