If you are a pickle fan, you will love this recipe! These easy Balsamic Pickled Onions feature thinly sliced red onions quickly pickled in a balsamic vinegar brine.
Infused with a tangy-sweet essence, the onions absorb the flavorful liquid, transforming into a versatile condiment. Quick to prepare, they effortlessly elevate your culinary creations, adding depth and complexity to your dishes.
Why You Will Love These Balsamic Pickled Onions
Add this Balsamic Picked Onions recipe to your refrigerator condiment repertoire! With just a few simple ingredients and minimal prep, you can enjoy these delicious picked onions with a variety of dishes.
While this recipe offers quick pickling, allowing the flavors to meld for about an hour, the true magic happens overnight. For optimal taste, exercise patience and indulge in these delectable onions the following day.
Ingredients in Quick Pickle Balsamic Onions
Below are the ingredients for this easy quick-pickled onion.
Red onions (or white onions)
Balsamic Vinegar & White Vinegar
Honey or Maple Syrup/brown sugar
Pickling Salt
Mustard Seeds
Optional: while garlic cloves red pepper flakes, Italian herbs, cinnamon stick
Step – By – Step Instructions for Making Easy Pickled Red Onions
Slice Onions: With a sharp knife, peel and thinly slice the red onions. Then, place the sliced onions in a clean jar.
Prepare Pickling Liquid: In a saucepan, combine balsamic vinegar, white vinegar, honey, salt, mustard seeds, and garlic. Simmer over medium heat until sugar and salt dissolve.
Pickle Onions: Pour the balsamic vinegar brine over the onions in the jar. Let cool to room temperature.
Seal and Refrigerate: Seal the jar and refrigerate for at least 1 hour, preferably overnight.
Serving Suggestions: Bring dishes to the next level by using these homemade pickled red onions as a topping for salads, sandwiches, burgers, or grilled meats.
These tangy onions add a burst of flavor and a lot of savory notes to your favorite dishes. Store leftovers in the refrigerator for up to 2 weeks.
How To Use Balsamic Pickled Onions
These balsamic onions are the perfect topping in many applications. Some of my favorite ways to use them include:
Charcuterie Board (one of my favorite appetizers)
Spooned over Avocado Toast
Tossed in a salad
As a side dish for baked fish or chicken
Incorporated into your favorite grain bowls
A topping for fish tacos
However, my ultimate favorite way to savor Balsamic Pickled Onions is nestled within a hearty, veggie-packed sandwich!
FAQ about Easy Pickled Red Onions (Ask A Dietitian!)
Can I use balsamic vinegar for pickling?
Yes, balsamic vinegar is a great option for pickling. To balance cost and flavor, I often blend it with more affordable distilled white vinegar. This combination offers a rich depth of taste without overwhelming the vegetables being pickled.
Are picked onions good or bad for you?
Pickled onions are a flavorful addition to your diet and offer some health benefits! Low in calories yet bursting with flavor, they serve as a versatile addition to your meals. Rich in antioxidants, they support overall health, and if fermented, they provide probiotics, promoting gut health and digestion!
Do you have to cook onions before pickling?
No, you do not need to cook onions before pickling. I prefer to slice them raw and add them directly to the jar. Then, I pour the hot pickling brine overtop before sealing.
While some recipes may call for blanching the onions in boiling water before picking, I prefer crunchy pickled onions. So, it’s entirely up to your taste and crunch preference.
If you are a pickle fan, you will love this recipe! These easy Balsamic Pickled Onions feature thinly sliced red onions quickly pickled in a balsamic vinegar brine.
This Franks Red Hot Buffalo Chicken Dip is perfect for any time of year. But, I especially love this dip during fall and football season! Plus, I love making and eating all the football appetizers and noms!
Additionally, when I think of football food and snacks, I think of buffalo wing sauce, chicken wings, and blue cheese dressing. Buffalo Chicken Dip is all of those things rolled into one giant baking pan slathered in cheezy goodness.
Buffalo Chicken Dip is everything I love about Buffalo Chicken Wings without the mess. Not only that, but this Franks Red Hot Buffalo Chicken Dip is perfect for gatherings and sitting around a TV watching the big game.
Ingredients in Buffalo Chicken Dip
Chicken: I prefer chicken thighs over chicken breasts. This recipe for Instant Pot Chicken Thighs (Fresh or Frozen) from author Lauren Allen on the Food Blog Tastes Better From Scratch is super informative and only takes 30 minutes.
Franks Red Hot Sauce: I love to use the OG Franks Red Hot Buffalo Sauce in my buffalo chicken dips. However, I have another brand that I love and that’s The New Primal. They have 3 levels of heat for their Buffalo Sauce, Mild, Medium, and Hot! Perfect for individualizing recipes.
Ranch
Cheese – Cream Cheese, Cheddar Cheese, Blue Cheese
Green Topping: A little garnish to finish off the bubbling Franks Red Hot Buffalo Chicken Dip. I love to add some green for contrasting colors. Green onion or chives add a crisp and fresh element to finish off this dish. Some other topping ideas are garlic scapes, parsley, or cilantro.
How to make this Easy Buffalo Chicken Dip
You can make this recipe in an air fryer or slow cooker. In these directions, I’ll review how to make this in a quart baking dish and in the oven!
Cook the Chicken: If you haven’t already, cook the chicken. You can boil, bake, or grill chicken breasts until they’re fully cooked until the internal temperature reaches 165°F. Then shred or dice them. Alternatively, you can use rotisserie chicken for convenience.
Note – This step can be done 1-2 days in advance.
Preheat the Oven: Preheat your oven to 350°F.
In a large pot, sautee diced onion and celery with 1 tbsp butterfor 5 minutes.
Prepare the Cream Cheese Mixture: Once the veggies finish sauteeing, combine the cream cheese, ranch dressing, and buffalo sauce. Stir until well combined and smooth.
Add the Chicken: Add the cooked chicken to the bowl and mix until the chicken is evenly coated with the cream cheese mixture.
Transfer to Baking Dish: Transfer the mixture to a baking dish, spreading it out evenly.
Sprinkle with Cheese: Sprinkle the cheddar and blue cheese on top of the dip.
Bake the Dip: Bake in the preheated oven for about 20-25 minutes, or until the dip is hot and bubbly and the cheese on top is melted and lightly golden brown.
Let It Cool: Once done, remove the dip from the oven and let it cool for a few minutes before serving.
Garnish (Optional): If desired, garnish with chopped green onions, more blue cheese crumbles, or a drizzle of ranch dressing before serving.
Serve: Serve the buffalo chicken dip warm with tortilla chips, celery sticks, or carrot sticks for dipping. Enjoy!
Sharper Nutrition Fix: Three tips for cutting the perfect veggie dipper
Wash your veggies. I like to use a dedicated scrubber brush for my veggie washing.
Prep. Did you know, you can prep veggie dippers a day in advance?! Just cut your veggies and wrap them in a damp paper towel. Store in an airtight container or storage bag in the refrigerator.
Aesthetic. When choosing the veggies to pair with the dip think about what will look the most pleasing to the eye, such as the shape in which you cut your veggie dipper and the color combinations of the veggies.
Examples
Carrots: Whole carrots can have crackly and dirty-looking skin even when scrubbed really well. Peeling the outer layer transforms the carrot into a bright orange visual beauty. Then, think about the size you want the carrot to hold up the sauce or dip you have prepared. Be sure to allow for a good surface area to do so. Last, cut the carrot into 3” long and 0.5inch wide sticks. Not into all the prep? Baby carrots for the win.
Celery: Celery requires little prep work. Just wash, and slice. Celery naturally has a lovely spoon-like shape, perfect for dipping! Plus celery and carrots look beautiful paired together.
Like This Recipe? Check Out These Other Favorites!
This Franks Red Hot Buffalo Chicken Dip recipe is hot, creamy, and spicy. Enjoy it with chips, carrots and celery sticks. This is the perfect dip to enjoy during any sporting event.
If you haven't already, cook the chicken. You can boil, bake, or grill chicken breasts until they're fully cooked until the internal temperature reaches 165°F. Then shred or dice them. Alternatively, you can use rotisserie chicken for convenience.
Note - This step can be done 1-2 days in advance.
Preheat the Oven
Preheat your oven to 350°F.
In a large pot, sauté diced onion and celery with 1tbsp butter for 5 minutes.
Prepare the Cream Cheese Mixture
Once the veggies finish sautéing, combine the cream cheese, ranch dressing, and buffalo sauce. Stir until well combined and smooth.
Add the Chicken
Add the cooked chicken to the bowl and mix until the chicken is evenly coated with the cream cheese mixture.
Transfer to a Baking Dish
Transfer the mixture to a baking dish, spreading it out evenly.
Sprinkle Cheese
Sprinkle the cheddar and blue cheese on top of the dip.
Bake and Cool
Bake in the preheated oven for about 20-25 minutes, or until the dip is hot and bubbly and the cheese on top is melted and lightly golden brown.Once done, remove the dip from the oven and let it cool for a few minutes before serving.
Garnish and Serve
If desired, garnish with chopped green onions, more blue cheese crumbles, or a drizzle of ranch dressing before serving.
Serve the buffalo chicken dip warm with tortilla chips, celery sticks, or carrot sticks for dipping. Enjoy!
Notes
Serve with carrot and celery sticks, tortilla chips, and/or crackers.
Jacob’s Famous Guacamole – Guacamole with Sun Dried Tomatoes
Who doesn’t love guacamole? Unless you have an aversion to avocados or have an allergy I can’t think of anyone! It’s a popular party food, and for good reason.
The richness of the avocados paired with the tanginess of the lime lime are magic in the mouth.
This guacamole is my Husband’s recipe. In this guacamole recipe, Jacob introduces an element I’ve never thought of… sun-dried tomatoes!
This Guacamole with Sun sun-dried tomatoes is excellent served as a dip with some chips, added to a 7-layer dip, or served alongside many dishes like roasted veggies, a plate of tacos, or air-fryer potatoes.
Ingredients
Avocado
Lime Juice – Throw in some zest too if you feel like it!
Chopped Fresh Cilantro – Flat-leaf parsley is a fantastic substitution. Something bright bringing that herbal element.
Jalapeno – if you don’t like the spicy, option to omit the jalapeño!
Garlic
Onion
Sun Dried Tomato
Step-By-Step Instructions
This is such an easy recipe, it just takes some patience to chop up all the ingredients!
This is a great recipe to make with the kids! Let them mash those avocados and be taste testers, adding pinches of salt and spritzes of lime for the perfect-tasting guacamole!
Prepare the Avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a medium-sized bowl. Mash the avocado with a fork to your desired consistency (some like it chunky, others prefer it smoother).
Add the aromatics: Add the prepared veggies, onion, garlic, cilantro, sun-dried tomatoes, and jalapeño, to the bowl with the mashed avocado.
Season: Squeeze the juice of one lime over the avocado mixture. Season the guac with salt and pepper.
Mix: Gently fold all the ingredients together. Be careful not to overmix if you prefer a chunkier texture.
Taste and Serve: Taste the guacamole and adjust the seasoning as needed. You might want to add more lime juice, salt, or pepper according to your preferences. You can serve it immediately or, if you have the time, refrigerate it for about 30 minutes to allow the flavors to meld together before serving.
Avocado Tips From A Registered Dietitian
Here are three tips for using avocados in your kitchen.
Find the right Avocados: Ripening can be tricky for these little “alligator pears”.
I like to purchase my avocados hard thus before they have fully ripened. Once they have ripened on the kitchen counter or in a paper bag, I pop the avocados in the fridge.
How to ripen avocados via paper bag: As soon as I get home from the store, I ripen the avocados in a paper bag for 1 day and check them for ripeness. If it’s still hard, I keep the avocados in the paper bag for one more day and check again, and so on and so on.
Once the avocados have a slight give, I put them in the refrigerator to stop the ripening process. I take them out (within a few days) when I am ready to make my guacamole!
Avocado Storing: I asked some of my friends for avocado tips and here they are!
‘Spray with avocado/olive oil to keep fresh’
‘Squirt a little lemon on the avocado once the avocado is cut’
‘Keep the core in with the avocado while storing in the fridge’
‘I store my avocado in Tupperware and I hear that storing in water works too!’
Sharper Nutrition Fix: Avocado Nutrition
Avocado Nutrition – Think Healthy Fats and Fiber!
Research supports that Avocado consumption supports cardiovascular health.
Avocados are high in high-quality fats including MUFAs (Monounsaturated Fatty Acids) and PUFAs (Polyunsaturated Fatty Acids). This ratio of fats in the avocado helps promote the bioavailability of fat-soluble vitamins and promotes a healthy blood lipid profile.
Avocados help you feel full.
This may be related to the high fiber amount. Half of an avocado contains 4.6g of fiber and 114 kcal.
What’s more, new research suggests that Avocado consumption also promotes a healthy gut! Yay!
Cut the avocados in half, remove the pits, and scoop the flesh into a medium-sized bowl. Mash the avocado with a fork to your desired consistency (some like it chunky, others prefer it smoother).
Add the aromatics
Add the chopped onion, minced garlic, chopped cilantro, chopped sun-dried tomatoes, and finely chopped jalapeño to the bowl with the mashed avocado.
Season
Squeeze the juice of one lime over the avocado mixture and add salt and pepper.
Mix well
Gently fold all the ingredients together until everything is evenly distributed. Be careful not to overmix if you prefer a chunkier texture.
Taste and Serve
Taste the guacamole and adjust the seasoning as needed. You might want to add more lime juice, salt, or pepper according to your taste preferences.
You can serve it immediately or refrigerate it for about 30 minutes to allow the flavors to meld together before serving.
Notes
What do I mean by small chop?The term 'chop" is a casual, imprecise term that simply means to roughly cut food into bite-sized pieces. So for a small chop smaller than a regular chop but larger than a mince.
The Vanilla Cinnamon Peanut Butter offers nutty sweetness with a warm touch. Perfect for delightful PB&J sandwiches, it pairs deliciously with sliced apples and adds fantastic flavor to various smoothie recipes!
Why I Make This Recipe
I enjoy crafting homemade peanut butter with various flavors like honey-roasted, chocolate, and Vanilla Cinnamon. This Vanilla Cinnamon Peanut Butter recipe is easy and allows for creative experimentation.
Tools For This Recipe
You don’t require a specialized nut butter machine; a simple food processor will do the job for this recipe.
Ingredients
This recipe uses natural, dairy-free, gluten-free, and vegan ingredients. Plus, it costs just over $2 to make, although prices may vary based on your location and ingredient costs. Typically, a 16oz jar of regular-priced vanilla cinnamon peanut butter ranges from $4 to $8, depending on the brand.
Peanuts ($0.47)
Vanilla Extract ($1-2)
Cinnamon ($0.85)
Maple Syrup ($0.17)
Kosher Salt (negligible cost)
How to Make This Recipe
This recipe comes together in less than 30 minutes.
Blend:
In a food processor, blend peanuts until coarse.
Add Flavor:
Add vanilla, cinnamon, maple syrup, and salt.
Blend Until Smooth:
Continue blending, pausing the machine, and scraping sides as needed with a rubber spatula. Continue to blend until you reach the desired consistency. The longer you blend the smoother the peanut butter will become.
The peanuts will go through stages, from crumbs, eventually forming a ball, and finally, smooth peanut butter.) This entire process takes about 15-20 minutes in my food processor.
Store:
Transfer to an airtight container and refrigerate.
FAQs (Ask The Dietitian)
What Flavors Mix with Peanut Butter
The versatile and rich profile of peanut butter pairs exceptionally well with many flavors. Consider these combinations:
Chocolate
Honey
Fruit Jams and Jellies
Maple Syrup
Coconut
Spicy Flavors like Sriracha or hot pepper jelly
Nuts
Salt
Marshmallow Fluff
Vanilla Ice Cream
Chocolate Hazelnut Spread
Other nut butter like almond butter
Experimenting with these combinations can lead to delightful culinary discoveries!
What Food Pairs Well with Peanut Butter
Savory and nutty notes make peanut butter a versatile companion in the culinary world. Here are some fantastic food pairings to elevate your peanut butter experience:
The Vanilla Cinnamon Peanut Butter offers nutty sweetness with a warm touch. Perfect for delightful PB&J sandwiches, it pairs deliciously with sliced apples and adds fantastic flavor to various smoothie recipes!
Continue blending, pausing the machine, and scraping sides as needed with a rubber spatula. Continue to blend until you reach the desired consistency. The longer you blend the smoother the peanut butter will become.
The peanuts will go through stages, from crumbs, eventually forming a ball, and finally, smooth peanut butter.) This entire process takes about 15-20 minutes in my food processor.
Store
Transfer Peanut Butter to an airtight container and refrigerate.
A Collection of Dairy Free Dips From Registered Dietitians
Whether you’re lactose intolerant, vegan, or simply looking to explore new flavors and healthier alternatives, you are in for a treat. I’ve gathered a selection of dairy-free dips that will make your taste buds dance with delight.
These delectable recipes have been carefully crafted by registered dietitians, ensuring not only great taste but also nutritional balance. Omitting dairy doesn’t mean sacrificing taste or texture. From Fiery salsas to Edamame Hummus to Chocolate Fruit Dip, these dishes are rich in flavor and cater to various dietary needs.
Now, let’s explore the world of fantastic tastes and discover how versatile and yummy dairy-free dips are in this exciting recipe round-up.
Salsas
Grab your favorite bag of tortilla chips and dive into these two salsa recipes!
This Peach Salsa has Peaches, tomatoes, jalapenos, herbs, and lime. It is bright, citrusy, and nutritious. Sarah Harper is the creator and voice behind The Addy Bean: A Flexitarian Food Blog.
Sarah is a Registered Dietitian based in Oregon. Her blog features a collection of flexitarian recipes, as well as articles on nutrition and cooking education.
This Low Sodium Salsa with Canned Tomatoes is an easy, delicious, and guilt-free salsa recipe by Kiran Campbell, a Registered Dietitian with an emphasis on adult heart-healthy nutrition.
Low Sodium Salsa by Kiran Campbell Nutrition
Bean Dips
You don’t need cheese as an ingredient to enjoy a delicious bean-based dip. These bean dips are perfectly paired with fresh veggies, crackers, or in a sandwich or wrap!
Loaded with veggies and spices, this Mashed White Bean with Salsa Verde is ready in just 5 minutes. Recipe by Lexi Cole, RD, CCMS one of the Dietitians with the To Taste Team, Culinary Dietitians committed to teaching the essential culinary skills that can help you take control of your health!
This Vegan Hummus Layered Dip is an easy snack that elevates hummus to a new level with fresh Mediterranean flavors. Recipe by Melissa Traub a Registered Dietitian who loves to share how to cook healthy plant-based meals!
This Tomato and Chickpea Dip is great for Fussy Eaters. It is packed with veggies and flavor. Penelope Henderson is a Registered Dietitian and the creator behind The Food Blog and Podcast Nutrition 2 Nourish & Flourish, helping families feed fussy eaters.
Tomato Pepper Chickpea Dip from Nutrition 2 Nourish & Flourish
This Simple Flaxseed Hummus is quick, easy, and delicious. Brittany Poulson is a Utah-based Dietitian with a passion for helping families build confidence in the kitchen.
Creamy Hummus without Garlic is a low FODMAPS recipe full of flavor and is ready in just a few minutes. Tori uses ice cubes to create an extra fluffy hummus. Tori is a Registered Dietitian who creates approachable plant-based meals that are simply delicious. She aims to inspire and encourage plant-based cooking.
This tofu hummus requires less oil than your typical hummus. The tofu makes this dip smooth and creamy and higher in protein! Moushumi Mukherjee is a dietitian interested in sharing foods that are comforting and healing.
This Easy Edamame Hummus is garlicy, lemony, and delicious. Best of all it is ready in just 10 minutes, max! Kristi Ruth is the creator behind Carrots and Cookies, a food blog focusing on recipes that appeal to tweens and teens.
Edamame Hummus by Carrots and Cookies
Other Veggie Dips
These veggie-based dips come together beautifully without sour cream, cream cheese, or other dairy products.
This beautiful deep purple dip is plant-based creamy, lemony, and oh so yummy. Jackie Newgent is the creator of this mouthwatering recipe and photo. She believes in “eating deliciously and eating nutritiously (…) natural, plant-based eating is the best approach to a healthy life…and a healthy planet!”
This recipe is creamy, decadent, and amazing for parties. Packed with protein, this dip is ready in under an hour. Recipe creator Alexis Joseph is a food writer, blogger, Dietitian, and Co-Founder of the restaurant group Alchemy Brands.
This plant-based dip is not lacking in flavor. Cannellini beans give this recipe its creamy texture and plant-based protein. The creator of this recipe, Kelly Jones MS, RD, CSSD, LDN, focuses on performance nutrition for busy student-athletes to busy parents trying to fit in a quick spin class.
Dairy Free Spinach Artichoke Dip by Kelly Jones Performance Nutrition
This vibrant dip combines the sweet-smoky flavor of roasted red peppers with the wholesome goodness of walnuts. The creator Celine Thompson MS, RDN is the author behind the fertility recipe blog, Fueling Fertility.
Roasted Red Pepper Dip with Walnuts by Fueling Fertility.
This simple guacamole is a spin-off of the famous Chipotle guacamole recipe! It is healthy, quick, easy, and easy to adapt! Elysia is the creator of the food blog Haute & Healthy Living. She is on a mission to share how to make healthy eating simple, fun, and delicious.
Chipotle Guacamole Recipe from Haute & Healthy Living.
Condiments & Other Sauces
These condiments and sauces are dairy and gluten-free!
A beautifully green condiment, sauce, dressing, or dip, this Cilantro Cashew Dressing is extremely versatile. Enjoy this recipe as a dipper for veggies, baked tofu, crackers, or pretzels! Sarah Harper, the voice and Dietitian behind The Addy Bean, loves to wow her family with her super creamy plant-based dips!
This Honey Mustard recipe is oil-free, dairy-free, gluten-free, and has only 2 ingredients! Summer Yule is the content and recipe creator for her food blog Summer Yule Nutrition & Recipes. She has easy recipes that include, but are not limited to, air-fryer and Instant Pot recipes.
This Horseradish Aioli is creamy, fiery, and dairy-free! While this recipe does use mayonnaise, you could use a vegan mayo to make this recipe 100% plant-based. This is another great recipe by Sarah Harper, the Dietitian and voice of The Addy Bean: A Flexitarian Food Blog.
Horseradish Mayonnaise by The Addy Bean
Dessert
I love a good dessert dip. Grab your favorite fruit or cookies and dive right in.
Feast your eyes on this creamy Pumpkin Pie Hummus. This dip contains chickpeas, pumpkin puree, peanut butter, maple syrup, and vanilla! Julie is the voice and Dietitian behind The Healthy Epicurean. Based in the Midwest, Julie loves helping people make connections between good food and good health.
This dip is rich and creamy with a touch of sweetness. Best of all it is no bake, nut, gluten, and dairy-free! Kelsey is a Registered Dietitian and a mom. Kelsey shares her passion for cooking with quick and easy recipes, grocery tips, and time-saving kitchen hacks.
Chickpea Cookie Dough Dip by Kelsey and Coopers Kitchen
This Dairy-Free Cake Dip is just like Dunkaroos and you only need three ingredients. Chrissy is a Registered Dietitian and A Level I Triathlon Coach! She loves to share dairy-free recipes, product tips and so much more.
3 Ingredient Cake Batter Dip by Dairy Free for Baby
Enjoy this thick and creamy Chocolate Vegan Fruit dip any time of the year. This recipe has wholesome ingredients like dates, silken tofu, peanut butter, and cocoa powder. Nicole Addison is a Toronto-based Dietitian and is a lover of all things food and nutrition. She is on a mission to help individuals rediscover the joys of cooking!
Finishing off this collection of delicious dairy-free recipes with a Date Caramel with Almond Butter. This dip contains just 5 ingredients and is ready in under 30 minutes.
Date Caramel with Almond Butter by The Addy Bean
Get cooking!
I challenge you to select your favorite recipe and give it a go! These dairy-free dips are sure to please. Share our favorite recipe in the comments!
Horseradish aioli is a fiery, tangy, yet creamy delight. It combines the creaminess of mayonnaise with the tangy and fiery taste of horseradish with other flavors like lemon juice and garlic to marry the flavors.
Homemade Horseradish Mayo is set to be your new favorite condiment. Add it to burgers, and sandwiches or drizzle it over some cooked vegetables, any way you serve it, it shines.
Why I Make This Horseradish Aioli Recipe
I often make this recipe to pair with simple roasted vegetable sides like Brussels sprouts, Cabbage, or Carrots. It is a great way to brighten up these veggies during the colder months when produce is sparse.
I also enjoy making this recipe to elevate sandwiches and wraps. Pair this with 2 slices of thick sourdough bread, a couple of slices of deli turkey, sharp cheddar cheese, a big handful of fresh spinach leaves or arugula, and a pinch of fresh cracked pepper for an upgraded Turkey and Cheese sandwich.
Ingredients
Mayonnaise – Store bought or homemade
Garlic
Prepared horseradish, drained – You could also use grated fresh horseradish root
Lemon juice – fresh lemon juice is preferable however bottle lemon juice works aswell
Dijon Mustard
Kosher salt
Black Pepper
How to Make This Horseradish Aioli Sauce
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.
Make this aioli sauce in advance! You may store it in an airtight container, in the refrigerator, for up to a week.
Variations
This is a great recipe to swap or add ingredients to. Below are a several suggestions to try!
More or less garlic
Omit the lemon for a creamier dipper or sauce
Spicy
Sweet
Pairings
This Horseradish Aioli pairs well with a variety of dishes. Some of these include but are not limited to:
Burgers
Sandwiches
Wraps
Grain Bowls
Salads
Air Fryer Veggies such as Sweet Potato Fries or Brussel Sprouts
Cooked animal Protein like chicken, fish
Cooked plant-based protein like tempeh or tofu
Oven Roasted Vegetables
Dip for a raw vegetable platter
FAQ (Ask a Dietitian!)
What makes aioli different from mayo?
Aioli is traditionally made with garlic, and olive oil in addition to salt and egg yolks. Whereas mayonnaise is typically made with egg yolks, vegetable oil, vinegar, or lemon juice.
What is horseradish mayo made of?
Horseradish Mayonnaise is a condiment that combines the creaminess of mayo with the sharp and spicy kick of horseradish.
You can use prepared horseradish when making horseradish mayo. Prepared horseradish is grated horseradish root preserved in vinegar.
Enjoy this Recipe?
Did you enjoy this recipe? You may like these too!
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.
