Queso Blanco with Guacamole

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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.

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

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

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.

  1. 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.
  2. 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.
  3. Add finely chopped jalapeño and diced poblano and cook for another 3 minutes.
  4. Add seasonings, stir, and cook for 1 minute.
  5. Remove the saucepan from the heat and add cream cheese and milk. Stir until completely smooth. Next, add sodium citrate and stir until blended.
  6. 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.
  7. Adjust seasoning with salt, if needed. If you prefer to thin out the sauce, add 1 tablespoon of milk at a time.
  8. Top queso blanco with preferred toppings and serve with tortilla chips.
garlic-onion-sauteing
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.

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

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

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 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 5 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.
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Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Korean Marinated Eggs – Mayak Eggs

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Mayak eggs are Korean marinated eggs, soaked in a sweet, spicy, savory soy sauce mixture with a rich, jammy, golden center. Learn how to make Korean marinated eggs to enjoy with rice, noodles, or whatever your taste buds desire!

Craving more delicious egg recipes? Try my Gochujang Butter Eggs, Japanese Egg Sandwich with Yuzu Kosho and Soy Sauce Eggs next.

four eggs in a green bowl in mayak eggs soy sauce mixture

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!

Add mayak eggs to any dish for an instant upgrade. You’ve never had an egg packed with so much flavor. Make a batch and you’ll enjoy the best Korean marinated eggs all week!

Why This Korean Marinated Eggs Recipe Works

  • Easy – Simply boil eggs, make your marinade, let them soak overnight, and devour them the next day!
  • Nutritious – Mayak marinated eggs are a rich source of protein for meatless meals, whether it’s breakfast, lunch, or dinner.
  • Delicious – These soft-boiled eggs are steeped in a mouthwatering umami flavored sauce enhanced with peppers, green onions, and honey.
four Korean marinated eggs in a green bowl in a soy sauce mixture

What are Mayak Eggs?

Mayak Gyeran eggs translates to “drug eggs” in Japanese; the assumption being that the Korean marinated eggs are truly addicting. And it’s true because once you have one, you’ll inevitably want more.

This banchan (Korean side dish) is versatile enough to eat throughout the day, as a snack or side dish.

Tools You’ll Need

eggs, red pepper, korean green pepper, sesame seeds, and garlic, on a wooden board to show ingredients for korean marinated eggs, mayak eggs

Mayak Eggs Ingredients

These Korean style marinated eggs are so flavorful thanks to an array of sauces, peppers, and aromatics.

Eggs

  • Eggs: Use quality large eggs.
  • Apple cider vinegar or distilled vinegar: Adding this to the boiling water makes it easier to peel the eggs later.

Soy Sauce Mixture

  • Water: Using this as the liquid base of the sauce so as to dilute the sauce mixture a bit.
  • Light soy sauce: Not to be confused with reduced sodium soy sauce. Used for flavor and not for color, this adds a savory flavor.
  • Honey: This adds sweetness to balance the other ingredients out.
  • Dark soy sauce: This provides deeper flavor notes compared to light soy sauce, as well as the familiar umami notes, but is mainly used to give the eggs a darker color.
  • Aromatics: I use green onions and grated garlic cloves.
  • Korean green pepper: Thinly sliced. You can also use jalapeños.
  • Fresno chili: For a punch of spice.
  • Toasted sesame seeds: This adds a nutty taste.

Garnish

  • Sesame oil: Poured over eggs just before serving.
before and after of four eggs in mayak egg sauce with eggs just added to sauce and then after marinating overnight

How To Make Korean Marinated Eggs

Soft boil the eggs and prepare your soy sauce mixture.

Eggs

  1. In a medium saucepan, add 5 cups of water and apple cider vinegar. Cover and bring to a boil over high heat. Once boiling, carefully add eggs using a spider strainer, then cover with a lid. Set a timer for 6 minutes for soft boiled eggs, or 9 minutes for a more set (hard boiled) egg. Meanwhile, prepare an ice bath.
  2. Once cooked, transfer the eggs to an ice bath. Set a timer for 6 minutes. While waiting on the eggs to cool, start making the soy sauce egg mixture.

Soy Sauce Mixture

  1. Add both soy sauces, honey, and water to a medium-sized mixing bowl. Whisk until honey completely dissolves.
  2. Add remaining sauce ingredients then stir to combine.
  3. Carefully peel eggs then add to the soy sauce mixture. Cover with plastic wrap then place in the refrigerator overnight.
  4. Top steamed rice with the desired amount of soy sauce, along with peppers, green onion, and sesame seeds from the sauce. Top with an egg and use a spoon to split the egg in half. Finish with a drizzle of sesame oil just before serving. Enjoy!
korean marinated eggs split in the middle and plaed on white rice with soy sauce marinade, sesame seeds, green onion, korean peppers on a yellow bowl.

Tips and Tricks

  • Don’t skip the ice water bath. It prevents the eggs from overcooking and makes it easier to peel the eggshells. Have the ice bath set prior to boiling the boils for a quick and easy transition.
  • For perfectly jammy eggs, use room temperature eggs. They will cook more evenly. The eggs should not be super fresh. Older eggs are more acidic and therefore, easier to peel.
  • This recipe can be made with as many eggs as you like. Just make sure each egg is fully submerged in the soy sauce mixture.

What to Serve with Korean Marinated Eggs

You can always enjoy them as a snack. Alternatively, serve the eggs with steamed hot rice, or use them as a replacement for ramen eggs.

Storage

Store leftover mayak eggs in an airtight container in the fridge for up to 5 days.

Frequently Asked Questions

Can you reuse egg marinade?

Egg marinade can be reused but it will lose its potency over time. Keep it stored for up to 1 week and boil it for 2-3 minutes before reusing. You can also use it to flavor stir-fries or to sauté veggies or proteins.

Are mayak eggs healthy?

They are a rich source of protein and low in calories. If you are concerned with salt intake, consider using a low-sodium soy sauce.

How long can you marinate eggs?

You can marinate eggs for up to 3 days although 6 hours will suffice for this recipe. Keep them in the marinade for much longer than 72 hours, and they will become hard and rubbery.

four korean marinated eggs in a green bowl in soy sauce mixture

Looking for More Egg Recipes

Loving this Korean Marinated Eggs Recipe?

There’s a reason these Japanese Marinated Eggs 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!

korean marinated eggs in a green bowl surrounded with soy sauce marinade, chopped korean chili, chopped fresno chili, sesame seeds, and green onions.

Korean Marinated Eggs – Mayak Eggs!

5 from 1 vote
Mayak eggs are Korean marinated eggs, soaked in a sweet, spicy, savory soy sauce mixture with a rich, jammy, golden center. Learn how to make Korean marinated eggs to enjoy with rice, noodles, or whatever your taste buds desire!
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 6 eggs
Author Jeri Mobley-Arias
Course Appetizer, Dinner, Lunch
Cuisine Korean

Equipment

Ingredients

Eggs

  • 6 large eggs
  • 1 tablespoon vinegar, can use apple cider vinegar

Soy Sauce Mixture

  • ⅓ cup water
  • ½ cup light soy sauce
  • 3 tablespoons honey
  • ½ tablespoon dark soy sauce
  • 5 green onions
  • 4 garlic cloves, grated
  • 2 korean green pepper, thinly sliced,
  • 1 fresno chili, diced
  • 4 teaspoons toasted sesame seeds

Garnish

  • sesame oil, poured over eggs just before serving

Instructions

Eggs

  • In a medium saucepan, add 5 cups of water and vinegar. Cover and bring to a boil over high heat. Once boiling, carefully add eggs using a spider strainer, then cover with lid. Set a timer for 6 minutes for soft boiled eggs, or 9 minutes for a more set (hard boiled) egg. Meanwhile prepare an ice bath.
  • Once cooked, transfer eggs to an ice bath. Set a timer for 6 minutes. While waiting on eggs to cool, start making the soy sauce egg mixture.

Soy Sauce Mixture

  • Add both soy sauces, honey, and water to a medium sized mixing bowl. Whisk until honey completely dissolves.
  • Add remaining sauce ingredients then stir to combine.
  • Carefully peel eggs then add to the soy sauce mixture. Cover with plastic wrap then place in the refrigerator overnight.
  • Top steamed rice with desired amount of soy sauce, along with peppers, green onion, sesame seeds from the sauce. Top with an egg and use a spoon to split the egg in half. Finish with a drizzle of sesame oil just before serving. Enjoy!
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Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Easy Caesar Salad Recipe

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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 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!

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

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

  1. 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.
  2. 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.
  3. 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.

homemade focaccia breadcrumbs in a pan for caesar salad recipe

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.

ceasar salad with dressing, parmesan, and focaccia breadcrumbs

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

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!

ceasar salad with dressing, parmesan, and focaccia breadcrumbs

Easy Caesar Salad Recipe

5 from 1 vote
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.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Author Jeri Mobley-Arias
Course Salad
Cuisine American

Equipment

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.
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Baked Cannelloni with Béchamel Sauce

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Baked cannelloni pasta with béchamel sauce is a saucy, cheesy comfort meal that will warm you from the inside out. Serve this hearty Italian dish for a family dinner or at your next potluck.

If you’re a pasta lover, check out more Italian pasta recipes including my Stuffed Pasta Bake alla Vodka, Rigatoni Bolognese and this Giant Cheese Stuffed Shells recipe.

baked cannelloni with bechamel sauce recipe in a baking dish

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!

Italian stuffed cannelloni are filled with a savory ricotta mixture, drenched in a homemade béchamel sauce then topped with parmesan and mozzarella cheese. The dish is oven baked to cheesy, bubbly perfection. It gets better with each mouthwatering forkful!

Why This Baked Cannelloni Recipe Works

  • Meatless Monday – If you’re leaning towards a meatless meal, this cannelloni pasta dish is one that everyone can gather around the table and enjoy.
  • Indulgent – There is something so decadent about a cheesy pasta dish. It’s baked to golden brown, gooey, cheesy deliciousness for a super satisfying, filling meal.
  • Versatile – Switch up the sauce, or the filling in order to make this dish perfectly yours!

What is Cannelloni

Cannelloni is a dry, tube-shaped pasta. These large pasta shells are typically stuffed with a filling.

What is Béchamel Sauce?

Béchamel sauce is a silky smooth white roux, made with flour, milk, butter, and (for this recipe) cheese. It’s used for everything from casseroles to sandwiches, and it elevates this baked cannelloni. There is no store-bought equivalent so homemade béchamel sauce it is!

Tools You’ll Need

  • 9 x 13 Baking Dish
baked cannelloni with bechamel sauce recipe in a baking dish

Ingredients You Will Need for Baked Cannelloni

With a few fridge and pantry staples, this recipe comes together easily.

  • Cannelloni pasta shells – These are sturdy enough to hold the ricotta filling and withstand the béchamel sauce.

Béchamel Sauce

  • Whole milk – This enriches the sauce so it’s luxuriously creamy.
  • Garlic cloves – Smashed.
  • Fresh thyme – This adds a pop of fresh herby flavor.
  • Butter – For taste.
  • All-purpose flour – The base of the sauce.
  • Nutmeg – Preferably freshly ground.
  • Dijon mustard – This adds a delightfully zesty flavor.
  • Parmesan cheese – For added depth and flavor.
  • Seasoning – Use kosher salt and freshly cracked black pepper, to taste.

Ricotta Filling

  • Fresh ricotta – Use full-fat ricotta for the best results.
  • Lemon – Zested.
  • Cheese – Parmesan adds a savory, slightly nutty quality, and mozzarella for a nice melted cheese pull. Divide and freshly grate both kinds of cheese.
  • Seasoning – Season with kosher salt and freshly cracked black pepper.
  • Fresh basil – Chopped.
  • Large egg – To bind the ingredients.
  • Garlic cloves – Grated for fresh flavor.
three step process of how to make bechamel sauce

How To Make Baked Cannelloni

This baked cannelloni recipe requires some multitasking but it’s very simple to follow. Boil the pasta while you make the béchamel sauce. Once the pasta is cooked, whip up the ricotta mixture.

Boil Water

Bring a large pot of water to a boil while you make the béchamel sauce.

Béchamel Sauce

Place milk, thyme, and smashed garlic in a small saucepan and heat over low heat until milk mixture is warm through. Do not allow it to bubble or come to a boil. Simmer on low for 15 minutes to infuse milk thyme and garlic flavor. Remove and discard thyme and garlic just before adding to the four butter mixture. Set aside.

In a separate saucepan over medium heat, add butter and flour, whisking until evenly mixed. Cook for 3 minutes and take care to not let the mixture brown.

Gradually add the warm milk and whisk until smooth. Repeat until milk is fully incorporated in the béchamel. Keep a consistent stir for 3 minutes then add nutmeg, salt, dijon, and pepper. Cook for another two minutes, then stir in parmesan, whisking until the cheese fully dissolves. Set béchamel aside.

Cannelloni Pasta

Cook pasta in boiling salted water, according to package instructions, just until al dente. Next, rinse under old water taking care not to break the cannelloni. While pasta is cooking, make the filling.

Preheat oven to 375°F.

basil, ricotta, mozzarella, egg, salt, black pepper, and parmesan in a mixing bowl. Before and after it is mixed to show ingredients

Ricotta Filling

Add the egg, ricotta, ¾ cup mozzarella, ⅔ cup parmesan, basil, salt, black pepper, lemon zest, and garlic to a medium bowl and mix until well-combined. Transfer the filling to a quart-sized resealable bag and cut a ½-inch opening in the corner.

Fill Cannelloni

Spread ¾ cup béchamel sauce on the bottom of baking dish. Pipe filling into each cannelloni, filling it completely and carefully nestle onto the baking dish. Repeat until finished.

Bake Cannelloni

Top with remaining béchamel sauce then ⅓ cup parmesan and ½ cup mozzarella. Cover with foil and bake for 30 minutes or until warmed through. Then remove foil and bake under BROIL for 2-3 minutes or until cheese is golden. Remove from oven and let stand for 5 minutes before diving in. Enjoy!

step by step process on how to make baked cannelloni with bechamel sauce. Cannelloni filled with ricotta and then topped with bechamel and parmesan and mozzarella cheese

Tips and Tricks

  • Mise en place. Be sure to have all ingredients measured and prepared before starting the recipe.
  • Cook the cannelloni pasta to al dente. They do not need to be fully cooked because they will continue to cook in the oven. Otherwise, they will become mushy.
  • Do not use pre-shredded cheese. It has a waxy substance that prevents it from clumping, so it’s easier to melt. Shred the cheese yourself for a perfectly melty cheese.
  • Completely coat the stuffed cannelloni with béchamel sauce. Doing so ensures the pasta absorbs enough to soften without burning or becoming hard.

Baked Cannelloni Variations

  • Protein. For an even heartier dish, cook meat in a large skillet and add it to the cannelloni tubes. I suggest trying ground beef, sausage, chicken, veal, or seafood.
  • Sauce. Instead of béchamel, try tomato sauce, pesto, or alfredo.
  • More Add-Ins. For more nutrients, add spinach and mushrooms.

Frequently Asked Questions

What is the difference between manicotti and cannelloni?

Both are tube-shaped pastas but manicotti are larger and have ridges. Cannelloni pasta is smaller, smooth, and a bit thinner. If you can’t find cannelloni, then manicotti is a good replacement.

How long does it take to cook cannelloni?

It takes about 30 minutes to bake cannelloni.

Can you freeze cannelloni?

Stuffed cannelloni can be frozen ahead of time and baked later. Once the stuffed shells have completely cooled, freeze them in an airtight container for up to 1 month. Cook the béchamel on the day you plan to serve it. Baked cannelloni can be cooked from frozen; just add 15-20 minutes to the cooking time.

vegetarian baked cannelloni in a baking dish

Looking for More Italian Inspired Recipes

Loving this Baked Cannelloni Recipe?

There’s a reason this easy Baked Cannelloni 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!

baked cannelloni with bechamel sauce recipe in a baking dish

Baked Cannelloni with Béchamel Sauce

5 from 2 votes
Baked cannelloni pasta with béchamel sauce is a saucy, cheesy comfort meal that will warm you from the inside out. Serve this hearty Italian dish for a family dinner or at your next potluck.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Author Whisper of Yum
Course Dinner, Pasta
Cuisine Italian

Equipment

  • 9 x 13 Baking Dish

Ingredients

  • 12 cannelloni pasta shells

Béchamel Sauce

  • 3 cups whole milk
  • 4 large cloves garlic, smashed
  • 4 sprigs fresh thyme
  • 3½ tablespoons butter
  • 2½ tablespoons all-purpose flour
  • ¼ teaspoon nutmeg, preferably freshly ground
  • 2 teaspoons dijon mustard
  • ⅔ cup parmesan, freshly grated
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon freshly cracked black pepper,

Ricotta Filling

  • 18 ounces fresh ricotta, full-fat
  • 1 lemon zested
  • 1 cup parmesan, divided, freshly grated
  • 1¼ cup mozzarella, divided, freshly grated
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • ¼ cup fresh basil, chopped
  • 1 large egg
  • 2 cloves garlic, grated

Instructions

  • Bring a large pot of water to a boil while you make the béchamel sauce.

Béchamel Sauce

  • Place milk, thyme, and smashed garlic in a small saucepan and heat over low heat until milk mixture is warm through. Do not allow to bubble or come to a boil. Simmer on low for 15 minutes to infuse milk thyme and garlic flavor. Remove and discard thyme and garlic just before adding to the four butter mixture. Set aside.
  • In a separate saucepan over medium heat, add butter and flour, whisking until evenly mixed. Cook for 3 minutes and take care to not let the mixture brown.
  • Gradually add the warm milk and whisk until smooth. Repeat until milk is fully incorporated in the béchamel. Keep a consistent stir for 3 minutes then add nutmeg, salt, dijon, and pepper. Cook for another two minutes, then stir in parmesan, whisking until cheese fully dissolves. Set béchamel aside.

Cannelloni Pasta

  • Cook pasta in boiling salted water, according to package instructions, just until al dente. Next, rinse under old water taking care not to break the cannelloni. While pasta is cooking, make the filling.
  • Preheat oven to 375°F.

Ricotta Filling

  • Add the egg, ricotta, ¾ cup mozzarella, ⅔ cup parmesan, basil, salt, black pepper, lemon zest, and garlic to a medium bowl and mix until well-combined. Transfer the filling to a quart-sized resealable bag and cut a ½-inch opening in the corner.

Fill Cannelloni

  • Spread ¾ cup béchamel sauce on the bottom of baking dish. Pipe filling into each cannelloni, filling it completely and carefully nestle onto the baking dish. Repeat until finished.
  • Top with remaining béchamel sauce then ⅓ cup parmesan and ½ cup mozzarella. Cover with foil and bake for 30 minutes or until warmed through. Then remove foil and bake under BROIL for 3-5 minutes or until cheese is golden and be sure to keep a close eye on it. Remove from oven and let stand for 5 minutes before diving in. Enjoy!
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Japanese Egg Sandwich with Yuzu Kosho

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This Japanese egg sandwich recipe includes egg salad dressed with yuzo kosho between two slices of fluffy milk bread. Soft, creamy, and supremely rich, this Japanese sandwich is a quick and simple lunch you’ll make again and again.

Craving more tasty sandwich recipes? Try these Turkey Avocadao with Yuzu , Easy Tuna Sandwich Recipe and this Croque Monsieur Recipe next. If you are lookingfor Japanese-inspired recipes, then check out Chicken Karaage with Miso-Curry Mayo next!

japanese egg salad sandwich on a plate

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!

If you love traditional creamy egg salad sandwiches, then you will love the Japanese egg sandwich. Also known as tamago sando, this sandwich is simple yet flavorful. It elevates the standard egg salad recipe with a tasty Japanese twist with ingredients like shokupan (Japanese bread), kewpie mayo, and–for my version–yuzu kosho.

Why This Japanese Egg Sandwich Recipe Works

  • Perfect On-The-Go Meal – Enjoy this as a portable meal. Wrap sandwiches up in wax paper and pack them for yourself or your kid’s lunch box.
  • Incredibly Soft – From the pillow-soft bread to the perfectly whipped egg mixture, just one bite of this Japanese-style egg sandwich will have you on cloud nine.
  • Easy to Make – This is a quick, nutritious meal that doesn’t require any complicated steps or long cooking time.

What is a Japanese Egg Sandwich?

Tamago sando is a classic snack and lunch item. It’s an easy meal that you can find at most convenience (aka conbini) stores in Japan (particularly 7-11, Lawson, and Family Mart). In recent years, it has risen in popularity internationally and now you can have it anytime you want with this homemade version!

Difference Between Kewpie Mayo and American Mayo

Another thing to note is to make sure you use kewpie mayonnaise and not American mayonnaise for this recipe.

There are a few differences between kewpie mayo and regular mayo, but the main difference is that kewpie mayo contains yolks, creating a rich flavor and mouthfeel, while regular mayo incorporates the whole egg.

Tools You’ll Need

Japanese Egg Sandwich Ingredients

You have at least half of these ingredients and the rest can easily be found at your local Asian grocery store or bakery. Let’s get into the how-to.

  • Large eggs – Since they are the main ingredient, use quality free-range eggs. They have richer flavor and a more vibrant yolk.
  • Kewpie mayonnaise – This Japanese mayo only uses egg yolks for a rich, tangy flavor. The flavor is far more complex than American mayonnaise with added ingredients like msg. Add more as needed for bread.
  • Kosher salt – This enhances the overall flavor.
  • Sugar – Typically added to the Japanese egg sando for a ultra-sublte sweetness, to balance the flavors.
  • Yuzu kosho – A Japanese chili paste with a pop of citrus flavor. This makes the egg mixture even tastier, giving it a bright zing of flavor.
  • Shokupan – This Japanese bread is soft, lightly sweet, and milky. You can use white bread as an alternative but trust me, you won’t want to. You can find shokupan at Asian grocery stores with a bakery or Asian bakeries, like 85°C, a Taiwanese bakery.
japanese egg salad in a bowl

How To Make a Japanese Egg Sandwich

This recipe makes enough for two sandwiches, so you can eat with a friend or save one for later.

Soft Boil One Egg

Carefully add one egg to a saucepan. Add enough water so that there is 1 inch of water above the egg. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil, turn off the heat and set a timer for (7½ – 8 minutes, depending on preferred yolk setting.) Meanwhile, prepare an ice bath (cold water and ice) for the eggs.

Hard Boil Eggs

In a separate saucepan, repeat with the remaining 5 eggs; add enough water so that there is 1 inch of water above the eggs. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil, turn off the heat and set a timer for 12 minutes.

Ice Bath

When ready, transfer the first egg to the ice bath. Once the timer goes off the second batch of eggs, remove, peel, and set aside the first egg, then place the five eggs in the ice bath. Leave for 3 minutes.

five hard boiled eggs in an ice bath

Make Egg Salad Mixture

Separate the yolks of the five peeled eggs and place in a bowl along with Kewpie mayo, sugar, salt, and yuzu kosho. Mash and mix until smooth. Finely chop the egg whites then add them to the yolk mixture.

japanese egg salad with kewpie mayo, yuzu kosho, salt, sugar, egg yolks, egg whites, all in a bowl

Assemble Japanese Egg Sandwiches

Slice the 8 minute egg in half lengthwise. Dress both sides of shokupan with kewpie mayo. Place one half of the egg directly in the middle then top with half of the egg salad mixture. Top with the second piece of bread then press down gently. Repeat to make the second sandwich. Enjoy!

two slices of bread on how to make japanese egg sandwich with an egg in the middle on one slice of bread and mayo on the other slice

Tips and Tricks

  • Use quality eggs but they shouldn’t be too fresh. Slightly older eggs (3-4 days old) are easier to peel.
  • Be sure to use Kewpie mayonnaise. As this is what gives
  • Lightly crack eggs just before transferring eggs to an egg bath. This will help with easier peeling.
  • If time permits, chill the egg mixture so the mixture thickens and the flavors meld.
  • Spread Japanese mayonnaise directly on the bread. This keeps the bread dry and prevents it from getting soggy.

Variations

  • Sandwich Bread – Can’t find Japanese milk bread? Use brioche instead.
  • Protein – This is a step from the traditional Japanese-style egg sandwich but you can add ham or spam for an even more filling sandwich.
  • Other Add-Ins – Green onions, rice vinegar, and dijon mustard.
japanese egg salad sandwich on a plate

Frequently Asked Questions

What is the difference between the Japanese egg sandwich and the American egg sandwich?

The two sandwiches have distinct tastes. When compared to American style egg sandwiches, Japanese egg sandwiches are much simpler, creamier in texture, use Kewpie mayo to give it its signature flavor, and use shokupan (milk bread) a slightly sweeter bread that is ultra-soft. American egg salad can contain mustard, butter, onion, ham, and more ingredients.

What are Japanese sandwiches called?

A Japanese sandwich is referred to as “sando.”

How long does a sando last?

If left at room temperature, Japanese egg sandwiches must be eaten within 2-3 hours. When refrigerated in an airtight container or saran wrap, leftovers last up to 2 days. If using regular bread, store the egg salad mixture separately.

Looking for More Egg Recipes

Loving this Recipe?

There’s a reason this Tamago Sando 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!

japanese egg salad sandwich on a plate

Japanese Egg Sandwich with Yuzu Kosho

This Japanese egg sandwich recipe includes egg salad spiced with yuzo kosho between two slices of fluffy milk bread. Soft, creamy, and supremely rich, this Japanese sandwich is a quick and simple lunch you'll make again and again.
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 18 minutes
Servings 2 sandwiches
Author Jeri Mobley-Arias
Course Lunch
Cuisine Japanese

Equipment

  • 2 Small Saucepans with a Lid

Ingredients

  • 6 large eggs
  • 3 tablespoons Kewpie mayonnaise, plus more for bread
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon sugar
  • ¾ teaspoon yuzu kosho
  • 4 slices shokupan, Japanese bread

Instructions

  • Carefully add one egg to a saucepan. Add enough water so that there is 1 inch of water above the egg. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil, turn off the heat and set a timer for (7½ – 8 minutes, depending on preferred yolk setting.) Meanwhile, prepare an ice bath for the eggs.
  • In a separate saucepan, repeat with the remaining 5 eggs; add enough water so that there is 1 inch of water above the eggs. Cover the pot and bring the water to a rolling boil over medium-high heat. As soon as you hear the water begin to boil, turn off the heat and set a timer for 12 minutes.
  • When ready, transfer the first egg to the ice bath. Once the timer goes off the second batch of eggs, remove, peel, and set aside the first egg, then place the five eggs in the ice bath. Leave for 3 minutes.
  • Separate the yolks of the five eggs and place in a bowl along with Kewpie mayo, sugar, salt, and yuzu kosho. Mash and mix until smooth.
  • Finely chop the egg whites then add to the yolk mixture.
  • Slice the 8 minute egg in half lengthwise. Dress both sides of shokupan with kewpie mayo. Place one half of the egg directly in the middle then top with half of the egg salad mixture. Top with the second piece of bread then press down gently. Repeat to make the second sandwich. Enjoy!
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Easy Tuna Sandwich Recipe

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A classic tuna sandwich starts with a well-balanced tuna salad, and my version builds flavor from oil-packed tuna, crisp celery, fresh herbs, and a tangy mix of dijon and pickles. Piled onto toasted bread, it’s easy to make but layered in a way that makes this recipe stand out from the usual.

If you have extra tuna on hand, try recipes like this delicious Tuna Tartare, Tuna Confit and Tomato Salad, Tuna Poke Bowl, and Tuna Couscous Salad recipe next.

easy-tuna-sandwich-recipe

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!

Tuna sandwiches have always been one of my favorite homemade lunches. This tuna fish sandwich is light, fresh, savory, and just the right amount of salty, with that perfectly flaky texture that always takes me back.

I keep this recipe simple but intentional, mixing in shallots, capers, and a squeeze of fresh lemon juice for extra flavor. I make this all the time, so I’ve got my sandwich-making down to a science. Let’s get started.

Why This Tuna Salad Sandwich Recipe Works

  • Not soggy – A good tuna fish sandwich should never be soggy. I keep the tuna salad creamy without overdoing it, then layer it on toasted bread with lettuce to keep everything crisp.
  • Better than store-bought – This homemade tuna sandwich skips the heavy, bland deli versions. Shallots, capers, dijon, and lemon bring real flavor.
  • Quick and easy – This tuna sandwich recipe comes together in about 15 minutes with no cooking required.
  • Great for meal prep – The tuna salad holds up well in the fridge, so you can make it ahead and assemble when you’re ready.
  • Good texture – Flaky tuna, crisp celery, and a creamy dressing keep each bite balanced.

Tool You’ll Need

tuna-sandwich

Ingredients You Will Need

When I’m making a tuna sandwich, I pay attention to how everything comes together. The goal is a tuna sandwich filling that’s creamy, well-seasoned, and has just enough texture so every bite feels layered instead of one-note. For the exact measurements, see the recipe card below.

  • Oil-packed tuna – I like using a mix of drained tuna and tuna with a bit of the oil left in. It keeps the tuna sandwich filling rich and cohesive without needing a ton of mayo.
  • Mayo, dijon, and lemon juice – This is where the flavor comes together. The mayo adds creaminess, dijon brings a little sharpness, and lemon keeps everything from tasting too heavy.
  • Shallots, celery, and capers – This combo gives the tuna salad texture and balance. You get crunch from the celery, a mild bite from the shallots, and that briny pop from the capers.
  • Fresh dill and pickles – These two brighten everything up. The dill adds freshness, while the pickles bring a slight sweetness and tang that works really well with the tuna.
  • Sourdough bread and lettuce – I always go for toasted sourdough here. It holds up to the tuna salad and adds structure, while the lettuce keeps things crisp.
  • Kosher salt and black pepper – Don’t treat this like an afterthought. Salt brings the whole tuna sandwich filling to life, and black pepper adds that little bite that keeps it from tasting flat.
tuna-sandwich-recipe

How To Make a Tuna Sandwich

Learn how to make an easy tuna sandwich with these simple instructions.

Prepare the Tuna Salad

Start by draining one can of tuna and leaving a bit of the oil in the other. Add both to a bowl and gently break the tuna into smaller pieces so it stays slightly chunky.

Mix in the mayo, shallot, celery, capers, dill, dijon mustard, pickles, and lemon juice, then season with salt and black pepper. Everything should come together into a creamy, well-seasoned mixture that works perfectly as a tuna fish sandwich recipe.

Assemble the Sandwich

Toast the sourdough until golden, then spread a thin layer of mayo and dijon on each slice. This adds extra flavor and helps the bread hold up once the tuna is added.

Layer on butter lettuce, then spoon over the tuna salad and gently press the sandwich together. This makes a classic tuna salad sandwich with great texture in every bite.

Make Ahead Tip

This tuna salad can be made ahead and stored in the fridge for up to three days. The flavors deepen over time, so it’s even better the next day when everything has had a chance to sit.

tuna-salad

Other Ways to Serve Tuna Salad

  • Tuna Dip – Serve this tuna salad with crackers or toasted bread for an easy snack or appetizer.
  • Lettuce Wraps – For a low-carb option, spoon the tuna into crisp lettuce leaves for a lighter take.
  • Tuna Wrap – Roll it up in a tortilla for a quick, on-the-go meal.
  • Tuna Salad Bowl – Add a scoop to a bed of leafy greens with extra veggies for a simple, protein-packed lunch.
  • Tuna Pasta – Toss the tuna salad with cooked pasta for an easy lunch or side.
  • Tuna Melt – Layer the tuna salad on sourdough, add slices of cheese, and cook in a skillet until the bread is golden and the cheese turns perfectly melty.

Tips for the Best Tuna Sandwich Recipe

  • Choose the right tuna. I like using oil-packed tuna for a richer flavor and better texture in the tuna salad.
  • Use fresh ingredients. Fresh dill, crisp celery, and sharp shallots make a noticeable difference here, so don’t skip them.
  • Don’t overmix. Gently fold everything together so the tuna stays a little chunky and doesn’t turn into a paste.
  • Chill if you have time. Letting the tuna salad sit in the fridge for a bit helps the flavors come together.
  • Don’t skip the acid. A squeeze of lemon juice keeps the tuna from tasting too heavy and brightens everything up.
  • Taste before serving. Give it a final taste and adjust the salt and pepper so the flavor is just right.

Leftovers

Store leftover tuna salad (without the bread) in an airtight container in the fridge for up to 4 days. Luckily, tuna tastes even better on the second day because the flavors have a chance to mesh. Give it a quick stir and drain any excess liquid before serving.

Tuna Sandwich Recipe Variations

  • With Egg – Chop 2 to 3 boiled eggs and fold them into the tuna salad for a richer, more filling option.
  • Without Mayo – Swap the mayo for plain Greek yogurt for a lighter version that still stays creamy.
  • Spicy – Add minced jalapeño or a dash of hot sauce to the tuna salad for a little heat.
  • Types of Tuna – Use what you prefer, but ahi tuna or white albacore both work well and give a cleaner flavor.
  • More Add-Ins – Mix in red onion, fresh herbs, or bell pepper for extra texture and flavor.
tuna-salad-sandwich

Frequently Asked Questions

What’s the best bread for a tuna fish sandwich?

Go for something sturdy like sourdough that can hold the filling without falling apart. Toasting it adds structure and makes each bite more satisfying.

What is the secret to a great tuna sandwich?

The key is using quality tuna and building flavor with a mix of creamy, tangy, and fresh ingredients so it doesn’t taste flat. Keeping some texture in the tuna and layering it on toasted bread also makes a big difference in the final sandwich.

What goes with tuna in a sandwich?

Tuna pairs well with ingredients that add texture and contrast, like crisp celery, pickles, fresh herbs, and leafy lettuce. A creamy base like mayo combined with something tangy such as dijon mustard or lemon juice helps round out the flavor.

More Sandwich Recipes

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There’s a reason this Tuna Salad Sandwich recipe is always a hit! 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!

sliced and stacked tuna salad sandwich

Tuna Salad Sandwich

A classic tuna sandwich starts with a well-balanced tuna salad, and my version builds flavor from oil-packed tuna, crisp celery, fresh herbs, and a tangy mix of dijon and pickles. Piled onto toasted bread, it’s easy to make but layered in a way that makes this recipe stand out from the usual.
Prep Time 15 minutes
Total Time 15 minutes
Servings 3
Author Jeri Mobley-Arias
Course Lunch
Cuisine American

Equipment

  • Bowl

Ingredients

  • 2 5 ounce cans yellowfin tuna, oil packed
  • 6 tablespoons quality mayo, I use Hellman's
  • 3 tablespoons shallot, finely chopped
  • 2 tablespoons celery, finely chopped
  • 1 tablespoon capers, drained finely chopped
  • 3½ teaspoons fresh dill, finely chopped
  • 2 teaspoons dijon mustard
  • 3½ teaspoons bread and butter pickles, finely chopped, can use relish
  • ½ teaspoon fresh lemon juice
  • Kosher salt and black pepper, to taste
  • 6 slices sourdough bread, toasted
  • Butter lettuce, for sandwich

Condiments

  • Quality mayo,
  • Dijon mustard

Instructions

  • Drain one can of tuna and leave oil in the other. Transfer tuna to a bowl, breaking it into smaller pieces. Add mayo, shallot, celery, capers, dill, dijon, bread and butter pickles, lemon juice, and season to taste with salt and black pepper.
  • Serve on toast or salad. Can be made 3 days ahead. If serving on toasted bread, spread mayo and dijon on each slice before topping with tuna salad.

NOTES

If possible, prepare tuna salad in the morning or the night before. You will find that the flavors will be enhanced by giving the mixture time for the flavors to meld.
Keywords best tuna sandwich recipe, easy tuna sandwich recipe, simple tuna sandwich recipe with mayo, tuna fish sandwich, tuna fish sandwich recipe, tuna salad sandwich, tuna sandwich, tuna sandwich ingredients, tuna sandwich recipe
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Queso Dip with Chipotle

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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.

queso-dip

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!
queso-cheese-dip

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

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.
queso-mexican-dip

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.

garlic-onion-sauteing

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.

tomato-saute

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.
how-to-make-queso-dip

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.
easy-queso-dip

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.

best-queso-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.

queso-dip-recipe-easy

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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

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.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 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!

Gruyère and Parmesan Potato Stacks

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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

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!

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.
mandoline cut potatoes

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.

bowl of potatoes with seasoning
bowl of 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
thin sliced potato stacks process after

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.

potato cheese stacks on a rack

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.
muffin tin potato stack

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.

plated cheesy potato stacks

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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!

gruyere-and-parmesan-potato-stacks

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 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 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

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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

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!

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

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.

cheese in flour
cheese in egg
cheese in panko

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.

mozzarella sticks dipped in vodka sauce

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.

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

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

How to Make Mozzarella Sticks

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 makes the perfect snack, side, or appetizer!
Prep Time 20 minutes
Cook Time 10 minutes
Freeze Time 2 hours
Total Time 2 hours 40 minutes
Servings 24 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
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Smoked Gouda Dip

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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!

smoked-gouda-dip

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
cold-smoked-gouda-dip

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.
smoked-gouda-dip-ingredients

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.

  1. Add room-temperature cream cheese and mayo to a bowl and beat on high with a hand mixer until whipped and well incorporated.
  2. 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.
  3. Enjoy with crudité, potato chips, and crackers. Store leftovers in a refrigerator-safe container for up to 5 days.
smoked-cheese-dip-with-cream-cheese

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.
spicy-smoked-gouda-dip

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

Smoked Gouda Dip

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.
Prep Time 15 minutes
Total Time 15 minutes
Servings 3 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
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Easy Rotel Dip

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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

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!

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!
best-rotel-dip

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

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.

ground beef in a skillet

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.

ground beef with seasonings

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.

  1. 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.
  2. Add ground beef and cook until no longer pink, making sure to break up the meat into smaller chunks or crumbles.
  3. 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.
  4. 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!
rotel-dip-with-tortilla-chips

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.

rotel cheese dip in a pan

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!

rotel-dip

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 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 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
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.
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!

Easy Salmon Gravlax Recipe

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Gravlax is made with fresh salmon, cured in salt and herbs to create a delicate texture that feels like a true luxury. It’s easy to make at home for a fraction of the cost, and the process is simpler than you’d expect.

For a Japanese-inspired cured salmon, check out my Cured Salmon recipe. Craving more sushi-grade fish recipes? Then you have to try my Hamachi Crudo, Smoked Salmon Tartare, and Tuna Poke Bowl next!

Bagels topped with cream cheese and gravlax

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!

Gravlax is thinly sliced cured salmon with a clean, delicate flavor and a silky texture. This recipe keeps the balance just right so the salmon is well-seasoned without being overly salty. It’s a great starting point if you’re new to curing fish.

Why This Gravlax Recipe Works

  • Balanced cure, not overly salty – Gravlax can easily turn too salty if the ratio is off, so this recipe keeps the salt and sugar in check so the salmon stays well-seasoned without overpowering its natural flavor.
  • Simple process, minimal effort – Once the salmon is coated and wrapped, the fridge does the work, and all that’s left is flipping it once or twice a day while it cures.
  • Clean, traditional flavor – Salt, sugar, and fresh dill keep the flavor delicate and herb-forward, letting the salmon shine without heavy seasoning.

What is Gravlax?

Gravlax is a traditional Scandinavian preparation of salmon that’s cured with salt, sugar, and fresh dill. Instead of cooking the fish, the cure draws out moisture and firms up the texture over time, giving it that signature silky, sliceable finish. The name comes from the Nordic words “grav,” meaning buried, and “lax,” meaning salmon, a nod to how it was originally preserved.

Gravlax vs Lox

The difference between lox and gravlax comes down to how the salmon is cured and flavored. Lox is typically cured in a salt-heavy brine and sometimes smoked, which gives it a stronger, saltier flavor. Gravlax, on the other hand, is dry-cured with salt, sugar, and fresh dill, and is never smoked, resulting in a more delicate, herb-forward flavor that sits somewhere between sashimi and smoked salmon.

How is gravlax different from smoked salmon?

Although they have similar textures and flavors, cured salmon gravlax and smoked salmon use different techniques. Smoked salmon is brined and smoked. Whereas gravlax is seasoned, tightly wrapped, and then refrigerated.

How to Prevent Salty Gravlax

One of the biggest issues with gravlax is ending up with salmon that’s too salty. This usually comes down to using the wrong salt-to-sugar ratio or curing for too long.

The key is to use equal parts salt and sugar and measure based on the weight of the salmon. A good rule is to use about 15% of the salmon’s weight in salt and sugar combined, which keeps the fish properly cured without overpowering its natural flavor.

If you don’t feel like doing the math, I’ve already measured everything out in the recipe below so you can follow along with confidence.

Close up of gravlax on a bagel

Tools You’ll Need

Ingredients You Will Need for this Gravlax Recipe

This section explains how to choose the best ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

  • Salmon – You can use a filet or a whole slab of salmon; it can be Atlantic, king, or sockeye. Just ensure that it is sushi grade, skin on, and about 1¼ inches thick. You will need a total of 1¼ pounds.
  • Kosher salt – I use the Diamond Crystal brand. It’s essential to use coarse salt when making gravlax as table salt is too fine.
  • Light brown sugar – The sugar helps to break down the fibers in the fish so it has a more delicate texture.
  • Freshly cracked black pepper – Sometimes this ingredient is excluded but I love the flavor it adds to the dish. A small amount is added so as not to strip the fish of its delicate flavor.
  • Red chili flakes – Adds a bit of spice.
  • Smoked salt – For a slightly smoky flavor.
  • Dill – Roughly torn, long stems discarded. Aside from sugar and salt, this is the one ingredient that is essential for a traditional gravlax recipe.

How To Make Gravlax

This gravlax recipe is easy to follow and requires minimal effort. Get ready to enjoy the best gravlax! This section shows how to make gravlax; providing step-by-step photos and details about the technique, to help you visualize it. For full instructions, see the recipe card below.

Season Salmon

Combine salt, sugar, black pepper, chili flakes, and smoked salt in a bowl and whisk to combine.

salt mixture for cured salmon

Then pat dry the salmon to rid of excess moisture. Place two long pieces of saran wrap on a clean working surface, overlapping each one like a cross. Spread ⅓ of the mixture onto the wrap, about the same shape as the salmon. Top with ½ on the torn dill.

Place the salmon–skin side down–on top of the mixture, then pour the remaining salt mixture on top. Top with remaining dill.

raw salmon on top of seasonings
seasoned salmon on a foil lined baking sheet

Wrap and Refrigerate (Cure Salmon)

Wrap tightly, making sure there are no air pockets. Then place in a ¼ baking sheet or casserole dish. Carefully top with heavy cans or if you have, ankle weights because this will encourage the release of moisture.

salmon gravlax process

Place in the refrigerator for 1-3 days (depending on the thickness of the salmon), flipping every twelve hours. The salmon pictured is about 1¼ inches thick and I cured it for 48 hours. If your salmon fillet is thicker, then you will want to cure it for longer, but for no longer than 3 days.

If you notice liquid pooling in the baking sheet, that’s to be expected in this gravlax recipe.

gravlax recipe after fish has been cured

Slice and Serve

Remove the saran wrap and rinse the cured salmon. Pat dry. Using a sharp knife, thinly slice against the grain at a 45° angle for wide, delicate slices that are tender and easy to eat.

cured salmon

Finally, serve with a toasted bagel topped with cream cheese.

How to Store Gravlax

Once cured and sliced, store gravlax in an airtight container in the refrigerator. Enjoy it within 3 to 4 days, as the texture and flavor are at their peak during that time.

If you’ve cured the salmon for a shorter time, plan to eat it sooner since it will be closer to raw. A longer cure will extend the shelf life slightly, but you should still keep it refrigerated and consume it within a few days.

For best results, keep the gravlax tightly wrapped or sealed to prevent it from drying out, and always use a clean knife when slicing to maintain freshness.

Tips and Tricks

  • Use good quality salmon. Aside from the seasonings, this is your only ingredient. Make it count.
  • Be sure the salmon fillet is 1¼ inches thick. A thinner fillet will result in saltier gravlax.
  • Do not remove the salmon skin until the fish has cured. It makes it easier to cut the salmon into thin slices.
  • Use a sharp knife. Gravlax is rather delicate and requires a sharp knife to achieve thin slices.
  • Slice against the grain. This makes the fish easier to chew.
  • Gravlax has a short shelf life. Consume within 4 days of slicing.
sliced gravlax on a plate

What to Serve With This Gravlax Recipe

Gravlax is most commonly served on a bagel with cream cheese, but it also pairs well with rye or pumpernickel bread for a more traditional approach. If you’re putting together a spread, try serving it with toasted baguette slices or crackers alongside fresh vegetables like cucumbers and radishes. You can also add it to a simple salad with greens like arugula, spinach, or kale for something a little lighter.

gravlax salmon on bagels with cream cheese

Frequently Asked Questions

What does gravlax taste like?

Gravlax has a clean, delicate flavor with a light saltiness and a fresh herb note from the dill. The texture is silky and tender, similar to sashimi, with a flavor that falls somewhere between raw salmon and smoked salmon without the smoky finish.

How long will homemade gravlax keep?

Sliced gravlax will last up to 4 days when properly stored in the refrigerator.

Can you cure gravlax too long?

Yes. Do not cure gravlax for more than 72 hours. Otherwise, the fish turns jerky-like.

Can this gravlax recipe be made with frozen salmon?

Yes. But do not use vacuum-sealed packs. Buy fresh sushi-grade salmon from a fishmonger or market and then freeze it. Thaw before using.

Looking for More Salmon Recipes?

Loving this Gravlax Recipe?

Everyone loves this recipe! 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!

gravlax-recipe

Gravlax Recipe

5 from 2 votes
Gravlax is made with fresh salmon, cured in salt and herbs to create a delicate texture that feels like a true luxury. It’s easy to make at home for a fraction of the cost, and the process is simpler than you’d expect.
Prep Time 15 minutes
Curing time 2 days
Total Time 2 days 15 minutes
Servings 5 people
Course Appetizer, Breakfast, Lunch
Cuisine Seafood

Equipment

  • saran wrap
  • ¼ baking sheet, or casserole dish

Ingredients

  • 1¼ pounds salmon, sushi grade, skin on about 1¼ inches thick
  • ½ cup kosher salt, Diamond Crystal brand
  • ½ cup plus 2 tablespoons light brown sugar
  • ¼ teaspoon freshly cracked black pepper
  • ½ teaspoon red chili flakes
  • 1½ tablespoons smoked salt
  • ½ bunch dill, roughly torn, long stems discarded

Instructions

  • Combine salt, sugar, black pepper, chili flakes, and smoked salt to a bowl and whisk to combine.
  • Pat dry salmon to rid of excess moisture. Place two long pieces of saran wrap on a clean working surface, overlapping each one another like a cross. Spread ⅓ of the mixture onto the wrap, about the same shape as the salmon. Top with ½ on the torn dill.
  • Place the salmon–skin side down–on top of the mixture, then pour the remaining salt mixture on top. Top with remaining dill.
  • Wrap tightly, making sure there are no air pockets. Place in a ¼ baking sheet or casserole dish. Carefully top with heavy cans or if you have, ankle weights as this will encourage release of moisture.
  • Place in the refrigerator for 1-3 days (depending on the thickness of the salmon), flipping every twelve hours. The salmon pictured is about 1¼ inches thick and I cured it for 48 hours. If your salmon fillet is thicker, then you will want to cure it for longer, but for no longer than 3 days.
  • If you notice liquid pooling in the baking sheet, that's to be expected.
  • Remove the saran wrap and rinse cured salmon. Pat dry. Using a sharp knife, thinly slice against the grain and at a 45° angle.
  • Serve with a toasted bagel topped with cream cheese.
  • Place leftover gravlax in a airtight container for up to 4 days.
Keywords best gravlax recipe, gravlax, gravlax recipe, the difference between gravlax and lox, the difference between gravlax and smoked salmon, what is gravlax
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!