This Pickle Cottage Cheese Dip combines blended cottage cheese and pickles to create a creamy, high-protein dip or dressing with a remoulade-like flavor. Perfect for dipping breaded mushrooms, drizzling over grain bowls, or adding to sandwiches, it offers a healthier, lighter alternative to traditional dressings.
Why I Love This Recipe
This dip is the perfect combination of creamy, tangy, and savory flavors, making it a crowd-pleaser for any occasion!
Easy Dip: This dip is super easy to make and adds a fun twist to any dipping experience.
Packed with Fresh Veggies: It’s a fantastic way to sneak in some fresh vegetables while enjoying a tasty treat.
For the Pickle Lover: If you’re a fan of pickles, this dip is a must-try—it brings that tangy flavor in a whole new way!
Perfect for Any Occasion: Whether it’s game day or a casual get-together, this dip makes for a great appetizer.
Simple Ingredients: With just a handful of ingredients you can easily find at your local store, this recipe couldn’t be simpler.
Healthy & High in Protein: Packed with protein, this dip is not only delicious but also a nourishing option, protein is definitely having its moment!
Tools Needed
To make this dip, you’ll need just a few simple tools to help blend, chop, and mix everything together seamlessly.
Food Processor or Immersion Blender: Essential for blending the cottage cheese and mayo to a smooth, creamy base. An immersion blender allows for easier control if you prefer blending directly in a bowl.
Cutting Board & Knife: For chopping the dill pickles finely, ensuring they blend seamlessly into the dip.
Measuring Spoons: For accurately adding smaller ingredients like mustard, pickle juice, and spices.
Airtight Container for Storage: Ideal for keeping the dip fresh in the fridge and for easy transport if you’re bringing it to a gathering.
Ingredients For This Pickle Dip
Cottage cheese: A creamy, high-protein base that gives the dip its rich texture. You can blend it smooth or leave it chunky for added texture.
Dill pickles: Adds a tangy, crunchy element that complements the creamy base of the dip.
Mayonnaise: Contributes a creamy richness and smooth consistency to the dip.
Pickle juice: Enhances the pickled flavor and can be used to adjust the dip’s consistency.
Dijon mustard: Adds a mild, tangy flavor that complements the other ingredients.
Lemon juice: Brightens the dip with a hint of citrus and balances the richness.
Smoked paprika: Provides a subtle smoky depth that enhances the overall flavor profile.
Garlic powder: A savory seasoning that adds depth and aromatic flavor.
Hot sauce (optional): Adds a touch of heat for those who enjoy a little spice.
Salt & black pepper: Season to taste, bringing all the flavors together for perfect balance.
Step – By – Step Instructions
Blend the Base: Start by blending 1 cup of cottage cheese with 1-2 tbsp of mayonnaise using a food processor or immersion blender. Blend until smooth and creamy, with no lumps. For a chunkier dip, leave the cottage cheese a little textured.
Mix in the Flavor: Directly into the Food Processor add the mayo, chopped dill pickles, pickle juice, Dijon mustard, lemon juice, smoked paprika, garlic powder, and hot sauce (if using). Pulse several times until everything is combined.
Adjust Consistency: If the dip is too thick, gradually add a teaspoon of pickle juice at a time until you achieve your desired consistency. It should be thick enough to spread but still smooth and creamy.
Chill for Best Flavor: Refrigerate the dip for at least 10 minutes to allow the flavors to meld together and the dip to thicken slightly. The chill time makes a big difference in enhancing the flavor!
Ingredient Add-ins and Swaps
Optional Add-ins
Extra Creaminess: Add cream cheese, sour cream, or Greek yogurt for a richer, smoother texture.
Fresh Herbs: Stir in fresh dill, parsley, or chives for a burst of flavor.
Dill Pickle Flavor: Add extra chopped dill pickles or pickle juice for a more intense pickle kick.
Spice: Add chopped jalapeños or hot sauce for a spicy kick.
Substitutions
Dairy-Free: Use dairy-free yogurt and vegan mayo to replace the cottage cheese and mayo.
No Mayo: Swap mayo with plain Greek yogurt, sour cream, or just omit it all together.
Pickle Juice: Vinegar or lemon juice can replace pickle juice for tang.
Mustard: Use yellow or spicy brown mustard in place of Dijon.
Feel free to mix and match to create the dip that suits your taste and dietary preferences!
How to Serve
This versatile dip can be enjoyed in so many ways! Here are some of my favorite serving ideas:
Potato Chips: Perfect for a crunchy, salty bite that pairs wonderfully.
Fresh Raw Veggies: Think carrot sticks, cucumber slices, cherry tomatoes, or bell pepper strips.
Roasted Veggies & Potatoes: Roasted veggies or crispy potatoes add a savory depth.
Breaded Mushrooms: Dip for breaded mushrooms is a delightful twist on the classic!
Grain Bowls & Sandwiches: Use it as a sauce to elevate your grain bowls or spread it on your favorite sandwich.
Pita Bread or Pita Chips: Soft pita or crispy pita chips are the ideal vessels for this dip.
Favorite Crackers: Choose your favorite crackers for a satisfying crunch and balance of flavors.
Carrot Sticks: Classic and healthy, carrot sticks make the perfect crunchy dipper.
With so many options, this dip is as versatile as it is delicious!
Storage Suggestions
To keep your dip fresh and flavorful, store it in an airtight container. This will help preserve its taste and texture for longer. You can refrigerate it for up to 3-4 days, making it a great option for meal prep or leftovers. Just give it a quick stir before serving again, as some separation may occur. For longer storage, you can freeze it in an airtight container for up to a month—just be sure to let it thaw in the fridge before serving.
Recipe Tips
Texture: Blend the cottage cheese and mayo to your preferred smoothness—leave it chunky for more texture.
Chill: Let the dip sit in the fridge for 15-30 minutes to enhance the flavor.
Consistency: Add pickle juice a teaspoon at a time if the dip is too thick.
Make Ahead: Prepare the dip a day in advance for even better flavor.
Adjust Spice: Control the heat with hot sauce or jalapeños—add gradually and taste as you go.
A Dietitian Approved Recipe
As a flexitarian dietitian, I appreciate how this dip provides a delicious, vegetarian-friendly way to boost protein intake while enjoying vibrant flavors.
Below is the Nutrition Information per serving, approximately 1/4 cup!
Calories: 80-100 kcal
Protein: 6-8g
Fat: 4-6g
Carbohydrates: 4-6g
Fiber: 1g
Sugar: 2-3g
Sodium: 200-250mg (depending on pickle and mayo choices)
Health Benefits of this delicious dip:
High in Protein: With cottage cheese as a base, this dip provides a satisfying protein boost.
Low in Calories: It’s a light yet filling option that’s perfect for snacking or as a topping without adding too many calories compared to traditional remoulade style sauces.
Rich in Calcium: The cottage cheese adds calcium to support bone health.
Nutrition values may vary depending on the specific brands of ingredients used, so be sure to check labels for the most accurate information.
This Pickle Cottage Cheese Dip combines the perfect balance of tangy pickles and creamy cottage cheese for a delicious and unique dip that’s perfect for any gathering. Packed with flavor and texture, it's the ideal snack for pickle lovers. Serve with chips, crackers, or veggies for a mouthwatering treat!
In a food processor or with an immersion blender, blend 1 cup cottage cheese until completely smooth and creamy.
Add mayo, ¼ cup finely chopped dill pickles, 1 tbsp pickle juice, 1 tsp Dijon mustard, 1 tsp lemon juice, ½ tsp smoked paprika, ½ tsp garlic powder, and ½ tsp hot sauce (if using) and pulse several times until combined.
If it’s too thick, add a little more pickle juice (1 tsp at a time) to loosen it up while keeping it spreadable.
Let it sit in the fridge for at least 10 minutes to let the flavors meld and thicken slightly.
Notes
Nutrition values may vary depending on the specific brands of ingredients used, so be sure to check labels for the most accurate information.
If you’re a mushroom lover, this recipe is for you. These crispy breaded mushrooms have a light, crunchy coating and a tender, savory bite. They’re made with a delicious mix of maitake and cremini mushrooms, but you can swap in your favorite type of mushrooms for a customized twist. Plus, they’re healthier than deep-fried mushrooms and easier to make with the air fryer.
Why You’ll Love These Crispy Breaded Mushrooms
Perfect Side or Delicious Appetizer
A great finger food for parties, gatherings, or game nights
Delicious on their own or served with your favorite dipping sauces like Tangy Pickle Remoulade or Tarragon Blue Cheese Dressing
Light yet satisfying, making them the perfect side dish for sandwiches, wraps, or salads, like my Green Goddess Grain Bowl.
Easy Recipe
Requires simple ingredients and a quick breading process
The air fryer does the work, giving you crispy mushrooms with minimal effort and less grease
No deep frying, no excess oil, and less mess in the kitchen when compared to traditional fried mushrooms
Versatile
Use different types of mushrooms like oyster, sliced portobello, or white button mushrooms for varied textures
Enjoy them as a snack, appetizer, or as the start in a main dish
Works with multiple dipping sauces and seasonings to suit any flavor preference
These mushrooms are crispy, flavorful, and easy to make. Serve them hot, pair them with a creamy dip, and enjoy a plant-forward snack that’s both satisfying and better for you.
Essential Tools for Crispy Breaded Mushrooms
You only need a few basic tools to make this easy, crispy recipe.
Air Fryer or Oven: An air fryer ensures the crispiest texture. If using an oven, a baking sheet and wire rack help with even cooking.
Three Shallow Bowls: For the flour mixture, soy milk slurry, and panko breadcrumbs.
Tongs or a Fork: For flipping mushrooms.
Knife and Cutting Board: For trimming cremini mushrooms; maitake mushrooms can be pulled apart by hand.
Serving Plate & Garnishes: Perfect for plating with spring greens, radishes, and lemon wedges.
Oil Mister (Optional): Some may prefer to use a light mist of oil for extra crispiness, but I did not use it in this recipe.
With these tools, making crispy, golden mushrooms is quick, easy, and with less mess.
Ingredients You’ll Need
These crispy breaded mushrooms are a delicious plant-forward alternative to fried chicken. They’re crunchy on the outside, tender on the inside, and packed with umami flavor. This recipe features maitake mushrooms (also called hen-of-the-woods) and cremini mushrooms, but oyster mushrooms work well too. Unsweetened soy milk acts as a dairy-free binder, while panko breadcrumbs create a light and crispy texture.
For the Mushrooms:
8 oz mixed mushrooms (maitake/Hen-of-the-Woods and cremini; oyster mushrooms also work)
½ cup all-purpose flour: Helps the coating stick and creates the first layer of crispiness.
1 cup unsweetened soy milk: A high-protein, dairy-free binder that keeps the coating light. You might need a little more depending on the size of your mushrooms.
½ tsp garlic powder: Adds savory depth to the breading.
½ tsp smoked paprika: Provides a subtle smoky flavor that enhances umami.
½ tsp salt: Enhances the natural flavors of the mushrooms.
½ tsp black pepper: Adds a hint of spice and warmth.
1 ½ cups panko breadcrumbs: Creates an ultra-crispy, golden crust.
Cooking spray or neutral oil (avocado or olive oil): Helps the mushrooms crisp up in the air fryer.
To Serve (Optional):
Spring greens (arugula or baby lettuce): Adds a fresh, slightly peppery contrast.
Thinly sliced radishes: Provides crunch and a pop of color.
Lemon wedges: A squeeze of lemon brightens up the flavors.
Step-by-Step Instructions for Crispy Breaded Mushrooms
Prep the Breading Station
Set up three bowls for dredging:
Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.
Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.
Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish.
Double Dredge the Mushrooms
Lightly toss mushrooms in the seasoned flour, coating all sides.
Dip each piece into the soy milk slurry, ensuring full coverage.
Press into panko breadcrumbs, coating generously.
Repeat the slurry + panko step to build an extra-crispy exterior.
Air-Fry Until Golden & Crispy
Preheat air fryer to 400°F (200°C).
Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.
Lightly spray with cooking oil for even crisping.
Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.
Serve & Enjoy
Plate the crispy cooked mushrooms over spring greens, top with thinly sliced radishes, and serve with lemon wedges, your favorite sauces, or simply with sour cream.
Dietitian Tip: Pair with Tangy Pickle Remoulade for a high-protein, creamy dipping sauce that balances out the crunch.
Recipe Variations & Customizations
This recipe is versatile and easy to customize based on dietary preferences and ingredient availability. Whether you need a gluten-free option or want to experiment with different mushroom varieties, here are some simple swaps to try.
Make It Gluten-Free
For a fully gluten-free version, make the following substitutions:
Flour: Use a gluten-free all-purpose flour blend instead of regular flour. Rice flour or chickpea flour also work well for a light, crispy texture.
Panko Breadcrumbs: Swap traditional panko for gluten-free panko or crushed gluten-free cornflakes for extra crunch.
Switch Up the Mushrooms
This recipe features maitake (hen-of-the-woods) and cremini mushrooms, but different varieties can change the texture and flavor:
Oyster Mushrooms: Meaty and delicate, they air fry up beautifully.
Portobello Mushrooms: Slice into strips for a heartier, steak-like version.
White Button Mushrooms: A mild, budget-friendly alternative.
Adjust the Seasoning
For a different flavor profile, try adjusting the seasoning:
Spicy: Add ¼ teaspoon cayenne pepper or a pinch of red pepper flakes to the flour mix.
Herbaceous: Mix in ½ teaspoon dried oregano, thyme, or Italian seasoning for an herby twist.
Cheesy Flavor: For a dairy-free cheesy flavor, stir 1–2 tablespoons of nutritional yeast into the breadcrumbs. It adds a savory boost along with extra protein and B12.
Bake Instead of Air-Fry
If you don’t have an air fryer, the mushrooms can be baked in the oven:
Preheat oven to 425°F (218°C).
Arrange mushrooms on a lined baking sheet, spacing them out evenly.
Lightly spray with oil to promote crispiness.
Bake for 18-22 minutes, flipping halfway through, until golden brown and crispy.
For a high-protein dip, pair these crispy mushrooms with Tangy Pickle Remoulade made with blended cottage cheese.
How to Serve Air-Fried Breaded Mushrooms
These crispy breaded mushrooms are best served hot, straight from the air fryer, with plenty of flavorful remoulade and fresh garnishes. Whether you’re enjoying them as an appetizer, snack, or part of a meal, here are some of the best ways to serve them.
With a Dipping Sauce
A great dipping sauce enhances the crispy texture and adds extra flavor. Try pairing them with:
Tangy Pickle Remoulade: A creamy, protein-packed dip made with blended cottage cheese and pickles
Garlic Aioli: A smooth and garlicky option for a rich, savory contrast
Spicy Sriracha Mayo: Adds heat and creaminess
Classic Ranch Dressing: A cool and herby dip that balances the crispiness
As a Light Meal or Salad Topper
For a fresh and balanced dish, serve the crispy mushrooms over a bed of greens with crisp, vibrant toppings:
Spring greens (arugula, baby lettuce, or mixed greens) for a peppery bite
Thinly sliced radishes for crunch and color
Lemon wedges for a bright, citrusy finish
As a Sandwich or Wrap Filling
Use these crispy mushrooms as a plant-forward alternative in sandwiches and wraps:
In a warm pita with greens, cucumbers, and a drizzle of remoulade
Stuffed into a baguette with shredded lettuce and pickled onions
Wrapped in a tortilla with slaw and a spicy mayo drizzle
As a Side Dish for a Larger Meal
These mushrooms can complement a variety of main courses:
Served alongside roasted vegetables or a grain-based dish like my Breaded Mushroom Po-Boy Grain Bowl.
As a side for a veggie burger or grilled protein such as tofu or chicken.
Paired with sweet potato fries and roasted broccoli or crispy roasted and smashed potatoes and a light salad.
For the best texture, serve immediately while they’re hot and crispy. If needed, reheat in an air fryer for a few minutes to restore crispiness.
Best Storage Tips for Leftover Crispy Mushrooms
Crispy mushrooms are best enjoyed fresh, but if you have leftovers, proper storage can help maintain their texture and flavor. Let them cool completely before storing to prevent steam from making them soggy.
Refrigeration: Store leftovers in an airtight container lined with a paper towel to absorb excess moisture. Keep them in the fridge for up to 2 days for the best texture.
Reheating: To restore crispiness, avoid the microwave—it will make them soft. Instead, reheat in the oven or air fryer at 375°F for 5–7 minutes until crispy again.
Freezing: While possible, freezing is not ideal as the mushrooms may lose their crispness. If you do freeze them, for best results, use a single layer on a baking sheet before transferring to a freezer-safe container. Reheat from frozen in an air fryer or oven to help regain some crunch.
Pro Tips for Extra Crispiness
Getting that perfect golden, crunchy coating is all about technique. Here are some expert tips to maximize crispiness:
Opt for Panko Breadcrumbs: Regular breadcrumbs work, but panko bread crumbs creates a lighter, crispier texture that stays crunchy longer.
Double-Coat for Extra Crunch: For a thicker, crunchier crust, dip mushrooms in the breading mixture twice, letting the first layer sit for a few minutes before repeating.
Preheat the Oven or Air Fryer: A hot cooking surface helps crisp up the coating immediately, preventing sogginess.
Don’t Overcrowd the Pan: Spacing out the mushrooms ensures air circulates around each piece, promoting even crisping.
Flip Halfway Through Cooking: Whether baking or air frying, flipping the mushrooms midway ensures both sides crisp up evenly.
These crispy, golden-breaded mushrooms are baked or air-fried to perfection and paired with a tangy pickle remoulade. Light, crunchy, and full of savory flavor!
8ozmixed mushrooms, torn or sliced into bite sized piecesmaitake/Hen-of-the-Woods and cremini; oyster mushrooms also work
Flour Mixture
½cupall purpose flour
½tspgarlic powder
½tspsmoked paprika
½tspkosher salt
½tspcracked black pepper
Batter
1cupunsweetened soy milk
Panko Breading
1½cupsPanko Breadcrumbs
Instructions
Prep the Breading Station
Set Up Three Bowls For Dredging:Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish.
Double Dredge the Mushrooms
-Lightly toss mushrooms in the seasoned flour, coating all sides.-Dip each piece into the soy milk slurry, ensuring full coverage.-Press into panko breadcrumbs, coating generously.-Repeat the slurry + panko step to build an extra-crispy exterior.
Air-Fry Until Golden & Crispy
-Preheat air fryer to 400°F (200°C).-Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.-Lightly spray with cooking oil for even crisping.-Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy. Mushrooms are done when golden brown and crispy, with a tender inside.
Notes
Nutrition information is an estimate and may vary based on ingredients used. Cooking times may differ depending on your air fryer, oven, or mushroom size. Adjust as needed.
One of my favorite ways to turn a bag of frozen shrimp into something bold and flavorful is with this easy Spicy Cajun Shrimp recipe.
It’s perfect as an appetizer or served alongside veggies and grains for a balanced meal, delivering a lean source of protein, omega-3s, and essential nutrients that support overall health. With just a few ingredients and minimal prep, this shrimp comes together in minutes, making it a quick, protein-packed option you’ll want to keep in your meal rotation.
Whether you’re looking for a crowd-pleasing starter or a simple way to add variety to a flexitarian plate, this recipe delivers big flavor with little effort.
Why You Will Love This Recipe
Versatile: This shrimp can be served as an appetizer, tossed into tacos, added to grain bowls, or paired with roasted veggies for a balanced meal. It’s a flavorful addition to any flexitarian plate!
Easy Shrimp Recipe: With just a handful of ingredients and simple cooking steps, this recipe is beginner-friendly and requires minimal prep, perfect for when you need a no-fuss meal.
Quick Weeknight Meal: From freezer to plate in under 15 minutes, this spicy shrimp is a lifesaver on busy nights. It’s fast, satisfying, and packed with protein to keep you feeling full.
Bold & Flavorful: Toasting the Cajun seasoning in oil enhances its depth, giving the shrimp a smoky, spicy kick that’s restaurant-worthy—but made right at home.
Healthy & Protein-Packed: Shrimp is a lean, nutrient-dense protein that’s rich in omega-3s, B12, and selenium, making this a delicious way to nourish your body without extra effort.
This is a shrimp recipe you’ll find yourself making over and over again!
Ingredients
This recipe keeps things simple with just a few key ingredients, letting the bold flavors shine.
1 lb raw shrimp – Peeled and deveined for easy prep.
1 ½ tbsp Cajun seasoning – Use My Cajun Seasoning for the perfect smoky-spicy blend.
2 tbsp butter or oil – Butter adds richness, while olive oil keeps it light and heart-healthy.
1 tbsp fresh lemon juice (optional) – A bright, zesty finish that balances the spice.
Pro Tip: If using frozen shrimp, thaw and pat dry before cooking to get the best texture and flavor.
Step-By-Step Instructions
Follow these simple steps to make flavorful Spicy Cajun Shrimp in minutes.
Prepare the Seasoning – If making your own, mix the Cajun seasoning in a small mixing bowl. If using a pre-made blend, measure it out and set aside.
Heat the Skillet – Place a large skillet over medium-high heat. Add the butter or oil and let it heat until shimmering.
Toast the Spices – Stir in the Cajun seasoning, letting it toast in the hot oil for 30 to 60 seconds to enhance the flavors. Tip: Toasting the Cajun seasoning in oil before adding the shrimp helps unlock its full depth of flavor, giving the shrimp a richer taste.
Cook the Shrimp – Add the shrimp in a single layer, making sure they have space to cook evenly. Sauté for 2 to 3 minutes per side until opaque and slightly crisp at the edges. Tip: Avoid overcooking—shrimp cook quickly and can become tough and rubbery. Remove them from the heat as soon as they turn opaque and curl.
Finish and Serve – Remove from heat and, if using, drizzle with fresh lemon juice for a bright, zesty finish.
What to Serve With Spicy Cajun Shrimp
This Spicy Cajun Shrimp makes a great appetizer on its own, but here are a few ways to serve it for even more flavor and variety:
On a Platter: Arrange the shrimp on a serving board with skewers or toothpicks, lemon wedges, and a dipping sauce like tartar sauce, remoulade, or Cajun aioli.
With Crostini: Serve over toasted baguette slices with a drizzle of lemon juice or a smear of garlic butter.
Shrimp Cocktail Style: Chill the cooked shrimp and serve with a spicy Cajun cocktail sauce for a twist on the classic.
Lettuce Wraps: Spoon the shrimp into butter lettuce leaves with a sprinkle of green onions and a squeeze of lime.
Taco Night: Use this shrimp in shrimp tacos, adding slaw, avocado, and a squeeze of lime for extra flavor.
Stuffed Avocado: Halve an avocado and top it with the shrimp for a creamy, spicy combination.
Variations and Customizations
This Spicy Cajun Shrimp recipe is easy to customize based on your preferences or what you have on hand. Try one of these variations:
Add More Heat: Add a pinch of red pepper flakes for extra spice, or drizzle with hot sauce before serving.
Swap The Citrus: Swap lemon juice for lime juice to give the shrimp a tangy, citrusy kick.
Garnish: Top with green onions, parsley, cilantro, or thinly sliced jalapeños for extra flavor. A sprinkle of flaky sea salt enhances the final dish.
Add a Dipping Sauce: Serve with tartar sauce for a creamy, tangy contrast to the bold spices.
Use Fresh or Frozen Shrimp: Whether using fresh shrimp or a bag of shrimp from the freezer, both work, just be sure to pat them dry before cooking.
Spicy Garlic Shrimp Twist: Add minced garlic to the pan when toasting the spices for an extra layer of garlicky depth.
Make Cajun Shrimp Alfredo: My recipe for Cajun Shrimp Alfredo is dairy-free and delicious.
This Spicy Cajun Shrimp is a quick and flavorful appetizer, ready in 15 minutes with Cajun seasoning, butter or oil, and a touch of lemon for a bold finish.
Heat oil in a skillet over medium-low heat. Add Cajun Seasoning. Stir constantly for 30-60 seconds until fragrant.
Cook the Shrimp:
Increase heat to medium and add shrimp to the skillet. Sauté for 2-3 minutes per side until opaque and lightly crisped. If using garlic, stir it in during the last minute of cooking.
Finish & Serve:
Remove from heat and, if using, drizzle with lemon juice. Let cool slightly, then thread shrimp onto skewers or toothpicks.
Garnish & Enjoy:
Sprinkle with fresh parsley and serve warm with a dipping sauce like Cajun aioli.
Air Fryer Frozen Brussels Sprouts with Horseradish Aioli
Crispy Air Fryer Frozen Brussels Sprouts made with minimal prep. A quick and easy side dish or appetizer, served with a bold horseradish aioli.
These Air Fryer Brussels Sprouts with Horseradish Aioli are a healthy veggie side dish that comes together with easy steps and minimal prep, ready in under 30 minutes. The air fryer creates perfectly crispy sprouts, while the creamy aioli adds a bold, tangy kick that enhances their natural flavor.
This simple side dish is faster and more convenient than traditional oven-roasted Brussels sprouts. It is a great way to add a flavorful, nutrient-packed vegetable to any meal without taking up extra time. Whether you serve them as an appetizer, snack, or side, these crispy Brussels sprouts are an easy and delicious option.
Why I Love This Recipe
Saves oven space: Great for holiday meals like Thanksgiving when the oven is packed with turkey, stuffing, and casseroles.
Crispy & quick: The air fryer makes Brussels sprouts golden and crispy in minutes with minimal oil.
Simple Recipe: I love that this recipe is simple with simple ingredients.
Nutritious & satisfying: Packed with fiber, vitamins, and antioxidants, they’re a flavorful way to add more veggies to your plate.
Perfect appetizer or side: Serve them as a crispy, fry-like snack with a dip or the perfect side dish for any meal on busy weeknights.
For a bold, tangy dip, try my Creamy Horseradish Aioli! It’s quick, easy, and the perfect match!
Ingredients for Air Fryer Brussels Sprouts
Brussels Sprouts
12 oz (about 3 cups) frozen Brussels sprouts – A fiber-rich, nutrient-dense veggie packed with vitamin C, vitamin K, and antioxidants. Alternatively, if you have fresh Brussels Sprouts you can always use those! Fresh and Frozen Brussels Spouts are available in most grocery stores.
Seasoning & Oil
2 Tbsp avocado oil – A heart-healthy oil with a high smoke point for crispy, golden sprouts. You can also use extra virgin olive oil or an olive oil spray.
¼ tsp kosher salt – Enhances flavor without overpowering.
¼ tsp freshly cracked black pepper – Adds a subtle kick and depth of flavor.
Dipping Sauce
Horseradish Aioli – A creamy, tangy dip that balances the crispy texture with bold flavor.
This quick and easy nutrient-packed recipe makes a fantastic side dish or crispy appetizer that fits a flexitarian lifestyle. It has simple seasonings, while being plant-forward, and delicious!
How to Make These Crispy Brussels Sprouts in 3 Simple Steps!
Brussels Sprouts
Preheat the air fryer to 375°F (190°C).
In a large bowl, toss 12 oz (about 3 cups) Brussels sprouts with 2 Tbsp avocado oil, ¼ tsp kosher salt, and ¼ tsp fresh cracked black pepper, no need for extra spray!
Arrange the sprouts in a single layer ion your air fryer basket then air fry for 12-15 minutes, shaking halfway through. Cooking time may vary so check to see the sprouts are tender and crispy before removing from the air fryer. Add another few minutes if you think they need it!
Serving & Garnishes
Arrange the cooked Brussels on a platter.
Garnish with fresh herbs, red pepper flakes, grated parmesan, a little salt, or a squeeze of lemon juice, if desired.
Serve as-is or pair with a flavorful dip.
Horseradish Aioli
For a bold, tangy dip, mix ¼ cup mayonnaise, 1 Tbsp prepared horseradish, 1 small garlic clove (minced), 1 tsp lemon juice, and ½ tsp Dijon mustard in a small bowl. Taste and adjust—add more horseradish for heat, extra lemon juice for brightness, or a pinch of salt and pepper to balance the flavors. Cover and refrigerate for at least 15 minutes before serving.
Flavor Variations
Balsamic Glaze: Drizzle with balsamic reduction or balsamic vinegar after air frying for a sweet-savory twist.
Parmesan Brussels Sprouts: Toss with grated Parmesan in the last 2 minutes of cooking.
Buffalo Brussels Sprouts: Toss in buffalo sauce after air frying for a spicy kick.
Maple Dijon: Mix 1 Tbsp maple syrup and 1 tsp Dijon mustard, then drizzle over the Brussels sprouts before serving for a tangy-sweet finish.
You can serve these air-fried Brussels sprouts in many ways. My favorite is as a simple appetizer, just like you’d find at a restaurant.
Here are three other delicious ways to enjoy them:
As an easy side dish: Pairs well with roasted chicken, grilled tofu, or a hearty grain bowl.
In a salad: Toss with quinoa, dried cranberries, parmesan cheese, and toasted pecans for a warm Brussels sprouts salad.
With pasta: Mix into pasta with a garlicky olive oil sauce for a quick and easy meal.
Storage & Reheating Tips
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Pop them back in the air fryer at 350°F for 3-4 minutes to regain crispiness, or reheat in a skillet over medium heat. Avoid microwaving, as it can make them soggy.
Why I Love to Cook with Frozen Vegetables
I adore this recipe not only for its speedy, straightforward, and delightful preparation of frozen Brussels sprouts but also for its gluten-free, dairy-free, and vegan attributes, making it an excellent choice for gatherings where there are multiple food allergies and intolerances to consider.
Frozen vegetables are just as nutritious as fresh, and keeping them stocked makes it easier to add more veggies to meals without worrying about spoilage or last-minute grocery trips. A few of my freezer staples include peas, corn, spinach, mixed vegetables (carrots, peas, corn), stir-fry blends (bell peppers, mushrooms, green beans), artichokes, and riced cauliflower.
More Recipes like this Air Fryer Frozen Brussels Sprouts with a Horseradish Aioli
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In a bowl, mix mayonnaise, prepared horseradish, garlic, lemon juice, and Dijon mustard.
Adjust flavors to your liking (extra horseradish for heat, more lemon juice, salt, or pepper). Cover and refrigerate for at least 15 minutes. This sauce can be made in advance.
This White and Garbanzo Bean Soup with Kale and Harvest Grain Mix is one of my favorite ways to enjoy a hearty, nourishing meal on chilly days!
This recipe is perfect for busy weeknights and it’s a 100% plant-based soup that combines white beans, garbanzo beans, and bright green kale with zesty tart lemon. The harvest grain mix adds texture and makes the soup filling, while simple spices enhance its comforting flavors.
Why I Love This Recipe
This soup brings comfort, flavor, and convenience together in one pot. Here’s why it’s a favorite:
Hearty Soup: This healthy hearty soup is satisfying and nutrient-dense!
Perfect for Busy Weeknights: I love that this recipe is quick and easy to prepare.
100% Plant-Based: As a Flexitarian, I love when a recipe is 100% plant-based. Enjoying more plant-based meals is environmentally friendly, supporting a more sustainable food system.
Super Easy To Make: With simple steps and minimal prep, this soup is quick to put together! This recipe is a great choice for easy weeknight meals.
Inspiration Behind the Recipe
Italian Wedding Soup is one of my favorite soups. I love the little pasta balls and the flavors of the veggies and broth. I wanted to create a similar soup that’s 100% plant-based. So, I swapped out meatballs for two types of beans and gave the soup a lemony finish. Optionally, you can add carrots for even more Italian wedding soup vibes.
Tools Needed
Large Soup Pot or Dutch Oven: Perfect for evenly cooking soups and holding all the ingredients with room to stir.
Cutting Board and Knife: For chopping veggies and prepping ingredients with ease.
Wooden Spoon or Ladle: Gentle on your cookware and ideal for stirring and serving.
Zester or Grater: Essential for adding fresh lemon zest to brighten up the soup.
Measuring Cups and Spoons: For accurate measurements to get the flavors just right.
Ingredients
Here’s a quick look at the key ingredients that make this soup flavorful, hearty, and nutritious.
White beans & Garbanzo beans: Mild and tender adding protein and fiber. I like to use butter beans, navy beans, or cannelloni beans for the white beans.
Harvest grain mix: Trader Joe’s Harvest grain mix provides that satisfying texture and bulk to the soup. If you don’t have that on hand farro, quinoa, pearl couscous, and even pasta works!
Kale: It holds up well in soups, adding color, texture, and nutrition. Plus, it’s a delicious winter veggie!
Lemon: Lemon zest and lemon juice add a burst of fresh acidity that brightens the soup.
Fresh parsley: adding a pop of color and a hint of freshness.
Substitutions and Add-Ins
Here are some easy substitutions and add-ins to customize this soup to your taste or to work with ingredients you have on hand.
Substitutions
Some simple substitutions:
Greens: Swap kale with other greens such as spinach, Swiss chard, or collard greens. Each green brings a slightly different flavor, and you may need to adjust the cooking time to ensure the greens are tender.
Beans: Any white beans, such as cannellini or great northern, are a great fit. If you don’t have garbanzo beans, try lentils or simply add extra white beans for a satisfying texture.
Canned beans are super convenient and ready to use, saving time when you’re in a hurry. However, dried beans have their own appeal. My favorite way to cook beans is in a pressure cooker or instant pot. It’s efficient and brings out a richer, firmer texture without the need for soaking!
Grains: If you don’t have a harvest grain mix on hand, use your favorite grain, such as quinoa, farro, barley. You can even use pasta in this recipe! Be sure to adjust the cooking time according to the specific grain’s instructions for perfect texture.
Lemon: If you don’t have lemon, swap it with lime.
Add-Ins
Some easy add ins:
Herbs and Spices: For added flavor, try a tsp of cumin for earthiness or red pepper flakes for a bit of heat. Add a couple of bay leaves to add earthy, peppery undertones. Fresh herbs like fresh basil, fresh cilantro, thyme or rosemary work well too, enhancing the soup’s aromatics.
MORE Lemon Zest: Adding extra lemon zest boosts brightness and brings out the soup’s fresh flavors even more.
Parmesan Cheese: Sprinkle grated Parmesan on top for a rich, savory touch. Use vegan parm or a dairy based parm is perfectly fine too (if you are not a strict vegan).
Extra Veggies: Add diced green pepper, carrots, green peas, corn, or a can of black beans for more texture and flavor. These additions bring a bit of sweetness and extra protein, making the soup even heartier and more satisfying.
Easy 5 Step Instructions
Step 1: Sauté the Aromatics
In a large pot, heat olive oil over medium-high heat. Add the diced onion and minced garlic. Sauté until softened, about 5 minutes.
Step 2: Add Seasonings and Kale
Stir in the thyme and smoked paprika. Add the chopped kale and cook for about 5 minutes, stirring occasionally, until softened.
Step 3: Add Broth and Beans
Pour in the vegetable broth, white beans, and garbanzo beans. Bring to a gentle simmer.
Step 4: Add Grains
Stir in the harvest grain mix. Cover and simmer for 20-30 minutes, or until the grains are tender.
Step 5: Finish with Lemon and Seasoning
Once the grains are cooked, stir in the lemon zest and juice. Let everything simmer for another 2-3 minutes. Season with kosher salt and pepper to taste.
Serving Suggestions
Garnish with freshly chopped parsley, and an optional spritz lemon juice before serving.
This soup is delicious with crusty bread for dipping. You can also top each bowl with a sprinkle of Parmesan or a drizzle of good olive oil. For a lighter meal, serve with a simple side salad or roasted veggies.
Storage Suggestions
Proper storage can keep your soup fresh and flavorful for days. Here are some tips for storing your White and Garbanzo Bean Soup:
Airtight Container: Use an airtight container to store your soup in the fridge. Glass containers with tight-fitting lids are ideal as they prevent leaks and help preserve the soup’s freshness.
Freezer-Friendly Options: If you want to freeze the soup, use freezer-safe containers or heavy-duty zip-top bags. Leave a little space at the top for the soup to expand as it freezes.
A Dietitian Approved Recipe
This soup offers a balanced blend of nutrients that supports energy, satiety, health benefits.
Supports Hydration: The broth-based nature of this soup helps with daily fluid intake, aiding digestion and overall well-being. (one of the most underrated health benefits!)
High in Fiber: Both white beans and garbanzo beans are excellent sources of fiber, which supports digestion, helps regulate blood sugar, and promotes fullness.
Rich in Plant-Based Protein: Beans are packed with plant-based protein, making this soup filling and a great protein source for any diet.
Loaded with Vitamins and Minerals: Kale is a powerhouse of nutrients, offering vitamins A, C, and K, as well as calcium, potassium, and iron, which support immune health, bone strength, and circulation.
Complex Carbohydrates for Energy: The harvest grain mix (like farro, quinoa, or barley) provides complex carbs, which release energy slowly and help keep you fuller for longer.
This Bean Soup is so refreshing, yet cozy, uplifting, yet grounding and is perfect for any time of year, weather, or whatever! Serve it up with a side salad or big ole' chuck of fresh crusty bread for an amazing meal.
1cupTrader Joe's Harvest Grain Mixor a mix of quinoa and pearl couscous
3cupskale, stems removed and chopped
1lemon, juiced and zested more wedges for topping optional
1tspsmoked paprikaor sub paprika
1tsp dried thyme
1tspred pepper flakesoptional
½tspPepper
½tspFine Sea Salt
2tbspfresh parsleychopped and divided
Instructions
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium-high heat. Add the diced onion and minced garlic. Sauté until softened, about 5 minutes.
Step 2: Add Kale and Seasonings
Stir in the chopped kale, dried thyme and smoked paprika. Cook for another minute.
Step 3: Add Broth and Beans
Pour in the vegetable broth, white beans, and garbanzo beans. Stir well and bring the soup to a gentle simmer.
Step 4: Add Grains
Stir in the harvest grain mix. Cover the pot and simmer for 20-30 minutes, or until the grains are tender.
Step 5: Add Lemon and Finishing Touches
Once the grains are cooked, add the lemon zest and lemon juice. Stir to combine and let the kale wilt for about 2-3 minutes.
Taste and season the soup with kosher salt and black pepper as needed. Garnish with fresh parsley before serving.
Notes
The nutrition facts for this soup can vary depending on the specific brands of ingredients used (such as broth or grain mix) and portion sizes. For the most accurate information, use a nutrition calculator with the exact ingredients you choose.However, this soup is a great source of plant-based protein, fiber, and essential vitamins, making it a nutritious and satisfying meal!
These quick-pickled jalapeños are the secret to transforming tacos, grain bowls, and more. Keep a jar in the fridge for endless ways to spice up your meals. Once you start using pickled jalapeños, you’ll wonder how you ever lived without them.
Why I Love This Recipe
I love growing jalapeños in my garden. They’re one of my favorite plants to grow because they’re easy to care for while producing a lot of peppers. As someone who enjoys spicy food, jalapeños are excellent to have in my garden. Plus, when I cook with them, they add just the right amount of heat without being overwhelming. alapeños bring just the right amount of heat without the overwhelming spice of peppers like habaneros or ghost peppers.
I make this quick pickle recipe at least once a summer, because my pepper plant produce more peppers than I can use fresh! Pickling jalapeños or making hot sauce has become my go-to method for preserving that fresh garden flavor.
Even if you don’t grow your own, this recipe works perfectly with peppers from the farmers market or grocery store. It’s easy, delicious, and a great way to always have a little spice on hand.
Why You’ll Love It
Quick: Just 10 minutes of prep to pickle a batch.
Balanced Spice: Jalapeños are flavorful with a manageable level of heat.
Versatile: Use them on tacos, sandwiches, salads, grain bowls, soups, noodles, nachos, or anything that needs a little kick.
Practical: A simple way to preserve fresh peppers and reduce waste.
This recipe makes it easy to enjoy jalapeños! Whether you love a hint of heat or just want to add some bold flavor to your dishes, these quick-pickled jalapeños are a must-have in your kitchen.
Simple Ingredients for Quick-Pickled Jalapeños
Fresh jalapeños – About 8 to 10 peppers, sliced into thin rounds or make a pickled whole jalapeño recipe for less heat.
1 cup water – Helps balance the acidity in the pickling liquid.
1 cup white vinegar – For a classic, clean flavor in the vinegar brine.
1/2 cup apple cider vinegar – Adds a slightly sweet, tangy depth to the brine.
2 tablespoons kosher salt – Essential for flavor and preserving the peppers.
1 tablespoon sugar – Just enough to add a little sweetness without overpowering the spice.
1 teaspoon mustard seeds – Adds a subtle, earthy note to the pickling liquid.
Optional Add-Ins
Carrots – Thinly sliced carrots make a colorful and crunchy addition alongside the jalapeños.
Garlic cloves – Add a clove or two for a bold, savory flavor in the brine.
Bay leaves – For a more complex aroma and flavor.
Chili flakes – If you prefer a spicier brine to complement the jalapeños.
Honey – Swap out some of the sugar for honey if you want a sweet flavor with less sugar.
Adjustable spice levels – Leave the jalapeños whole for a milder heat or slice them for more spice.
Feel free to customize the ingredients to your personal taste. The pickling liquid is easy to adjust, whether you prefer a touch of sweetness or a bolder vinegar kick.
Step By Step Instructions Easy Homemade Pickled Jalapeños
Prepare the Jalapeños
Wash the fresh jalapeños thoroughly and slice them into thin rounds. For less heat, you can use whole peppers but remember to pierce them with a knife to allow the brine to penetrate. Option to include carrots and smashed garlic here.
Make the Pickling Brine
In a small saucepan, combine 1 cup water, 1 cup white vinegar, 1/2 cup apple cider vinegar, kosher salt, sugar, and mustard seeds.
Heat the mixture over medium-high heat, stirring occasionally until the salt and sugar dissolve completely.
Pack the Jars
While the brine is heating, pack the sliced jalapeños (and any optional add-ins like carrots or garlic) into clean glass jars, leaving a little space at the top.
Pour the Hot Brine
Once the pickling brine comes to a gentle simmer and everything is dissolved, carefully pour the hot brine over the jalapeños in the jars. Make sure the peppers are fully submerged.
Seal and Cool
Place the lids on the jars, but don’t tighten them too much. Let the jars cool at room temperature for about 30 minutes.
Refrigerate
Once cooled, tighten the lids and store the jars in the refrigerator. Allow the pickled jalapeños to sit for at least 24 hours for the flavors to develop fully.
Tips:
The pickled jalapeños will taste even better after 2-3 days as they soak in the brine.
These can be stored in the fridge for up to 2 months.
Pickled jalapeños typically aren’t stored in the freezer because freezing can alter their texture, making them softer or mushier when thawed.
How to Serve Quick-Pickled Jalapeños
Pickled jalapeños are a versatile way to add spicy flavor to your favorite dishes, from Mexican food classics to salads, pasta, and beyond. They’re a must-have for any flexitarian kitchen!
Here are a few ideas to get you started:
Mexican Food: Add sliced jalapeños to tacos, burritos, enchiladas, quesadillas, or nachos for a bold kick. They’re perfect with plant-based fillings like beans, roasted veggies, or tofu.
Burgers, Sandwiches, and Wraps: Layer them on veggie burgers, wraps, or sandwiches.
Grain and Salad Bowls: Top grain bowls or salads with small rings of jalapeños for a zesty crunch. They pair beautifully with quinoa, roasted veggies, or greens.
Salad Dressing: Finely chop pickled jalapeños and mix them into a vinaigrette.
Pizza and Pasta: Top all kinds of pizzas or stir them into creamy pasta dishes. One of my favorite pizza topping combos is mushrooms, pickled jalapeños, and pineapple.
Snacks and Charcuterie: Add them to a snack board with crackers, cheeses, nuts, or roasted chickpeas.
Egg Dishes: Use them on breakfast burritos, frittatas, or avocado toast.
If you’re looking for even more inspiration, check out my new post: “How to Use Pickled Jalapeños.” I’ve included all my favorite recipes, like Mexican Street Corn Soup, Spicy Tuna with Crispy Rice Bowls, Greens and Grains Bowl, and more!
Wash the jalapeños and carrot thoroughly. Slice the jalapeños into thin rounds or leave them whole, making a small slit in each to help the brine penetrate. Slice the carrot into thin rounds. Lightly smash the garlic cloves.
Make the Pickling Brine
In a small saucepan, combine the water, white vinegar, apple cider vinegar, kosher salt, sugar, and mustard seeds. Heat over medium-high heat, stirring occasionally until the salt and sugar dissolve completely.
Pack the Jars
Divide the sliced jalapeños, carrots, and garlic evenly between clean glass jars, leaving a little space at the top.
Pour the Hot Brine
Carefully pour the hot brine over the jalapeños, carrots, and garlic in the jars, ensuring everything is fully submerged.
Seal and Cool
Place the lids on the jars, but don’t tighten them too much. Let the jars cool at room temperature for about 30 minutes.
Refrigerate
Once cooled, tighten the lids and store the jars in the refrigerator. Allow the pickled vegetables to sit for at least 24 hours to develop flavor.
Notes
Let the pickled mix sit for 2–3 days for the best flavor.
