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.
This creamy, plant-based Meatball Alfredo is a rich and satisfying take on a classic comfort food, Fettuccine Alfredo. Instead of heavy cream and butter, this recipe uses a nutrient-packed cashew Alfredo sauce for the same luscious texture without the excess saturated fat.
Paired with store-bought plant-based meatballs, it’s high in protein, fiber, and healthy fats while being simple to make. Perfect for a quick weeknight dinner, meal prep, or a cozy meal the whole family will enjoy, this dish is a flavorful and nourishing option everyone will love.
Why I Love This Recipe
Creamy & Satisfying: Delivers the same velvety texture as classic Alfredo with less fat!
Nourishing Ingredients: Made with whole foods, high in protein, and fiber supporting gut health.
Versatile: You can prep the sauce ahead for…
This recipe, Vegan Alfredo with meatballs
Creamy Cashew Alfredo with broccoli grain bowls
Or even a Dairy-Free, lower fat version of Chicken Alfredo
My Favorite – This is an Easy Weeknight Meal: Simple to make, perfect for meal prep, and great for the whole family.
Tools Needed for Meatball Alfredo
Blender or food processor: Blends the cashew Alfredo sauce until smooth.
Saucepan: Cooks the pasta of choice.
Skillet or sauté pan: Sautés onion and garlic, heats the sauce.
Small bowl: Soaks cashews to soften them.
Measuring cups and spoons: Ensures accurate ingredient portions.
Wooden spoon or spatula: Stirs the sauce and pasta.
Tongs: Tosses pasta with the sauce.
Strainer or colander: Drains cooked pasta.
Ladle or spoon: Mixes and serves the sauce.
Ingredients
This plant-based Alfredo focuses on plant-based ingredients that offer flavor, nutrition, and a creamy texture without dairy.
For the Dairy-Free Alfredo Sauce
A cashew-based sauce creates the same velvety texture as traditional Alfredo while packing in extra protein, fiber, and heart-healthy fats. For more on this recipe, check out this article, Plant-Based Alfredo Recipe.
Raw Cashews (¾ cup): Soaked overnight or in hot water for at least 30 minutes to soften. This helps create a creamy consistency while adding plant-based fats that support satiety.
Unsweetened Soy Milk (1 ½ cups): Naturally high in protein, making the sauce more filling and balanced compared to traditional Alfredo.
Nutritional Yeast (3 tablespoons): Adds a cheesy, umami-rich flavor and is a great source of vitamin B12, an important nutrient for plant-based eaters.
Lemon Juice (2 tablespoons): Provides brightness, balancing out the richness of the sauce. Also contains vitamin C, which helps enhance nutrient absorption.
Chopped Onion (1 medium): Cooking fresh onion in olive oil enhances the depth of flavor while providing prebiotic fiber for gut health. It also adds body and texture to the sauce.
Minced Garlic (4 cloves): A key component of Alfredo’s bold flavor. Garlic also contains allicin, a beneficial compound linked to heart health. For a milder taste, substitute with 1/2 – 1teaspoon garlic powder.
Olive Oil (1 tablespoon, plus extra for sautéing): A heart-healthy fat that enhances the flavor and richness of the sauce while helping to soften the onion and garlic.
Pasta Water, Water, or additional soy milk (as needed): Used to thin the sauce to the desired consistency.
For the Plant-Based Meatballs
1 package store-bought plant-based meatballs: Choose a brand with at least 10g of protein per serving for a well-balanced meal. Look for meatballs made from lentils, chickpeas, soy, or pea protein. I chose Trader Joe’s Meatless Meatballs for this recipe.
For the Pasta
Whole wheat, gluten-free, protein+, or zucchini noodles: Whole wheat pasta offers fiber and a heartier texture, gluten-free works for dietary needs, protein+ works for those trying to bump up the protein, and zucchini noodles provide a low-carb alternative. I often prefer Barilla Protein+ Pasta for my pasta recipes.
Step-By-Step Instructions For This Dairy-Free Alfredo Recipe
Make the Creamy Cashew Alfredo Sauce
Soak the Cashews for a Smooth Texture
Soak cashews overnight or in hot water for at least 30 minutes. Drain and set aside. RD Tip: Boiling water works in a pinch—soak for 30 minutes.
Sauté Onion and Garlic for Flavor
Heat olive oil in a large skillet over medium to medium-high heat for 1 to 2 minutes. Sauté onion for 3 to 5 minutes until soft. Add garlic and cook for 1 minute. Remove from heat. RD Tip: Adding garlic separately prevents burning.
Blend the Ingredients into a Creamy Sauce
Blend soaked cashews, soy milk, nutritional yeast, lemon juice, sautéed onion and garlic, salt, and black pepper until smooth. Adjust seasoning as needed. RD Tip: Thin with water, whole milk, or soy milk, one tablespoon at a time.
Assemble the Meatball Alfredo
Cook the Meatballs and Pasta to Perfection
Bake plant-based meatballs on a parchment paper lined sheet pan in a single layer, following package instructions, or pan-fry in a skillet for a crispier texture. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve ½ cup of pasta water to adjust the sauce consistency if needed.
If you prefer, you can use homemade meatballs instead. I love how convenient plant-based meatballs are for quick, easy meals, making this dish perfect for busy weeknights.
Combine the Ingredients and Serve
Warm this delicious Alfredo sauce in a pan over low heat for 2 to 3 minutes. Toss with pasta, adding reserved pasta water if needed. Stir in meatballs and heat for another 2 to 3 minutes.
Serving and Customization Ideas
Serving Suggestions
Pair with roasted garlic broccoli or a side salad for added fiber and freshness.
Sprinkle with red pepper flakes for a subtle heat.
Garnish with extra fresh cracked pepper or chopped herbs such as parsley, chives, or basil.
Top this creamy Alfredo sauce recipe with vegan or even regular parmesan cheese.
Customization Options
You can customize this meal for family dinner. If using premade meatballs from the freezer you can grab plant-based, chicken, or whatever flavorful meatballs your family members prefer.
Make It Higher in Protein:
Use chickpea, or lentil-based pasta, or a protein+ pasta instead of traditional pasta.
If you eat meat, use turkey meatballs, ground chicken meatballs, or Swedish meatballs. I also love this recipe with ground turkey and mushroom meatballs.
Make It Gluten-Free:
Swap regular pasta for gluten-free pasta, such as chickpea, quinoa, or rice pasta. You can even use zucchini noodles or spaghetti squash.
My Favorite – More Veggies!:
For this recipe, I served it with a side of roasted broccoli, but I often add extra veggies right into the pasta. Zucchini noodles or spaghetti squash blend seamlessly with the fettuccine, twirling together for a perfect bite. I also love tossing in sautéed mushrooms, baby spinach, or roasted red peppers, they add flavor, texture, and extra nutrients without overpowering the dish.
Storage and Meal Prep Tips
Make-Ahead Meal Prep
Prep the sauce in advance: Store in the fridge for up to 4 days or freeze for up to 3 months in an airtight container. Thaw overnight in the fridge before reheating.
Cook extra meatballs: Double the batch and freeze for easy meals. They work great in pasta, grain bowls, or sandwiches.
Pre-portion for grab-and-go meals: For easy grab-and-go meals, pre-portion the pasta, sauce, and meatballs together in airtight containers for a quick and convenient meal.
Reheating Tips
For the Alfredo sauce: Warm over low heat, stirring in a splash of soy milk, broth, or heavy whipping cream (if not dairy-free) to restore creaminess.
For pasta and meatballs: Reheat gently in a skillet with a little broth or water to prevent drying out.
Leftover Ideas
Meatball subs: Toss leftover meatballs with red sauce and serve on a toasted bun with dairy-free cheese.
Italian wedding soup: Add to a veggie-packed broth with greens and pasta.
Cashew Alfredo grain bowl: Drizzle sauce over quinoa, roasted vegetables, and chickpeas.
This recipe is perfect for meal prep, making it easy to enjoy a quick and nourishing meal anytime.
FAQs: Your Meatball Alfredo Questions Answered
What’s the best plant-based milk for Alfredo sauce?
Oat milk is the creamiest option, while, my favorite, unsweetened soy milk provides extra protein.
Can I make this nut-free?
Yes, substitute cashews with blended tofu or sunflower seeds for a similar creamy texture.
What’s the best pasta for Meatball Alfredo?
Fettuccine is classic, but penne, spaghetti, linguine, or even rotini work well.
Final Thoughts
This plant-based Meatball Alfredo delivers the same creamy richness as traditional Alfredo, without dairy or excess fat. By using cashew-based sauce, a high-protein pasta, and a high-protein plant-based meatball, this dish is both nourishing and satisfying.
It’s perfect for weeknight meals, meal prep, or special occasions, offering comfort food without compromise. Pair it with your favorite veggie like roasted broccoli or a side salad for more micronutrients and fiber.
Like this recipe? Sign up for my monthly newsletter by leaving your email address and get recipes and flexitarian tips monthly. I’ll send you a flexitarian freebee to make healthy flexitarian eating that much easier!
2 tbspwaterfor thinning - adjust as needed to reach desired consistency
16ozplant-based meatballs
12ozfettuccini
Instructions
For The Cashew Alfredo
Soak the Cashews: If you haven’t already, soak the raw cashews overnight or in hot water for at least 30 minutes. Drain and set aside.
Sauté the Onion and Garlic: Heat a drizzle of olive oil in a pan over medium-high heat. Add the chopped onion and sauté for 3-5 minutes until soft and translucent. Add the minced garlic and cook for another minute. Remove from heat.
Blend the Cashew Sauce: In a high-speed blender, combine the soaked cashews, unsweetened soy milk, nutritional yeast, lemon juice, sautéed onion and garlic, salt, black pepper, and nutmeg (if using). Blend on high until the sauce is completely smooth and creamy. Taste and adjust seasonings as needed.
Meatball Alfredo Assembly
Bake plant-based meatballs on a parchment paper lined sheet pan in a single layer, following package instructions, or pan-fry in a skillet for a crispier texture.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, per package instructions.
Before draining, reserve ½ cup of pasta water to adjust the sauce consistency if needed.
Warm this delicious Alfredo sauce in a pan over low heat for 2 to 3 minutes. Toss with pasta, adding reserved pasta water if needed.
Stir in meatballs and heat for another 2 to 3 minutes. Serve immediately.
Notes
Sauce Recipe Yield: Approximately 2 cupsServing Size: ½ cup per serving (yields 4 servings of Cashew Sauce total)Nutrition facts are estimated and may vary based on ingredients used and portion sizes.
This bold and tangy horseradish aioli is about to become your new favorite condiment. This wonderful dip and sauce is creamy, garlicky, and has just the right amount of heat.
Whether you are spreading it on sandwiches, drizzling it over roasted veggies, or using it as a dip, this easy homemade horseradish mayo takes everything up a notch.
Why You’ll Love This Recipe
Quick and easy: Mix it in 5 minutes
Versatile: Use it as a dip, spread, or drizzle
Customizable: Adjust the heat and tang to your taste
Budget Friendly: A Cheaper way to enjoy your favorite creamy horseradish aioli from the grocery store.
Why I Love This Creamy Horseradish Sauce Recipe
When I first made this homemade horseradish mayo, I was looking for a way to add bold flavor to roasted Brussels sprouts during the winter. It turned out to be the perfect flavor booster, not just for veggies but also for sandwiches, burgers, and grain bowls.
One of my go-to lunches is a turkey and cheddar sandwich with horseradish aioli on sourdough:
Thick slices of sourdough bread
Deli turkey and sharp cheddar
A big handful of fresh spinach or arugula
A generous spread of horseradish aioli
Freshly cracked black pepper
It is simple, satisfying, and adds the perfect kick.
Equipment Needed For This Recipe
Choose one of the following methods based on your preference:
By Hand:
Mixing bowl: For combining ingredients
Whisk or spoon: To mix the aioli until smooth
With a Food Processor:
Food processor: For a smoother, emulsified texture
Additional Tools:
Garlic press (optional): For finely mincing fresh garlic if mixing by hand
Measuring spoons: To ensure accurate ingredient portions
Airtight container: For storing leftovers in the refrigerator
Both methods work well, with the food processor creating a smoother consistency and the hand-mixed version offering a slightly more textured result.
Ingredients in Homemade Horseradish Aioli
Mayonnaise: Store-bought or homemade. Make this sauce vegan by using a vegan mayonnaise.
Fresh Garlic: Freshly minced for extra flavor, option to use garlic powder instead
Prepared horseradish: Drained (or use fresh horseradish root)
Fresh Lemon juice: Fresh is best, but bottled works too
Dijon mustard: Adds depth and tang
Kosher salt and black pepper: To taste
How to Make Horseradish Aioli
In a small bowl, mix mayonnaise, horseradish, garlic, lemon juice, and Dijon mustard.
Taste and adjust the flavors by adding more horseradish for heat, extra lemon juice for brightness, or more salt and pepper.
Refrigerate for at least 15 minutes to let the flavors meld.
Store in an airtight container in the fridge for up to a week.
Make-ahead tip: The flavors deepen over time, so it is even better the next day.
Variations and Customizations
This recipe is flexible. Try these variations:
Extra garlicky: Add more minced garlic or garlic powder
Creamier, and milder: Omit the lemon juice
Thicker: Use Hint Of Lemon, a dehydrated lemon powder. It will add the lemon snap without the extra liquid for a thick and creamy sauce.
Spicy kick: Add a pinch of cayenne or a dash of hot sauce
Sweeter balance: Stir in a teaspoon of honey or maple syrup
What to Serve with This Easy Horseradish Aioli Recipe
This zesty, creamy aioli pairs well with many dishes.
Use it as a
Burger sauce: Slather it on veggie or beef burgers
Wrap sauce: This is the perfect sauce over a fresh veggie or grilled protein wrap
Grain bowl topping: Adds richness to bowls with quinoa, rice, or farro
Salad dressing: Thin it out and drizzle over hearty greens
Creamy Dip for Onion rings, French fries and veggies: Perfect with sweet potato fries, roasted root vegetables, or air-fried Brussels sprouts
Protein booster: Serve with grilled chicken, fish, tofu, or tempeh. One of my favorite ways to eat this sauce is with some chicken fingers or plant based nuggets!
Drizzled Oven-roasted vegetables: Spoon this simple sauce over roasted carrots, cauliflower, or potatoes and top with fresh herbs
FAQ (Ask a Dietitian!)
What makes homemade aioli different from mayo? Aioli is traditionally made with garlic, olive oil, egg yolks, and salt, while mayonnaise uses egg yolks, vegetable oil, and vinegar or lemon juice. This recipe is a mayo-based aioli with bold horseradish flavor.
What is horseradish mayo made of? Horseradish mayo combines creamy mayonnaise with the sharp, spicy kick of grated horseradish. Prepared horseradish, which is horseradish root preserved in vinegar, works well in this recipe.
More Sauce and Dressing Recipes You’ll Love
If you love this horseradish aioli, try these next:
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.
Tired of boring salads? Let’s upgrade your salad game with a homemade vinaigrette that’s way better than any store-bought dressing!
Salads are a great way to load up on veggies, but the right dressing can take them from basic to bold. This tangy balsamic vinaigrette is packed with flavor, bringing just the right balance of sweet, savory, and herby goodness.
I promise, salads don’t have to be boring! With this easy dressing, a handful of leafy greens, a bit of crunch, and some protein, you’ll have a salad worth making again and again.
Why Is Salad Dressing So Important?
Salad dressings bring variety, bold flavors, and excitement to every bite. Whether it’s a simple vinaigrette shaken in a jar (like this Balsamic Basil Vinaigrette) or a blended dressing like my Creamy Vegan Apple Walnut Dressing, I’m always whipping up something fresh.
Salad dressing plays a key role in healthy eating by adding flavor and healthy fats, making it easier and more enjoyable to eat nutrient-rich vegetables, whole grains, and proteins regularly.
No More Expired Dressings: Why I Always Make My Own
If you open my fridge, you won’t find ten half-used, expired bottles of salad dressing tucked in the door. Why? Because, homemade dressings are so much better, take only a few minutes to make, and don’t clutter up my fridge with bottles I’ll never finish.
I always keep a few simple ingredients on hand, olive oil, vinegar, mustard, honey, and herbs and spices, so I can whip up a homemade vinaigrette anytime. This tangy balsamic vinaigrette is one of my go-tos. It’s quick, easy, and way better than anything from a store.
Making your own dressing is as simple as shaking everything up in a jar. Less than five minutes, no weird preservatives, and total control over the flavor. Once you try it, you’ll never go back to store-bought!
Why I Love This Basil Balsamic Vinaigrette
Versatile: This great marinade isn’t just for salads, it’s perfect for roasted veggies, grain bowls, or grilled proteins.
Customizable: Use simple ingredients like olive oil and Dijon mustard, or switch it up! You can even add mayo for a creamier dressing.
Quick & Easy: This recipe is ready in minutes just add everything to a mason jar and shake!
Better Than Store-Bought Dressings: No preservatives, just fresh, bold flavors.
The Ingredients in Balsamic Basil Dressing
Balsamic Vinegar: Feel free to use your favorite brand . You can use a flavored or sweet balsamic vinegar like Fig or Cherry! You can even use a white balsamic vinegar.
Fresh Basil Leaves: dried basil works too, it’s just not as good as fresh
Extra Virgin Olive Oil – or other super flavorful olive oil or avocado oil
Dijon Mustard
Maple Syrup or a little bit of honey
Sea Salt & Black Pepper
Yup, this dressing is 100% plant-based.
Make It A Creamy Dressing
Want a creamy balsamic dressing with a thicker consistency? Try these simple swaps:
Add a spoonful of mayo or Greek yogurt for extra creaminess.
Blend in a ripe avocado for a dairy-free creamy twist.
Whisk in tahini for a nutty, velvety texture.
No matter how you make it, this easy dressing is better than anything store-bought!
Growing Basil Plants for Fresh Flavor
Fresh basil leaves makes all the difference in this dressing! I love growing my own basil to have a steady supply of vibrant, fragrant leaves all year long.
Late Spring, Summer & Fall: I grow basil in my garden, where it thrives in warm weather with plenty of sunlight. A few plants can produce an abundance of fresh leaves, perfect for dressings, pesto, and more.
Cooler Months: When the temperatures drop, I switch to my AeroGarden, which lets me grow fresh basil indoors, no matter the season. It’s an easy way to keep fresh herbs on hand without worrying about the weather!
Whether from the garden or an indoor setup, homegrown basil always brings the best flavor to this dressing!
How to Make This Balsamic Basil Vinaigrette Dressing: The Jar Method
My favorite way to make my own salad dressings, grain bowl sauces, and vinaigrettes is the jar method, it’s quick, mess-free, and perfect for storage!
Grab a glass jar with a tight-fitting lid.
Add all the ingredients, balsamic vinegar, fresh basil, extra-virgin olive oil, Dijon mustard, maple syrup, sea salt, and black pepper.
Secure the lid and shake vigorously until everything is well combined.
Pour directly from the jar onto your salad, grain bowl, or roasted veggies.
Store leftovers right in the jar for later. Just give it another shake before using! All you need to store your salad dressing to use later in the week is an airtight container.
This method creates the perfect balance of flavors while making cleanup a breeze.
Other Methods
Immersion blender: Want a smoother texture? Blend everything directly in the jar for a silky, emulsified vinaigrette.
Whisk & Bowl: Prefer a classic approach? Whisk the ingredients together in a bowl, slowly adding the oil for the best emulsion.
Whichever method you choose, this easy homemade vinaigrette beats any store-bought dressing!
How to Pair This Dressing
Since this vinaigrette contains fresh basil leaves, I recommend using it within 2-3 days for the best flavor. Luckily, there are plenty of ways to enjoy it before then!
A Dressing for Salads: Toss it with your favorite salads, from a classic arugula salad to a fresh Caprese salad with cherry tomatoes and sweet basil.
A Sauce for Grain Bowls: Drizzle it over quinoa, farro, or brown rice bowls for extra flavor.
Spooned Over Protein: Try it on grilled chicken breast, fish, or tofu for a bright, herby finish.
Drizzled Over Cottage Cheese: A surprising but delicious combo, just a light drizzle brings out the creaminess.
As a Veggie Dip: Serve it alongside roasted or raw veggies for an easy, flavor-packed dip.
This versatile, easy dressing is perfect for adding a fresh, tangy kick to so many dishes!
Want to take your salad game even further? If you’re ready to ditch bland store-bought dressings for good, check out my [Ultimate Guide to Homemade Salad Dressings]. I’ll walk you through the best ingredients, flavor pairings, and easy recipes so you can whip up fresh, delicious dressings anytime.
More Salad Dressing Recipes
I love salad dressings so much that I keep adding more and more recipes to The Addy Bean. They are an easy way to make a salad exciting! Below are some other excellent salad dressing recipes.
This Balsamic Basil Vinaigrette has 5 main ingredients and is easy to throw together. This Vinaigrette is tangy, herby, and slightly sweet making it a wonderful dressing for a salad or grain bowl.
Add all the ingredients, balsamic vinegar, fresh basil, extra-virgin olive oil, Dijon mustard, maple syrup, sea salt, and black pepper.
Secure the lid and shake vigorously until everything is well combined.
Taste and adjust the flavors as needed. I.e. add more salt, pepper, honey etc.
Notes
Typically, guidelines for classic vinaigrette are 3 parts oil to 1 part vinegar. However, my personal preference is for more acidity, tartness, and bite!I prefer a 2:1 ratio of oil to vinegar or citrus.
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.
This Spicy Hummus recipe is your new go-to for fresh veggies, pita chips, or adding a bold, spicy kick to sandwiches and wraps. It’s creamy, flavorful, and perfect as a party appetizer or a vibrant addition to a grain bowl.
This simple recipe takes just 5 minutes to make, so you’ll never feel the need to grab the grocery store version again. The secret? Harissa. Its smoky heat transforms this hummus into something truly special.
Since harissa pastes can range from mild to fiery, be sure to taste yours first. Start small, then adjust the spice level to match your taste buds. Once you try it, you’ll love how effortlessly it elevates any dish!
What is Harissa?
Harissa is a traditional chili paste that originates from North Africa, particularly Tunisia, where it’s a cornerstone of the cuisine. It’s also popular in other countries from Morocco, to Algeria, to Libya, with each region bringing its own spin to the recipe.
This flavorful paste is made with red chili peppers, garlic, olive oil, and spices like cumin, coriander, and caraway. Harissa is used in a variety of ways, from seasoning meats and vegetables to enhancing soups and stews. Its rich, smoky flavor has made it a beloved ingredient not only in North African kitchens but around the world.
In this Spicy Hummus recipe, harissa adds a touch of North African flair, transforming a simple dip into something unique and bold. You can find it in jars or tubes at many grocery stores, typically in the international aisle, or explore specialty markets for authentic options.
Why You Will Love This Delicious Hummus
Simple and Quick: This Easy Hummus Recipe comes together in just 5 minutes, making it perfect for busy days or last-minute gatherings.
Spicy Flavor: The addition of harissa gives it a smoky, bold kick that will make it one of your favorite dips.
Dietitian Approved Healthy Snack: Packed with plant-based protein and fiber, this hummus is as nutritious as it is delicious.
Versatile: Whether you’re scooping it up with fresh veggies, spreading it on a sandwich, or serving it with pita chips, this recipe works for every occasion.
Easy to Customize: Adjust the level of spice or add your favorite toppings like a drizzle of olive oil or a sprinkle of paprika for a personal touch.
This hummus is proof that healthy snacks can be simple, quick, and packed with bold, spicy flavor!
Tools
Food Processor or High-Speed Blender: Essential for achieving a smooth, creamy hummus.
Measuring Cups and Spoons: For accurate ingredient portions.
Citrus Juicer: Handy for extracting fresh lemon juice.
Rubber Spatula: Helps scrape down the sides of the food processor or blender for even blending.
Serving Bowl: For presenting your hummus beautifully.
Ingredients For This Spicy Hummus Recipe
Chickpeas (1 can, 15 oz): The base of any good hummus, chickpeas are high in fiber and plant-based protein, making this recipe as nourishing as it is delicious.
Harissa Paste (2 tbsp): The key ingredient that gives this recipe its signature smoky and spicy kick. Look for one with simple ingredients for the best flavor. I love Mina Harissa and all their varities.
Tahini (1/4 cup): Also known as sesame seed paste, this ingredient adds a creamy texture and heart-healthy fats to your hummus.
Olive Oil (2 tbsp + more for drizzling): A key ingredient for richness and smoothness, packed with monounsaturated fats.
Garlic Cloves (1-2): Whether you prefer raw for a bold punch or roasted for a sweeter, mellow flavor, garlic adds depth to your hummus.
Fresh Lemon Juice (2-3 tbsp): The perfect way to brighten flavors and balance the richness of tahini and olive oil.
Water (2-4 tbsp): Adjusts the texture of your hummus to make it as creamy or thick as you prefer.
Cumin (1/2 tsp, optional): Adds warmth and enhances the savory profile of your own hummus.
Smoked Paprika (1/2 tsp, optional): A sprinkle of smoky depth that complements the harissa beautifully.
Salt and Pepper (to taste): Enhances all the flavors without overpowering the key ingredients.
Creative Ingredient Swaps and Add-Ins for Your Hummus
Get creative with your hummus by swapping ingredients or adding extras to suit your taste! Here are some ideas to make this recipe even more versatile:
Swap Sesame Paste with Almond Butter: Out of tahini? Almond butter is a great option for a creamy texture and a subtle nutty flavor.
Use Canned or Dry Beans: If you prefer to cook your own, dry beans are a budget-friendly alternative to canned. Simply soak and cook them before using.
Add Fresh Jalapeño or Red Pepper Flakes: For extra heat, toss in a sliced fresh jalapeño or a pinch of red pepper flakes.
Try Lime Juice Instead of Lemon: Swap fresh lemon juice for lime juice to give your hummus a citrusy, tangy kick.
Incorporate Roasted Red Peppers: Blend in roasted red peppers for a smoky sweetness that pairs beautifully with harissa.
Experiment with Chipotle Flavor: Replace harissa with chipotle paste or sauce for a smoky, spicy alternative.
Step By Step Instructions
Prepare the Ingredients
Start by draining and rinsing the chickpeas thoroughly to remove excess sodium and improve the flavor. For an ultra-smooth hummus, take the time to remove the skins from the chickpeas. Simply rub them gently between your fingers or in a clean kitchen towel. This step isn’t required but makes a noticeable difference in the final texture.
Blend the Base
Add the chickpeas, tahini (sesame seed paste), harissa paste, olive oil, garlic cloves, fresh lemon juice, cumin, smoked paprika (if using), salt, and pepper to a food processor or high-speed blender. Blend until the mixture begins to break down into a thick paste. Tip: Stop and scrape down the sides as needed to ensure all the ingredients are evenly incorporated.
Adjust Texture with Ice Cubes
Add 2-3 ice cubes to the mixture and blend again. The ice cubes help create a silky, creamy texture that’s difficult to achieve otherwise. If the hummus is still too thick, add water 1 tablespoon at a time while blending until it reaches your desired consistency. Tip: For a richer flavor, you can use aquafaba (the liquid from the chickpea can) instead of water.
How to Serve Your Homemade Hummus
This homemade recipe is as versatile as it is delicious, making it perfect for a variety of occasions. Serve it as part of a spread of delicious appetizers, or enjoy it as a snack or light meal.
Pair your hummus with fresh vegetables like carrots, cucumbers, and bell peppers for a healthy, satisfying option. For a heartier bite, serve it with warm, homemade pita bread or crispy tortilla chips. It also makes a flavorful addition to grain bowls, wraps, or sandwiches.
No matter how you enjoy it, this hummus will quickly become a staple in your kitchen for every occasion!
Storage Tips for Your Homemade Hummus
To keep your hummus fresh, transfer it to an airtight container and store it in the refrigerator. It will stay delicious for 4-5 days, making it perfect for meal prep or enjoying throughout the week.
For longer storage, you can freeze hummus. Place it in a freezer-safe container, leaving a little space at the top for expansion. It will keep well in the freezer for up to 3 months. To use, thaw the hummus in the refrigerator overnight and stir well before serving.
Tip: Adding a drizzle of olive oil on top before freezing can help preserve its texture.
2tbspharissa pasteadjust to taste for your preferred heat level
¼cuptahini
2tbspolive oil
2cloves garlic, minced
3tbsplemon juicefresh squeezed is best
½tspcumin
½tspsmoked paprika
sea salt and black pepper to taste
3-4ice cubes
Instructions
Prepare the Ingredients:
Drain and rinse the chickpeas thoroughly. For an extra smooth texture, remove the skins by gently rubbing them between your fingers or using a clean kitchen towel.
Blend the Base:
Add the chickpeas, tahini, harissa paste, olive oil, garlic, fresh lemon juice, cumin, smoked paprika (if using), salt, and pepper to a food processor or high-speed blender. Blend until the mixture begins to break down into a thick paste.
Adjust Texture with Ice Cubes:
Add 2-3 ice cubes and blend again until smooth and creamy. If the texture is still too thick, add water 1 tablespoon at a time while blending to reach your desired consistency.
Serve and Enjoy:
Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with a sprinkle of smoked paprika or your favorite toppings. Pair with fresh veggies, pita chips, or use as a flavorful sandwich spread.
