This Cottage Cheese Buffalo Chicken Dip is a lighter, higher-protein twist on the classic party favorite! Made with cottage cheese and Greek yogurt, it’s creamy, spicy, and cheesy, ready in just 25 minutes.

Why You’ll Love This Recipe

If you love Buffalo Chicken Dip but wish it weren’t quite so heavy, this recipe is your new go-to. It’s every bit as creamy, cheesy, and spicy as the original, but made lighter thanks to the addition of cottage cheese and Greek yogurt. Blending the cottage cheese until smooth yields a classic velvety texture without any curds or tangy aftertaste.

And the best part? It’s ready in under 30 minutes and loaded with protein. It’s perfect for game days, parties, or even an easy, satisfying snack. Serve it warm with celery, carrots, or tortilla chips and watch it disappear.

Ingredients, Suubstitutions & Cost:

Recipe Cost: $11.95

Per Serving Cost: $0.50

Here’s everything you need to make this dip, including ingredient swaps.

Ingredients	Why & Tips	Substitutions & Tweaks
Cottage cheese (1½ cups, full-fat)	Forms the creamy base while adding protein and lightness.	Use low-fat cottage cheese, but note the texture may be slightly thinner.
Greek yogurt (½ cup, full-fat)	Adds tang and creaminess to replace traditional cream cheese.	Swap with reduced-fat sour cream for a slightly different flavor.
Hot sauce (½ cup)	Brings the bold Buffalo flavor. Frank’s RedHot is the classic choice.	Adjust to taste — use mild wing sauce or spicy for extra heat.
Garlic powder (1 tsp) & Onion powder (½ tsp)	Boost savory depth and balance the spice.	Add a pinch of smoked paprika for extra flavor.
Cornstarch (1 Tbsp)	Helps thicken the dip and stabilize the creamy texture as it bakes.	You can use arrowroot or tapioca starch instead.
Cooked, shredded chicken (2 cups)	Adds substance and protein; rotisserie chicken makes prep easy.	Use leftover grilled chicken or canned chicken in a pinch.
Sharp cheddar cheese (1½ cups, shredded)	Melts into gooey, rich layers of flavor.	Swap with Monterey Jack, Colby Jack, or mozzarella for a milder dip.
Blue cheese (¼ cup, optional)	Adds that classic Buffalo tang if you love blue cheese.	Skip for a smoother flavor or replace with feta.
Green onions (2 Tbsp, sliced)	Fresh, crisp garnish to balance the richness.	Chives or parsley also work well.

Variations & Add-Ins

• Extra spicy: Add cayenne pepper or use extra hot Buffalo sauce.
• Cheesy twist: Stir in mozzarella or Monterey Jack for a melty, stretchy texture.
• Ranch lovers: Swap the Greek yogurt for ranch dressing for a tangier flavor.
• Veggie version: Replace chicken with roasted cauliflower or chickpeas for a vegetarian spin.

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Cottage Cheese Buffalo Chicken Dip

This Cottage Cheese Buffalo Chicken dip is everything you love about the classic dip with an added protein boost. It’s spicy, creamy, tangy, and an easy, crowd-pleasing snack.

Course Appetizer

Cuisine American

Keyword cottage cheese, dip

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 24 people

Calories 88kcal

Author Jillian

Cost $11.95

Equipment

• Measuring cups & spoons
• Mixing bowl
• mixing spoon
• Blender
• 8×8 Baking dish
• Cutting board
• Knife

Ingredients

• 1 ½ cups full-fat cottage cheese
• ½ cup plain full-fat Greek yogurt
• ½ cup hot sauce
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 Tablespoon cornstarch
• 2 cups cooked and shredded rotisserie chicken
• 1 ½ cups shredded sharp cheddar cheese
• ¼ cup crumbled blue cheese optional
• 2 Tablespoons green onions sliced

Instructions

• Preheat your oven to 375°F. Spray an 8×8-inch baking dish lightly with cooking spray.
• Add the cottage cheese, Greek yogurt, hot sauce, garlic powder, onion powder, and cornstarch to a blender or food processor. Blend until the sauce is really well combined and smooth. The cottage cheese curds should not be visible anymore.
• Place the chicken into a large mixing bowl and pour the sauce over it. Mix very well, making sure all the chicken is coated in the sauce.
• Add ½ cup of the cheddar cheese and the blue cheese. Gently fold together.
• Pour the dip into the prepared baking dish and smooth it out evenly. Sprinkle the remaining cheddar cheese evenly over the top.
• Bake for 12-15 minutes, until the cheese is melted and bubbling.
• Top the dip with sliced green onions, extra hot sauce, and blue cheese crumbles, if desired. Serve with tortilla chips and veggies.

Notes

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a 350°F oven until bubbly, or microwave individual servings for 30–60 seconds.
Make-ahead: Assemble, cover, and refrigerate up to 24 hours before baking.

Nutrition

Serving: 0.25cup | Calories: 88kcal | Carbohydrates: 1g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 306mg | Potassium: 39mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 0.1mg

Cottage Cheese Buffalo Chicken Dip FAQs

More Dip Recipes

• Ranch Dip with Cottage Cheese
• Spinach Artichoke Dip
• Cranberry Jalapeno Dip
• Eggplant Dip

Posh Plate - Healthy Feel-Good Recipes

This Vegan Cheese Ball with herbs, cranberries, and toasted nuts is creamy, tangy, and festive. A dairy-free appetizer that’s perfect for parties, holidays, or anytime entertaining.

The Best Vegan Holiday Cheese Ball Recipe

If there were ever an appetizer that makes people stop mid-conversation and say, “Wait, what is this?!” it’s this Vegan Cheese Ball. Creamy, tangy, and packed with flavor, this dairy-free cheese ball gets rolled in a festive coating of fresh herbs, cranberries, and toasted nuts. The result is an appetizer that’s as beautiful as it is delicious.

Perfect for holidays, parties, or a cozy Friday night at home, this plant-based twist on the classic cheese ball is proof that vegan entertaining can be just as indulgent and fun. Serve it with crackers, veggies, or toasted baguette slices, and watch it disappear.

Ingredients & Estimated Cost:

Recipe Cost: $6.10

Per Serving Cost: $0.76

Here is everything you need to make this cheese ball, along with a few suggested substitutions. 

Cheese Base:

• 1 ½ cups raw cashews: Makes the creamy base. You can substitute macadamia nuts if needed. 
• 3 Tablespoons nutritional yeast: Gives the cheesy, savory flavor. 
• 2 Tablespoons refined coconut oil: Helps give a firm texture to the cheese ball.
• 2 Tablespoons lemon juice: Adds a nice tangy flavor that can also be achieved with lime juice. 
• 1 Tablespoon apple cider vinegar: Adds more tanginess. 
• 2 Tablespoons unsweetened yogurt: Almond or coconut yogurt will work.  
• 1 clove garlic: Fresh garlic gives a nice savory depth. 
• 1 teaspoon onion powder: Adds a mild onion flavor. 
• ¾ teaspoon smoked paprika: Adds a smoky flavor. 
• 1 teaspoon sea salt: Enhances the overall flavor.
• 2–3 Tablespoons water: Helps blend the ingredients.

Herb and Cranberry Coating:

• ¼ cup finely chopped fresh parsley: Use 1 Tablespoon dried parsley as an alternative.
• 2 Tablespoons chopped fresh chives: You can also use green onions. 
• 2 Tablespoons chopped fresh dill: This is optional, but I highly recommend it. 
• ¼ cup finely chopped dried cranberries: A delicious sweet addition to the savory flavors. 
• ½ cup finely chopped and toasted nuts: I recommend using pecans or walnuts. 

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

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Vegan Cheese Ball

A Vegan Cheese Ball coated in herbs, cranberries, and toasted nuts that is both festive and delicious. This creamy, flavorful cheese ball is an easy plant-based appetizer everyone will love.

Course Appetizer

Cuisine American

Keyword cheese ball, holiday appetizer

Prep Time 20 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 people

Calories 237kcal

Author Jillian

Cost $6.10

Equipment

• Measuring cups & spoons
• blender or food processor
• Mixing bowl
• Plate

Ingredients

Cheese Base

• 1 ½ cups raw cashews soaked 4–6 hours or quick-soaked in hot water for 30 minutes, then drained
• 3 Tablespoons nutritional yeast
• 2 Tablespoons refined coconut oil solid at room temp, melts when blended
• 2 Tablespoons lemon juice
• 1 Tablespoon apple cider vinegar
• 2 Tablespoons unsweetened almond or coconut yogurt
• 1 clove garlic
• 1 teaspoon onion powder
• ¾ teaspoon smoked paprika
• 1 teaspoon sea salt
• 2-3 Tablespoons water as needed for blending

Herb Mix Coating

• ¼ cup finely chopped fresh parsley
• 2 Tablespoons chopped fresh chives or green onions
• 2 Tablespoons chopped fresh dill optional but amazing
• ¼ cup finely chopped dried cranberries
• ½ cup finely chopped pecans or walnuts lightly toasted

Instructions

Blend the Cheese Base

• Add the soaked cashews, nutritional yeast, coconut oil, lemon juice, apple cider vinegar, almond yogurt, garlic, onion powder, paprika, salt, and two tablespoons of water to a high-speed blender or food processor.
• Blend until completely smooth, stopping to scrape down sides as needed. Add a touch more water only if necessary—keep it thick.

Chill & Set

• Transfer the mixture to a bowl, cover it, and refrigerate for 2–3 hours (or overnight). The coconut oil and yogurt help firm it up.

Shape the Ball

• Once the mixture is firm enough to handle, use clean, damp hands to form it into a ball.

Prepare the Coating

• On a plate, mix parsley, chives, dill, cranberries, and toasted pecans.

Roll & Coat

• Roll the cheese ball in the coating mixture, pressing gently so it sticks all over.

Final Chill (Optional)

• Chill for another 30–60 minutes to allow the coating to set and the flavors to meld.

Notes

Storage Tips

Storage: Keep covered in the refrigerator for up to 5 days.

Freezing: You can freeze the uncoated cheese ball for up to 2 months. Thaw overnight in the fridge, then roll in the coating before serving.

Make-Ahead: Best made at least a day in advance so the flavors can deepen. Roll in the coating on the day of serving for the freshest look.

Nutrition

Serving: 3Tablespoons | Calories: 237kcal | Carbohydrates: 13g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 296mg | Potassium: 277mg | Fiber: 2g | Sugar: 5g | Vitamin A: 292IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg

Vegan Cheese Ball Recipe FAQs

More Vegan Recipes

• Roasted Cherry Tomato Soup
• Gluten-Free Cranberry Sauce
• Vegan Sweet Potato Casserole

Posh Plate - Healthy Feel-Good Recipes

These Kimchi Pancakes are loaded with fermented kimchi, tasty veggies, and fluffy eggs, all cooked to crispy perfection.

These pancakes cost around $5.49 to make. The recipe makes three servings and costs about $1.83 per serving.

What You’ll Love About Kimchi Pancakes:

• Unique Recipe: Kimchi adds a delicious savory profile to these eggy and crisp pancakes.
• Versatile: Enjoy them as a flavorful appetizer, breakfast, a light dinner, or a satisfying side dish.
• Easy Recipe: These pancakes are ready in under twenty minutes. The recipe simply caters to those with gluten restrictions. 

How To Make Kimchi Pancakes:

***For complete recipe instructions, see the recipe card below.

1. Combine dry ingredients (flour, garlic powder, baking powder, salt, pepper) in a bowl.
2. In another bowl, whisk together egg, kimchi juice, kimchi, coconut milk, water, and onion.
3. Fold dry ingredients into wet ingredients. Let the batter thicken for 3-4 minutes.
4. Heat oil in a non-stick pan over medium-high heat.
5. Ladle ½ cup batter per pancake, and cook until golden brown and bubbly. Sprinkle with cilantro.
6. Flip and cook until golden brown. Repeat with the remaining batter, making 5-6 pancakes.
7. Keep warm on a baking sheet in a preheated oven until ready to serve.

Recipe FAQs:

What are kimchi pancakes made of?

Kimchi pancakes are generally made with flour, an egg, and water. The spices from the kimchi are what’s going to give your kimchi pancake its unique flavor because every kimchi recipe is different.

Some recipes call for apples and carrots, and others leave them out. One thing for sure: Kimchi can’t be made without Korean red pepper flakes called Gochugaru [Gochu-ga-ru]. There is no substitute for this red pepper flake.

How do you reheat kimchi pancakes?

For the best results, use your oven and not the microwave. You will want to preheat your oven to 350°F and set the pancakes on a baking sheet lined with parchment paper to warm them for 5-7 minutes or until heated through and crispy around the edges. 

Another option is to pan-fry the kimchi pancakes to reheat them. Heat a non-stick pan over low heat with a drizzle of oil. Gently reheat the pancakes for 1-2 minutes per side until warmed through and slightly crisped. Remember, they’re already cooked, so go low and slow to avoid burning.

Why is my kimchi pancake not crispy?

Be sure not to overmix the batter, as this can create dense pancakes that do not crisp up easily. Heating oil in the pan before adding the pancake batter is also essential. Cooking the batter in oil is the other factor in creating crispy pancakes.

Tips to make crispy pancakes every time:

The best way to get a thick, crusty edge is to use a cast-iron skillet–It’s really the best way.

Also, be generous if using butter or vegetable oil when frying. If the pan is too dry, the pancake can burn instead of caramelizing.

More From Posh Plate:

• Creamy Tomato Carrot Soup
• Tuscan Chicken
• Vegan Rice Crispy Treats

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Kimchi Pancakes

These Kimchi Pancakes are loaded with fermented kimchi, tasty veggies, and fluffy eggs, all cooked to crispy perfection.

Course Side Dish, Snack

Cuisine korean

Keyword crispy kinchi pancakes, gluten free kimchi pancakes, kimchi pancakes with coconut milk

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 3 people

Calories 347kcal

Author Jillian

Cost $5.49

Equipment

• Measuring cups and spoons
• Liquid measuring cup
• mixing bowls
• mixing spoon
• Skillet
• Pancake flipper
• Baking sheet
• ladle

Ingredients

• 1 cup gluten-free flour
• 1 tbsp baking powder
• Dash salt and pepper
• 1 egg beaten
• 2 tbsp kimchi juice
• ¾ cup kimchi drained
• 1 cup milk or non-dairy milk
• 1 tbsp garlic powder
• ½ cup water add additional water if the batter is too thick
• ½ medium onion sliced into circles (onion, green onion, or scallion)
• 1 handful ripped fresh cilantro
• 3-4 tbsp vegetable oil for frying

US Customary – Metric

Instructions

• In a large bowl, combine the flour, garlic powder, baking powder, salt and pepper. Mix the dry ingredients and set aside.
• In a large bowl, beat the 1 egg and add the kimchi juice, kimchi, coconut milk, and water. Mix until well combined. Mix in the onion circles.
• Fold in the dry flour mixture into the wet ingredients.
• Set aside for 3-4 minutes until the batter thickens
• In a large nonstick skillet over medium-high heat, heat 1/2 tbsp of vegetable oil until shimmering.
• Ladle about 1/2 cup of batter into the pan and cook until the bottom is golden brown and little holes start to show up on the pancake. Sprinkle in freshly chopped cilantro to the top of the pancake before flipping it.
• Flip the pancake and cook until the second side is golden brown.
• Repeat with the remaining oil and batter, making 5-6 thick and fluffy pancakes.
• Place each pancake on baking sheet lined with parchment paper in a warmed oven until all the pancakes are done.
• Serve with soy sauce topped with sesame seeds.

Notes

• If you don’t want to make thick and fluffy pancakes, simply add more water to thin out the batter and create 12 small pancakes.
• Optional: cook the pancakes in mini cast-iron skillets and bake until golden brown. Flip halfway through the cooking process. It should take about 10 minutes in the oven baking at 350 °F (176 °C)

Nutrition

Serving: 2pancakes | Calories: 347kcal | Carbohydrates: 39g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 485mg | Potassium: 201mg | Fiber: 5g | Sugar: 7g | Vitamin A: 256IU | Vitamin C: 2mg | Calcium: 371mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

This easy mango shrimp ceviche is fresh, tangy, and oh-so-shrimpy! It’s the perfect appetizer, side dish, or light meal. Dive in!

It costs approximately $5.29 to make this shrimp ceviche. The recipe makes four servings and costs about $1.32 per serving. 

What You’ll Love About This Mango Shrimp Ceviche

• Fresh Vibrant Flavors: This ceviche is full of flavor using fresh ingredients. You’ll love the sweet mango, tangy lime juice, and spicy jalapeno. 
• Simple Recipe: This recipe can be enjoyed in less than an hour. It uses simple ingredients to create a delicious appetizer. 
• Health Benefits: This ceviche’s fresh vegetables and fruit provide nutritious vitamins and minerals, while the shrimp is a trusted source of protein and omega-3 fatty acids. Add this recipe to your list of favorite healthy appetizers. 

If you have tried other ceviche recipes and found the flavor lacking or the preparation too complicated, you have found the right recipe! This is the best shrimp ceviche recipe because it is super easy to make and bursting with fresh flavor. 

This ceviche is perfect for any occasion. Serve it as an appetizer while entertaining, at family gatherings, or as a quick, light dinner. The recipe requires little prep time and takes less than an hour. 

You can ditch the takeout menus with this recipe and whip up a batch of this homemade version at home instead. Your family and friends will thank you for making this great recipe!

Easy Shrimp Ceviche Ingredients and Estimated Cost

Recipe Cost: $5.29

Per Serving Cost: $1.32

• 3 cups of smaller shrimp, pre-cooked – $1.17
• 4 Tablespoons lemon juice – $0.67
• 2 Roma tomatoes – $0.72
• 1 English cucumber – $1.50
• 1 Mango – $0.09
• 1 jalapeno pepper – $0.39
• ¾ cup fresh cilantro – $0.60
• 2 shallots – $0.14
• Salt and pepper to taste – $0.01

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in January 2024.

How To Make Shrimp Ceviche 

***For complete recipe instructions, see the recipe card below.

1. First, add the shrimp, tomato, cucumber, mango, jalapeno, shallot, and cilantro to a medium bowl. 
2. Next, pour the lemon juice over the shrimp mixture. 
3. Then, add the salt and pepper to taste and stir the mixture. 
4. Finally, cover the bowl and chill in the fridge for thirty minutes before serving. 

Recipe Variations For Shrimp Mango Ceviche Recipe

• Garnish the ceviche with your favorite toppings. Some options include red onion, avocado slices, and fresh herbs.
• Serve this over tostada shells for a light dinner or with tortilla chips or saltine crackers as an appetizer.

Mango Shrimp Ceviche Recipe FAQs

More Posh Plates Favorite Recipes

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Mango Shrimp Ceviche

Fresh, tangy, and oh-so-shrimpy! This easy Shrimp Ceviche is the perfect appetizer, side dish, or light meal. Dive in!

Course Appetizer

Cuisine American

Keyword shrimp

Prep Time 25 minutes minutes

Chill Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Calories 209kcal

Author Jillian

Cost $5.29

Equipment

• Mixing bowl
• mixing spoon
• Measuring cups and spoons
• Cutting board
• Chef’s knife

Ingredients

• 3 cups of small cooked shrimp
• Juice of 2 lemons about 4 tablespoons
• 2 Roma tomatoes diced
• 1 English cucumber diced
• 1 mango diced
• 1 whole jalapeno pepper minced
• ¾ cup fresh cilantro chopped
• 2 shallots minced
• Salt and pepper to taste

US Customary – Metric

Instructions

• Add the shrimp, tomato, cucumber, mango, jalapeno, shallot, and cilantro to a medium bowl.
• Pour the lemon juice over the shrimp mixture.
• Add salt and pepper to taste, then stir the mixture well.
• Cover the ceviche and refrigerate for 30 minutes. This will allow the flavors to develop even more.
• Taste, adjust the seasoning if necessary, and serve.

Nutrition

Serving: 1cup | Calories: 209kcal | Carbohydrates: 14g | Protein: 37g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 286mg | Sodium: 218mg | Potassium: 805mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1138IU | Vitamin C: 31mg | Calcium: 141mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

Crispy Perfection Without the Deep Fryer: Get ready for guilt-free indulgence! These air fryer sweet potato wedges are crispy on the outside, fluffy on the inside, and require minimal oil for a healthy and delicious side.

This recipe serves three people and costs approximately $3.56 to make, or $1.18 per serving.

What You’ll Love About This Air Fryer Sweet Potato Wedges Recipe:

• Effortless Preparation: Cut the sweet potatoes into wedges, season them, and bake them. Use my step-by-step instructions to create a delicious side dish or afternoon snack. 
• Hands-off Cooking: I use the air fryer to make these potato wedges, so I don’t have to spend much time in the kitchen. 
• Healthier Option: Sweet Potato fries or wedges are healthier than deep frying sweet potato fries or regular fries. 
• Perfect Snack: These are great for a quick afternoon snack because the recipe uses minimal ingredients, and it takes less time to make these wedges in the air fryer than deep frying them. 

This recipe is for you if you want a healthier option for fries without the added guilt from deep frying. These sweet potato wedges are the best! They are so good, the whole family will love them. 

This recipe uses simple ingredients and produces the best results every time. The crispy outer layer with the soft and fluffy insides is a total game-changer. You’ll have these on the table in about 30 minutes. They are a healthy side dish that complements most dinners any night of the week. 

Ingredients and Estimated Cost:

Recipe Cost: $3.56

Cost Per Serving: $1.18

• 6 medium-sized russet potatoes – $1.54
• 1 ½ teaspoons sea salt – $0.09
• 1 ½ teaspoons smoked paprika – $0.31
• 1 ½ teaspoons onion powder – $0.04
• ½ cup freshly grated parmesan cheese – $1.20
• 2 Tablespoons olive oil – $0.28
• 2 teaspoons fresh chopped parsley – $0.10

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in December 2023.

How To Make Air Fryer Sweet Potato Wedges:

***For full recipe instructions, see the recipe card below.

1. First, wash and cut the sweet potatoes into wedges on a cutting board. 
2. Then, drizzle the wedges with olive oil. 
3. Combine the spices in a small bowl and sprinkle the wedges with the spice mixture. 
4. Then, preheat your air fryer to 380 degrees f.
5. Set the seasoned sweet potato wedges in a single layer in the air fryer basket and cook for fifteen to eighteen minutes per batch. 
6. Flip the wedges halfway through cooking. 
7. Transfer the cooked wedges to a baking sheet and set in a 220-degree F oven while you cook the second batch. 
8. Finally, serve the wedges with your favorite dipping sauce. 

Air Fryer Sweet Potato Wedges Recipe FAQs:

More Vegan Recipes:

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Air Fryer Sweet Potato Wedges

Get ready for guilt-free indulgence! These air fryer sweet potato wedges are crispy on the outside, fluffy on the inside, and require minimal oil for a healthy and delicious side.

Course Side Dish, Snack, vegan

Cuisine American

Keyword air fryer recipes, sweet potatoes

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 3 people

Calories 349kcal

Author Jillian

Cost $3.56

Equipment

• Air Fryer
• Cutting board
• sharp knife
• Measuring spoons
• Small bowl

Ingredients

• 2 pounds 2-3 sweet potatoes, cleaned and cut into wedges
• Non-stick cooking spray or olive oil spray
• 2-3 Tablespoons olive oil
• 2 teaspoons coarse salt
• 2 teaspoons onion powder
• 1 teaspoon black pepper
• 1 teaspoon paprika
• Fresh parsley chopped for garnish, optional

US Customary – Metric

Instructions

Cut and Toss:

• Wash and cut sweet potatoes into wedges.
• Drizzle sweet potato wedges with oil.
• Combine spices in a small bowl.
• Sprinkle sweet potato wedges with the spice blend.

Air Fry in Batches:

• Preheat your air fryer to 380°F.
• Arrange wedges in the basket (don’t overcrowd) and cook for 15-18 minutes per batch, flipping halfway through.

Keep Warm:

• Transfer cooked wedges to a baking sheet at 220°F while you cook the remaining batches.

Serve:

• Enjoy your crispy wedges with your favorite dipping sauce!

Nutrition

Serving: 0.66pound | Calories: 349kcal | Carbohydrates: 62g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1718mg | Potassium: 1045mg | Fiber: 9g | Sugar: 13g | Vitamin A: 42956IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

Fresh and flavorful tofu spring rolls packed with vermicelli noodles, veggies, and herbs. Dip in a tangy peanut sauce for a delightful bite!

It costs approximately $15.52 to make this recipe. The recipe makes eighteen servings, which costs around $0.86 per serving. 

Tofu Spring Rolls

Tofu Spring Rolls are a light and refreshing burst of flavors. The healthy appetizer combines tender rice vermicelli noodles, crispy tofu, and a vibrant mixture of veggies and wraps them up in rice paper.

Adding mint leaves, Thai basil leaves, and cilantro creates a fresh twist that sets these spring rolls apart from other recipes. Add some peanuts on top to make an extra crunch creating the perfect combination of texture and flavor in every bite. 

Why You Will Love Tofu Spring Rolls

• Bursting with fresh flavor: these are full of fresh vegetables and tofu, topped with a delicious Hoisin Peanut Sauce.
• Nutritious and healthy: Using tofu in these rolls is a healthy alternative and provides a plant-based protein to your diet in addition to fresh vegetables. 
• Hoisin Peanut Sauce: the dipping sauce provides the rolls with a savory and rich taste. 
• Perfect appetizer: serve them at parties and family gatherings. Everyone loves them, and they feed a crowd. 
• Versatile: adjust the recipe according to your taste and what vegetables you have on hand.

Tofu Spring Rolls Ingredients and Estimated Cost:

Recipe Cost: $15.52

Price Per Serving: $0.86

• 6 ounces rice vermicelli noodles – $2.04
• 1 cup vegetable oil –$0.65
• 16-ounce block extra-firm tofu – $3.02
• ½ teaspoon ground black pepper – $0.03
• 12-18 sheets square rice paper wrappers – $0.48
• 1 head romaine lettuce – $0.56
• ¼ medium red cabbage – $0.36
• 1 medium red bell pepper – $1.24
• 3 medium carrots – $0.42
• 1 bunch fresh mint leaves – $1.99
• 1 bunch fresh Thai basil leaves – $2.49
• 1 bunch fresh cilantro – $0.78
• ¼ cup peanut butter – $0.35
• ¼ cup hoisin – $1.00
• 2 teaspoons sambal oelek – $0.10
• ¼ cup warm water – $0.00

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in June 2023.

How To Make Tofu Spring Rolls

***For complete recipe instructions, see the recipe card below.

1. First, boil a pot of water, then add the noodles and cover. 
2. Remove the pot from the heat and cook for seven to eight minutes. Drain and set the noodles aside. 
3. Heat a ½ inch of vegetable oil over medium-high heat for five minutes in a large Dutch oven pan. 
4. Next, add the tofu and fry on all sides for about five to eight minutes, until golden brown. 
5. Set the tofu on a paper-towel-lined plate and season with salt and pepper. 
6. Then, dampen your work surface with water or lightly grease it with vegetable oil.
7. Quickly dip a sheet of rice paper into a large bowl of warm water.
8. Place the softened rice paper in a diamond shape, with one corner facing you. 
9. Next, lay a small bed of shredded lettuce using the lower third of the wrapper closest to you. 
10. Then, add a large pinch of noodles and one to two pieces of tofu in horizontal rows, followed by red cabbage, red bell pepper, carrots, mint leaves, Thai basil leaves, and cilantro leaves. 
11. Fold the lower third of the rice paper over the filling, then fold in both the left and right corners. Rolling the rice paper from the bottom up to form a baton shape. 
12. Moisten the seam edges with a touch of water, if needed, to seal it. 
13. Cover the completed spring roll with a damp paper towel while you finish filling and rolling the remaining rice paper. 
14. Next, whisk the peanut butter, hoisin, and sambal oelek in a medium-sized bowl.
15. Add warm water, one tablespoon at a time, until desired consistency is reached. 
16. Finally, top the sauce with chopped peanuts and serve immediately with the tofu spring rolls. 

Tofu Spring Roll Recipe FAQs

More Vegetarian Recipes

• Pickled Red Onions
• Buckwheat Salad
• Eggplant Dip
• Brussels Sprout Salad
• Easy Baked Breakfast Potatoes
• Pumpkin Pasta Sauce
• Creamy Cucumber and Avocado Salad
• Goat Cheese Stuffed Mushrooms

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5 from 6 votes

Tofu Spring Rolls With Hoisin Peanut Sauce

Fresh and flavorful tofu spring rolls packed with vermicelli noodles, veggies, and herbs. Dip in a tangy peanut sauce for a delightful bite!

Course Appetizer

Cuisine American-Chinese

Keyword spring rolls, tofu

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 16 people

Calories 183kcal

Author Jillian

Cost $15.52

Equipment

• large pot
• meausring cups and spoons
• Large pan
• Liquid measuring cup
• Whisk
• mixing spoon
• Cutting board
• Chef’s knife

Ingredients

FOR THE SPRING ROLLS:

• 6 ounces rice vermicelli noodles
• 1 cup vegetable oil for frying
• 16- ounce block extra-firm tofu drained, pressed, and cut into ½-inch matchsticks
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 12-18 sheets square rice paper wrappers bánh tráng
• 2 cups shredded romaine lettuce about ½ – 1 head of romaine lettuce
• 1 cup shredded red cabbage about ¼ medium red cabbage
• 1 cup thinly julienned red bell pepper about 1 medium red bell pepper
• 1 cup shredded carrot about 2-3 medium carrots
• 1 bunch fresh mint leaves
• 1 bunch fresh Thai basil leaves
• 1 bunch fresh cilantro

FOR THE SAUCE:

• ¼ cup peanut butter
• ¼ cup hoisin
• 2 teaspoons sambal oelek
• ¼ cup warm water
• 2 tablespoons chopped peanuts optional

US Customary – Metric

Instructions

PREP SPRING ROLL FILLING:

• Bring a pot of water to a boil. Add vermicelli noodles and cover.
• Remove from heat and let cook for 7-8 minutes. Drain and set aside.
• In a large pan or Dutch oven with tall sides, heat at least ½ inch of vegetable oil over medium-high heat for 5 minutes. The amount of oil needed will depend on the size of your pan.
• Once the oil is hot, add the tofu and fry until golden, occasionally tossing to fry all sides, about 5-8 minutes.
• Place the fried tofu on a plate lined with paper towels and season with salt and pepper. You may need to fry the tofu in batches depending on the size of your pan.

ASSEMBLE SPRING ROLLS:

• Prepare your spring roll assembly area. Dampen your work surface with water or lightly grease it with vegetable oil to prevent the rice paper from sticking.
• Dip a sheet of rice paper into a large bowl of warm water or pass it under gently running water, ensuring the entire surface is wet. Do not soak the rice paper, a quick dip is enough. The rice paper will soften as you add the fillings.
• Place the softened rice paper in a diamond shape, with one corner facing you.
• Create a small bed of shredded lettuce on the lower third of the wrapper closest to you.
• Add a large pinch of vermicelli noodles and 1-2 pieces of tofu.
• Add a large pinch of red cabbage, 2-3 pieces of red bell pepper, a large pinch of carrots, 2-3 mint leaves, 2-3 Thai basil leaves, and 2-3 cilantro leaves.
• To make rolling easier, adding these ingredients in horizontal rows working upwards on the rice paper is suggested.
• Fold the lower third of the rice paper over the filling, then fold in both the left and right corners. Continue rolling the rice paper from the bottom up to form a baton shape.
• The rice paper should cling and seal itself, but you can moisten the seam edges with a bit of water if needed.
• Cover the completed spring rolls with a damp paper towel and repeat the process until you run out of filling or rice paper.

MAKE HOISIN PEANUT SAUCE:

• Whisk together peanut butter, hoisin, and sambal oelek in a medium-sized bowl.
• Add warm water, one tablespoon at a time, to thin the sauce to your desired consistency. The amount of water needed may vary based on the type of peanut butter used.
• Top the sauce with chopped peanuts and serve immediately with your tofu spring rolls.

Nutrition

Serving: 1spring roll | Calories: 183kcal | Carbohydrates: 23g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 270mg | Potassium: 127mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2217IU | Vitamin C: 16mg | Calcium: 57mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

Creamy homemade tzatziki sauce made with Greek yogurt, fresh cucumber, herbs, and lemon. A refreshing dip or sauce perfect for pita, veggies, and grilled meats. 

Tzatziki is similar to my Turkish cucumber-yogurt dip called Cacik. Both contain creamy yogurt and fresh ingredients like mint, dill, and cucumbers. Try them both and see which one is your favorite.

Tzatziki Sauce

Tzatziki, pronounced as [zah-dzee-kee]. There is something special about a cool, creamy sauce that instantly brings a meal together. This homemade tzatziki sauce has become a staple in my kitchen, especially during warmer months when fresh herbs and crisp cucumbers are easy to find.

It reminds me of simple Mediterranean-style meals shared outside, where everything is fresh, bright, and meant to be enjoyed slowly. This version keeps things approachable with everyday ingredients while still delivering that classic flavor. Once you try making it at home, it is hard to go back to store-bought. 

Ingredients you will need for the best Tzatziki sauce

Yogurt–Use full-fat Greek or whole-milk yogurt for optimal creaminess. If you are looking for a deeper dip, use Greek yogurt. If you are looking for a sauce-like consistency, use plain whole-milk yogurt.

Cucumbers–I prefer English cucumbers because they tend to be seedless, and the skin is really thin, which means no peeling for me (or you). Also, Persian cucumbers are a great choice.

Garlic–Use two cloves of minced garlic or ¼ tsp of garlic powder (garlic powder is what I used).

Dill–Adds the perfect freshness.

Lemon Juice and Zest–adds the perfect twang and brightens all the flavors of the sauce.

Ingredients and Estimated Cost:

Recipe Cost: $4.87

Per Serving Cost: $0.41

• 1 large English cucumber – $0.98
• 2 cups plain whole milk yogurt – $2.38
• 1 Tablespoon fresh dill – $0.33
• One teaspoon dried oregano – $0.05
• 1 teaspoon dried mint – $0.41
• ¼ teaspoon garlic powder – $0.01
• 2 Tablespoons cucumber liquid – $0.00
• 3 Tablespoons lemon juice – $0.68
• 1 Tablespoon lemon zest – $0.00
• ½ teaspoon kosher salt – $0.01
• ¼ teaspoon freshly ground black pepper – $0.02

NOTE:The recipe prices are calculatey using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in March 2026.

Tips for making the best Tzatziki Yogurt Sauce

• Shred the cucumber using a cheese grater or a food processor to obtain small pieces.
• Put the shredded cucumber in cheesecloth over a bowl. Add a pinch of salt and let it rest for 5 minutes or so. When ready, squeeze out all the excess juice. This step helps remove excess liquid, creating a thicker Greek (er) yogurt dip.

Recipe Variations

• After making this delicious sauce, consider the dipping vehicles: toasted pita wedges, sliced toasted baguette rounds, tortillas, wedge potatoes, chicken, beef, fish, broccoli, etc. The options are endless!

Recipe FAQs

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5 from 5 votes

Tzatziki Sauce

Creamy and refreshing, Tzatziki sauce is a Greek classic made with yogurt, cucumber, garlic, and herbs. Perfect for dipping or as a condiment!

Course Dressings and Sauces

Cuisine Greek

Keyword greek yogurt, tzatziki

Prep Time 15 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 12 people

Calories 31kcal

Author Jillian

Cost $4.87

Equipment

• Measuring cups and spoons
• box grater or food processor
• Colander
• Mixing bowl
• Wooden mixing spoon

Ingredients

• 1 large English cucumber grated or processed into small pieces
• 2 cups plain whole milk yogurt can use greek yogurt
• 1 tbsp finely chopped fresh dill
• 1 tsp dried oregano
• 1 tsp dried mint or 2 tbsp minced mint leaves
• ¼ tsp garlic powder or 2 cloves of garlic
• 2 tbsp cucumber liquid see notes
• 3 tbsp lemon juice about 1 lemon
• 1 tbsp lemon zest about 1 lemon
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper or to taste

US Customary – Metric

Instructions

PREP THE CUCUMBER

• Grate or process the cucumber into small uniformed pieces.
• Put the finely grated or processed cucumber over a strainer or cheesecloth. Sprinkle kosher salt over the cucumber to help release any excess liquids. Set aside for 5 minutes.
• After 5 minutes, squeeze the cucumber to help release any liquid (you want to squeeze as much as you can out). Save 2 tbsp of the cucumber liquid.

PUTTING IT ALL TOGETHER

• In a medium-sized bowl, add the yogurt, cucumber, lemon juice, lemon zest, dill, mint, oregano, garlic powder, cucumber liquid (see notes), salt and pepper. Mix well (the more you mix, the thinner–but more concentrated the flavor will be).
• Cover and refrigerate for a minimum of 2 hours.
• Serve with warm pita bread, crunchy vegetables, or over juicy meat.

Notes

This recipe makes about 3 cups of dip. 

Cucumber liquid: when you squeeze out all of the liquid from the cucumbers, make sure to reserve at least 2 tbsp of the cucumber liquid to add to the sauce.

If you do not favor one of the herbs, feel free to omit one.

 

Nutrition

Serving: 0.25cup | Calories: 31kcal | Carbohydrates: 3g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 117mg | Potassium: 113mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 0.2mg

More Healthy Dips

• Eggplant Dip
• Simple Guacamole Recipe (with Tips!)
• Garlicky Zucchini Yogurt
• Easy Mexican Salsa
• Creamy Zucchini Hummus
• Marinated Tomatoes Over Seasoned Greek Yogurt

Posh Plate - Healthy Feel-Good Recipes

This roasted eggplant dip is made with tahini and is undeniably smoky and silky-smooth. Serve it with crunchy veggies or hearty bread as an appetizer for any Mediterranean meal.

If you’re looking for a healthy and tasty appetizer to serve at your party, game-day event, or family gathering, consider making this Eggplant Dip. Like hummus in both taste and texture, this Roasted Eggplant Dip offers a sweet, slightly smoky flavor thanks to roasted eggplant and fresh-tasting ingredients. Plus, it’s plant-based and easy to make at home, making it a delicious snack.

What’s in Roasted Eggplant Dip?

I’m glad you asked. Here’s what’s in it:

• Eggplant: will roast in the oven until charred. This is what’s going to give that signature Smokey flavor. Eggplant is like a sponge; it soaks up its environment, and in this case, it will be in a high-heat oven.
• Tahini: What I like about tahini is how it adds nuttiness without tasting too much like peanuts. Fun fact, I don’t care for peanuts very much. Peanut butter and jelly? Yes. Pad Thai? No.
• Garlic: One could roast it with the eggplant, but I felt a little lazy and threw it in raw.
• Olive oil: It will coat the eggplant right before roasting.
• Smoked paprika: It will add another layer of deep smokiness without the flame.
• Cumin: Has a nice earthy meatiness that works well in this recipe.
• Lemon: Gives a nice tang.
• Pure maple syrup: Balances out the tang.
• Salt and pepper

Do you want to know something exciting? I effortlessly tossed all the ingredients into the food processor and made this fantastic dip. Yeah, it was so easy.

There are so many ways to dress up this dip. After dolloping and smearing a generous portion onto your serving dish, sprinkle on salty feta cheese, pomegranate seeds, and fresh parsley. So yummy!

Ingredients and Estimated Cost:

Recipe Cost: $6.67

Per Serving Cost: $1.66

• 1 Tablespoon olive oil – $0.14
• 2 medium-sized eggplants – $3.58
• 1 garlic clove – $0.04
• 1 Tablespoon Tahini – $0.15
• ½ cup lemon juice – $0.49
• 1 teaspoon pure maple syrup – $2.20
• ½ teaspoon smoked paprika – $0.01
• ½ teaspoon cumin – $0.01
• ½ teaspoon kosher salt – $0.01
• ½ teaspoon sesame seeds – $0.03

NOTE: Recipe prices are calculated from grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in February 2026.

Recipe Variations

• Instead of maple syrup, you can use agave nectar or honey (if you use honey, it won’t be vegan anymore).
• If you want a thicker dip, place the roasted eggplant in a strainer over a bowl. All excess juice drains from the eggplant, resulting in a thicker dip.

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5 from 5 votes

Roasted Eggplant Dip

This Smokey Roasted Eggplant Dip features roasted eggplant and tahini. It is a simple plant-based appetizer perfect for serving with fresh vegetables.

Course Sides

Cuisine Middle-Eastern

Keyword dip, eggplant, healthy

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Resting Time 20 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4 people

Calories 126kcal

Author Jillian

Cost $6.67

Equipment

• Baking sheet
• fork
• Mixing bowl
• plastic wrap
• food processor
• Colander

Ingredients

• 1 tbsp olive oil
• 2 medium eggplants
• 1 garlic clove
• 1 tbsp tahini heaping
• ½ cup lemon juice
• 1 tsp pure maple syrup
• ½ tsp smoked paprika
• ½ tsp cumin
• ½ tsp kosher salt
• pepper to taste
• ½ tsp sesame seeds to garnish
• a few springs of parsley to garnish

US Customary – Metric

Instructions

• Preheat the oven to 400°F
• Rub the eggplants generously with olive oil. Use your hands to coat the thick purple skin. No need to cut the eggplant in half—keep them whole and place them over a baking sheet lined with foil (parchment paper will burn and turn black at a high temperature). 
• Bake for 40-45 minutes until the outside is black and the inside is tender when pierced with a fork. 
• When ready, place the eggplant in a glass bowl and cover it with plastic wrap to steam for about 20 minutes or so. This step will help separate the flesh from the purple thick skin, making it easier to peel. 
• Next, lift the plastic wrap and make sure that it is cool enough to handle. Then peel the eggplants with your hands. Know that some skin still intact is completely ok.
• Let the eggplant drain in a colander for 10 to 15 minutes to release excess liquid.
• Transfer the roasted eggplant to the food processor along with, the tahini, garlic, lemon, maple syrup, cumin, smoked paprika, kosher salt, and pepper. Processes until desired consistency is met. I like mine smooth and creamy. 
• Serve in your favorite appetizer dish. Drizzle extra olive oil on top, followed by sprinkles of sesame seeds, and a dusting of smoked paprika. 

Notes

Storage Tips

Serve: You can keep the dip out for about 2 hours before covering and refrigerating.

Store: Store in an air-tight container for up to 3 days. 

Freeze: This recipe does not freeze well, so I do not recommend freezing it.

Nutrition

Serving: 0.75cup | Calories: 126kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 298mg | Potassium: 591mg | Fiber: 7g | Sugar: 10g | Vitamin A: 183IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 1mg

Recipe FAQs

More Healthy Dips

• Simple Guacamole Recipe
• Garlicky Zucchini Yogurt
• Easy Mexican Salsa
• Creamy Zucchini Hummus
• Marinated Tomatoes Over Seasoned Greek Yogurt
• The Best Tzatziki (Greek Yogurt Sauce)

Posh Plate - Healthy Feel-Good Recipes

This guac without onion is creamy, zesty, and packed with flavor thanks to lime, garlic, and serrano chili. The perfect guacamole recipe for onion-free eaters!

Onion-Free Guacamole That Still Packs a Punch

Good guacamole is all about technique—make a paste out of citrus, garlic, and salt before adding in the rest of the ingredients. This creates a flavor explosion with the best texture. In this post, I will share tips on how to choose the right avocado. How to prevent browning after making a big bowl of guac and making the best guacamole every time. 

Whether you’re skipping onions for dietary reasons, personal taste, or just ran out, this guac without onion proves you don’t need them to create flavor-packed results. Creamy, zesty, and just the right amount of heat, this guac no onion recipe lets bold ingredients like lime, garlic, and serrano chili do the heavy lifting. The result is an onion-free guacamole that still brings serious crave-worthiness to the table.

Ingredients, Estimated Cost, and Substitutions:

Recipe Cost: $3.15

Per Serving Cost: $0.79

Here’s everythign you need to make this guac without onion recipe, including simple substitutions.

• 2 large avocados (2 large – $1.68) The base of every good guac. I prefer Haas avocados. Choose ripe but firm avocados that give slightly when pressed. They should mash smoothly while still offering a bit of texture.
• Garlic (1 clove – $0.01) Instead of onion, garlic steps in for that all-important aromatic base. It adds sharpness and depth without overwhelming the creamy avocado. You can use ½ teaspoon of garlic powder instead. 
• Lime juice (1 lime – $0.09) Adds brightness and keeps the guacamole from browning too quickly. Fresh lime juice always beats bottled for flavor. You can use lemon juice instead of lime juice, but be aware that it will slightly alter the flavor of the guacamole.
• Serrano chili (1 finely chopped – $0.20) This chili brings heat and freshness. Want it milder? Remove the seeds or swap the Serrano for jalapeño. Want it hotter? Leave the seeds in.
• Cilantro (1 Tablespoon – $1.15) Herby, citrusy, and classic. If you’re not a fan of cilantro, you can skip it or sub with fresh parsley for a different but still fresh profile. 
• Kosher salt (¼ teaspoon – $0.01) Essential for enhancing the avocado’s natural flavor. You can use a pinch of table salt instead. 
• Ground cumin (1 pinch – $0.01) Just a hint adds earthiness and a subtle smoky depth that rounds out the whole dip. If needed, you can use coriander instead. 

NOTE: We calculate recipe prices using grocery store websites. Your actual cost varies based on the ingredients you already own. We last updated this recipe’s prices in May 2025.

Top Tips For The Best Onion-Free Guac

Use ripe avocados. Underripe avocados are hard and bland, and overripe ones can taste off. Look for a gentle give when pressed.

Don’t skip the paste step. Mixing the garlic, salt, lime, and cumin first brings out their flavor more fully without the need for onion.

Chop your chili finely. A little heat goes a long way, so chopping it small ensures even distribution without overwhelming bites.

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5 from 5 votes

Guac Without Onions

Love guac but not a fan of onions? This guac without onion is fresh, flavorful, and fast to make with garlic, lime, and a hint of chili heat!

Course Appetizer

Cuisine Mexican

Keyword dip, guacamole

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Calories 168kcal

Author Jillian

Cost $3.69

Equipment

• mixing bowls
• Cutting board
• Chef’s knife
• Measuring spoons
• Wooden mixing spoon
• potato masher

Ingredients

• 2 large avocados
• 1 garlic clove finely minced
• 1 lime juice of
• 1 serrano chili finely chopped (seeds removed optional)
• 1 tbsp fresh chopped cilantro
• ¼ tsp kosher salt
• 1 pinch ground cumin

US Customary – Metric

Instructions

• Start by making a paste by adding the minced garlic, the juice of one lime, kosher salt, and cumin in a bowl. You won't have much, but mix what you have really well.
• Mash all of the avocados until smooth with little chunks for good texture. When ready, add the paste and mix well to incorporate.
• Add the chopped serrano and fresh cilantro. Mix and stir to combine.
• Enjoy right away or chill in the refrigerator until ready to serve.

Notes

SERVE: Serve the guacamole with tortilla chips or fresh carrot and celery sticks. You can leave the guac out for no longer than two hours before it needs to be covered and stored.

STORE: To help keep browning to a minimum, place the guac in an airtight container and press plastic wrap directly against its surface. Then, put the lid on the container. Store in the refrigerator for 1-2 days.

FREEZE: Place in a freezer-safe zipper-top bag. Squeeze out all of the air before sealing the bag. Freeze for up to two months.

Nutrition

Serving: 0.5cup | Calories: 168kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 153mg | Potassium: 513mg | Fiber: 7g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 16mg | Calcium: 20mg | Iron: 1mg

Guac Without Onion Recipe FAQs

More Mexican Favorites

• Easy Mexican Salsa
• Sheet Pan Chicken Tacos
• Mexican Cauliflower Rice
• Mexican Grilled Chicken
• Healthy Tortillas Recipe
• Instant Pot Mexican Beef
• Pico De Gallo (No Cilantro)

Posh Plate - Healthy Feel-Good Recipes

This Marinated Goat Cheese recipe with basil and olives is the perfect dish to have at any gathering. It gives a posh feel with effortless energy put into it. It has creamy, tangy dollops of goat’s cheese marinated in buttery olive oil and salty olives.

This recipe costs approximately $9.42 to make this Marinated Goat Cheese. The recipe costs about $0.94 to make and makes ten servings. 

If you like this Marinated Goat Cheese, you may also enjoy my Mediterranean Marinated Tomatoes and Marinated Tomatoes Over Seasoned Greek Yogurt.

How To Make Marinated Goat Cheese

1. First, mix together the olive oil, mint, oregano, garlic powder, red pepper flakes, basil, salt, and pepper. 
2. Next, slice the log of goat cheese into thick circular shapes and place the goat cheese into the herbed olive oil. 
3. Garnish with additional leaves of basil and red pepper flakes. Serve over toasted baguette bread. 
4. To make the toasted baguettes, slice the bread into 1/2-inch slices.
5. Then, brush each side with the herby olive oil from the marinade. Next, rub each slice with a clove of garlic. 
6. Bake the bread in the oven at 375 degrees F for two to three minutes. 
7. Finally, smear the goat’s cheese on top of the toasted bread, followed by cherry tomatoes, and topped with a drizzle of herby oil before serving. 

***For complete recipe instructions, see the recipe card below.

Recipe Variations

• You can use this as a sandwich spread, on grilled chicken breasts, or on top of toast. 
• If you have leftover oil, use it for dipping crusty bread into.

Recipe FAQs

More Gluten-Free Recipes

• Roasted Delicata Squash
• Garlicky Zucchini Yogurt
• Dill Roasted Potatoes
• Sauteed Green Beans with Garlic and Mint
• Cucumber Kimchi
• Easy Mexican Salsa
• Instant Pot Spaghetti Squash
• Homemade Coconut Butter

Print Pin

5 from 4 votes

Marinated Goat Cheese with Basil and Olives.

This Marinated Goat Cheese recipe with basil and olives is the perfect dish to have at any gathering. It gives a posh feel with effortless energy put into it.

Course Sides

Cuisine American-Italian

Keyword goat cheese, olives

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Total Time 13 minutes minutes

Servings 10 people

Calories 216kcal

Author Jillian

Cost $9.42

Equipment

• 3.5 cup glass container
• Measuring cups and spoons
• Wooden mixing spoon
• Cutting board
• Chef’s knife
• Baking sheet

Ingredients

• 2 (4 oz) packages plain goat cheese
• ½ cup pitted kalamata olives drained, washed, and dried with a paper towel
• ¾ cup extra virgin olive oil
• 1 tbsp dried mint
• 1 tbsp dried oregano
• ½ tsp garlic powder
• ½ tsp red pepper flakes or to taste (optional)
• 10 fresh basil leaves ripped into small pieces or roughly chopped
• ½ tsp kosher salt
• pepper to taste

US Customary – Metric

Instructions

• In a flat-style rimmed serving dish (highly recommended to prevent over-crowding and stacking), add the olive oil, mint, oregano, garlic powder, red pepper flakes, basil, salt, and pepper. Give a gentle mix, enough to incorporate the ingredients.
• Slice the log of goat cheese into thick circular shapes. Submerge each circle gently into the herbed olive oil.
• Garnish with additional leaves of basil and red pepper flakes.
• Serve over toasted baguette bread, pasta, or crunchy vegetables.

MAKE TOASTED BAGUETTES:

• Slice the bread into ½ inch slices, brush each side with the herby olive oil from the marinade. Rub with a clove of garlic (optional, but highly recommended).
• Bake in a preheated oven set at 375°F for 2-3 minutes. Do not walk away. Babysit the bread so that it does not burn!
• When ready, smear the goat’s cheese on top of the toasted bread, top with cherry tomatoes, and drizzle the top with extra herby oil.
• Enjoy with company.

Notes

Recipe inspiration from Ina Garten cooking for Jefferey.

What can I use instead of basil? Fresh dill would work best.

How long does marinated goat cheese with olives and basil last in the fridge? Because the cheese and other ingredients are submerged into oil. You can count on this recipe to last up to 3 weeks (if it can last that long!).

Nutrition

Calories: 216kcal | Carbohydrates: 1g | Protein: 4g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 10mg | Sodium: 308mg | Potassium: 23mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 337IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This Creamy Zucchini Yogurt is made with sautéed zucchini, mint, and the perfect amount of garlic. Serve it alongside any of your favorite Mediterranean meals.

This yogurt costs around $2.17 to make four servings. The price per serving is about $0.54.

For more delicious yogurt recipes, try my Greek Yogurt Sauce and my Cacik-Turkish Cucumber Yogurt Sauce.

This yogurt is beyond delicious. It is the perfect side dish for meats and veggies with the right amounts of garlic, zucchini, and mint. This yogurt is flavorful and creamy and comes together in just a few minutes. 

Garlicky Zucchini Yogurt Ingredients

Nevertheless, here are the main ingredients you will need. This does not include garnishes, salt, and pepper.

How to Serve Garlicky Zucchini Yogurt

Serve the zucchini yogurt as a side dish. However, there are endless ways to enjoy it.

• Dollop on top of gyros.
• Smear it on sandwiches.
• Eat it with a big bowl of buttery rice or quinoa.
• Dip thick pita wedges into it.

I am so excited for you to try this recipe! ♡

By the way, this time around, I made juicy chicken meatballs as the dipping vehicles. These were quite fun to eat.

More Mediterranean Recipes You Will Love

• Roasted Dill Potatoes with Greek Yogurt Sauce
• Lahmacun Recipe (Baked!)
• Smokey Roasted Eggplant Dip Recipe
• Easy Hummus Recipe

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

Print Pin

5 from 7 votes

Garlicky Zucchini Yogurt

This Creamy Zucchini Yogurt is made with sautéed zucchini, mint, and the perfect amount of garlic. Serve it alongside any of your favorite Mediterranean meals.

Course Sides

Cuisine American-Turkish

Keyword gluten-free, vegetarian, yogurt

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 4 people

Calories 108kcal

Author Jillian

Cost $2.17

Equipment

• Skillet
• grater
• Measuring cups and spoons
• mixing spoon
• Mixing bowl
• Cutting board
• Chef’s knife

Ingredients

• 2 tbsp extra virgin olive oil
• 1 cup shredded zucchini skin on (about one medium zucchini)
• 1 clove of garlic minced or 1/2 tsp garlic powder
• 10 mint leaves finely chopped, or 1/2 tsp dried mint
• 1 tsp sea salt divided*
• ¼ tsp coarse black pepper
• 1 cup yogurt whole milk
• A squeeze of lemon juice optional

US Customary – Metric

Instructions

• Heat a nonstick skillet over medium-high heat. Once heated, drizzle in the olive, add the zucchini, garlic, mint, salt, and pepper. Sautee until the zucchini has softened and has become translucent. 
• When ready, transfer the mixture to a mixing bowl. Next, add the yogurt, lemon juice (if using), and the other half of sea salt. Give a generous mix. 
• Enjoy right away or chill until ready to serve.

Notes

• Sea salt: half the sea salt will go in with the zucchini while sauteeing and the other half will be added after combining the zucchini and yogurt together. 
• How long does this zucchini yogurt last? Store in an air-tight container for up to three days. 

Nutrition

Serving: 0.5cup | Calories: 108kcal | Carbohydrates: 5g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 613mg | Potassium: 195mg | Fiber: 1g | Sugar: 4g | Vitamin A: 230IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

These Dill Roasted Potatoes are crispy and garlicky with an easy greek yogurt sauce. Enjoy them as an appetizer, side dish, or delicious snack.

It costs approximately $6.86 to make this recipe. The recipe makes four servings. That’s just about $1.71 per serving. 

If you love potatoes as much as I do, you will want to check out these Easy Baked Breakfast Potatoes and these Crispy Roasted Potatoes. 

These are so finger-licking, friends! Your whole kitchen will smell like garlicky-roasted-potato-herby heaven.

This recipe for Roasted Dill Potatoes uses minimal ingredients and is simple to make. The potatoes are flavored perfectly, and after being baked in the oven, they are tender on the inside and crispy on the outside. 

Dill Roasted Potatoes are a flavorful side dish to most meals. They make a delicious side for a weeknight dinner or take them to a potluck. These potatoes are a total crowd pleaser.

I am crazy for anything with dillIt’s’s just so flavorful and bright.

How To Make Dill Roasted Potatoes

1. First, preheat the oven to 400 degrees F. 
2. Nedon’t’t the potatoes into fourths. Then rinse and dry the potatoes.
3. Using a Don’t’tixing bowl, combine the potatoes, dill, garlic, oregano, salt, and pepper. 
4. Transfer the potatoes to a baking sheet and bake for fifteen minutes. Toss the potatoes and bake for an additional eight to ten minutes. 
5. Finally, stir together the greek yogurt, dill, lemon zest, lemon juice, and salt to make the Yogurt Dill Sauce and serve with the potatoes.

Recipe FAQs

More Gluten-Free Recipes

• Dandelion Salad with Avocado Caesar Dressing
• Gluten-Free Waffle Recipe – with Cinnamon and Sugar
• Cucumber Kimchi
• Instant Pot Mexican Beef
• Ginger Chicken Skewers
• Instant Pot Spaghetti Squash
• Pollo Asado
• Greek Chicken with Lemon and Feta
• Gluten-Free Pasta Salad with Artichoke
• Roasted Carrot Fries

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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5 from 5 votes

Roasted Dill Potatoes with Greek Yogurt Sauce

These Dill Roasted Potatoes are crispy and garlicky with an easy greek yogurt sauce. Enjoy them as an appetizer, side dish, or delicious snack.

Course Sides & Appetizers

Cuisine American

Keyword dill, gluten-free, potatoes

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 101kcal

Author Jillian

Cost $6.86

Equipment

• Measuring cups and spoons
• Cutting board
• Chef’s knife
• large mixing bowl
• Baking sheet
• turner spatula

Ingredients

• 1 ½ pounds baby potatoes
• 2 Tbsp extra virgin olive oil
• 1 Tbsp fresh chopped dill lightly packed
• 1 tsp dried oregano
• 2 cloves garlic finely chopped
• ½ tsp kosher salt or to taste
• ¼ tsp coarse black pepper or to taste

Yogurt Dill Sauce

• ¾ cup whole milk greek yogurt
• 1 Tbsp fresh chopped dill lightly packed
• 1 tsp lemon zest about 1 lemon
• 2 Tbsp lemon juice about 1 lemon
• ¼ tsp kosher salt or to taste

US Customary – Metric

Instructions

Prep Oven:

• Move the oven rack to the middle position and preheat the oven to 400 °F.

Prep Potatoes:

• Cut the potatoes into fourths.
• Next, give the potatoes a good rinsing. This will get rid of any excess starch. Once washed, dry well.
• Then, add the prepped potatoes into a large mixing bowl along with the dill, garlic, oregano, salt, and pepper. Toss to combine the ingredients.
• When ready, transfer the potatoes to a nonstick baking sheet. I do not recommend parchment paper if you want the potatoes to get really golden brown.

Bake the Potatoes:

• Bake for 15 minutes. Give the dill potatoes a toss, and then continue to bake for an additional 8-10 minutes or until desired crispiness.

Make Yogurt Dill Sauce:

• While the potatoes are baking, make the sauce. Add all of the ingredients into a bowl and mix until well-combined.
• Transfer to a serving bowl and enjoy with the roasted potatoes. 

Nutrition

Serving: 0.25cup | Calories: 101kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 451mg | Potassium: 136mg | Fiber: 1g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes