appetizer Archives

Queso Blanco with Guacamole

May 30, 2023 by Jeri Mobley-Arias Leave a Comment

Queso blanco is a rich, creamy cheese sauce enhanced with fire-roasted peppers, spices, and a heaping side of fresh guacamole. Served hot from the stovetop, enjoy this Mexican white cheese dip with your favorite chips, or drizzled over burritos or rice bowls.

For more cheesy dips, try my Korean Corn Cheese, Queso Dip with Chipotle and Easy Rotel Dip next.

queso blanco in a bowl with guacamole in the center and topped with cilantro. Surround by tortilla chips on a platter

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for support of the blog, Whisper of Yum!

Queso blanco is a luxuriously smooth, melty, gooey cheesy dip that’s also incredibly easy to prepare. Now you can enjoy the same dip your favorite Mexican restaurant makes from the comfort of your home.

What’s the secret to mouthwatering, silky-smooth homemade queso blanco dip? The answer is sodium citrate. As intimidating as it may sound, it’s super simple so keep reading to learn how to make the best queso blanco recipe with the perfect cheesy texture you’ve ever tasted!

Why This Queso Blanco Recipe Works

Easy to Make – The sauce itself takes only 10 minutes to prepare. The rest of the cooking time involves roasting the jalapeño and poblano peppers.
Great Party Appetizer – Serve these with a platter of tortilla chips at your next gathering and watch how quickly they disappear. This is perfect for birthdays, game days, and watch parties.
Versatile – Add ingredients to make it more or less spicy then get creative and use it as a dip, topping, or sauce on your favorite foods.

What is Queso Blanco?

Queso blanco is Spanish for white cheese. The most basic recipes include milk, white American cheese, and peppers. It’s easy, affordable, and super filling so it’s perfect for serving families and crowds. There is also a crumbly Mexican cheese with the same name but that’s not relevant for this recipe.

What Does Sodium Citrate do for Queso Blanco?

For silky smooth queso blanco, sodium citrate is an essential ingredient. Sodium citrate (made of baking soda and citric acid) is an emulsifier that lowers the acidity of the cheese, making it easier to blend with liquids as it heats up. It also prevents the cheese sauce from curdling, and the final result is a smooth, never grainy, consistency.

If you are looking for sodium citrate, this is the one I use. A little goes a long way and trust me when I say you will never have to worry about grainy queso again once you use this secret ingredient.

Tools You’ll Need

Medium Saucepan

Ingredients You Will Need for Queso Blanco

Queso blanco is made with milk, aromatics, seasoning, peppers, sodium citrate, and plenty of cheese!

Salted butter: This is the oil base used to cook the aromatics
Aromatics: Use diced white onion and fresh garlic cloves (minced) as the base of your sauce.
Peppers: I highly recommend charring and roasting jalapeño peppers and poblano peppers on the stovetop or in the oven for even more flavor.
Seasoning: I use kosher salt, ground cumin, garlic powder, onion powder, and smoked paprika.
Cream cheese: Ensure it is room temperature for ease in mixing and full-fat for best flavor.
Sodium citrate: This improves the overall texture of restaurant-quality dip.
Whole milk: This enriches the sauce. For a thicker sauce use half and half, evaporated milk, or whipping cream. Avoid low-fat or nonfat milk because the sauce won’t be creamy enough.
Cheese: I use freshly grated sharp cheddar cheese and monterrey jack cheese.

Guacamole

Avocados: Use avocados at their peak ripeness.
White onion: Finely chopped.
Fresh jalapeño: Finely diced.
Garlic powder: I prefer to use powder over fresh garlic for this recipe.
Lime juice: For a citrus twist that enhances the overall taste, adding a bit of brightness.
Kosher salt: Seasoned to taste.

How To Make Queso Blanco

Make queso blanco by gradually adding each ingredient until you’re left with a delicious, spicy, savory melted cheese sauce.

Fire roast – Below are two ways to fire roast the jalapeño and poblano pepper.
- Stovetop – Using medium-high to high heat, cook the ingredients over an open flame rotating as it chars until blackened all over. Set aside until cool to the touch, then remove charred pieces. Seed, devein, dice poblano, and finely chop jalapeño. Set aside for later use.
- Broiler – Place jalapeño and poblano pepper on a quarter baking sheet and cook 6 inches below the broiler on BROIL mode, keeping a watchful eye and occasionally flipping to ensure all sides are charred (about 10-15 minutes.) Remove from the oven and set aside until cool to the touch, then remove charred pieces. Seed, devein, dice poblano, and finely chop jalapeño. Set aside for later use.
Heat a medium saucepan over medium-high heat and add butter. Add garlic and onion and cook for 4-5 minutes, until onions are softened.
Add finely chopped jalapeño and diced poblano and cook for another 3 minutes.
Add seasonings, stir, and cook for 1 minute.
Remove the saucepan from the heat and add cream cheese and milk. Stir until completely smooth. Next, add sodium citrate and stir until blended.
Lower heat to low and add grated cheese in small (1 cup) batches and whisk until completely smooth. Repeat until all cheese is added. Be careful to not allow the mixture to get too hot or boil.
Adjust seasoning with salt, if needed. If you prefer to thin out the sauce, add 1 tablespoon of milk at a time.
Top queso blanco with preferred toppings and serve with tortilla chips.

process step of queso fully melted in a medium saucepan

Guacamole

Mash avocados in a bowl, then add the remaining ingredients. Adjust taste with more lime juice and kosher salt, if necessary.

Assembly

In a medium-sized bowl, place guacamole in the center, creating a dome shape. You want some of the guac to poke above the queso. Next, add warm queso and garnish with chopped cilantro, if desired. Enjoy warm.

Tips and Tricks

Shred your own cheese. Preshredded cheese has a waxy coating that prevents it from sticking together. Shred a block of cheese for the best results. It melts easier and tastes better.
If the dip begins to curdle, add a tablespoon of milk.
Don’t limit this to dip. Use it as a sauce or topping on a variety of dishes.

Variations

Cheese: Traditional queso blanco recipes use white American cheddar so feel free to use that for this recipe. If you can’t find it in the dairy section of your grocery store, go to the deli counter. White Velveeta is another alternative.
Spice Level: Use green chiles for mild spice. If you want an extra kick of spice, add serrano pepper, cayenne pepper, or some dashes of your favorite hot sauce.
More Add-Ins: You can add chorizo, diced tomatoes, or pickled jalapeños.

Leftovers

After the queso blanco dip has completely cooled, store it in an airtight container in the fridge for up to 2 days. To reheat it, warm it up on the stove over medium-high heat. You may need to add a splash of milk to loosen it up because the sauce will thicken as it cools.

Frequently Asked Questions

Is queso blanco spicy?

This recipe is moderately spicy. However, you can adjust the ingredients to make it more or less hot.

What should I serve with queso blanco?

Pairing this with guacamole makes it an even more satisfying dip. Serve it with tortilla chips, pretzels, or sliced fresh veggies. You can also use drizzle it on top of burritos, rice bowls, or on grilled chicken. Get creative because the possibilities are endless!

Looking for More Party Appetizer Recipes

Loving this White Queso Dip Recipe?

There’s a reason this recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

Queso Blanco with Guacamole

Queso blanco is a rich, creamy cheese sauce enhanced with fire roasted peppers, spices and a heaping side of fresh guacamole. Served hot from the stovetop, enjoy this Mexican white cheese dip with your favorite chips, or drizzled over burritos or rice bowls.

Prep Time 5

Cook Time 35

Total Time 40

Servings people

Author Jeri Mobley-Arias

Course Appetizer

Cuisine American, Mexican

Equipment

Medium Sauce Pan

Ingredients

2 tablespoons salted butter
½ medium white onion, diced
5 cloves garlic, minced
1 large jalapeño pepper
1 large poblano pepper
¾ teaspoon kosher salt
1½ teaspoons cumin, ground
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
4 ounces cream cheese, room temperature, full-fat
1¾ teaspoons sodium citrate
1 cup whole milk
8 ounces sharp cheddar cheese, white block, grated
4 ounces monterrey jack cheese, grated

Guacamole

2 large ripe avocados
2 tablespoons white onion, finely chopped
2 tablespoons cilantro, finely chopped
2 tablespoons fresh jalapeño, finely diced
1½ tablespoons lime juice
¾ teaspoon garlic powder
½ teaspoons kosher salt, plus more to taste

Instructions

Fire roast – Below are two ways to fire roast the jalapeño and poblano pepper.
Stovetop – Using medium-high to high heat, cook the ingredients over an open flame rotating as it chars until blackened all over. Set aside until cool to the touch, then remove charred pieces. Seed, devein, dice poblano, and finely chop jalapeño. Set aside for later use.
Broiler – Place jalapeño and poblano pepper on a quarter baking sheet and cook 6 inches below the broiler on BROIL mode, keeping a watchful eye and occasionally flipping to ensure all sides are charred (about 10-15 minutes.) Remove from the oven and set aside until cool to the touch, then remove charred pieces. Seed, devein, dice poblano, and finely chop jalapeño. Set aside for later use.
Heat a medium saucepan over medium-high heat and add butter. Add garlic and onion and cook for 4-5 minutes, until onions are softened.
Add finely chopped jalapeño and diced poblano and cook for another 3 minutes.
Add seasonings, stir and cook for 1 minute.
Remove saucepan from the heat and add cream cheese and milk. Stir until completely smooth. Next, add sodium citrate and stir until blended.
Lower heat to low and add grated cheese in small (1 cup) batches and whisk until completely smooth. Repeat until all cheese is added. Be careful to not allow the mixture to get too hot or boil.
Adjust seasoning with salt, if needed. If you prefer to thin out the sauce, add 1 tablespoon of milk at a time.

Guacamole

Mash avocados in a bowl, then add remaining ingredients. Adjust taste with more lime juice and kosher salt, if necessary.

Assembly

In a medium sized bowl, place guacamole in the center, creating a dome shape. You want some of the the guac to poke above the queso. Next, add warm queso and garnish with chopped cilantro, if desired. Enjoy warm.

Keywords authentic queso blanco recipe, best queso blanco recipe, easy queso blanco, how to make queso blanco, is queso blanco spicy, Queso Blanco, queso blanco chipotle, Queso Blanco dip, Queso Blanco recipe, queso blanco recipe without american cheese, queso recipe

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Easy Caesar Salad Recipe

April 27, 2023 by Jeri Mobley-Arias 1 Comment

This easy Caesar salad recipe is crisp lettuce tossed in a zesty homemade salad dressing topped with buttery bits of focaccia breadcrumbs. This fresh take on the original Caesar salad recipe is the perfect side or base for a delicious and nutritious lunch or dinner.

Are you searching for more deliciously light salads? Try Grilled Corn Salad and this Erewhon copycat recipe for Kale and White Bean Salad.

ceasar salad with dressing, parmesan, and focaccia breadcrumbs

This is the best Caesar salad recipe because it takes the tastiest element of the classic salad (the dressing) and adds some delicious updates (lettuce and croutons). If you’ve ever had a sad, wilted Caesar salad at a restaurant that tasted more like an afterthought than a well-thought-out dish, then this recipe is for you!

Crisp lettuce, crunchy bits of toasted bread, freshly grated parmesan cheese, and a rich, creamy, salty, savory Caesar salad dressing make this salad a mouthwatering treat for your taste buds.

Why This Recipe Works

Easy – If the thought of making your own Caesar salad dressing is intimidating, just know it doesn’t have to be. Whip up a tasty dressing in just minutes with this recipe.
Authentic – So this recipe definitely includes anchovies but it’s not fishy or overpowering. It provides a distinct umami flavor that is out of this world good!
Versatile – There are so many ways to customize this salad. Enjoy it as a light lunch, side, or appetizer. Alternatively, add protein to make it a filling main dish.

ceasar salad recipe with dressing, parmesan, and focaccia breadcrumbs

A Brief History of the Original Caesar Salad Recipe

Did you know that this popular salad is named after an Italian chef and not the Roman ruler, Julius Caesar? Caesar Cardini was an Italian chef in Tijuana, Mexico during the 1920s. Legend has it, he whipped up this salad on a whim when he had limited ingredients and needed to feed customers. As luck would have it, famed chef, Julia Child, was served the salad tableside at Cardini’s restaurant and the rest is history!

Traditional recipes for Caesar salad have a loosely emulsified dressing whereas modern recipes (including this one) have a thicker consistency with a bolder flavor.

Tools You’ll Need

Mortar and pestle
Microplane zester
Whisk
Liquid measuring cup
Mixing bowl

Caesar Salad Ingredients

There are three components to this Caesar salad recipe: the dressing, the breadcrumbs, and the salad.

Caesar Dressing

Egg yolk – Adding raw egg enriches the emulsion.
Fresh garlic cloves – Smashed for a more garlicky flavor.
Anchovies – A little goes a long way. Use anchovy paste as an alternative.
Dijon mustard – For a zesty kick.
Lemon – Zested and juiced, for a bright citrusy taste. Stick with fresh lemons because it tastes much better than bottled lemon juice which can be a little bitter.
High-Quality Oils – For the best results, I combine avocado oil and olive oil. This thickens the dressing.
Parmigiano reggiano – Cheese freshly grated with a microplane yields the best flavor so do not use pre-shredded.
Worcestershire sauce – Add for an irresistible umami flavor.
Seasoning – Freshly cracked black pepper and kosher salt, to taste

Focaccia Breadcrumbs

Focaccia breadcrumbs – Finely crumbled; use panko breadcrumbs as an alternative.
Salted butter – For buttery flavor.
Fresh garlic cloves – Microplaned in order to better integrate.
Kosher salt – Add to taste.

For Caesar Salad

Little gem lettuce – This cross between romaine lettuce and butter lettuce has a more tender texture and slightly sweet flavor notes. Cleaned and trimmed.
Freshly grated parmigiano reggiano – To taste.
Black pepper – Use freshly cracked black pepper for strong peppery bites.

How To Make Caesar Salad

The dressing makes this Caesar salad recipe absolutely mouthwatering. Make it in advance to save yourself some time. After prepping that, the salad comes together in just minutes.

Caesar Dressing

In a mortar and pestle, add anchovies, smashed garlic, and a pinch of kosher salt. Pound the mixture to break up the garlic a bit, then grind until a paste forms. Then scrape the sides to form the mixture then add 1 teaspoon of lemon juice (from the reserved lemon) this will help cut the sharpness of the garlic. Set aside for five minutes. See notes if you do not have a mortar and pestle.
Transfer anchovy paste to a medium-size bowl. Add the egg yolk, lemon zest, juice of ½ a lemon, dijon mustard, and a generous pinch of salt. Whisk together.
Combine avocado and olive oil in a measuring cup. While whisking, slowly add oil until it is fully emulsified. Do not stop whisking as you add the oil. Once fully emulsified, add freshly grated c, black pepper, and worcestershire sauce. Whisk to combine and adjust seasoning with salt and pepper, if needed.

ceasar salad dressing in a bowl with a spoon showing its smooth texture

Focaccia Breadcrumbs

In a skillet over medium heat, add butter. Once melted, add grated garlic and cook until fragrant, about a minute (do not brown garlic.) Then add breadcrumbs and cook for 2-3 minutes or until toasted and crispy. Stir in salt then set aside.

Assemble Salad

Add little gem leaves to a mixing bowl then add the desired amount of dressing, enough to coat the leaves. Add parmigiano, black pepper, and a pinch of salt. Toss, transfer to a plate, then top with more parmigiano, breadcrumbs, and black pepper. Finally, enjoy this Caesar salad recipe!

See note for extra dressing.

Tips and Tricks

Use cold lettuce so the leaves are extra crisp. Ensure they are washed, dried (no salad spinner necessary; paper towels will suffice).
Do not use pre-shredded cheese. Get a chunk of parmigiano reggiano and shred it yourself for maximum flavor and freshness.
Salad dressing ingredients should be used at room temperature. This makes them easier to combine.
Slowly add the oil to the dressing. The slower, the thicker the dressing.
Emulsify your dressing because it makes it creamier and clings to the salad without the ingredients separating. It makes the salad easier to eat and more enjoyable.
If you are serving the elderly, children, pregnant people, or other immune-compromised, consider using a Caesar salad dressing without raw eggs. See my substitution suggestion below.

Substitutions and Variations

Caesar Salad with no Anchovies – It’s not quite the same as the signature taste but you can use an additional teaspoon of Worcestershire sauce instead of anchovies.
Without Raw Eggs – Replace the oil and eggs with mayo or a garlic-flavored vinaigrette.
Vegan Caesar Salad Recipe – Skip the eggs and use vegan mayonnaise. And instead of anchovies, use a vegan Worcestershire sauce. Swap the butter for vegan butter.
Lettuce – Prefer a darker leaf? Try kale in your Caesar salad.
Breadcrumbs – I love the light crispy bread used in this recipe but you can use traditional croutons if you prefer. If you love the idea of the breadcrumbs but don’t care for focaccia bread, try it with French bread or sourdough.
Added Protein – Grilled chicken, shrimp, steak, or salmon would be welcome additions to this delicious salad, making it even more hearty and satisfying.

Storing Leftovers

Store each component of this Caesar salad recipe separately. Place leftover salad dressing in an airtight container or jar in the fridge for up to 3 days. Put the homemade breadcrumbs in a ziploc bag and store them in a cool dry place for up to 3 months. Refrigerate the lettuce in an airtight container and consume it within 3 days.

Frequently Asked Questions

What does a classic Caesar salad contain?

Caesar salad contains romaine lettuce, croutons, and a dressing that includes eggs, anchovies, lemon juice, garlic, and parmesan cheese.

Is Caesar salad actually healthy?

This Caesar salad recipe can be part of a well-balanced diet. Certain dressings can be high in saturated fat and sodium. Adjust the amount of salt and cheese used in this recipe if that is a concern. Adding a lean protein like chicken also makes it more nutritious.

Is Caesar salad Greek or Italian?

The Caesar salad was created by an Italian chef named Caesar Cardini.

Looking for More Salad Recipes

Radicchio Salad with Miso Maple Dressing
Persimmon Salad
Kale Pomegranate Salad

Loving this Caesar Salad Recipe?

There’s a reason this easy Caesar salad recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

Easy Caesar Salad Recipe

5 from 1 vote

Prep Time 15

Cook Time 5

Total Time 20

Author Jeri Mobley-Arias

Course Salad

Cuisine American

Equipment

Mortar and pestle
Microplane zester
Whisk
1-cup liquid measuring cup
Mixing bowl

Ingredients

Caesar Dressing

1 large egg yolk
3 cloves fresh garlic, smashed
2 pieces anchovies
1½ teaspoons dijon mustard
½ lemon zested
½ lemon juiced, reserve second half of lemon
⅓ cup quality olive oil
⅓ cup avocado oil
1 cup parmigiano reggiano, freshly grated with microplane, do not use pre-shredded
¼ teaspoon worcestershire sauce
¼ teaspoon freshly cracked black pepper, plus more to taste
Kosher salt, to taste

Focaccia Breadcrumbs

⅔ cup focaccia breadcrumbs, finely crumbled, can use panko breadcrumbs
2 tablespoons salted butter
2 cloves fresh garlic, microplaned
¼ teaspoon kosher salt, or to taste

For Caesar Salad

3 heads little gem lettuce, cleaned and trimmed
Freshly grated parmigiano reggiano, to taste
Freshly cracked black pepper

Recipe Video

Instructions

Caesar Dressing

In a mortar and pestle, add anchovies, smashed garlic, and a pinch of kosher salt. Pound the mixture to break up the garlic a bit, then grind until a paste forms. Scrape the sides to form the mixture then add 1 teaspoon of lemon juice (from the reserved lemon) this will help cut the sharpness of the garlic. Set aside for five minutes. See notes if you do not have a mortar and pestle.
Transfer anchovy paste to a medium-size bowl. Add the egg yolk, lemon zest, juice of ½ a lemon, dijon mustard, and a generous pinch of salt. Whisk together.
Combine avocado and olive oil in a measuring cup. While whisking, slowly add oil until it is fully emulsified.Do not stop whisking as you add the oil. Once fully emulsified, add freshly grated parmigiano reggiano, black pepper, and worcestershire sauce. Whisk to combine and adjust seasoning with salt and pepper, if needed.

Focaccia Breadcrumbs

In a skillet over medium heat, add butter. Once melted, add grated garlic and cook until fragrant, about minute (do not brown garlic.) Add breadcrumbs and cook for 2-3 minutes or until toasted and crispy. Stir in salt then set aside.

Assemble Salad

Add little gem leaves to a mixing bowl then add desired amount of dressing, enough to coat the leaves. Add parmigiano, black pepper, and a pinch of salt. Toss, transfer to a plate, then top with more parmigiano, breadcrumbs and black pepper. Enjoy!
See note for extra dressing.

NOTES

If you do not have a mortar and pestle, place anchovies, garlic, and a pinch of salt on a cutting board and finely chop as possible, essentially, until a paste forms. Transfer the paste to a medium size bowl, then add lemon juice. Set aside for 5 minutes.

Extra Dressing

This recipe yields ~1 cup of caesar dressing. Place leftovers in a refrigerator-safe container for up to 6 days.

Keywords best caesar salad recipe, caesar salad, Caesar salad dressing, caesar salad dressing recipe, caesar salad ingredients, caesar salad recipe, caesar salad recipe anchovies, caesar salad recipe with egg, easy caesar salad recipe, original caesar salad recipe, Recipes for Caesar salad

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Queso Dip with Chipotle

March 14, 2023 by Jeri Mobley-Arias Leave a Comment

This queso dip with chipotle is a lusciously creamy, spicy, cheese dip that blends three cheeses, tomatoes, and peppers for a delicious appetizer or starter. Grab a bag of tortilla chips and prepare this quick and easy queso dip for game nights, potlucks, and casual snacking.

Looking for more party dip recipes? Try my Jalapeño Popper Dip, Korean Corn Cheese, Queso Blanco with Guacamole, Easy Rotel Dip, this Caramelized Onion Dip and Whipped Feta with Charred Scallions.

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog, Whisper of Yum!

If you’ve ever had queso dip at a Mexican restaurant then you know how gooey and irresistible it is, in all its cheesy glory. This Tex-Mex hot cheese blend is velvety smooth (without Velveeta) and enhanced with chipotle peppers, jalapeños, and fresh tomatoes for a full-flavored dip that’s perfect for any occasion.

Why This Queso Recipe Works

Better Than the Jarred Stuff – This queso dip made from scratch tastes like restaurant quality so you won’t want to buy the jarred cheese ever again.
Perfect for Any Occasion – Serve this as a starter at your next event because no one can resist hot, melted cheese. Just think of all the things you can dip it with: tortilla chips, pretzels, veggies, the list goes on!
Customizable – You can choose everything from the cheese to the spice level so make this dip your own!

What is queso?

Queso is the Spanish word for cheese. Queso dip is cheese melted down to a liquidy substance. Serve it as a dip or pour it over nachos, fries, and hot dogs.

Tool You’ll Need

Saucepan
Whisk

Ingredients You Will Need

This section details what you will need to make this recipe, the use of each ingredient, and substitution options. For the exact measurements, see the recipe card below.

Butter – Use this in order to sauté the veggies.
Medium yellow onion and fresh garlic cloves – These are finely chopped and sauteed as the base flavor of the queso dip.
Jalapeño – Use this for a spicy kick. Finely chopped.
Roma tomato – This adds a pop of color and fresh flavor. Finely chopped.
Cream cheese – This adds a delightful creaminess while also preventing the cheese from curdling. Use full-fat cream cheese.
Whole milk – This makes the dip creamy. Use whole milk for this recipe.
Seasoning – I season it with kosher salt (Diamond Crystal brand), ground cumin, garlic powder, and onion powder.
Chipotle pepper in adobo sauce – This adds a smoky, savory heat to the dip that makes the flavor more complex. Want more smoky flavor with a kick? Add more chipotle peppers, prepared finely chopped.
Cheese – You need cheeses that melt well. I use freshly grated sharp cheddar cheese, Monterrey jack cheese, and pepper jack cheese. Do not use.

Toppings

Sour cream
Jalapeño, minced
Tomato, minced
Cholula Hot Sauce, optional
Valentina Hot Sauce, optional

How To Make Queso Dip

Making homemade queso dip is so easy. All it takes is a little patience as you stand over the stove, watching cheese melt down into a tasty golden dip.

Sauté Aromatics

Heat a medium saucepan over medium-high heat and add butter. Add garlic and onion and cook for 4-5 minutes, until onions are softened.

Then add jalapeño and tomato and cook for another 3 minutes until soft.

Add seasonings, stir and cook for 1 minute. Then remove the saucepan from the heat and add cream cheese and milk. Stir until completely smooth.

Add grated cheese in small (1 cup) batches and whisk until completely smooth. Repeat until all cheese is added. Be careful to not allow the mixture to get too hot because the cheese mixture will turn out grainy.

Adjust seasoning with salt, if needed. If you prefer to thin out the sauce, add milk 1 tablespoon at a time.

Finally, top with preferred toppings and serve with tortilla chips.

Tips and Tricks

Do not use pre-shredded cheese. Pre-shredded cheese contains a waxy coating that prevents it from clumping (therefore making it difficult to melt). Instead, grate the cheese yourself.
Keep queso dip warm by transferring it to a slow cooker. Set it to warm while serving.
Keep the heat low when adding the milk. The milk should never never come to a rolling boil. If too hot, it will cause the queso dip to become grainy.
Add the cheese in batches and keep the heat low. When adding the cheese in batches, whisk until the cheese completely melt. Repeat with remaining cheese. Keep the heat on low or alternate removing the pan from the hot surface while you whisk the cheese.
If the milk begins to curdle, add a tablespoon of whole milk and whisk as this will help emulsify the cheese.

Queso Dip Recipe Variations

White Queso Dip (Queso Blanco Dip). Use white American cheese and mozzarella for a melty, white cheese dip.
Seasoning. Keep it simple and just add a taco seasoning packet for seasoning.
Queso Dip with Meat. Bulk up your queso dip by adding precooked sausage, ground beef, diced chicken, or chorizo.
Crock Pot Queso Dip. Set it to high and add the milk and cheese. Stir occasionally as it melts. Once it’s melted, switch it to low heat and add in the other ingredients.

Leftovers

Store leftover queso dip in an airtight container in the fridge for up to 4 days.

To reheat, cook it over low heat on the stove or microwave it in a bowl in 30-second intervals. You may need to add a splash of milk and stir to rehydrate and thin the dip.

Frequently Asked Questions

Is queso just melted cheese?

Queso dip is a combination of cheese, milk, and spices. Every queso dip recipe has variations so those ingredients can vary from mild to spicy, non-fat to full-fat, and so on.

What cheeses melt well for queso?

The best cheeses for queso dip are cheddar, Monterey jack, Colby, mozzarella, and pepper jack. Do not use pre-shredded gives as it is processed with anti-caking agents which prevent it from clumping, but also affect the melting consistency of the cheese.

Can you freeze queso dip?

I don’t recommend freezing this dip because the texture will change drastically when it is thawed.

How long does homemade queso last?

If properly stored in an airtight container, homemade queso can be kept in the refrigerator for 3-4 days.

Looking for More Appetizer Recipes

Loving this Recipe?

There’s a reason this Queso Dip is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

queso dip in a bowl topped with jalepeno, cilantro, tomato, sour cream and served with tortilla chips on the side

Queso Dip with Chipotle

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Author Jeri Mobley-Arias

Course Appetizer

Cuisine American, Mexican

Ingredients

2 tablespoons salted butter
½ medium yellow onion, diced
4 large cloves garlic, finely chopped
⅓ cup jalepeño, chopped
½ cup roma tomato, finely chopped
4 ounces cream cheese, full-fat
1 cup whole milk
¾ teaspoon kosher salt
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
1-2 chipotle peppers in adobo sauce, from the can
1½ teaspoons adobo sauce, from the can
8 ounces sharp cheddar cheese, grated
4 ounces monterrey jack cheese, grated
2 ounces pepper jack cheese, grated

Toppings

Sour cream
Jalapeño, finely chopped
Tomato, minces
Cholula Hot Sauce, optional
Valentina Hot Sauce, optional

Instructions

Heat a medium saucepan over medium-high heat and add butter. Add garlic and onion and cook for 4-5 minutes, until onions are softened.
Add jalapeño and tomato and cook for another 3 minutes until soft.
Add seasonings, stir and cook for 1 minute.
Remove saucepan from the heat and add cream cheese and milk. Stir until completely smooth.
Add grated cheese in small (1 cup) batches and whisk until completely smooth. Repeat until all cheese is added. Careful to not allow the mixture to get too hot or the cheese mixture will turn out grainy.
Adjust seasoning with salt, if needed. If you prefer to thin out the sauce, add milk 1 tablespoon at a time.
Top with preferred toppings and serve with tortilla chips.

Keywords best queso dip, easy queso dip, homemade queso dip, mexican queso dip, queso cheese dip, queso dip, queso mexican dip

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Crispy Parmesan Potatoes

February 24, 2023 by Jeri Mobley-Arias 2 Comments

Crispy parmesan potatoes are baked with an herby, garlicky, cheesy crust for a crunchy outside that’s warm and fluffy on the inside. This TikTok viral side dish is so delectable and mouthwatering; it will become your new favorite way to prepare potatoes!

For more potato recipes, try my Gruyere and Parmesan Potato Stacks and Air Fryer Potato Wedges next.

Switch up your typical roasted potatoes recipe for crispy parmesan potatoes instead. Texture meets flavor with this crispy, crunchy, parmesan-crusted goodness! If you love the crust of pizza or the edges of brownies, you will devour these crispy crusted parmesan potatoes.

Biting into the crispy edges of these baked potatoes is so satisfying. The garlic, butter, and parmesan cheese at the bottom of the pan make a delectable golden crust that infuses the halved potatoes with amazing flavor. It’s no wonder this recipe has become so popular across TikTok and Instagram!

Why This Crispy Parmesan Potatoes Recipe Works

Easy Preparation – With simple instructions and just ten minutes of prep time, the oven does most of the work. No parboiling necessary!
A Versatile Side Dish – Just like other potato recipes, this goes with so many delicious entrees.
Great Comfort Food – Hot, cheesy, buttery, and loaded with carbs… it doesn’t get much better than this!

Tools You’ll Need

11 x 8 Baking Dish
Pastry Brush

Ingredients You Will Need for Crispy Parmesan Potatoes

This section details what you will need to make this recipe, the use of each ingredient, and substitution options. For the exact measurements, see the recipe card below.

Potatoes – I use baby Yukon gold potatoes, halved lengthwise and scored (see photos).
Salted Butter – Use melted butter for the mixture at the bottom of the pan and to brush the tops of the potatoes just before roasting.
Fresh Garlic – Minced.
Parmesan – Grated. It crisps up perfectly in the oven.
Fresh Rosemary – Finely chopped.
Kosher Salt – Add to taste. I use Diamond Kosher.
Freshly Ground Black Pepper – Add to taste.

How To Make Crispy Parmesan Potatoes

Bring these viral crispy parmesan potatoes to life with these easy steps.

Prepare Garlic Parmesan Mixture

Preheat oven to 425°F. Then add melted butter, garlic, parmesan, and rosemary to a bowl and stir to combine.

Prepare Potatoes

Pour garlic parmesan mixture into a baking dish then add potatoes, skin-side up.

Brush the tops of the potatoes with 1 teaspoon of butter, and season to taste with kosher salt and black pepper.

Roast Crispy Parmesan Potatoes

Roast for 40-45 minutes or until the bottoms are crispy. Enjoy immediately.

Tips and Tricks

Gently press the potatoes into the garlic parmesan mixture. Doing so ensures the potatoes stick to the mixture.
Use similar-sized potatoes. That way, they cook evenly.
Use a glass or light colored baking pan. This helps to prevent the cheese from burning. The logic behind this is that light colors reflect heat, whereas dark colors absorb it.
Adjust the cooking time based on the thickness and size of your potatoes.

Variations

Cheese. Not a fan of parmesan? Try gruyere or sharp cheddar cheese instead.
Potatoes. Any small potatoes will work for this recipe. Just avoid russet potatoes because they’re too big. We want these to be bite-sized with a melt-in-your-mouth quality.
Smashed Crispy Parmesan Potatoes. Take these same ingredients and prepare the potatoes another way. Boil the potatoes in salted water until they are fork-tender. Then place them in a baking pan and smash them with a fork. Make the parmesan mixture but instead of slathering it on the base of the pan, coat each potato with it. Then roast and enjoy!

What to Serve With Crispy Roasted Parmesan Potatoes

Crispy parmesan potatoes are elegant enough for a formal dinner party but simple enough for a casual weeknight. Here’s what I pair them with:

Dipping Sauce: If you’re enjoying these as a snack, appetizer, or side to a casual meal, serve it with a side of ketchup, garlic aioli, ranch, or even sour cream.
Chicken: Serve them with something saucy like these French Onion Chicken Thighs. Or keep it more casual with these yummy Air Fryer Garlic Parmesan Wings.
Pork: For a deliciously savory dinner, serve them with Pan Seared Pork Chops.
Fish: Swap fries for crispy parmesan potatoes. It would pair perfectly with this Crispy Fish Sandwich.
Beef: Swap out mashed potatoes for a more modern twist on Red Wine Short Ribs.

Leftovers

Although crispy roasted parmesan potatoes are best served immediately, you can store leftovers in an airtight container in the fridge for up to 4 days. When you want to reheat them, avoid the microwave so they don’t get soggy. Instead, place them in a preheated oven or air fryer at 350˚F until warmed.

Frequently Asked Questions

Why won’t my potatoes get crispy?

A few factors may affect the crispiness of your potatoes. The oven needs to be hot but if it is too hot (above 425°F) the outside of the potato may burn without getting crispy. However, the potatoes may be too big for the cooking time set and just need more time in the oven.

Do I need to soak the potatoes in water before roasting?

Soaking, boiling, or par-boiling are not necessary for this recipe. We are using small potatoes and brushing them with butter so they will get a nice brown, crust. But also, the cheese is adding that crunchiness we desire.

Why score the potatoes?

Scoring the potatoes (cutting lines into the potato without cutting through it) allows the garlic, butter, and parmesan to absorb into the potatoes for maximum flavor. If we just placed the potatoes face down on the baking sheet, only the surface of the potato would have that amazing flavor.

Looking for More Side Dish Recipes

Loving this Recipe?

There’s a reason these Crispy Garlic Parmesan Potatoes are loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

Crispy Parmesan Potatoes

5 from 1 vote

Crispy Parmesan Potatoes are baked with an herby, garlicky, cheesy crust for a crunchy outside that's warm and fluffy on the inside. This TikTok viral side dish is so delectable and mouthwatering; it will become your new favorite way to prepare potatoes!

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Author Jeri Mobley-Arias

Course Appetizer, Side Dish, Snack

Cuisine American

Equipment

11 x 8 baking dish
Pastry brush

Ingredients

1 pound baby yukon gold potatoes, halved lengthwise and score (see photo)
6 tablespoons salted butter, melted
¼ cup fresh garlic, minced
½ cup parmesan, grated
1 tablespoon fresh rosemary, finely chopped
⅓ teaspoon Kosher salt, plus more for the tops of potatoes I use Diamond Kosher
¼ teaspoon Freshly ground black pepper, plus more for the tops of potatoes
1 teaspoon melted butter, to brush the tops of potatoes just before roasting.

Instructions

Preheat oven to 425°F.
Add melted butter, garlic, parmesan, and rosemary to a bowl and stir to combine.
Pour garlic parmesan mixture into a baking dish then add potatoes, skin-side up.
Brush the tops of potatoes with 1 teaspoon of butter, and season to tatte with kosher salt and black pepper.
Roast for 40-45 minutes or until bottoms are crispy. Enjoy immediately.

Keywords best crispy parmesan potatoes, crispy crunchy parmesan potatoes, crispy crusted parmesan potatoes, crispy garlic parmesan potatoes, crispy parmesan potatoes, crispy parmesan potatoes instagram, crispy parmesan potatoes recipe, crispy parmesan potatoes tiktok, crispy roasted parmesan potatoes, how to make crispy parmesan potatoes, viral crispy parmesan potatoes

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Gruyère and Parmesan Potato Stacks

February 10, 2023 by Jeri Mobley-Arias 1 Comment

Gruyere and parmesan potato stacks are thinly sliced potatoes, seasoned, stacked, and roasted to crispy perfection with freshly grated caramelized cheese. Serve these cheesy potato stacks as a savory side or appetizer during the holidays, special gatherings, or on any weeknight.

For more cheesy side dish recipes, try my Potatoes au Gratin Gruyere and this Mozzarella Sticks recipe.

close up view of gruyere and parmesan potato stacks on a rack

Just when you thought you’d experienced everything potatoes have to offer, along comes the TikTok famous stacked potatoes! Stacked potatoes have a melt-in-your-mouth quality. Each bite is packed with a cheesy, garlicky flavor. They have a buttery, soft center that makes them taste like bite-sized versions of Potatoes au Gratin Gruyere with crisp golden brown edges.

Why This Recipe Works

Versatile – Stacked potatoes are sophisticated enough to serve at a dinner party but simple enough to make on a casual weeknight.
Ultimate Comfort Food – Get ready to indulge because cheese and carbs are a match made in gluttonous heaven.
A New Way to Enjoy Potatoes – This is a fun way to experiment in the kitchen.

close up view of cheesy potato stacks on a rack

What is a Potato Stack?

Potato stacks are roasted, thinly sliced potatoes stacked vertically in a muffin pan. They can be roasted until crispy throughout or crispy on the outside and tender and flavorful on the inside.

Tools You’ll Need

Ingredients You Will Need for Potato Stacks

This section details what you will need to make this recipe, the use of each ingredient, and substitution options. For the exact measurements, see the recipe card below.

Yukon gold potatoes – Slice them 1/16 inches thick with a mandoline. They’re also starchy so when baked, the middle gets super creamy. If you need a substitute, russet potatoes will work too.
Heavy cream – A thicker cream works best between the thin layers of potatoes.
Fresh thyme – Finely chop and combine with the other seasonings for a fragrant, herby quality.
Fresh garlic – I can’t imagine baking potatoes without using garlic. Be sure to mince it.
Seasoning – I keep it simple with kosher salt (Diamond Crystal brand) and freshly cracked black pepper.
Salted butter – Melted.
Cheese – I use freshly grated parmesan and gruyere for a cheesy combination that’s nutty, salty, and super luxe.
Crème fraîche – This is an optional garnish.

How To Make Shirred Eggs

Stacked potatoes are layers upon layers of buttery, salty, savory flavor that you’ll want to devour fresh out of the oven. Let’s get into the how-to:

Prepare Ingredients

Combine parmesan and gruyere in a bowl, mix to combine, reserve ¾ cup in a separate bowl, then set aside.

Add sliced potatoes to a mixing bowl and add 2½ teaspoons kosher salt, 1 teaspoon black pepper, fresh thyme, and garlic. Mix well. These potatoes tend to stick together, so be sure to separate them to ensure evenly seasoned potatoes.

Combine cream, ¼ teaspoon kosher salt, and melted butter in a small bowl. Whisk until well combined. Set aside.

Stack Potatoes

Spray a muffin tin with cooking spray. Then add potatoes about ⅓ of the way and top with a little cheese mixture (refer to 1¼ cup amount of cheese). Repeat to the second ⅔ of the muffin tin, top with cheese, then finish with the last ⅓ of the muffin tin. Evenly distribute the cream mixture among the 12 stacks.

Bake

Bake in the oven, uncovered, for 35-40 minutes, or until potatoes are tender when piercing with a fork. Then carefully evenly spread remaining 1 cup of cheese among the 12 stacks. Bake for another 8-10 minutes or until cheese is fully melted and begins to lightly brown.

thin sliced potato stacks process before

Cool and Serve

Remove from the oven and garnish with a whisper of freshly cracked black pepper. Leave to cool for 3 minutes. You can move on to the last step or serve immediately with crème fraîche.

Optional: Carefully transfer the potatoes to a wire rack lined with a baking sheet. Allow stacks to drain for 1 minute, then serve warm.

Watch How to Make It

Tips and Tricks

Cut the potatoes as evenly as possible. Doing so will ensure that the potato stacks cook evenly.
Do not peel off the skin of the potatoes. As it roasts, the potato skin becomes crispy.
Be careful when handling a mandoline. Always use a safety guard and pay close attention to your fingers.
Don’t stack them too high in the muffin tins. Otherwise, they’ll fall apart.

Variations

Try Different Cheeses. Any cheese that melts well will work in this stacked potatoes recipe. Instead of gruyere and parmesan, try any of the following: swiss, asiago, cheddar, colby, or mozzarella.
Sweet Potato Stacks. For a more nutritious dish, follow this recipe with sweet potatoes instead of regular potatoes.
Air Fried Potato Stacks. If you’re making a small batch of potato stacks, try the air fryer. Just stack them in small ramekins or wrap them in foil.

Frequently Asked Questions

Do I need a mandolin slicer to make stacked potatoes?

No. You can slice the potatoes with a regular knife. This tool is just a quicker, easier method and guarantees consistent thickness.

Can these be made ahead?

Yes. After cooking, allow the stacked potatoes to cool completely. Then store them in an airtight container in the refrigerator for up to 3 days. When you want to reheat them, place them in the oven at 350° F on a baking sheet for about 10 minutes.

What else can I top potato stacks with?

Top potato stacks with a sprinkle of fresh herbs (think thyme or chives!), crumbled bacon, or even juicy, tender bites of steak.

Looking for More Side Dish Recipes

Loving this Recipe?

There’s a reason this Gruyere and Parmesan Potato Stacks recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

Gruyère and Parmesan Potato Stacks

5 from 1 vote

Gruyere and Parmesan Potato Stacks are thinly sliced potatoes, seasoned, stacked, and roasted to crispy perfection then topped with freshly grated caramelized cheese. Serve them as a savory side or appetizer during the holidays, special gatherings, or on any weeknight.

Prep Time 15

Cook Time 45

Total Time 1

Servings potato stacks

Author Jeri Mobley-Arias

Course Appetizer, Side Dish

Equipment

Mandoline
12 – count muffin pan
Wire Rack
Baking Sheet

Ingredients

2½ pounds yukon gold potatoes, sliced 1/16 inches thick with a mandoline
⅔ cup heavy cream
1 tablespoon fresh thyme, finely chopped
¼ cup fresh garlic, minced
2¾ teaspoons Kosher salt, divided I use Diamond Crystal
1 teaspoon freshly cracked black pepper
2 tablespoons salted butter, melted
2 cups gruyere, freshly grated
¼ cup parmesan, freshly grated

Garnish (optional)

Crème fraîche, for topping

Instructions

Preheated oven to 350°F.
Combine parmesan and gruyere in a bowl, mix to combine, reserve 1 cup in a separate bowl, then set aside.
Add sliced potatoes to a mixing bowl and add 2½ teaspoons kosher salt, 1 teaspoon black pepper, fresh thyme, garlic. Mix well. These potatoes tend to stick together, so be sure to separate to ensure evenly seasoned potatoes.
Combine cream, ¼ teaspoon kosher salt, and melted butter in a small bowl. Whisk until well combined. Set aside.
Spray a muffin tin with cooking spray. Add potatoes about ⅓ of the way and top with a little cheese mixture (refer to 1¼ cup amount of cheese). Repeat to the second ⅔ of the muffin tin, top with cheese, then finish filling the last ⅓ of the muffin tin. Evenly distribute the cream mixture among the 12 stacks.
Bake in the oven, uncovered, for 35-40 minutes, or until potatoes are tender when piercing with a fork. Carefully evenly spread remaining 1 cup of cheese among the 12 stacks. Bake for another 8-10 minutes or until cheese is fully melted and begins to lightly brown.
Remove from the oven and garnish with a whisper of freshly cracked black pepper. Leave to cool for 3 minutes. You can move on to the last step or serve immediately with crème fraîche.
Optional: Carefully transfer to a wire rack with lined with a baking sheet. Allow stacks to drain for 1 minute, then serve warm.

NOTES

If not using Diamond Crystal kosher salt, adjust seasoning to taste.

Keywords cheesy potato stacks, crispy potato stacks, potato parmesan stacks, potato stacks, potato stacks muffin tin, potato stacks parmesan, potato stacks recipe, potato stacks tiktok, potato stacks with cream, potato stacks with thyme, potatoes stacks in muffin tray

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

How to Make Mozzarella Sticks

February 8, 2023 by Jeri Mobley-Arias Leave a Comment

Learn how to make mozzarella sticks; strips of mozzarella cheese coated and fried to crispy, golden, gooey perfection. Served with a delicious side of homemade vodka sauce dip, this easy mozzarella sticks recipe is the perfect snack, side, or appetizer!

If you’re craving more cheesy recipes, try my Giant Cheese Stuffed Shells and this Detroit-Style Pizza recipe.

overhead view of plated mozzarella sticks with a side of vodka sauce dip

Get ready for the ultimate cheese pull because these are the best mozzarella sticks! This ultra-cheesy appetizer has the crunch you love, and the melty goodness you need; the crunchy-creamy combo we all want in a delicious cheesy stick.

Mozzarella sticks are made for dunking, so pair them with my savory vodka dipping sauce for a truly mouthwatering experience!

Why This Recipe Works

Easy to Make – Simply assemble, freeze, then fry. The hardest part is waiting for the cheese sticks to freeze so you can fry them.
Perfect Make-Ahead Snack – Since these need time in the freezer, you can prepare an entire batch and store them in a Ziploc bag until you’re ready to fry. It’s so convenient!
Better than Storebought – Skip the freezer aisle at the grocery store because these fried mozzarella sticks are restaurant-quality.

Tools You’ll Need

Ingredients You Will Need for Mozzarella Sticks

Avocado oil – For frying.
Mozzarella – Cut into 24 (3 x ½ inch) sticks. Although I prefer block cheese, string cheese is also a convenient alternative as they are a perfect size, simply cut in half and you you are ready to dredging.

Egg Mixture

Large eggs – Whisked.

Flour Mixture

Flour
Seasoning – I use salt and garlic powder to give the mixture a little flavor.

Panko Mixture

Mozzarella sticks are simple to make. The key to an awesome tasting mozzarella stick is a flavorful coating. After all, we are dealing with mozzarella, a mild cheese, so best to use a highly flavorful coating mixture to compliment the cheese.

Panko – These large Japanese-style breadcrumbs create the ultimate crunchy exterior, much better than traditional breadcrumbs.
Seasoning – I use a blend of Italian seasoning, garlic powder, onion powder, and kosher salt.
Freshly grated parmesan – For a toasty, cheesy crunch.

overhead view of ingredients for cheese sticks

Vodka Sauce Dip

Your mozzarella sticks are only as good as your

Olive oil – Use one of high quality.
Salted butter – When coupled with olive oil for sautéing, increases the flavor and smoke point of butter..
Shallot – Finely chopped.
Garlic – Finely minced.
San Marzano tomatoes – My go-to type of tomatoes whenever I make pasta or pizza sauce. Go for crushed.
Heavy cream – Add for a rich, creamy consistency.
Vodka – There’s no alcohol taste; it simply enhances the other flavors.
Parmesan – Freshly grated, not pre-shredded.
Kosher salt – Add to taste.

How To Make Mozzarella Sticks

The process of making homemade mozzarella sticks is very simple: dredge each stick in flour, coat them with eggs and then the panko mixture. Repeat until all of the sticks are coated a second time. Then freeze them for at least two hours before frying. And while the mozzarella sticks form in the freezer, you can whip up a delicious tomato-based sauce to serve them with.

Prepare

Prepare 3 separate bowls, one with whisked eggs, another with the flour mixture, and the last bowl containing the flour mixture. Be sure the panko and flour mixtures are whisked so the seasonings are evenly distributed.

Use one hand specifically for dipping cheese sticks in the dry mixtures and the other hand for the (wet) egg dip so as to keep your hands from getting too messy. Take one mozzarella at a time and dredge into the flour mixture, shaking off the excess. Dip into the egg mixture, then into the panko mixture, then repeat for a second time through each mixture. Transfer to a wired rack.

Once all pieces are coated, place the rack in the freezer for 2 hours. While the mozzarella sticks freeze, start making the vodka dipping sauce.

close up view of frozen mozzarella sticks on a baking sheet

Fry Mozzarella Sticks

Pour enough oil into a 4-quart dutch oven so that you have 1½ inches in depth. Heat oil over medium-high heat until the thermometer register 350°F. Carefully cook the mozzarella sticks in small batches, taking care to not overcrowd the pot. Fry for 1½-2 minutes until golden brown, occasionally turning.

Transfer to a wire racked and season with kosher salt. Repeat until finished. Serve with warm vodka dipping sauce.

fried mozzarella sticks scattered on a rack

Vodka Dipping Sauce

Meanwhile, heat oil in a large skillet over medium heat. Add shallot and garlic, then cook until softened, 6 minutes. Be careful to not let the mixture brown.

Add butter and red pepper flakes. Stir and cook for 1 minute then add a generous pinch of salt and stir. Pour in vodka and cook until liquid reduces, about 4 minutes. Add crushed tomatoes and cook for 4-5 minutes or until sauce slightly thickens.

Turn heat to low and slowly add cream. Stir until sauce is smooth and creamy in texture. Stir in cheese until cheese is fully melted. Season to taste with more kosher salt.

Tips and Tricks

Stay organized by assembling the mozzarella sticks one by one. If you try to coat them all at once, it will get pretty messy.
Completely coat each stick. Handle them carefully because if you grip them too tightly, you may remove the coating and they won’t be as crisp.
Remember to double coat! For the crispiest crunch, you want at least two coats of that crunchy panko coating. This also helps to ensure the cheese will not ooze out during frying.
Do not skip or shorten the freezing time. Patience is the key to this mozzarella sticks recipe. If you try to fry them too soon, the breading will disintegrate and you’ll be left with greasy globs of cheese.

Variations

Air Fryer Mozzarella Sticks. Prepare the mozzarella sticks and freeze them. After they are frozen solid, cook them in the air fryer at 400°F for about 7 minutes.

Mozzarella Sticks with Marinara Sauce. If you don’t have the ingredients or want to save some time, you can use a premade marinara sauce instead of the vodka sauce.

Cheese Sticks. Mozzarella is the top choice because it melts so well but you can try this recipe with a variety of cheeses including pepper jack cheese and American cheese.

Storing and Reheating Leftovers

Mozzarella sticks are best served immediately, fresh from the pan so only fry as many as you intend to eat. (You can always store uncooked mozzarella sticks in the freezer.)

But if you happen to have leftovers, store them in an airtight container in the fridge for up to 3 days. When you are ready to reheat them, put them in a preheated oven set to 350°F for about 5 minutes.

Frequently Asked Questions

Do you have to freeze mozzarella sticks before frying?

Yes, freezing the mozzarella sticks before frying them is essential. If they aren’t completely frozen, the cheese will ooze out of the flour and panko coating before it’s gotten the chance to crisp up.

What temperature do mozzarella sticks fry at?

For the best results, the frying oil should reach 350°F. Use a food thermometer to check.

How long do frozen mozzarella sticks last in the freezer?

Frozen mozzarella sticks can be stored for up to 3 months.

Looking for More Appetizer Recipes?

Loving this Recipe?

There’s a reason this Mozzarella Sticks recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

How to Make Mozzarella Sticks

Prep Time 20

Cook Time 10

Freeze Time 2

Total Time 2 40

Servings sticks

Author Jeri Mobley-Arias

Course Appetizer

Cuisine American

Equipment

Kitchen Thermometer
Baking Sheet
Wire Rack
4 quart dutch oven

Ingredients

1 pound mozzarella, cut into 24 (3 x ½ inch) sticks
Avocado oil, for frying

Egg Mixture

4 large eggs, whisked

Flour Mixture

¾ cup flour
1 teaspoon salt
½ teaspoon garlic powder

Panko Mixture

2 cups panko
4 teaspoons Italian seasoning
1 teaspoon garlic powder
¾ teaspoon onion powder
1 teaspoon kosher salt
¾ cup freshly grated parmesan

Vodka Sauce Dip

2 tablespoons quality olive oil
1½ tablespoon salted butter
1 large shallot, finely chopped
6 cloves garlic, finely minced
1 28-ounce can San Marzano tomatoes, crushed
½ cup heavy cream
⅔ cup vodka
1½ cups parmesan, freshly grated, not pre-shredded
Kosher salt, to taste

Instructions

Mozzarella Sticks

Prepare 3 separate bowls, one with whisked eggs, another with the flour mixture, and the last bowl contaning the flour mixture. Be sure the panko and flour mixtures are whisked so the seasonings are evenly distributed.
Use one hand specifically for dipping cheese sticks and one hand for the egg dip so as to keep your hands from getting to messy. Take one mozzarella at a time and dredge into the flour mixture, shaking off the excess. Dip into the egg mixture, then into the panko mixture, then repeat for a second time through each mixture. Transfer to a wired rack. Once all pieces are coated, place the rack in the freezer for 2 hours. While the mozzarella sticks freeze, start making the vodka dipping sauce.
Pour enough oil into a 4-quart dutch oven so that you have 1½ inches in depth. Heat oil over medium-high heat until the thermometer register 350°F. Carefully cook the mozzarella sticks in small batches, taking care to not overcrowd the pot. Fry for 1½-2 minutes until golden brown, occasionally turning.
Transfer to a wire racked and season with kosher salt. Repeat until finished. Serve with warm vodka dipping sauce.

Vodka Dipping Sauce

Meanwhile, heat oil in a large skillet over medium heat. Add shallot and garlic, then cook until softened, 6 minutes. Careful to not let the mixture brown.
Add butter and red pepper flakes. Stir and cook for 1 minute then add a generous pinch of salt and stir. Pour in vodka and cook until liquid reduces, about 4 minutes. Add crushed tomatoes and cook for 4-5 minutes or until sauce slightly thickens.
Turn heat to low and slowly add cream. Stir until sauce is smooth and creamy in texture. Stir in cheese until cheese is fully melted. Season to taste with more kosher salt.

NOTES

Mozzarella sticks can be made up to four days in advance. Transfer coated sticks to a refrigerator-safe bag and keep frozen.

If making for a party, best if mozzarella sticks and vodka dipping sauce are made the day before, to cut down on prep time.

Keywords easy mozzarella sticks recipe, fried mozzarella sticks, homemade mozzarella sticks, how to make homemade mozzarella sticks, how to make mozzarella sticks, mozzarella sticks, mozzarella sticks recipe

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Smoked Gouda Dip

February 6, 2023 by Jeri Mobley-Arias Leave a Comment

This cold smoked gouda dip is a household favorite. If you are looking for an easy game day appetizer, movie night snack, or if you are a cheese lover like me, then this gouda spread recipe is for you.

Loving this easy cheese dip recipe? Check out my Pimento Cheese, Easy Rotel Dip recipe, next!

If there’s one thing I love, it’s a solid dip and this smoked gouda dip does not disappoint. This is a copycat version to Spicy Mo’s Gouda Dip; I tried it for the first time after a shopping trip to Whole Foods and could not get enough of it.

I decided to make my own version and it’s one of my go-to game day dips. Whenever I make it, my husband, David, goes in scoop after scoop.

Why This Recipe Works

Easy to make. Who doesn’t love an easy recipe and with one that only takes 15 minutes to make, it’s one you cannot pass up.
Can be made ahead of time. Hosting a crowd? This gouda cheese dip can be made days ahead, making planning and prep a lot easier.
Versatile. Serve this cheese dip with crudité, crackers, on a sandwich, or top with bacon just before serving.

Tools You’ll Need

Hand mixer
Spatula
Mixing bowl

Ingredients You’ll Need to Make Smoked Gouda Dip

This easy cold party dip might be your new favorite! Let’s get into what you will need:

Cream cheese – Use full-fat for optimal flavor.
Smoked gouda cheese – Purchase the block and shred.
Mayonnaise – Use quality mayo, I opt for Best Foods.
Scallions – For a little oniony flavor.
Jalapeño – For a little kick. Remove seeds and veins for less spicy.
Cilantro – for a hint of peppery flavor.
Garlic powder – For a hint of garlic flavor.
Lemon juice – To balance the saltiness.

How to Make Smoked Gouda Dip

The best part about this smoked gouda dip is how quickly it all comes together. Be sure to use room-temperature cream cheese or cold cream cheese will result in a lumpy dip.

Add room-temperature cream cheese and mayo to a bowl and beat on high with a hand mixer until whipped and well incorporated.
Add shredded smoked gouda, garlic powder, scallions, cilantro, jalapeño, and lemon juice to the cream cheese mixture and fold until ingredients are mixed. Refrigerate for 2 hours before serving to allow flavors to marry.
Enjoy with crudité, potato chips, and crackers. Store leftovers in a refrigerator-safe container for up to 5 days.

Tips and Tricks

Use room-temperature cream cheese. Cold cream cheese will result in a lumpy dip.
Don’t use pre-shredded cheese. Go for the block of gouda cheese and shred it yourself.
Make ahead. Smoked gouda dip tastes best if you give it about two hours for the flavors to marry. Even better if you make it the night before!
Do you like it spicy? Swap jalapeños for serrano peppers instead.

Frequently Asked Questions

How to soften cream cheese faster?

Forgot to leave the cream cheese out before starting the recipe? (Happens to me, too) Place cream cheese block (still wrapped) in warm water for 5 minutes, check, then again for 2 minute intervals, just until soft.

How long does cheese dip last in the fridge?

When stored properly, spicy smoked gouda dip will last for 5 days.

What to do with leftover cheese dip?

Turn leftovers into a gouda spread; perfect on sandwiches, with chicken wings, and sausage dogs

Looking for More Appetizer Recipes

Loving this Recipe?

There’s a reason this spicy smoked gouda dip is one of our favorites! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

Smoked Gouda Dip

Prep Time 15

Total Time 15

Servings people

Author Jeri Mobley-Arias

Course Appetizer

Cuisine American

Equipment

Ingredients

8 ounces cream cheese, full-fat, softened
⅓ cup quality mayonnaise, I use Best Foods mayo
2¼ cups smoked gouda cheese, shredded, do not use pre-shredded
⅓ cup scallions, chopped, green parts only, plus more for garnish
2 tablespoons jalapeño, finely chopped
1½ tablespoons cilantro, finely chopped
¼ teaspoon garlic powder
½ teaspoon lemon juice

Instructions

Add room-temperature cream cheese and mayo to a bowl and beat on high with a hand mixer until whipped and well incorporated.
Add shredded smoked gouda, garlic powder, scallions, cilantro, jalapeño, and lemon juice to the cream cheese mixture and fold until ingredients are mixed. Refrigerate for 2 hours before serving (best if overnight) to allow flavors to marry.
Enjoy with crudité, potato chips, or crackers. Store leftovers in a refrigerator-safe container for up to 5 days.

NOTES

The flavor of this gouda dip gets better over time. If time permits, make it the night before and remove from the refrigerator 30 minutes before serving.

Keywords cold smoked gouda dip, gouda spread recipe, how to make smoked gouda dip, smoked cheese dip recipe, smoked gouda cheese dip recipe, smoked gouda dip, smoked gouda dip recipe, spicy smoked gouda dip, whole foods smoked gouda dip recipe

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Easy Rotel Dip

February 3, 2023 by Jeri Mobley-Arias Leave a Comment

Rotel Dip is a creamy three-cheese dip with juicy flavorful chunks of ground beef, tomatoes, and green chilies. Whether it’s prepared in a skillet or a crockpot, you’ll be scooping up this mouthwatering Velveeta Rotel dip until the bowl is clean. This crowd-pleasing appetizer is perfect for parties and entertaining.

For more party dip recipes, try Queso Blanco with Guacamole, Caramelized Onion Dip and Whipped Feta with Charred Scallions, next!

a close up view of a skillet full of rotel dip

Quick, easy, and oh-so cheesy, this Rotel cheese dip can be conveniently made in two ways. Whip it up on the stove or let it simmer in the crockpot. Made with Velveeta, cream cheese, and pepper jack cheese, this is a truly indulgent snack that’s perfect for cheese lovers. Get ready to enjoy the best Rotel dip you’ve ever tasted!

Why This Rotel Dip Recipe Works

Great for Gatherings – Whether it’s a potluck, movie night, or a Super Bowl watch party, everyone will gather around a bowl of this Rotel dip with cream cheese.
Quick and Easy – With simple, straightforward instructions, you gradually build the flavors for this delectable dip.
Customizable – Mild or spicy, with or without meat, on the stove, or in the crockpot, make this Rotel dip recipe your own!

What is Rotel?

Rotel, or Ro-Tel, is a Texas brand of canned tomatoes. Rotel is a savory mixture of ripe tomatoes, green chilies, and spices. There are 11 varieties including Original, Hot, Serrano, and Mexican Style. For this recipe, we use the mild variety.

Tools You’ll Need

Cast Iron Skillet
Crockpot (optional)

Ingredients You Will Need for Rotel Dip

Ground beef – Use 85% lean.
Aromatics – Onions and garlic are sautéd in oil just before cooking the meat.
Taco seasoning – Use the taco seasoning packets for extra flavor.
Velveeta cheese – Add it to the pan cubed so it easily melts.
Cream cheese – The key to creamy Rotel dip is full-fat cream cheese. Add it cubed so it melts faster.
Pepper jack cheese – Shred fresh cheese. Avoid pre-shredded cheese as it tends to be coated in a waxy preservative that makes the cheese harder to melt.
Rotel – Use the mild variety for less spice. If you prefer a spicier dip, go for hot. Do not drain the juices.

close up view of dip with ground beef, cheese, tomatoes, sliced jalapenos, and cilantro

How To Make Rotel Dip on the Stove

Rotel dip easily comes together by seasoning and browning ground beef, draining the excess oil, and melting all the other ingredients into a creamy, luscious cheese sauce.

Heat cast iron skillet over medium-high heat. Add 1 tablespoon avocado oil then add onions and cook for 4 minutes, until onions are soft. Add garlic and cook for an additional 2 minutes.

Add ground beef and cook until no longer pink, making sure to break up the meat into smaller chunks or crumbles.

Drain oil, leaving about 1 tablespoon in the skillet. Over medium heat, stir in taco seasoning, using the back of your cooking utensil to press the seasoning into the meat.

Add velveeta, Rotel, pepper jack cheese, and cream cheese. Stir until ingredients melt. and a cohesive mixture forms, about 10 minutes. Rotel dip is best enjoyed warm. Enjoy warm with tortilla chips, corn chips, or crudité.

overhead view of dip ingredients in a skillet

melted cheese with beef and seasonings in a skillet

Crockpot Option

Making crockpot Rotel dip is great because it keeps the dip warmer for longer. If serving this at a party, this is the preferred way to prepare and serve it as the cheese will thicken as it cools. Serving dip directly from the slow cooker is a game changer!

Also, keep in mind that if you opt for the crockpot version, it will take about 2 hours for the cheese to fully melt. Conversely, you can prepare the dip per the stovetop instructions, then transfer the dip to a crockpot and keep on the “low” or “keep warm” setting.

Heat cast iron skillet over medium-high heat. Add 1 tablespoon avocado oil then add onions and cook for 4 minutes, until onions are soft. Add garlic and cook for an additional 2 minutes.
Add ground beef and cook until no longer pink, making sure to break up the meat into smaller chunks or crumbles.
Drain oil, leaving about 1 tablespoon in the skillet. Over medium heat, stir in taco seasoning, using the back of your cooking utensil to press the seasoning into the meat.
Transfer the ground beef to a crockpot, then add the remaining ingredients. Cover and adjust the setting to high. Stir occasionally and once the cheese has completely melted, lower the setting to “keep warm”. Enjoy!

Tips and Tricks

If preparing on the stove, use an oven-safe skillet. It retains heat for longer and prevents the cheese sauce from thickening too fast.
If the dip has gotten too thick, add one tablespoon of milk or water at a time until you reach the desired consistency.
Serve dip in the crockpot. Even if you prepare it on the stove, it’s a good idea to transfer it to the crock pot so it can stay warm. As Rotel dip cools, it thickens and then it won’t be as appetizing or easy to scoop.

Variations

Other Proteins. Use pork sausage instead of or combined with ground beef for sausage Rotel dip. (Use the spicy variety for an extra kick of heat.) Ground turkey, chicken, and shrimp are all viable options, too.
Rotel Dip Without Meat. Easily make this a vegetarian dip by omitting ground beef. Consider adding drained black beans or pinto beans in order to make it heartier.
Spicy Rotel Dip. For a spicier dip, add diced jalapenos, habaneros, chipotle chili powder, crushed red pepper, or your favorite hot sauce.
Rotel Dip Without Velveeta. While I absolutely love Velveeta in this recipe, it may not be everyone’s favorite. If you leave out the Velveeta, double the amount of the cream cheese and pepper jack and add 8 ounces of a third melty cheese like shredded cheddar.

Leftovers

Store leftover Rotel dip in an airtight container in the fridge for up to 4 days. To freeze, place it in the freezer for up to 2 months. When you are ready to reheat it, thaw the dip in the refrigerator overnight. Then heat it up on the stove over medium-low heat or in the crockpot.

Frequently Asked Questions

What is Rotel dip made of?

There are many Rotel dip recipes but all of them include a can of Rotel and one melty cheese (usually Velveeta). This recipe includes Rotel, cream cheese, Velveeta cheese, pepper jack cheese, taco seasoning, and ground beef.

Are you supposed to drain Rotel?

No. Do not drain Rotel before adding it to the cheese mixture. The liquid in Rotel is the perfect amount for this dip. It adds moisture so it’s not too thick.

How to make Rotel dip thinner?

Simply add water in 1 tablespoon increments to thin out the dip. You can also use milk, preferably whole milk.

What is the difference between rotel and salsa?

Sometimes one is substituted for the other but Rotel and salsa contain different ingredients. Rotel contains diced tomatoes and green chilies while salsa contains that plus onions, lime juice, and cilantro.

How else can I use Rotel dip?

Use leftover dip as a sauce; drizzle it over nachos, fries, or hotdogs.

Looking for More Appetizer Recipes

Loving this Recipe?

There’s a reason this Rotel Dip with cream cheese is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

Easy Rotel Dip

Rotel Dip is a creamy three-cheese dip with juicy flavorful chunks of ground beef, tomatoes, and green chilies. Whether it's prepared in a skillet or a crockpot, you'll be scooping up this mouthwatering Velveeta rotel dip until the bowl is clean. This crowd-pleasing appetizer is perfect for parties and entertaining.

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Author Jeri Mobley-Arias

Course Appetizer

Cuisine American

Equipment

1 Cast Iron Skillet
1 Crock Pot optional

Ingredients

1 tablespoon avocado oil
½ cup yellow onion, finely diced
4 cloves garlic, coarsely chopped
1 pound ground beef, 85% lean
5½ teaspoons taco seasoning, from the packet
16 ounces velveeta cheese, cubed
4 ounces cream cheese, full-fat, cubed
4 ounces pepper jack cheese, shredded, do not use pre-shredded
1 can Rotel, mild, do not drain

Instructions

Heat cast iron skillet over medium-high heat. Add 1 tablespoon avocado oil then add onions and cook for 4 minutes, until onions are soft. Add garlic and cook for an additional 2 minutes.
Add ground beef and cook until no longer pink, making sure to break up the meat into smaller chunks or crumbles.
Drain oil, leaving about 1 tablespoon in the skillet. Over medium heat, stir in taco seasoning, using the back of your cooking utensil to press the seasoning into the meat.
Add velveeta, Rotel, pepper jack cheese, and cream cheese. Stir until ingredients melt. and a cohesive mixture forms, about 10 minutes. Rotel dip is best enjoyed warm. Enjoy warm with tortilla chips, corn chips, or crudité

Crockpot Option

Cook ground beef in a cast iron skillet over medium-high heat until no longer pink, making sure to break up the meat into smaller chunks or crumbles.
Drain oil, leaving about 1 tablespoons in the skillet. Over medium heat, stir in taco seasoning, using the back of your cooking utensil to press the seasoning into the meat.
Transfer the ground beef to a crockpot, then add remaining ingredients. Cover and adjust setting to "high". Stir occasionally and once cheese has completely melted, roughly two hours, then lower setting to "keep warm". Enjoy! *See notes for more crockpot details.*

NOTES

Crockpot Version

Keywords best rotel dip, how to make rotel dip, how to make rotel dip with ground beef, rotel cheese dip crock pot, rotel dip, rotel dip cock pot, rotel dip ingredients, rotel dip recipes, rotel dip with cream cheese, rotel velveeta dip

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Yuzu Salmon Onigiri

January 24, 2023 by Jeri Mobley-Arias 5 Comments

Salmon onigiri are fluffy Japanese rice balls filled with creamy yuzu mayo seasoned salmon, dipped in furikake for a crispy, salty, savory finish. This pocket-sized delicacy is packed with rich umami flavor. Serve it as an appetizer, snack, or lunch on the go!

For more salmon and rice recipes try Honey-Soy Sheet Pan Salmon, Gochujang Salmon with Pandan Rice, Miso Glazed Salmon, and Coconut Curry Salmon next.

Homemade salmon onigiri is a popular flavor for this Japanese dish. There are so many ways to present and flavor salmon onigiri but I absolutely love pairing it with the tart, sour, yuzu fruit. I whip up a creamy citrusy yuzu mayonnaise and mix it with tender, flaky broiled salty salmon.

Why This Salmon Onigiri Recipe Works

Perfect On-the-Go Meal – This convenient handheld lunch can be packed up and brought with you. It’s a cute, tasty, departure from your standard sandwich. Pack it for lunch at work, picnics, or travel.
Great Way to Use Leftover Salmon – This recipe is made using fresh salmon but if you’ve ever had leftovers that weren’t quite enough for a second meal, this is a great way to use them.
A Versatile Snack – This onigiri is filled with salmon but you can stuff these with anything you like. It’s a fun activity to do with the kids when you let them pick their own onigiri fillings.

What is Onigiri?

Onigiri (sometimes referenced as omusubi or nigirimeshi) is a Japanese rice ball. Cooked rice is formed into the shape of a ball or triangle. Then it’s stuffed with a protein, vegetable or pickled ingredient. Finally, it’s wrapped in nori, a dried, edible seaweed.

Onigiri is a staple in Japanese cuisine that dates back centuries. In modern-day Japan, it’s a popular lunch box (bento box) item.

How to Shape Onigiri

The quickest and easiest way to shape onigiri is by using a mold.

In a pinch, you can use your hands to shape onigiri but I prefer a more uniform look and it keeps my hands clean and dry. If you shape them by hand, keep your hands wet so the rice doesn’t stick to you.

Whichever method you choose, remember to press down firmly so the onigiri keeps its shape

Tools You’ll Need

overhead view of onigari mold and furikake seasoning

Ingredients You Will Need for Salmon Onigiri

Rice

Short grain – This rice (often referred to as sushi rice) is ideal for onigiri because it’s sticky. Sticky rice holds its shape better due to it being high in starch compared to long grain rice.
Water – To cook the rice in.
Rice vinegar – Adds a little zing of flavor and traditionally used when making sushi rice.
Sugar – Used to balance the saltiness and zing from the vinegar.
Kosher salt – Used to flavor the rice. I use Diamond Crystal brand.

Salmon

Salmon – Cut into ½-inch thick long slices.
Kosher salt – Season to taste.
Avocado oil – To spray.

Yuzu Mayo

Kewpie mayonnaise – Don’t mistake this for regular American mayo. Kewpie mayo contains rich egg yolks, creating a rich flavor and mouthfeel, while regular mayo incorporates the whole egg.
Yuzu kosho – A fermented green chili paste with yuzu peel, chili peppers, and salt.
Yuzu juice – This is a great substitute for fresh yuzu. Find it bottled at your local Asian market.
Sesame oil – This adds a nutty flavor.
Soy sauce – For a little saltiness to balance everything out.

Nori

1 sheet nori or dried seaweed – Use these as wrappers to keep the sticky rice off of your hands. Whichever you choose, fold the sheet in half, then cut them into 1¼ x 4-inch strips.

Salt Water

Water
Kosher salt

Furikake

2 packages furikake of choice – This is another furikake seasoning I use.

How To Make Salmon Onigiri

Make salmon onigiri once, and I guarantee you’ll want to make them all the time!

yuzu mayo ingredients in a bowl with salmon

Prepare Sushi Rice

Add rinsed rice and 2 cups water to a rice pot. Cook as you normally would in a rice cooker.
Once cooked, add rice vinegar, sugar, and kosher salt to a small bowl and whisk until sugar and salt dissolve. You can also microwave the mixture for 25 seconds, which will help dissolve the salt and sugar.
Break up the cooked rice with a rice spatula. Pour the sushi rice mixture over the rice and gently fold rice on itself until evenly mixed. Leave seasoned rice in the rice cooker on ‘warm’ setting.

Cook Salmon

Preheat oven to ‘BROIL’ setting. Season all sides (including skin) of salmon and place on a baking sheet. Lightly spray both sides with avocado oil spray. Broil fillet for four minutes or until cooked through.
Remove from the oven and break up the salmon into small pieces using a fork. Discard skin (I usually just eat it).

Add Yuzu Mayo to Salmon

Add all yuzu mayo ingredients to a bowl and mix to combine. Then add salmon and mix well. Set aside.

Assemble Salmon Onigiri

Mix water and kosher salt in a bowl, then stir until salt dissolves. Pour furikake into a separate bowl wide enough for you to rotate the onigiri. Set aside.
Place some rice into the onigiri mold, then layer with yuzu salmon, and one final layer of rice. Form using the second piece of the rice ball mold. Lightly wet your fingertips and remove the formed rice with your wet fingertips.
Roll the sides into the furikake, then place a strip of nori (seaweed) in the middle and wrap it to the other side (the strip on nori serves as a barrier between your finger and the rice, keeping it clean). Repeat until you make 8-10 onigiri. Enjoy immediately.

Tips and Tricks

Use fresh, hot rice. Old rice will be too dry to stick together or mold. Keeping the rice warm will make molding easier.
Don’t make your filling too wet. Too much moisture inside the rice balls will prevent them from sticking together.
If you are assembling by hand, keep a small bowl of salt water nearby so you can keep your hands wet. This ensures the rice doesn’t adhere to your fingers.
Eat salmon onigiri immediately. When refrigerated, the rice dries out. However, leaving it at room temperature for a few hours is fine because the salt mixture not only seasons the rice but preserves it.

Variations

How about another sauce? Salmon with soy sauce is another great option.

Save time. Use salmon flakes or canned salmon instead of broiling the salmon.

Try different onigiri fillings. Other popular options in Japan are umeboshi, tuna, and kombu seaweed. You could also try chicken, salmon roe, smoked salmon, shrimp tempura, or spam.

Make yaki onigiri (fried or grilled onigiri). This option is great for next-day onigiri! If you want to have a nice toasty, crunch, fry them in a skillet with some sesame oil and a bit of soy. Cook on all sides until a light crust forms.

Frequently Asked Questions

Is salmon onigiri eaten cold or warm?

Enjoy salmon onigiri warm, room temperature, or cold. It’s just based on preference.

Can you eat onigiri the next day?

Yes! While it is best eaten warm or the same day, you wrap leftover onigiri in plastic wrap, then wrap it in a kitchen towel. The toweled layer will keep the rice from getting too cold and hard. Simply reheat in the microwave just until warm before consuming.

Can salmon onigiri be frozen?

Yes. To freeze salmon onigiri, wrap them individually (without the nori because it would get soggy) with plastic wrap and place them in the freezer for up to one month. When you want to reheat them, microwave them until they’re warm.

Why is onigiri not sushi?

Sushi is either prepared nigiri style or rolled into a cylinder shape and filled with fish but onigiri is shaped into a ball or triangle and can be filled with a variety of foods.

Looking for More Japanese-Inspired Recipes?

Yuzu Salmon
Grilled Teriyaki Chicken
Chicken Karaage with Miso-Curry Mayo
Radicchio Salad with Miso Maple Dressing
Hamachi Crudo
Japanese Egg Sandwich with Yuzu Kosho

Loving this Recipe?

There’s a reason this Salmon Onigiri is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

Salmon Onigiri

5 from 2 votes

Prep Time 15

Cook Time 30

Servings onigiri

Author Jeri Mobley-Arias

Course Lunch, Snack

Cuisine Japanese

Equipment

Rice Cooker
Small Bowl
Spatula
Baking Sheet
Onigiri Mold

Ingredients

Rice

2 cups rice, short grain, rinsed
2 cups water
3½ tablespoons rice vinegar
4 teaspoons sugar
1¼ teaspoons kosher salt

Salmon

4 ounces salmon, cut into ½-inch thick long slices
kosher salt, to taste
avocado oil spray

Yuzu Mayo

1 tablespoon kewpie mayonnaise
½ teaspoon yuzu kosho
2 teaspoons yuzu juice
¾ teaspoon sesame oil
⅛ teaspoon soy sauce

Nori

1 sheet nori or dried seaweed, cut into 1¼ x 4 inch strips

Salt Water

¼ cup water
pinch kosher salt

Furikake

2 packages furikake of choice

Instructions

Rice

Add rinsed rice and 2 cups water to a rice pot. Cook as you normally would in a rice cooker.
Once cooked, add rice vinegar, sugar, and kosher salt to a small bowl and whisk until sugar and salt dissolve. You can also microwave the mixture for 25 seconds, which will help dissolve the salt and sugar.
Break up the cooked rice with a rice spatula. Pour the sushi rice mixture over the rice and gently fold rice on itself until evenly mixed. Leave seasoned rice in the rice cooker on 'warm' setting.

Salmon

Preheat oven to 'BROIL' setting. Season all sides (including skin) of salmon and place on a baking sheet. Lightly spray both sides with avocado oil spray. Broil fillet for four minutes or until cooked through.
Remove from the oven and break up the salmon into small pieces using a fork. Discard skin (I usually just eat it).

Yuzu Mayo and Salmon

Add all yuzu mayo ingredients to a bowl and mix to combine. Add salmon and mix well. Set aside.

Onigiri Assembly

Mix water and kosher salt in a bowl, then stir until salt dissolves. Pour furikake into a separate bowl wide enough for you to rotate the onigiri. Set aside.
Place some rice into the onigiri mold, then layer with yuzu salmon, and one final layer of rice. Form using the second piece of the rice ball mold. Lightly wet your fingertips and remove the formed rice with your wet fingertips.
Roll the sides into the furikake, then place a strip of nori (seaweed) in the middle and wrap it to the other side (the strip on nori serves as a barrier between your finger and the rice, keeping it clean). Repeat until you make 8-10 onigiri. Enjoy immediately.

Keywords how to make Salmon Onigiri, salmon filled onigiri, Salmon Onigiri, salmon onigiri filling, salted salmon onigiri, what is onigiri

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Whipped Feta with Charred Scallions

November 29, 2022 by Jeri Mobley-Arias 2 Comments

Whipped feta with charred scallions is a creamy, savory blend of rich feta cheese and smoky green onions. It makes for a delicious dip or spread, served with crostini, crudités, pita, or sandwiches. This quick and easy recipe is the perfect party appetizer or light snack.

If you love feta, then you have to try my recipes for Marinated Feta, Whipped Feta with Marinated Olives, and Easy Feta with Stuffed Olives next!

If you love feta, then you’re going to be obsessed with this whipped feta. This spreadable version one of my favorite cheeses has an irresistible, sharp, tangy, briny flavor. I promise that once you grab a scoop of this, you won’t be able to stop.

Why This Recipe Works

Quick and Easy – Made with simple ingredients, whip it up in a food processor or blender, and enjoy!
Versatile Cheese Dip – Eat it as a dip, spread it on sandwiches or pair it with grilled meats.
A Party Favorite – Set this down for guests and this popular dip will be gone in minutes! It’s also a yummy addition to a charcuterie board.

Tools You’ll Need

Baking Dish or Sheet Pan
Food Processor or Blender

Ingredients You Will Need for Whipped Feta with Charred Scallions

This salty, funky goodness is is made with a combination of ingredients yielding a truly special dip. Here’s what you will need:

Charred Scallion

Scallions – Cut into 2-inch pieces.
Olive oil – One tablespoon, to encourage roasting to perfection.
Kosher salt – Seasoned to taste.

Whipped Feta

Olive oil – Adds a depth of flavor and helps to emulsify the ingredients.
Feta cheese block – Preferably sheep’s milk as it’s richer in flavor and creamier in texture. Also, be sure to use use a feta in brine and pass on pre-crumbled feta.
Mayonnaise – Use good quality mayo. My go-to is Hellman’s.
Sour cream – Ensures the dip is creamy.
Lemon – The zest and juice add a bright zing of flavor.
Freshly cracked black pepper – Add to taste.
Water – Added to slightly thin out the feta dip.

Garnish

Olive oil
Fresh black pepper

Feta: Sheep, Goat or Cow’s Milk?

When it comes to feta, I feel that cow’s milk kinda falls flat on flavor. Aim for sheep, goat, or a blend of the two as it lends a slight tang in flavor and honestly, it just tastes better.

Also, opt for feta in brine. It makes a world of difference compared to its non-brined counterpart. That vat of salt water its been sitting in is doing you a solid in the flavor category. Also, don’t go for the container of pre-crumbled feta. It’s dry and missing all the fun that feta could be.

How To Make Whipped Feta with Charred Scallions

Dips shouldn’t be complicated and this one definitely isn’t. You won’t believe how easily this comes together! Let’s get into the how-to:

Charred Scallions

Preheat oven to 450°F
Place chopped scallions on a prepared baking dish. Then drizzle with olive oil and kosher salt to taste.
Roast for 12-15 minutes or until the scallions are perfectly roasted and slightly blackened. Then remove them from the oven and set them aside to cool.

Whipped Feta

Add feta, mayo, sour cream, lemon zest, lemon juice, olive oil, charred scallions, and water in a food processor or blender, and blitz until smooth. Season to taste with black pepper.
Finally, enjoy it with warm pita bread, crudités, and pita chips.

Tips and Tricks for the Best Whipped Feta with Charred Scallions

Don’t use pre-crumbled feta. Feta that has been pre-crumbled is coated with an anti-caking agent that can make the cheese dry and hard.
Use high-quality olive oil. Olive oil is used three times in this recipe so make it count! Low-quality olive oil is over-processed and may include preservatives and fillers. Whereas, quality olive oil boosts the flavor and texture.
Refrigerate to thicken it up. Sheep’s milk feta tends to have a lower melting point, which means once blended and at room temperature, it is bound to get a runny. Cow’s milk on the other hand has a higher melting point, so it tends to be thicker in consistency at room temperature (but sacrifices on flavor). If using a sheep’s milk feta and a thicker consistency is desired, refrigerate for 30 minutes and remove from the refrigerator just before serving.
Serve immediately. Whipped feta is best served fresh so enjoy it right after it’s prepared.

Variations

Use leftovers as a dressing. When I make this dip, it’s not long before it’s gone, but on the rare chance I do have some leftover, I love to use it as a salad dressing and it is FABULOUS. Simply add 2 more tablespoons of olive oil and 1 tablespoon of water to achieve that perfect consistency.

Add toppings. You can add crushed red pepper flakes for a little kick of spice or sprinkle smoked sea salt for a balance of salty, savory with a hint of smoky. Let your taste buds be the guide!

Frequently Asked Questions

What can I serve with whipped feta?

Enjoy whipped feta with pita bread, crackers, or fresh vegetables like carrots and celery. You can also use leftover whipped feta as a spread on toast or sandwiches.

How to store leftover whipped feta with charred scallions?

Wrap leftover whipped feta with plastic wrap and place it in the fridge. Consume within 4 days.

Can whipped feta be frozen?

I don’t recommend freezing whipped feta. Once chilled, whipped feta thickens and isn’t as creamy. It’s hard to replicate that smooth consistency. If you choose to freeze it, it can last for up to 3 months. Defrost it in the fridge overnight before consuming. I would use defrosted whipped feta as a spread rather than a dip.

Looking for More Appetizer Recipes?

Loving this Recipe?

There’s a reason this Whipped Feta recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

Whipped Feta with Charred Scallions

5 from 1 vote

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Author Jeri Mobley-Arias

Course Appetizer, Snack

Cuisine Mediterranean

Equipment

1 Baking Dish or Sheet Pan
1 Food processor or blender

Ingredients

Charred Scallion

1 bunch scallions, cut into 2-inch pieces
1 tablespoon olive oil
Kosher salt, to taste

Whipped Feta

7 ounces feta cheese block, (not pre-crumbled) preferably sheep's milk
¼ cup good quality mayonnaise, I use Hellman's
½ cup sour cream
¼ teaspoon lemon zest
1 teaspoon lemon juice
Freshly cracked black pepper, to taste
2 teaspoons water
1 tablespoon olive oil

Garnish

Olive oil
Fresh black pepper

Instructions

Charred Scallion

Preheat oven to 450°F
Place chopped scallions on a prepared baking dish. Drizzle with olive oil and kosher salt to taste.
Roast for 12-15 minutes or until scallions are perfectly roasted and slightly blackened. Remove from oven and set aside to cool.

Whipped Feta

Add feta, mayo, sour cream, lemon zest, lemon juice, olive oil, charred scallions, and water in a food processor or blender, and blitz until smooth. Season to taste with black pepper.
Enjoy with warm pita bread, crudités, pita chips.

Keywords easy whipped feta, how to make whipped feta, the best whipped feta, whipped feta, whipped feta ingredients, whipped feta recipe, whipped feta with charred scallions

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Chimichurri Shrimp

September 7, 2021 by Jeri Mobley-Arias 8 Comments

Chimichurri shrimp is a no-fuss, 20-minute recipe that calls for grilled shrimp and a homemade chimichurri sauce. This easy chimichurri shrimp recipe is absolutely delicious, can be an appetizer or main dish, and it’s full of flavor!

If you are looking for another recipe with chimichurri sauce, then check out my Chimichurri Steak and Chimichurri Chicken recipes next!

Chimichurri Shrimp

This chimichurri shrimp recipe is the gift that keeps on giving. Tender, plump, juicy shrimp that’s adorned with a herbaceous homemade chimichurri sauce that I can’t get enough of! My husband asks to have this dish every week, and once you try it for yourself, you’ll see why.

Why This Recipe Works

Easy to Prepare – With easy-to-follow instructions, you can make homemade chimichurri sauce in just 5 minutes and have juicy, flavorful shrimp in 15 minutes!
Flavorful – Once you know how to make chimichurri sauce, you’ll have the ultimate cheat code for adding flavor to everyday meals. A mixture of fresh herbs, olive oil, vinegar, spices, and aromatics, elevate the most basic of dishes.
Versatile – Use grilled chimichurri shrimp as protein in a bowl or add it to tacos. The serving options are endless!

plated chimichurri shrimp with chimichurri sauce in the background

What is Chimichurri?

Chimichurri is an Argentinian uncooked herb sauce. Traditional chimichurri is made with olive oil, fresh parsley, oregano, garlic, olive oil, red wine vinegar, and seasonings, however, there are many variations–some of which call for the use of cilantro and/or shallots.

Chimichurri is typically accompanied with chimichurri steam but this bright and herbaceous sauce has so many other great uses, hence this awesome recipe!

Tools You’ll Need

Mixing Bowl
Grill Pan

Ingredients You Will Need for Chimichurri Shrimp

This recipe has two components: the shrimp and a quick chimichurri sauce. The sauce adds a bright, vibrant, herby flavor and takes just minutes to whip up.

Chimichurri Sauce

Flat leaf parsley – This fresh herb has a peppery taste. Chop it up finely.
Large cloves garlic – Chop finely.
Shallots – The flavor isn’t quite as sharp as white or red onions. It has a nice, mellow flavor. Add finely chopped.
Red chili – They have a sweet, smoky flavor. Seeded (so they aren’t too spicy) and finely chopped.
Red wine vinegar – The acidity helps to balance out any bitterness.
Quality olive oil – This enriches the texture and deepens the flavor.
Dried oregano – This dried herb is slightly bitter and pungent.
Kosher salt – Diamond Crystal brand
Freshly cracked pepper – This enhances the overall taste of the sauce.

Shrimp

Large shrimp – You can use fresh or frozen shrimp. If the shrimp are frozen, just be sure to defrost them. Ensure they are deveined with the shell removed before seasoning.
Seasoning – I use freshly cracked black pepper, onion powder, and cumin for depth of flavor.
Garlic cloves – Grated.
Quality olive oil – This is the preferred cooking oil.
Avocado oil spray – Spray this on the grill pan in order to prevent the shrimp from sticking to the surface.

How To Make Chimichurri Shrimp

You are just 4 simple steps away from mouthwatering shrimp tossed in a delicious chimichurri sauce.

Start by making herbaceous sauce. Finely chop and dice parsley, garlic, shallots, and red chili, and add then add them to a bowl with red wine vinegar, quality olive oil, dried oregano, salt, and pepper. Set aside.
Clean and season shrimp. Clean and peel shrimp. Be sure to reserve tails. Season with salt, pepper, and onion powder. Set aside.
Grill shrimp. Cook shrimp on a grill pan until plump and cooked through.
Toss in Chimichurri Sauce. While the shrimp are still hot, toss in chimichurri sauce. Serve immediately.

Tips and Tricks

The best shrimp for this recipe is large or jumbo shrimp. That way, you get plenty of surface space to drizzle on the sauce.
The secret to a flavor-bomb of goodness for this dish is grilling the shrimp. Unlike cooking shrimp in a skillet, grilling shrimp for this recipe lends an extra layer of flavor that balances quite well with the chimichurri sauce.
Keep the shrimp tails on. This is a personal preference but keeping them on retains more flavor.
Shrimp cooks fast. Even the large ones cook within 3-4 minutes so watch them closely.

Variations

Spicy – For an added kick of heat, add red pepper flakes to the chimichurri sauce.
Sauté – Instead of grilling the shrimp, you can sauté them.
Sauce – Shave off some prep time by using a blender or food processor to combine the ingredients for the chimichurri sauce. Pulse until you reach your desired consistency.
Citrus – Some chimichurri recipes include lemon juice or lime juice for an added tart flavor.

What to Serve with Chimichurri Shrimp

This dish is highly versatile and makes for a great appetizer or main course meal. Let’s assume you won’t devour these scrumptious little guys as soon as they’re off the grill pan and you’re eager to find the perfect pairing for your grilled chimichurri shrimp.

Rice – It’s simple and who doesn’t love rice that’s soaked in chimichurri sauce? I typically opt for Jasmine rice as it’s fragrant and absolutely delicious. But you can also use cauliflower rice or quinoa for a paleo option.
Shrimp Bowl – This is a fun way to get creative and mix your protein with grains and something fresh. My go-to is to start with rice as my base and add a fresh green salad–delish!
Chimichurri Shrimp Tacos – Taco Tuesday just got tastier! Add this shrimp between warmed flour or corn tortillas.
Shrimp Skewers – Add raw, seasoned shrimp to skewers. If you are using wooden skewers, soak them in water for about 5 minutes beforehand, in order to prevent them from burning on the grill.

Storage

Leftover chimichurri shrimp should be stored in an airtight container in the fridge for up to 3 days. You can store leftover chimichurri sauce separately, in an airtight container in the fridge for up to 2 weeks (the vinegar helps it stay fresh for longer). For longer storage, freeze the sauce for up to 3 months (but the color won’t be as vibrant once it defrosts).

Frequently Asked Questions

What is chimichurri made of?

Chimichurri sauce includes Italian parsley, fresh garlic, shallots, deseeded red chili, red wine vinegar, olive oil, and seasonings.

Is chimichurri hot or spicy?

Chimichurri is only as spicy as you make it. This recipe has a mild heat but you can add hot elements to make it spicier if you prefer.

What does chimichurri go well with?

Chimichurri pairs well with grilled meats like steak, chicken, and this tasty shrimp!

Looking for More Shrimp Recipes?

Honey Garlic Shrimp with Aleppo Pepper
Shrimp Fra Diavolo
Shrimp and Asparagus Stir Fry
Shrimp Scampi

Loving this Chimichurri Shrimp Recipe?

Chimichurri Shrimp

5 from 6 votes

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Author Jeri Mobley-Arias

Course Main Course

Cuisine Argentinian, Seafood

Equipment

Mixing bowl
Grill Pan

Ingredients

Chimichurri Sauce

½ cup flat leaf parsley, finely chopped
3 large cloves garlic, finely chopped
¼ cup shallots, finely chopped
1 red chili, seeded and finely chopped
2 tablespoons red wine vinegar
⅓ cup + 1 tablespoon quality olive oil
¾ teaspoon dried oregano
½ teaspoon kosher salt, Diamond Crystal brand
¼ teaspoon freshly cracked pepper

Shrimp

1 pound large shrimp, deveined, shell removed
1 teaspoon onion powder
½ teaspoon cumin
2 garlic cloves, grated
1½ teaspoons quality olive oil
Kosher salt Freshly cracked black pepper
Avocado oil spray

Instructions

Add shrimp to a bowl and season with kosher salt and pepper. Add remaining ingredients and toss until shrimp are seasoned throughout. Set aside to marinate for 5 minutes.
Add all chimichurri ingredients to a bowl and mix until well combined. Set aside.
Preheat the grill pan over medium-high heat.
Spray with avocado oil spray and add shrimp. Cook each side for 3 minutes or until plump and cooked through.
Remove shrimp from grill pan and place in a bowl.
Toss half of the chimichurri mixture and add more until your desired amount of sauce is achieved. Serve immediately as an appetizer or with steamed jasmine rice.

Keywords best Chimichurri Shrimp, chimichurri shrimp, easy Chimichurri Shrimp, grilled Chimichurri Shrimp, quick Chimichurri Shrimp, what is chimichurri, what to serve with Chimichurri Shrimp

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Peach and Honey Ricotta Crostini

July 21, 2021 by Jeri Mobley-Arias Leave a Comment

Need a recipe for fresh peaches? I have an easy one for you: Peach and honey ricotta crostini. The perfect summer finger-food.

If you’re in the mood for finger-foods, then try my Pea and Prosciutto Crostini recipe, next!

Peach and Honey Ricotta Crostini

Summer season is upon us and you know what that means–time to bring on the peach recipes! I am sometimes asked what to do with fresh peaches, and frankly, the possibilities are endless. These Peach and Honey Ricotta Crostini are a great excuse to put your peaches to good use. Great for appetizers, light bites, and fantastic all-occasion eats.

Crostini: The Perfect Vessel for Loading the Goods

Not familiar with crostini? Essentially, crostini–or “little toast” in Italian–is sliced baguette bread that’s brushed with olive oil, and toasted or grilled until crispy.

Crostini are topped with creamy spreads, vegetables, meats, and cheeses, and commonly featured at parties or gatherings–but there’s no need to wait for a special occasion to enjoy this irresistible finger food.

Be it a movie night, pre-dinner snack, or a deliciously textured pairing to your glass of crisp white wine on a warm afternoon, crostini makes for fun (and highly delicious!) eats.

How to Make Peach and Honey Crostini

Use Baguette (French) bread or, if your local bakery offers ciabatta baguette, that’ll work great, too.
Cut baguette into diagonal ½ inch thick slices.
Brush olive oil over both sides and place in 450°F oven for 5 minutes or until crisp.

Simple Prep, Easy Ingredients

I’m here to make it easy on you. Grab the following and you’ll be on your way to making these irresistible finger foods:

Ciabatta baguette or french loaf
Olive oil–the good stuff
Peach
Ricotta
Honey
Prosciutto
Maldon salt flakes

What Makes this Crostini So Good?

Well firstly, the simplicity. The most time consuming part is making the crostini, and even that doesn’t take much time.

The next step involves a simple mix of ricotta and honey. This pairing is a delicate balance of creamy texture with a whisper of sweetness. A lovely balance of sweet and savory that matches with the peach and prosciutto quite well.

I like to finish each crostini off with a little Maldon salt flakes. Personally, I feel it brings the flavors full-circle, but can always be left out.

In the mood for more fresh, light eats?

Pea and Prosciutto Crostini
Prosciutto Burrata and Hot Honey Toast
Marinated Feta

Loving This Peach and Honey Ricotta Crostini?

We can’t get enough of it either! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Peach and Honey Ricotta Crostini

Need a recipe for fresh peaches? I have an easy one for you: Peach and honey ricotta crostini. The perfect summer finger-food.

Prep Time 15

Cook Time 5

Total Time 20

Servings crostini

Author Jeri Mobley-Arias

Course Appetizer

Cuisine American

Ingredients

1 ciabatta baguette, sliced into 12 ½-inch slices
Olive oil
7½ tablespoons ricotta, removed from fridge 10 minutes before toasting crostini
3 teaspoons honey
2 yellow peaches, medium ripe and thinly sliced
¼ pound prosciutto, each slice cut into 3 smaller pieces
Maldon flakes (optional)

Instructions

Preheat oven on Broil setting.
Slice baguette into 12 ½ inch slices.
Brush both sides with olive oil and place on a baking sheet.
Toast for 2 minutes on each side or until golden brown and crisp.
Set aside until ready for assembly.

Ricotta

In a small bowl, combine ricotta and honey and mix well. Set aside.

Assembly

Arrange crostini on a platter. Spread ricotta mixture evenly on crostini.
Top with prosciutto and 1 to 2 peach slices. Top with a light sprinkle of Maldon salt flakes, if using.

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!