Some of my Favorite Healthy Snacks

Due to the current state of the world, we have all been trapped at home and not by choice. In order to stay sane, everyone has been trying to find their own way to remain productive and enjoy their time while staying at home. Most people I know have been spending a lot of their free time in the kitchen with family, cooking together. I have gotten many requests for healthy and simple snacks that can be prepared with kids. These are some basic recipes that are very easy to get creative with so feel free to make adjustments to get the flavor you desire:

Rava Uttapam

Baked Vegetable Idli

Vegetable Cheela

Aloo Chana Chaat

Date and Nut Ladoo

Rava Ladoo

I hope that you all will give these recipes a try and create a few memories along the way with family!

The post Some of my Favorite Healthy Snacks appeared first on Manjula’s Kitchen.

Sesame Cucumber Salad

This salad is one of the very first recipes I ever posted on Budget Bytes. Like, way back when I was still taking photos with my pre-smart-phone era phone. Yikes! Because this Sesame Cucumber Salad is still one of my favorite dishes and my favorite way to use up all those delicious and inexpensive summer cucumbers, I had to repost it and give it the proper attention it needs. So, if this Sesame Cucumber recipe is new to you, I hope it becomes one of your go-to fav’s as it has for me. It will serve you well!

Originally posted July 2019, updated 7-9-2020.

Do I Have to Use Rice Vinegar?

I strongly urge you not to substitute the rice vinegar in this recipe. Rice vinegar has a uniquely mild flavor and acidity that is just perfect for this recipe. While people have substituted the rice vinegar with white vinegar or apple cider vinegar, I find them both a bit too strong for this recipe. Also, be mindful not to use “seasoned” rice vinegar, which has other ingredients added and tastes quite different.

Where Do You Find Rice Vinegar?

Rice vinegar is fairly inexpensive, can be found in the Asian section of most major grocery stores, and will stay good in your pantry for just about forever. If you make Budget Bytes recipes on the regular, I promise it will get used again! In fact, here is a direct link to all the recipes on my website that use Rice Vinegar.

What is Toasted Sesame Oil?

The other key ingredient in this cucumber salad is toasted sesame oil. Unlike regular sesame oil, toasted sesame oil has a very strong nutty flavor and a little bit can really add a LOT of flavor to any dish. You can find toasted sesame oil in the international aisle of most major grocery stores, or Asian grocery stores. It may not say “toasted” on the label, but you’ll know it is toasted by the deep walnut color. Untoasted sesame oil is a light straw color, like canola oil.

How Long Does This Salad Last?

This salad does get kind of limp in the refrigerator fairly quickly, but it’s still insanely good once the cucumbers soften. They’re almost like pickled cucumber slices at that point. They’ve been marinating in the spicy-sweet vinegar solution and are just totally delicious! I enjoy this salad for about 2-3 days after making it (if I don’t eat it all sooner). If you like your cucumbers to stay crunchy, try cutting them into chunks instead of thin slices.

Side view of a bowl of sesame cucumber salad, chopsticks picking up one slice of cucumber

 
Side view of a bowl of sesame cucumber salad, chopsticks picking up one slice of cucumber

Sesame Cucumber Salad

Sesame Cucumber Salad is light, refreshing, and vibrant in flavor. It’s the perfect summer side dish or companion to any Southeast Asian inspired meal.
Total Cost $2.44 recipe / $0.41 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 62.82kcal
Author Beth – Budget Bytes

Ingredients

DRESSING

  • 1/3 cup rice vinegar $0.70
  • 2 Tbsp granulated sugar $0.02
  • 1/2 tsp toasted sesame oil $0.05
  • 1/4 crushed red pepper $0.02
  • 1/2 tsp salt $0.02
  • 2 large cucumbers $1.38
  • 3 green onions $0.13
  • 1/4 cup chopped peanuts $0.12

Instructions

  • In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside.
  • Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.
  • Chop the peanuts into smaller pieces. Slice the green onions.
  • Add the peanuts, green onions, and dressing to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.

Video

Nutrition

Serving: 1Serving | Calories: 62.82kcal | Carbohydrates: 7.63g | Protein: 1.87g | Fat: 3.1g | Sodium: 199.82mg | Fiber: 1.4g

Scroll down for the step by step photos!

Overhead view of a bowl full of sesame cucumber salad

How to Make Sesame Cucumber Salad – Step by Step Photos

Spicy vinegar dressing in a bowl

Start by making the dressing. In a small bowl, stir together 1/3 cup rice vinegar, 2 Tbsp granulated sugar, 1/2 tsp toasted sesame oil, 1/4 tsp red pepper flakes, and 1/2 tsp salt. Set the dressing aside.

Bottle of toasted sesame oil and a bottle of rice vinegar

Here is the toasted sesame oil and rice vinegar that I used. The sesame oil is from Aldi and the rice vinegar is from Kroger.

Two cucumbers, one half peeled

Peel and slice two large cucumbers however you like. I like to remove strips of the peel to create a cool striped effect once they’re sliced. If you don’t like cucumber seeds, you can slice the cucumber lengthwise before slicing into rounds and use a spoon to scrape out the seeds in the center.

Two cucumbers, one mostly sliced

I prefer thin slices so that there is more surface area to come into contact with the dressing. The thinner slices will become soft and wobbly after storing them in the dressing, but I kind of like that, too. If you prefer them to stay crunchy longer, you’ll want to do thicker slices. 

Sliced green onion and chopped peanuts

Roughly chop 1/4 cup peanuts and slice 3 green onions.

Dressing being poured over cucumbers, green onion, and peanuts

Place the sliced cucumbers in a large bowl, add the sliced green onion and chopped peanuts, then pour the dressing over top.

Finished sesame cucumber salad in the bowl

Finally, stir it all up and you’re ready to eat! Serve it immediately or refrigerate for later.

Side view of a bowl full of sesame cucumber salad, chopsticks on the side

The flavors do get really good as it sits in the fridge, although the cucumbers get softer (some people don’t like that–I kind of do!). Either way, this Thai Cucumber Salad is super refreshing and delicious. It always has been and always will be my favorite!

The post Sesame Cucumber Salad appeared first on Budget Bytes.

Creamy Chicken Broccoli Casserole

Tender chicken and broccoli and baked in a creamy garlic parmesan garlic sauce all in one pan. This skillet meal makes a delicious low-carb/keto-friendly dinner in under 30 minutes!

Hi, there! This is Natalya from Momsdish. I love homemade meals that require simple ingredients. I can wait for you to try this recipe! We love serving it with my baked cod. In the summertime, it pairs perfectly with smoked brisket. It’s so good!

Delicious and Low-Carb/Keto Friendly

Are you on a low-carb diet and getting sick of the same old, same old? This dish is completely diet-friendly, yet feels so decadent. Keep it in your back pocket for when you are craving something naughty. 

How to Make Creamy Broccoli with Cheese

  • Preheat a skillet with oil, brown chicken until its golden.
  • Cut broccoli into equal-sized pieces, add them to the chicken.
  • Combine cream with parmesan cheese and parsley garlic salt.
  • Pour the mixture over the broccoli pieces.  
  • Bake at 350℉ for 10 minutes. 
  • Sprinkle some mozzarella cheese on top and bake for 7 more minutes. 
  • Serve right away while the cheese is all melted.

Making Creamy Broccoli and Cheese Casserole in Advance 

Prepare the chicken, broccoli and cheese casserole up until you are supposed to pop it in the oven. Cover the casserole with foil and store in the refrigerator for up to a day. When you are ready to eat, pop it in the oven according to instructions. 

Storing Leftovers 

Store your casserole in the refrigerator for up to 3 days. You can reheat it in the microwave, but if you want it to get crispy again, reheat it in the oven for a few minutes.

Casserole Variations

What I love about this dish is just how versatile it is. Try out the follow variations when you want to switch things up: 

  • Add rice. Looking for a heartier side dish? Add a couple of cups of cooked white or brown rice to the casserole to make it more filling. 
  • Add a dash of smoked paprika. Smoked paprika adds a wonderfully earthly flavor to cheese sauces. If you have some lying around, add a tablespoon to the cream, parmesan and parsley salt mixture. 
  • Top with buttered crumbs or fried onions. If you want a bit of crunch at the top, add a hefty serving of buttered crumbs or fried onions on top. Who said you have to wait for Thanksgiving?

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Creamy Chicken Broccoli and Cheese Casserole {Low-carb/Keto Friendly!}

Tender chicken and broccoli and baked in a creamy garlic parmesan garlic sauce all in one pan. This skillet meal makes a delicious low-carb/keto-friendly dinner in under 30 minutes!
Course Appetizer
Cuisine American
Keyword broccoli cassarole, creamy broccoli and cheese
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 8 servings
Calories 273kcal

Ingredients

  • 1 tbsp oil
  • 1 lb boneless chicken
  • 20 oz broccoli florets
  • 1 cup Heavy Cream
  • 1/2 cup parmesan cheese
  • 1/2 tsp garlic salt
  • 1 cup mozzarella cheese

Instructions

  • Preheat oil in an oven safe skillet. Add pieces of chicken and cook it until golden brown.
  • Cut broccoli florets into bite-size pieces. Add them to the dish with chicken.
  • Combine whipped cream, parmesan cheese, and garlic salt together. Pour the sauce over the broccoli.
  • Bake at 350F for 10 minutes. Remove from the oven and sprinkle the mozzarella cheese on top.
  • Bake for 7 more minutes or until the cheese gets slightly golden. Serve right away while the cheese is still all melted.

Nutrition

Serving: 1servig | Calories: 273kcal | Carbohydrates: 6g | Protein: 20g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 434mg | Potassium: 472mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1039IU | Vitamin C: 64mg | Calcium: 200mg | Iron: 1mg

Crispy Onion Rings (Baked or Fried!)

Crispy Onion Rings, whether baked or fried, will be a huge hit appetizer that you will want to make again and again.  The sweet onion wrapped in a crunch of perfectly crispy panko breading is just as delicious as any restaurant version, and surprisingly easy to make at home!

For more delicious appetizers that are warm and crispy try Baked Buffalo Cauliflower, Crispy Parmesan Fried Zucchini, or Mozzarella Sticks.  They will start any meal off right with vibrant flavors your family and friends will rave about!

Finished onion rings on a plate with dipping sauce.

Crispy Onion Rings (Baked or Fried!)

Crispy onion rings that you crave from your favorite restaurant or fast food chain can be made easily at home!  They are great as a side dish with hamburgers and hot dogs on the grill, or served as a crowd-pleasing appetizer.  Everyone will be so impressed at the crispy breading you are able to make from scratch at home.  You will never have to go out to enjoy these delicious onion rings again!

These homemade onion rings are can be fried or baked in the oven and either way you will end up with the best onion ring you have ever had.  It so crispy on the outside and tender on the inside.  Each bite gives the perfect crunch.  The sweet onion flavor is perfectly balanced by the warm paprika and garlic spices and the nutty parmesan cheese.  Pair these onion rings with a favorite dipping sauce and you will be amazed how quickly they are eaten and enjoyed!

What is Onion Ring Batter Made of?

These onions are so irresistible at any restaurant, and now they can be made from scratch in your kitchen using just a few common ingredients.  Most of these are staples in any pantry and are very easy to work with.  You will be shocked how fast these come together and how delicious they are!

  • Oil for frying: Canola, peanut, or vegetable oil are best for deep frying.
  • Onions: White or yellow onions work well. In the summer months Walla Walla or Vidalia are in season and are a great option for a sweeter onion.
  • Flour: Holds the crispy coating on to the onion.  Shake off any excess before dipping in the egg.
  • Baking powder: Adds a little more crispiness to the batter and helps hold the batter to the onion.
  • Eggs: Whisk eggs lightly before dredging onion rings through them.
  • Panko: Extra crispy Japanese breadcrumb that is light and airy.
  • Grated parmesan cheese: Adds a great nutty flavor to the batter.
  • Paprika: Adds great color and a very mild spice.
  • Garlic powder: Garlic flavor makes everything better and these onion rings are no exception!

How do You Make Onion Rings From Scratch?

Whether you are frying or baking your onion rings, this recipe is an easy way to create a delicious and crispy appetizer.  Simply follow the directions through step 4, then depending on your preferred cooking method you will complete step 5 accordingly.  Your family will go crazy over these delicious onion rings no matter which way you choose!

  1. Heat oil: In a medium sized skillet add oil 1/2 inch up the pan and preheat to medium high or 375 degrees.
  2. Slice onions: The onions should be about 1/4 inch thick.
  3. Prepare batter: In a small bowl add the flour and baking powder. In another bowl add the eggs and whisk. And in the last shallow dish add Panko, parmesan cheese, paprika and garlic powder.
  4. Dip: First dip onion slice in the flour, then the egg, and lastly in the Panko mixture. Repeat with all of the onion rings.
  5. To Fry: Add the onion rings to the oil and fry until they are golden brown. To Bake: Preheat oven to 450 degrees. After coating the onion rings line a baking sheet with parchment paper. Bake for 10-15 minutes or until crispy and golden brown.
  6. Serve: Plate these up with your favorite dipping sauce.

Steps to make onion rings.

Tips for Crispy Onion Rings:

When it comes to making the perfect batter for a fried (or baked) onion ring, there may be a few questions that come to mind.  Here is my advice on making the BEST onion rings you have ever had.  Follow these tips to master the art of a crispy onion ring your family will go crazy over!

  • How to get the best onion flavor: When biting into an onion ring, you want to get a sweet and bright onion flavor.  To achieve this unique flavor, you will need to start by soaking the onion slices in cold water.  Allow them to chill in the water for at least 10 minutes.  Dry them off completely before beginning to batter them.
  • How to keep batter from falling off onion rings: In order to keep that tasty and crispy breading on your onion you will want to use cold batter and hot oil.  Also, make sure you shake off any excess flour before dipping the onion in the egg mixture.  You need thin layers as you go.
  • How to cut the onion: Cut the stem end off and remove the peel. Then trim off the root end. Now cut a thin slice off the end of the onion to keep the onion from rolling while you slice it.  Finally, place the onion flat side down and cut cross wise into thick slices for the perfect onion rings.
  • How to get extra crispy onion rings: For an extra crispy coating, double dip the onion rings in the egg and panko mixture. Also, when cooling the onion rings, place them on a wire cooling rack with paper towels below it so that the crispy rings are not laying directly on the oil soaked paper towel as they cool.

Can I Freeze Battered Onion Rings?

Yes!  Place your onion rings in an airtight container and store in the refrigerator for up to 5 days or in the freezer for up to a year.  To reheat, place in a 375 degree oven until heated through.

More Crispy Appetizer Recipes:

  • Baked Zucchini Fries
  • Crispy Avocado Fries
  • Bacon Broccoli Cheese Arancini
  • Crispy Garlic Avocado Fries
  • Zucchini Chips

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Crispy Onion Rings

Crispy Onion Rings, whether baked or fried, will be a huge hit appetizer that you will want to make again and again.  The sweet onion wrapped in a crunch of perfectly crispy panko breading is just as delicious as any restaurant version, and surprisingly easy to make at home!
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword crispy onion rings, fried onion rings, onion rings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 People
Calories 264kcal
Author Alyssa Rivers

Ingredients

  • oil for frying
  • 2 large onions
  • 1 1/4 cup flour
  • 1 teaspoon baking powder
  • 3 eggs
  • 2 cups panko
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder

Instructions

  • In a medium sized skillet add oil 1/2 inch up the pan and preheat to medium high or 375 degrees. Slice the onions 1/4 inch thickness into rings.
  • In a small bowl add the flour and baking powder. In another bowl add the eggs and whisk. And in the last shallow dish add Panko, parmesan cheese, paprika and garlic powder.
  • Dip one onion ring in the flour, then the egg, and lastly in the Panko mixture. Repeat with all of the onion rings.
  • Add the onion rings to the oil and fry until they are golden brown. Serve with favorite dipping sauce.

To Bake:

  • Preheat oven to 450 degrees. After coating the onion rings line a baking sheet with parchment paper. Bake for 10-15 minutes or until crispy and golden brown.

Nutrition

Calories: 264kcal | Carbohydrates: 40g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 89mg | Sodium: 309mg | Potassium: 256mg | Fiber: 3g | Sugar: 4g | Vitamin A: 355IU | Vitamin C: 4mg | Calcium: 186mg | Iron: 3mg

Triple Ginger Spice Loaf

A Triple Ginger Spice Loaf is full of warmth and incredible spice flavours. A beautiful spelt based loaf cake boosted with three kids of ginger, this will make you think of cool country evenings by the fire with a cup of tea in hand. Absolutely delicious!

The best cakes come in a loaf shape

Robust sturdy loaf cakes are my jam. I say this on repeat every time I post yet another robust sturdy loaf cake. Loaf cakes that are country-inspired or hail from quaint little bakeries in the mountains. Those are the cookbooks I buy and bake from. When I first saw the Triple Ginger Loaf from Sophie Hanson’s A Basket By The Door Cookbook (one of my favourite cookbooks of recent times), I wanted to bake it ASAP. The first time, I baked the recipe as is and it was delightful. And then I baked it again with my own spin. And I loved it even more.

I must’ve baked this Triple Ginger Spice Loaf at least a dozen times by now and it is utterly satisfying and completely addictive come 3 o’clock when my soul hankers for a cup of hot coffee or tea. In comparison to the original recipe, my loaf is dairy-free and spelt based while amping the spice factor as well. If you are a fan of ginger and warming bakes, you will love this loaf. My favourite part is when I am munching on a slice and bite into a piece of crystallized ginger. It makes me all kinds of happy!

 

Triple Ginger Spice Loaf - Cook Republic Triple Ginger Spice Loaf - Cook Republic Triple Ginger Spice Loaf - Cook Republic

A note on molasses

Molasses add a deep, earthy, sticky, decadent quality to this Triple Ginger Spice Loaf. You only need a little, but a little goes a long way. Think of molasses as a salted caramel wrapped in campfire smoke and a blanket. I think that is probably what it tastes like straight out of the jar. And when added to a wholesome bake, you can imagine the depth of flavour and old-fashioned sticky-treacle charm it adds to it.

So molasses is basically a thick, dark, strong flavoured syrup made from sugar cane. I like having a jar of molasses in my pantry. It lasts for ages and as I mentioned before, you don’t need much. I buy an organic version by the Spiral Foods brand. It can be a bit hard to find, but if you get it, you’ve hit the jackpot. 

 

Triple Ginger Spice Loaf - Cook Republic Triple Ginger Spice Loaf - Cook Republic Triple Ginger Spice Loaf - Cook Republic

We are in the middle of winter here in Australia but regardless of where you are, you must make this Triple Ginger Spice Loaf your weekend baking project. Maybe bake two and give one away to a ginger-loving friend. I find that the spice and ginger flavours deepen after the first two days and is even more delicious (unless you polish it off before that). If you bake this loaf, I would love to hear your feedback in the comments below. Share your bakes with me on Instagram by tagging @cookrepublic #cookrepublic. Happy baking guys! x

 

 

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Triple Ginger Loaf - Cook Republic

TRIPLE GINGER SPICE LOAF


  • Author: Sneh
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8-10
  • Category: Baking
  • Diet: Vegetarian
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Description

A deliciously dark and warming afternoon treat, this ginger and spice packed loaf gets better with each passing day and makes you think of cool country afternoons by the fire, a cup of tea in hand.


Ingredients

1 1/2 cups (230g) spelt flour

1 teaspoon baking powder

2 teaspoons ground ginger

1 teaspoon mixed spice

1/2 teaspoon ground cardamom

pinch of salt

100ml extra virgin olive oil

1/2 cup (100g) rapadura or brown sugar

2 tablespoons molasses

1/4cup  (60g) coconut yoghurt

3 eggs

2 tablespoons boiling water

1 teaspoon bicarbonate of soda

1/4 cup (40g) fresh grated ginger

1/3 cups (80g) crystallized ginger, chopped fine


Instructions

Preheat oven to 180C convection (350F) / 160C fan-forced (320F). Grease a loaf tin (I used a 24cm X 10cm tin) and line it with baking paper.

Sift the flour, baking powder, ground ginger, mixed spice, cardamom and salt in a large bowl.

Place olive oil, sugar, molasses and yoghurt in the bowl of an electric mixer and beat for a couple of minutes until light and fluffy. Add eggs and continue beating for another minute until creamy.

Put hot water and bicarbonate of soda in a small bowl and mix well. Add this to the egg mixture and mix gently by hand. Add the dry flour mixture to this wet mixture along with the grated and crystallized ginger. Gently fold a couple of times until thoroughly incorporated.

Spoon into the prepared tin and bake in the pre-heated oven for approximately 45-50 minutes until the loaf feels springy and pulls away from the edges.

Remove from the oven and cool in the tin.

Enjoy warm or toasted. Individual slices can be wrapped in baking paper and stored in ziplock bags in the freezer for up to a month. The loaf itself will keep in a cool corner of your kitchen for 4 days.

Notes

If you don’t have molasses, substitute with maple syrup or dark agave syrup.

The post Triple Ginger Spice Loaf appeared first on Cook Republic.

Butter dal fry recipe, Rich & Creamy

When Vj improvised his dal when I went to India alone last year, I never thought it would taste this good. Aj just loves it. He also makes sure to balance the spice so that it doesn’t taste bland, it is just spot on always. He have some un usual ingerdients anyways, like adding a sprinkle of sambar powder and a few pinches of fennel seeds powder, but at the end, it just turns so flavourful and delicious.

He uses mixture of toor dal and moong dal, but i used Organic Masoor dal from

Ingredients

  • 1/3 cup masoor dal
  • 1 tbsp ginger very finely chopped
  • 1 tomato
  • 1/4 cup cooking cream if using thick cream, just use 2 tbsp
  • 3 green chilli very finely chopped
  • 2 tsp kasoori methi leaves
  • 1/8 tsp turmeric
  • 1 tbsp and a sabji by side.

    The post Butter dal fry recipe, Rich & Creamy appeared first on Raks Kitchen.

2 Ingredient Cheesecake Dip

2 Ingredient Cheesecake Dip is a super easy to make, sweet and tangy dip.  It is so creamy and perfect for dipping fruit as a cool summer snack or dessert!

Also try Fluffy Marshmallow Cream Cheese Dip or Strawberry Cream Cheese Fruit Dip.  They are quick and easy to whip up, but taste like they took all day!

2 Ingredient Cheesecake Dip

This light and tasty cheesecake dip is the perfect way to liven up any of your favorite fruit.  With its refreshing tangy sweetness, this dip will become an instant favorite! The combination of the cream cheese with the sticky sweet condensed milk, create the most balanced flavor and the creamy but fluffy texture is unbelievably delicious!

Cheesecake dip is a great choice for any time of day because it is sweet and satisfying. The simple and well-balanced flavors keep you coming back for one more dip. Drench a graham cracker in it for a bite that is inspired by a vanilla cheesecake with a buttery crust. Or use it as a fruit dip for a family barbecue. However you decide to serve it, you will see it is a huge hit with anyone who tries it! Stop now and add this recipe to your list of must try summer recipes!

What is Cheesecake Dip Made of?

This is one of the best versions of cheesecake dip and it’s amazing that the delicious cheesecake flavor is made of just 2 ingredients!  Not only is this a super short ingredients list, but you may find you already have both on hand!  With these 2 simple and delicious ingredients, how could you do wrong?

  • Cream Cheese: Softened cream cheese will add a mild sweet and tangy flavor.
  • Sweetened condensed milk: Adds sweetness and creamy texture.

It’s Easy to Make Cheesecake Dip!

Making the most perfect cheesecake dip is simple and no-fuss.  Just beat the cream cheese until it is nice and smooth then add in the condensed milk until you get your desired thick and fluffy consistency.  It doesn’t get any easier than that! Just remember it will also disappear just as quickly as it is made!

  1. Beat cream cheese: In a stand mixer or using a handheld mixer beat the cream cheese until smooth.
  2. Add in condensed milk: Add in the sweetened condensed milk and continue to beat until smooth or creamy.
  3. Serve: This dip is delicious when served with fruit, graham crackers, or whatever you would like.

Tips for the Most Amazing Dip:

This 2 ingredient dip is seriously the best and easiest dip ever!  If you are looking to modify this recipe at all here are some tips to keep in mind.

  • Healthy version: To make this cheesecake dip a little healthier you can use low-fat cream cheese and instead of sweetened condensed milk use yogurt.
  • Flavors: To quickly add a little extra flavor add a tiny bit of vanilla extract or the zest of citrus fruits like orange, lemon, or lime.
  • Tip: Make sure the cream cheese is soft, not melted.  Cut the cream cheese into pieces, then microwave it for 15-20 seconds.
  • Skewers: Smaller fruit may be difficult to dip into this heavenly cheesecake dip.  So serve them on toothpicks or make fruit skewers to add to the fun of this treat.

What to Serve with Cheesecake Dip:

Its amazing how addicting 2 ingredients can be!  The list of things to serve with this cheesecake dip is so long, because it is truly amazing with anything!  Here are some family favorites to consider.

  • Crackers/Cookies: Graham Crackers, Chocolate Graham Crackers, Cinnamon Graham Crackers, Nilla Wafers, Chessman cookies, Oreo’s, Vanilla Oreo’s
  • Fruit: Strawberries, grapes, and raspberries tend to be the most popular, but any fruit will taste amazing in this dip!

Can I Make Fruit Dip in Advance?

This cheesecake dip is such a huge hit you will not have to worry with leftovers.  However, you may want to prepare this ahead of time for a quick afternoon snack or after dinner treat.  To make it ahead of time, place in an sealed container and store it in the refrigerator up to 4 days.  Freezing is not recommended.

Graham cracker crumbles and strawberries garnishing cheesecake dip.

More Cheesecake Inspired Recipes:

  • Strawberry Cheesecake Salad
  • Cheesecake Stuffed Strawberries
  • Very Berry Cheesecake Salad
  • Cranberry Cheesecake Fluff
  • Cheesecake Dessert Cups

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2 Ingredient Cheesecake Dip

2 Ingredient Cheesecake Dip is a super easy to make, sweet and tangy dip.  It is so creamy and perfect for dipping fruit as a cool summer snack or dessert!
Course Appetizer, Dessert, Side Dish, Snack
Cuisine American
Keyword 2 ingredient cheesecake dip, cheesecake dip
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 People
Calories 22kcal
Author Alyssa Rivers

Ingredients

  • 2 8 ounce Cream Cheese, softened
  • 1 14 ounce Sweetened condensed milk

Instructions

  • In a stand mixer or using a handheld mixer beat the cream cheese until smooth.
  • Add in the sweetened condensed milk and continue to beat until smooth or creamy.
  • Serve with fruit, graham crackers, or whatever you would like.

Nutrition

Calories: 22kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Sugar: 1g