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Old Bay Wings – All Day I Dream About Food
These crispy Old Bay Wings are addictively delicious and yet simple to make. Drenched in brown butter and plenty of seasoning, they will keep you coming back for more!

These crispy Old Bay Wings are addictively delicious and yet simple to make. Drenched in brown butter and plenty of seasoning, they will keep you coming back for more!

This recipe for Old Bay Wings is my recreation of some of the best chicken wings I’ve ever had. It was at a restaurant in upstate New York, and I was hooked after the first bite.

I managed to corner the chef and ask him what made them so darn good. He was kind enough to share his secrets: a combination of browned butter and Old Bay seasoning.

I raved about them so much to my husband that he insisted we try it for ourselves. So I immediately got to work. I used my best tricks for making crispy keto chicken wings, and then played with the proportions until I got it just right.

You are going to be so glad I did!

Why you will love these wings

The original recipe, from Northstar restaurant in Ithaca, calls for smoking the wings. And while I do happen to own a smoker, I wanted to make a version that was accessible the average home cook. These Old Bay wings are definitely doable and worth doing at your first opportunity.

While seasoning chicken with Old Bay is nothing new, the addition of the brown butter makes this recipe extra special. And tossing the wings with baking powder allows you to get truly crispy skin in the oven. I use the same method for my Cajun Wings too.

The method is easy and results in succulent chicken that really is finger-licking good.

Reader Reviews

“These were great! So crisp and crunchy! Would have never thought of Old Bay on wings! Would make again for sure!” — Kelly

“I’ve made these three or four times now and I’m making them again tonight. Thanks, again, for providing such a simple and amazing recipe!” — Jessica

“These wings are AWESOME!!! The buttery goodness combined with the Old Bay… WOW! They were so easy to make too! They will be a regular on my weekly rotation!” — Caitlin K.

Ingredients you need
- Chicken wings: I made 3 pounds of wings for this recipe, but you could easily do more or less, depending on what you need. You can use fresh or frozen wings. If using frozen, make sure to thaw them completely.
- Baking powder: This is the secret to crispy oven-baked wings, and trust me it works!
- Butter: You are going to love the brown butter flavor in these wings! It also helps the seasoning stick to the wings.
- Old Bay Seasoning: Old Bay is a unique seasoning blend marketed by McCormick and usually used in seafood and poultry dishes. The main ingredients are celery salt and paprika.
Step-by-step directions

1. Dust the wings: Place half of the wings in a heavy duty ziploc back and sprinkle with half of the baking powder. Shake vigorously to coat, then place the wings on the prepared rack. Repeat with the remaining wings and the remaining baking powder.

2. Bake at low temp: Set a baking rack over a rimmed baking sheet and lightly grease the rack. Arrange the wings in a single layer on the rack and bake in the lower third of the oven for 30 minutes.

3. Increase the temp: Increase the oven temperature to 425ºF and move the baking sheet to the upper third of oven. Continue to bake for another 20 to 30 minutes, until crispy. You can flip them once if you like.

4. Brown the butter: In a medium skillet over medium heat, cook the butter until it becomes a deep amber, 4 to 5 minutes. Watch carefully so it does not burn.

5. Season the wings: Transfer the wings to a bowl and pour the butter over. Toss to combine. Sprinkle with Old Bay to taste (it can get pretty salty so a light hand is best until you see how they taste).

Tips for success

Make sure you pat the wings VERY dry before adding the baking powder. Otherwise it clumps up and doesn’t dust the wings lightly as it should.

Make sure to get aluminum free baking powder, as the kind with aluminum can leave a metallic taste on your wings. And make sure you are using baking POWDER, and not baking SODA.

Don’t add salt to this recipe, since both baking powder and Old Bay include salt. Also make sure that you go lightly on the Old Bay seasoning and add after you taste.

Air-fryer method: The baking powder trick is one of the best ways to get truly crispy oven-baked wings. However, you can also get really crispy, delicious wings in an air fryer. Simply toss the wings with baking powder, and air fry for 20 to 25 minutes. You can follow the same instructions I use for my Pickle Brined Chicken Wings.

Frequently Asked Questions

How long will leftover chicken wings keep?

Store any leftovers in an air tight container in the fridge for 3 or 4 days. You can re-heat them in a warm oven, although they will never be quite as crispy as when they are freshly cooked.

What does baking powder do to wings?

Baking powder is slightly alkaline and it raises the pH levels on the chicken’s skin, allowing the proteins to break down more easily. It also reacts with the natural juices in the skin to form carbon dioxide, creating little bubbles that harden and crisp as it bakes.

Are chicken wings keto friendly?

As long as they aren’t breaded or have some sort of sugary sauce, most wing recipes are low in carbs. This Old Bay Wings recipe is very keto-friendly and has only 2g of carbs per serving!

What to serve with Old Bay Wings

1

Cauliflower Potato Salad Recipe

This cauliflower potato salad recipe goes with all your grilling favorites. It’s creamy, flavorful, and packed with classic potato salad ingredients. You won’t miss the spuds with this perfect keto side dish.

Check out this recipe

2

Creamy Feta Dressing

This easy Feta Dressing has almost 0 carbs per serving! So tangy and delicious, you will want to pour it all over everything. It’s a great way to jazz up your summer salads.

Check out this recipe

3

Everything Bagel Cucumber Bites

It doesn’t get any easier than these delicious keto cucumber appetizers! Fresh cucumber slices with cream cheese and everything bagel seasoning. The perfect low carb snack for hot summer days.

Check out this recipe
Old Bay Wings Recipe

Servings: 6 servings

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

These crispy Old Bay Wings are addictively delicious and yet simple to make. Drenched in brown butter and plenty of seasoning, they will keep you coming back for more!

Cook ModePrevent your screen from going dark

Preheat the oven to 250ºF and place a baking rack over a rimmed baking sheet. Lightly grease the baking rack.

Pat the wings very dry. Place half of the wings in a heavy duty ziploc back and sprinkle with half of the baking powder. Shake vigorously to coat, then place the wings on the prepared rack. Repeat with the remaining wings and the remaining baking powder.

Arrange the wings in a single layer on the rack and bake in the lower third of the oven for 30 minutes.

Increase the oven temperature to 425ºF and move the baking sheet to the upper third of oven. Continue to bake for another 20 to 30 minutes, until crispy. You can flip them once if you like.

In a medium skillet over medium heat, cook the butter until it becomes a deep amber, 4 to 5 minutes. Watch carefully so it does not burn.

Transfer the wings to a bowl and pour the butter over. Toss to combine. Sprinkle with Old Bay to taste (it can get pretty salty so a light hand is best until you see how they taste).

Serves 6 as a main course. How many wings per serving depends on how large the wings are.
Storage Information: Store any leftovers in an air tight container in the fridge for 3 or 4 days. You can re-heat them in a warm oven, although they will never be quite as crispy as when they are freshly cooked.

Serving: 1half pound wings | Calories: 327kcal | Carbohydrates: 2g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Fiber: 0.1g
Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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December 31, 2025
Easy Brown Butter Recipe
Here’s my method for how to brown butter perfectly every time. It takes 5 minutes, and you can use this brown butter in your favorite baking and savory recipes.

Brown butter is regular butter cooked a bit longer than usual until the milk solids toast and turn brown. You’ll cook the butter just past the melting point.

Browning butter creates a magical toasty flavor you don’t get with regular melted butter. Brown butter (or beurre noisette in France) tastes nutty, toasted, and like toasted hazelnuts.

How to Use Brown Butter

Use brown butter in almost any recipe that calls for melted butter. Toss cooked pasta or noodles with browned butter, as we do for our brown butter pasta with egg and this kale pasta. I also love drizzling vegetables with brown butter before (or after) roasting them. It’s absolutely amazing when used to make mashed potatoes, and it makes the best popcorn!

For sweeter recipes, swap plain melted butter for brown butter in cookies, bars, and even buttercream (yes, you can chill the butter and whip it!). I love using brown butter to make chocolate chip cookies, oatmeal cookies, and blondies. It also makes these easy sautéed apples extra delicious, and I love drizzling it over oatmeal.

Easy Brown Butter

It takes five minutes to make brown butter. You can use it almost anytime a recipe calls for melted butter (hello, brown butter chocolate chip cookies). For herb brown butter, add a handful of fresh sage leaves, rosemary sprigs, or fresh thyme to the pan while you make the brown butter.

3/4 cup

You Will Need

1 cup (227g) butter, salted or unsalted

Directions

1Add butter to a heavy-bottomed pan over medium-low heat. As the butter melts, continuously swirl it around the pan. The butter will quickly go from brown to burnt, so stay close to the pan when you do this.

2Continue swirling the butter over the heat. It will melt, get a little foamy, and finally start turning golden brown. Remove it from the heat when the butter is light brown and smells nutty.

3Store brown butter in the fridge for up to two weeks or freeze for up to three months.

Adam and Joanne’s Tips

Storing: Homemade brown butter lasts in an airtight container in the fridge for up to 2 weeks or frozen for up to 3 months. The butter will solidify again, but you can warm it over low heat when needed. To freeze brown butter, pour it into a clean ice cube tray, freeze, and then transfer the frozen cubes to a freezer-safe container or bag.

How to freeze brown butter: Pour it into a clean ice cube tray, freeze, and then transfer the frozen cubes to a freezer-safe container or bag. Freeze for up to 3 months. Gently reheat in a pan over low heat.

Nutrition facts are estimates. We assumed unsalted butter.

Nutrition Per Serving
Serving Size
About 1 tablespoon
/
Calories
136
/
Total Fat
15.3g
/
Saturated Fat
9.6g
/
Cholesterol
40.7mg
/
Sodium
2.1mg
/
Carbohydrate
0g
/
Dietary Fiber
0g
/
Total Sugars
0g
/
Protein
0.2g

AUTHOR:

Adam Gallagher
Previous Post: Easy Smoked Salmon Dip
Next Post: Sausage Stuffed Shells
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December 31, 2025
Easy Chicken Stir Fry Recipe
This chicken stir fry recipe is packed with fresh vegetables and coated with our irresistible homemade sauce.

I love stir fries, especially when I’m short on time. We’ve found ourselves returning to this recipe lately. The sauce is easy and made from scratch with honey, fish sauce, and soy sauce.

This stir fry can be on the table in about 30 minutes, and if you want to, you can make the stir fry sauce well in advance (it lasts in the fridge for a week).

Key Ingredients

Chicken: I use boneless, skinless chicken thighs in this stir fry recipe, but boneless, skinless chicken breasts work well. Cut the chicken thighs into bite-sized pieces, or if you have chicken breasts, slice them against the grain into 1/4-inch slices.

Veggies: Use what you love, but when I make this recipe, I reach for broccoli, onion, bell pepper, and snow peas. The combination is hearty, flavorful, and colorful. Take note of the recipe directions, where I give the heartier veggies (like broccoli) a head start before adding the other vegetables to the skillet/wok.

Ginger and Garlic: I love fresh ginger and garlic, and use a tablespoon of each in this stir fry. If you don’t want to buy fresh ginger, look for the fresh ginger paste (sold in squeeze bottles).

Basil: One of my favorite Thai restaurants sells a stir-fried dish with lots of fresh basil and I love it, so I add fresh basil here. Use Italian basil or Thai basil. Mint is also an option.

Stir Fry Sauce: This homemade sauce is really easy and so flavorful. I combine honey, fish sauce, soy sauce, water (or broth), and cornstarch. The cornstarch thickens the sauce a bit, so it sticks to the chicken and vegetables in the stir fry. I also love this more traditional brown stir fry sauce.

Find the full recipe with measurements below.

How to Make the Best Chicken Stir Fry

Tip 1: A quick guide for making our chicken stir fry. This dish comes together really quickly. For the best results, you’ll want to cook your protein first, then follow up with the veggies. This way the chicken stays perfectly tender and the veggies don’t overcook. Here’s a quick rundown of what you’ll need to do:

Cook the chicken first, then transfer it to a plate.

Toss your broccoli into the pan. Since broccoli is heartier than the other veggies, I like giving it a head start so that by the time everything else is ready, it’s bright green and crisp-tender.

After tossing the remaining veggies, I stir the garlic and ginger. Adding these later guarantees that they stay super fragrant and don’t burn.

Add the chicken and sauce, then reheat everything.

If you have some on hand, toss in some fresh herbs and lime juice. I love basil, but mint is great, too.

Tip 2: Serving suggestions. Thanks to all of the hearty veggies, this stir fry is lovely by itself. It’s also great with plain rice, coconut rice, fried rice, noodles or this cilantro lime rice.

More Asian Inspired Recipes

Easy Chicken Stir Fry

PREP
10 mins

COOK
20 mins

TOTAL
30 mins

My family loves this easy chicken and vegetable stir fry. I use chicken thighs, but chicken breast, tofu, pork, or simply replacing the chicken with more vegetables are all options. The key to the best stir fry is to cook the heartiest ingredients first—like the chicken or broccoli, then add less hearty and more delicate ingredients towards the end of cooking. This way, none of the vegetables overcook. Use a nice wide skillet or wok for this recipe. The bigger, the better.

Makes 4 servings

You Will Need

Chicken Stir Fry

1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces

1 tablespoon avocado oil, peanut oil, or canola oil

2 cups broccoli florets (1 medium bunch)

1 small onion, thinly sliced

1 bell pepper, core removed and thinly sliced

1 ½ cups snow peas (3 ounces)

1 tablespoon minced fresh ginger (1-inch piece)

1 tablespoon minced garlic (3 cloves)

1/4 cup fresh basil leaves

Juice of 1 lime, plus extra lime wedges for serving

Stir Fry Sauce

1 tablespoon honey

2 tablespoons fish sauce

1 teaspoon low sodium soy sauce

1/3 cup water or chicken broth

1 ½ teaspoons cornstarch

1/2 to 1 teaspoon Sriracha hot sauce

Directions

1You can make the stir fry sauce up to one week in advance and keep it in an airtight container in the fridge. Whisk honey, fish sauce, soy sauce, water, and cornstarch in a small saucepan over medium-low heat. Continue to whisk as it heats up and thickens, 2 to 3 minutes. When thick and shiny, remove from the heat and stir in Sriracha hot sauce.

2Heat a large, wide skillet or wok over medium-high heat. Add the oil and swirl it in the pan until the bottom is well coated. Scatter the chicken pieces in one layer. Cook, without moving, until starting to brown on the bottom, about 5 minutes. Stir the chicken and continue to cook until cooked through about 3 minutes. Transfer the chicken to a clean plate.

3Reduce the heat to medium, then place the skillet back on the burner. Add the broccoli and cook, stirring frequently, until it turns bright green, about 2 minutes.

4Throw in the onion and bell pepper, and cook, stirring frequently, until the onions begin to sweat, about 2 minutes.

5Add the snow peas, ginger, and garlic, then cook, tossing frequently until the ginger and garlic are fragrant and the snow peas turn a brighter green, about 2 minutes.

6Stir in the cooked chicken. When all of the vegetables are crisp-tender and the chicken is reheated, take the skillet off the heat and stir in the stir-fry sauce. As you stir, use tongs or a spoon to scrape the bottom of the pan to lift any bits stuck to the pan and mix them into the sauce.

7Finish by tossing with fresh basil leaves and the juice of one lime. Serve with extra lime wedges.

Adam and Joanne’s Tips

Chicken breasts: If you substitute chicken breasts in this recipe, slice them against the grain into 1/4-inch slices before cooking them so that they are super tender.

Buying fish sauce: We always keep a bottle of fish sauce in our kitchen. It’s truly a magical ingredient. You can use it here and in other Asian-inspired dishes, and it is also excellent for adding to soups, stews, and pasta sauces. We have Red Boat in our kitchen. It has a clean flavor and no water or sugar added. If you cannot find it, go for a mid to high-priced fish sauce sold in a glass bottle instead of in plastic, and look for a light amber or reddish color rather than a very dark color.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 1/4 cups
/
Calories
308
/
Protein
37 g
/
Carbohydrate
16 g
/
Dietary Fiber
3 g
/
Total Sugars
9 g
/
Total Fat
10 g
/
Saturated Fat
2 g
/
Cholesterol
142 mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Previous Post: Seriously Good Baked Spaghetti
Next Post: Easy Cranberry Orange Scones
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December 31, 2025
Baked Buffalo Chicken Dip Recipe
This Buffalo chicken dip recipe is the perfect appetizer for game day or a crowd. Creamy, cheesy, and loaded with shredded chicken and tangy Buffalo sauce.

It bakes up hot and bubbly with a fondue-like cheese sauce and just the right amount of heat, thanks to Frank’s hot sauce. Everyone I’ve served it to loves it!

If you love Buffalo hot wings, this buffalo chicken dip is for you. It’s especially good served with crusty bread, sturdy crackers, or crisp veggies like carrots and celery.

Key Ingredients
- Chicken: I usually start with leftover roasted chicken or a store-bought rotisserie chicken. You can also use our stovetop shredded chicken, slow cooker shredded chicken, or poached chicken recipes.
- Hot Sauce: Use your favorite brand. We love Frank’s RedHot or Crystal Hot Sauce for their flavor and mild heat. These are also what I use when making homemade Buffalo sauce.
- Butter and Flour: These form the base of our creamy dip. They turn into a roux that thickens the milk (similar to making creamy mac and cheese).
- Milk: I like the richness of whole milk, but 2% is fine.
- Veggies: To add flavor to the dip, cook finely diced onion, carrot, and celery in butter with minced garlic.
- Cheese: For a smooth, creamy dip, use a mix of cream cheese and a melty cheese such as white cheddar, Monterey Jack, or Pepper Jack for a little extra heat.
Find the full recipe with measurements below.

How to Make the Best Buffalo Chicken Dip

Tip 1: Make the creamy base. The base of this dip starts like a classic macaroni and cheese. Cook onion and celery in butter until soft, then stir in garlic and flour. Cook until the flour turns lightly golden, then whisk in the milk until it thickens into a smooth béchamel sauce.

Tip 2: Make it cheesy. For the creamiest texture, stir in a bit of cream cheese. The stabilizers help the dip stay silky and smooth (just like in our queso recipe). Then add shredded cheese for flavor. I love white cheddar, but pepper jack adds a nice kick.

Tip 3: Make it Buffalo-style. To transform this from a creamy sauce to a Buffalo dip, stir in a generous amount of hot sauce. You can add to taste on this one, so you can make it as spicy as you want. When you are happy with the flavor, stir in your chicken.

Tip 4: Bake it! Transfer the dip to a baking dish, sprinkle extra cheese on top, and broil until hot and bubbly. It only takes a few minutes, and that gooey, golden topping makes all the difference.

More Buffalo Chicken Recipes
Baked Buffalo Chicken Dip

PREP
20 mins

COOK
40 mins

TOTAL
1 hr

This Buffalo chicken dip recipe is easy to make and perfect served with crisp celery sticks and crusty bread. We love using Frank’s RedHot Original since it’s full of flavor without being too spicy, but feel free to use your favorite hot sauce. Just taste as you go, since some brands pack a bit more heat.

This dip is just as good with or without chicken. We’ve made it both ways, and it’s always a hit.

8 Servings

You Will Need

2 cups cooked, shredded chicken, see tips

2 cups whole milk

4 tablespoons unsalted butter

1 cup finely chopped onion (1 medium)

½ cup finely chopped celery (1 stalk)

2 garlic cloves, minced

4 tablespoons all-purpose flour

3 ounces cream cheese, block-style

8 ounces sharp white cheddar, coarsely grated, about 2 cups

Dash Worcestershire sauce

5 tablespoons Frank’s RedHot Original, or more to taste

Celery sticks and/or crusty bread, for serving

Directions

1Warm the milk: Heat the milk in a medium saucepan over medium heat until it just begins to simmer. Turn off the heat and set aside. You can also warm it in the microwave.

2Cook the vegetables: Melt the butter in a large, heavy-bottomed saucepan over medium heat. Add the onion, celery, and ¼ teaspoon salt. Cook, stirring occasionally, until softened, about 5 minutes.

3Make the roux: Stir in the garlic and flour. Cook, whisking constantly, until the flour turns lightly golden, about 2 to 3 minutes. Remove from the heat.

4Add the milk: Slowly whisk in the warm milk a little at a time, whisking until smooth. Return the pan to medium heat and cook, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 2 minutes.

5Add cheese: Remove from the heat. Stir in the cream cheese and all but a small handful of the cheddar until melted and smooth.

6Add hot sauce and chicken: Add the Worcestershire sauce and 5 tablespoons of hot sauce. Taste and adjust the spice and salt as needed. Stir in the shredded chicken.

7Broil and serve: Position a rack 6 inches from the broiler and preheat the broiler to high. Transfer the dip to a 2-quart baking dish and sprinkle the remaining cheese on top. Place the dish on a foil-lined baking sheet and broil until bubbling and lightly browned, about 2 to 3 minutes. Serve hot with celery sticks, or slices of crusty bread.

Adam and Joanne’s Tips

Make ahead: You can prepare this up to 3 days in advance. Follow our recipe directions, but do not broil. Store the dip covered in the refrigerator until ready to serve. Gently reheat the dip in a saucepan over medium-low heat until thoroughly heated through. Pour the dip into the baking dish, add extra cheese on top, and broil until the top is bubbling and cheese begins to brown.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Calories
291
/
Protein
16 g
/
Carbohydrate
8 g
/
Dietary Fiber
1 g
/
Total Sugars
4 g
/
Total Fat
21 g
/
Saturated Fat
12 g
/
Cholesterol
89 mg
/
Sodium
315 mg

AUTHOR:

Adam Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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December 30, 2025
Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette Recipe
This juicy salad tastes like summer! With chipotle chicken, sweet corn, avocado, cilantro vinaigrette, bacon crumbles, and fresh strawberries for a pop of sweetness.
Summah summah summahhhhhhtime!

I kinda can’t believe it since here in Minnesota we were all “April Blizzard” a minute ago, but you guys, it’s totally here. And I totally had it for dinner last night.

Here’s what it tasted like:
- juicy strawberries
- crisp salty bacon
- sweet green lettuce
- bursts of sweet corn
- creamy avocado chunks
- and smoky chipotle grilled chicken! REPEAT: GRILLED!
How To Make Our Chipotle Cobb Salad:

Heya! FYI, Book links are Amazon affiliate links.

This dream team of ingredients better known as a Summer Chipotle Chicken Cobb Salad is coming to our hearts today from the What’s Gaby Cooking Cookbook.

Remember when I published those BEST EVER chicken tinga tacos and told you about my friend Melissa’s amazing book and then talked about how I hardly ever promote books? But then I turned around and told you how great THIS one was, too? LOL to me. It’s just dumb luck that both of these came out when they did.

We’re not paid for any cookbook promotions – I just like to show you the ones that we like and give you a sneak at their best recipes.

And this one is one that I like. And this might be one of its best recipes. Tied with the cilantro vinaigrette, which I couldn’t not use again for this salad. I know Gaby says to use the champagne vinaigrette with this salad, but GABY COME ON YOU CAN’T TEASE US LIKE THAT. One good lick of that cilantro dressing and you’re done. Goodbye. This is your life now.

Okay, salad ingredients. As mentioned, there is a lot of fresh summery goodness going on here, and it looks like so:

The more “involved” part of the recipe (if you can even call it that) is just plopping your chicken in some spices and a few chipotle peppers and letting it marinate for a while before grilled.

WORTH IT, you guys! So worth it.

Also probably more normal to take a picture of the grilled chicken rather than the raw marinated stuff, but who said anything about normal.

Bjork and I ate this salad on the deck on a random Tuesday night and we both mega-loved every lip-lickin juicy bite.

It’s a little spicy, a lot crunchy, and those bites of sweetness in between are so super rewarding.

Thank you, Summer Chipotle Chicken Cobb Salad, for making all our dreams come true.

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Description

This juicy salad tastes like summer! With chipotle chicken, sweet corn, avocado, cilantro vinaigrette, bacon crumbles, and fresh strawberries for a pop of sweetness. Recipe republished from the What’s Gaby Cookin’ cookbook!

For the Chipotle Chicken:

For the Summer Cobb Salad:

Prep the chicken: Combine the oil, chipotles, garlic powder, cumin, oregano, black pepper, and salt in a bowl. Place the chicken in the bowl and toss to coat the chicken in the marinade. Place in the fridge and let it marinate while you prep your other ingredients.

Prep salad: Prep all your salad ingredients (cook the bacon, slice the strawberries, cut the corn off the cob, etc.).

Grill the chicken: Heat an outdoor grill (or grill pan) to about 400 degrees. Place chicken on the grill and grill for 5-6 minutes per side, until cooked through. Remove the chicken from the grill and let rest for ten minutes. Slice against the grain.

Salad: Arrange the greens on a large platter and top with the bacon, strawberries, corn, avocado, and grilled chicken. Season with salt and pepper. Toss with the cilantro vinaigrette and serve!

Notes

Greens: We used spring greens in the pictures on this post, but we love this with just spinach too depending on what you have on hand!

Prep Time: 1 hour

Cook Time: 10 mins

Category: Dinner

Cuisine: American

Keywords: chipote chicken, chipotle chicken cobb salad, cobb salad
Nutrition label does not include the Cilantro Vinaigrette – head to the recipe to find its nutritional information!

One More Thing!

This recipe is part of our best sugar free recipe page. Check it out!
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December 30, 2025
Pineapple Rum Sour
A refreshing pineapple rum sour with tropical vibes, perfect for summer parties or holiday feasts. Sweet, tangy, a little spicy, and super easy!

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Drinks To Try

This rum sour is a fun little throwback to my days as a cocktail bartender in my 20s, back when I was shaking drinks for a living, developing menus, and even teaching cocktail classes. (True story: I was once on a TV travel show making cocktails!). I haven’t shared any of my old drink recipes on the blog before, but making my pineapple rum glazed ham recently gave me an excuse to revisit those days. With some leftover spiced rum sitting on the bench, this tropical-inspired sour was born.

It’s bright, fruity, and a little bit fizzy with that sweet-sour punch you expect from a classic sour cocktail, but mellowed out with pineapple juice and finished with ginger beer for a subtle spicy sparkle.

It’s got festive vibes and tiki flair, easy to batch, a breeze to sip, and a great party starter, whether you’re hosting a holiday feast or just need a refreshing drink on a sunny afternoon.

Bonus: it’s easy to turn into a mocktail, which is great since I don’t drink as much these days but still love a good party glass.

What You’ll Need

Here is what you’ll need for this pineapple rum sour recipe. Find the full measurements in the recipe card below.
- Spiced rum – adds warmth and festive notes, I used the Kraken Black Spiced Rum but you can use any brand of dark, ideally spiced, rum. Swap spiced rum for regular dark or white rum if you want it lighter.
- Pineapple juice – brings natural sweetness and tropical flair, look for unsweetened stuff with the best fresh pineapple juice content you can find.
- Lemon juice – for that signature sour punch; fresh is best.
- Simple syrup – to balance the tang but you can leave it out if you don’t like the added sweetness. You can make your own by mixing boiling water and white sugar in a jar (1:1 ratio).
- Ginger beer – bubbly, spicy finish (or use ginger ale for a milder version). PS. I used non-alcoholic ginger beer!
Optional Foam Agent
- Egg white or aquafaba (canned chickpea liquid) – for those who like the foamy top and more cloudy appearance; not essential in my opinion but traditional in a sour cocktail.
For a mocktail version: use more pineapple juice and ginger beer, and add a few splashes of Angostura Bitters.

How To Make Pineapple Rum Sour

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for pineapple rum sour.
- Single Serve: Add rum, lemon juice, pineapple juice, and syrup to a shaker with ice. Optional: add egg white or aquafaba. Shake well (like, dance party shake). Pour into glass over ice or strain into a coupe. Top with ginger beer (about 2 oz / 60 ml).
- Batch Version: Mix rum, pineapple, lemon juice, and syrup in a jug or bottle. Don’t add egg white or ginger beer. Refrigerate in a glass bottle until ready. Shake individual servings with ice. Top each one with ginger beer before serving
Watch The Video

Recipe Tips
- Make-ahead: Mix the base (minus ginger beer or egg white) and store in the fridge for up to 5 days.
- Mocktail version: Skip the rum, use extra pineapple and lemon juice, and top with ginger beer or soda.
- Egg-free friendly: Skip the egg white—totally optional!
- Ice tip: If you’re batching, freeze pineapple juice into ice cubes for extra flair.
- Glassware: Serve in an old fashioned glass with ice, or a coupe for a strain-only vibe.
Serving Suggestions

This cocktail was born to hang with pineapple rum glazed ham, but it also plays well with other festive or summery foods: think grilled skewers (pork skewers, shrimp skewers, or bang bang chicken skewers), poke bowls, or tropical sides like coconut rice (like my cauliflower version) or mango salsa. It also makes a great happy hour drink with salty snacks or a cheese board. Hawaiian pizza bites? You get the idea.

💬 If you’ve tried this pineapple rum sour or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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A refreshing pineapple rum sour with tropical vibes, perfect for summer parties or holiday feasts. Sweet, tangy, a little spicy, and super easy! Find the video and more recipe tips above.

Single Serve:

Add rum, lemon juice, pineapple juice, and syrup to a cocktail shaker.

Add egg white or aquafaba, if using.

Fill halfway with ice and shake hard for about 20 seconds.

Strain into a glass with ice (or neat if you prefer).

Top with ginger beer just before serving.

Batch:

Combine all ingredients except egg white and ginger beer in a bottle or jug.

Store in the fridge for up to 5 days.

When ready to serve, shake an individual portion with ice.

Pour over ice and top with ginger beer.

Can I use white rum instead of spiced? Yes! It’ll be lighter and more citrusy.

What if I don’t want to use egg white? Skip it or use aquafaba — same effect, no raw egg. Totally optional! Make it egg-free.

How do I make this into a mocktail? Skip the rum, add more pineapple and lemon juice, and use more alcohol-free ginger beer, ginger ale, or soda.

No simple syrup? Make your own by mixing equal parts boiling water and sugar until dissolved.

Batching tip: Keep the ginger beer separate until serving to maintain fizz.

Make-ahead: Mix the base (minus ginger beer or egg white) and store in the fridge for up to 5 days.

Ice tip: If you’re batching, freeze pineapple juice into ice cubes for extra flair.

Glassware: Serve in an old fashioned glass with ice, or a coupe for a strain-only vibe.

Calories: 218kcal | Carbohydrates: 28g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 12mg | Potassium: 175mg | Fiber: 0.3g | Sugar: 23g | Vitamin A: 8IU | Vitamin C: 30mg | Calcium: 17mg | Iron: 1mg

Keywords: Pineapple Rum Sour, Rum Sour Cocktail, Pineapple & Spiced Rum Sour, Spiced Rum & Pineapple Sour, Tropical Rum Sour, sour cocktail, rum cocktail
More Drinks To Try
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December 30, 2025
Grilled Bourbon Steak Recipe | The Recipe Critic
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Fire up the grill for these mouthwatering Grilled Bourbon Steaks! Marinated in a blend of whiskey, brown sugar, and savory spices, these steaks are sure to be a hit at your next barbecue.

It’s grilling season, and I couldn’t be more excited! Make this a complete meal by serving this steak with some delicious grilled sides like grilled corn, grilled vegetable kabobs and watermelon for your next BBQ.
Reasons You Will Love This Recipe

Quick and Simple: Making grilled bourbon steak is so easy! Once these have marinated, they can be ready to serve in less than 15 minutes.

Perfectly Tender and Juicy: This bourbon marinade will tenderize the ribeyes, so that they are super moist with incredible flavor.

Balanced Flavor: The marinade is deliciously balanced with sweet, savory and tangy flavors. Even if you’re not a fan of drinking bourbon, you will LOVE the marinade!

Great for Summer BBQs: Serve this with a delicious summer salad, veggies and some fruit for a backyard BBQ meal everyone will love!
Ingredients Needed

This grilled bourbon steak recipe only requires a handful of simple ingredients. Once you whip up the marinade and let your steak marinate for 1-4 hours, then you are on your way to juicy, flavorful ribeyes! Check out the recipe card at the bottom of the post for exact measurements.
- Ribeye Steaks: Choose ribeye steaks with plenty of marbling. This will ensure that they are nice and tender after being cooked. If you want to know about other cuts of meat and substitutions, see my post about that here.
- Bourbon Whiskey: Any brand will work to add flavor and break down the enzymes in the meat, yielding a tender, juicy steak!
- Brown Sugar: Balances the tanginess of the bourbon, vinegar, and Worcestershire sauce with a hint of sweetness.
- Apple Cider Vinegar: Adds bright flavor and also helps to tenderize the meat.
- Worcestershire Sauce: Includes a blend of vinegar, garlic, chiles, molasses and more for a wonderful umami taste.
- Garlic: 3 cloves of freshly minced garlic will infuse the steak with savory flavor.
- Salt and Pepper: To taste!
How to Make Grilled Bourbon Steak

Grilled bourbon steaks are really simple to make, and they are loaded with a big punch of flavor! Just be sure to plan enough time for the marinating and resting time. It will be just enough time to make my cheesy baked Tennessee Onions!
1. Make the Marinade: In a medium bowl, whisk together the whiskey, brown sugar, vinegar, Worcestershire sauce, garlic, salt and pepper.
2. Marinate the Steaks: Pour the marinade into a sealable bag, add the steaks to the bag and seal it shut. Allow the steaks to marinate for between 1-4 hours in the fridge.
3. Heat the Grill: While the steak is marinating, heat a grill up to 400 degrees Fahrenheit. When the steaks have marinated, remove them from the fridge and allow them to rest at room temperature for 30 minutes. Remove the steaks from the bag and discard the marinade.
4. Grill the Steaks: Brush the grill with oil and grill the steaks about 4-5 minutes per side. The internal temperature should reach between 120-155 degrees fahrenheit, depending on how rare you’d like the steak to be.
5. Let Rest and Serve: Remove the grilled steaks from the grill and place on a clean plate to cool for at least 5 minutes before serving.
Mix the marinade.

Marinate the steak.

Heat the grill and grill the steak for 4-5 minutes.

Flip the steak and cook to the desired doneness.
Tips for the Best Grilled Bourbon Steak

Other Steak Varieties: You can also use strip steak or New York steak for this recipe.

Cooking the Steak: Pay attention to how long you cook your steak to have it cooked to your preferred doneness. My steaks were 1-inch thick and I ended up cooking them for 4 minutes on each side at 400 degrees on the grill and they came out medium.

Use a Meat Thermometer: Using a thermometer is the best way to know when the steak has reached your desired temperature. Refer to my graphic in this guide for how to ribeye for temperatures of each level of steak doneness. You’ll also find more tips and tricks listed!

Allow Steak to Rest: For the juiciest, most tender steak, be sure to rest the ribeye after cooking. This allows the juices to reabsorb and distribute throughout the meat.
Storing and Reheating Leftover Ribeye Steak

Grilled bourbon steak stores and reheats really well for an easy lunch or dinner the next day! You can even freeze it for later!

In the Refrigerator: Store leftovers in the fridge for up to 3 days in an airtight container.

In the Freezer: You can either wrap your steak in plastic wrap or keep it in an airtight container. It will stay good for up to 2 months.

Reheating: First, thaw your steak overnight in the fridge. Next, let it sit at room temperature for 30 minutes. You can then warm it up in a skillet until internal temperatures reach at least 120 degrees Fahrenheit.
More Irresistible Steak Recipes

Looking for more perfectly cooked, flavorful steak recipes? You are going to love these other juicy, incredible steaks. They are all so easy to make and are all tried and true recipes that my family enjoys all the time!

Dinner

Creamy Garlic Steak Bites with Mushrooms

20 minutes

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December 29, 2025
Easy French Onion Chicken Casserole Recipe
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Creamy, cheesy, and packed with shredded chicken, this French onion chicken casserole is comfort food at its best! Inspired by French onion soup and dip, it’s topped with crispy fried onions for a crunchy finish.
Why This is a Comfort Food Upgrade

Cheesy Comfort, Made Easy: Creamy shredded chicken and melty cheese come together in one simple, cozy casserole.

Hassle-Free Dinner: Uses just 7 simple ingredients and comes together in less than 10 minutes, perfect for busy nights.

One-Dish Wonder: Little cleanup, big comfort! Everything gets mixed together in one bowl, then baked in one pan.
French Onion Chicken Casserole Ingredients

French Onion Dip: You can use pre-mixed French onion dip. If you do, omit the sour cream and onion soup mix.

Condensed Soup & Mix: Use low-sodium or no-salt versions, or make your own onion soup mix to control salt.

Homemade Soup: Swap canned cream of chicken for a homemade version to cut sodium.

Chicken: Rotisserie chicken works great (Costco’s is perfect), or cook frozen breasts in the Instant Pot.

Add Veggies: Stir in 1–2 cups of veggies like green beans, peas, broccoli, or sautéed mushrooms for extra flavor and nutrition.
French Onion Chicken Casserole Recipe

This dish comes together in just three easy steps! Quick prep, minimal cleanup, and major flavor make it an epic weeknight or make ahead meal.
1. Mix Ingredients: Preheat the oven to 350ºF, then spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. Add the shredded chicken, sour cream, cream of chicken soup, French onion soup, Swiss cheese, and onion soup mix to a large bowl. Mix to combine.
2. Bake: Spread the chicken mixture evenly in the baking dish. Bake uncovered for 25-30 minutes, until heated through and bubbling around the edges.
3. Top, Bake, and Serve: Add the French-fried onions evenly to the top, then bake for 5-10 more minutes. Let it stand for 5-10 minutes before serving.
Alyssa’s Pro Tip

Crispy Onions: To prevent burning, add the fried onions during the last 5–10 minutes of baking. If making ahead or freezing, keep the onions off until ready to bake.

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More Easy Casserole Recipes

Love this dish? Try these next! They’re easy and packed with flavor. They’re perfect for busy nights when you want something everyone will enjoy.

Dinner

Taco Rice Casserole

35 minutes
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December 28, 2025
Keto Zucchini Fritters – All Day I Dream About Food
Keto Zucchini Fritters are an easy and delicious low carb side dish. They are crispy on the outside and tender on the inside. And I provide two two mouthwatering flavor variations!

Keto Zucchini Fritters are an easy and delicious low carb side dish. They are crispy on the outside and tender on the inside. And I provide two two mouthwatering flavor variations!

I’ve been making these Keto Zucchini Fritters for over a decade now and I look forward to them every summer. Our zucchini plants tend to go wild toward the end of July and I scramble to keep up.

I make several and freeze batches of Zucchini Lasagna and Keto Zucchini Bread. And I never say no to some Keto Chocolate Zucchini Cake. But these easy fritters are a family favorite.

We also like to play with the flavors and add-ins. We always add some sort of cheese and some herbs and spices. So I am giving you two delicious flavor options. Feel a little more Mediterranean? Try the Feta & Green Onion. Prefer a Southwestern flair? Then the Cheddar Jalapeno Fritters are for you!

Why you will love this recipe

Not only is this recipe a great way to use up zucchini, but it’s versatile too! They make an excellent keto side dish, but they can also be serves as appetizers. And they are fabulous for breakfast or brunch with a fried egg on top.

They really aren’t hard to make, but you do need to take some care when flipping them. They also store nicely in the fridge and can even be frozen.

And these keto zucchini fritters have only 3g net carbs per serving. So you can dig in and enjoy!

Reader Reviews

“Absolutely delicious! I am making the jalapeño ones next and will be making these again and again. Thanks so much for the recipe” — Beth

“Those jalapeño fritters rocked my world! Such a great flavor and didn’t last long at our house. I will definitely be making these again.” — Julie

“These were fantastic! My kids ate them and had no idea they were eating zucchini!” — Stephanie
Ingredients you need

Zucchini: Make sure you salt and drain the zucchini, then squeeze it to remove most of the moisture.

Crushed pork rinds: You could also use almond flour.

Coconut flour: This helps bind the fritters and soak up any excess moisture.

Eggs: Eggs help hold the fritters together better. Oil for pan frying: Both coconut oil and avocado oil are good choices. Keep in mind that coconut oil has a stronger flavor while avocado oil is more neutral.

Fritter recipe option 1: Crumbled feta, green onions, ground marjoram, pepper and salt.

Fritter recipe option 2: Shredded cheddar cheese, jalapeños, garlic powder, cumin and salt.
Step by Step Directions

1. Prep the zucchini: Place the zucchini in a fine-mesh sieve and sprinkle with the salt. Toss a few times and let drain 1 hour, then tranfer to a tea towel and squeeze out as much moisture as possible.

2. Prep the dry ingredients: In a large bowl, whisk together the pork rinds, coconut flour, marjoram, and pepper. Stir in the crumbled feta and green onions (Option 1) or the cheddar and jalapeños (Option 2).

3. Add the zucchini: Mix in the zucchini and eggs until the batter comes together. Using your hands, form the mixture into 6 even patties.

4. Fry up the fritters: In a large skillet over medium heat, add enough oil to coat the bottom of the pan. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown.

5. Drain the fritters: Remove to a paper towel lined plate to drain a few minutes before serving. Delicious with sour cream or yogurt.

Tips for Success

Drain well and squeeze: One of the keys to any successful zucchini fritter recipe is to reduce as much moisture as possible. So you want to salt that shredded zucchini and let it drain for at least an hour. Then wrap it all up in a tea towel and make like a boa constrictor, squeezing it to death.

Keto fillers: Using crushed pork rinds really made a huge difference. Because they naturally contain collagen, they swell with added liquid and they get thick, creating a thicker batter and better consistency. The fritters held together much better in the pan, especially when trying to flip them over.

Interestingly, I found that the Cheddar Zucchini Fritters were easier to flip than the Feta Zucchini Fritters. I think the melting cheddar also helps bind them together.

If you prefer, you can still use almond flour and coconut flour. Just understand that they may not hold together quite as well.

Don’t use butter for frying: I tried a couple of different fats for frying the zucchini fritters. Since they take a bit to cook through, both butter and ghee went brown too quickly. It leaves the outside too dark while the center is still a bit mushy. You want an oil that can withstand the high heat for 10 minutes without browning or burning.

The fritters will soak up a lot of the oil so if you are doing them in batches, you will need to add more oil to the pan. You should be able to do all 6 fritters in one 12-inch pan.

Frequently Asked Questions

Can you freeze zucchini fritters?

Yes! These keto zucchini fritters freeze very well. Transfer cooked and cooled fritters in a freezer safe airtight container and freeze for up to 6 months. Thaw in the fridge overnight. To reheat, you can warm in the microwave. You can also reheat in an oven, toaster or quickly pan fry on the stove with a little oil.

What is a good substitute for flour in fritters?

These keto zucchini fritters use crushed pork rinds instead of flour. You can also use almond flour. Either way, I like to add a little coconut flour because helps soak up excess moisture.

How many carbs are in Keto Zucchini Fritters?

This keto zucchini fritters recipe has 4.8g of carbs and 1.8g of fiber per serving. That comes to 3g net carbs per fritter.

More savory keto zucchini recipes
Keto Zucchini Fritters Recipe

Servings: 6 fritters

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Keto Zucchini Fritters are an easy and delicious low carb side dish. They are crispy on the outside and tender on the inside. And I provide two two mouthwatering flavor variations!

Zucchini Fritters with Feta and Green Onion

2 cups (248 g) finely shredded zucchini

1/4 tsp salt

1/2 cup (28 g) crushed pork rinds

3 tbsp (21.3 g) coconut flour

1 tsp ground marjoram

3/4 tsp pepper

1 cup (150 g) crumbled feta

2 medium green onions, chopped

2 large eggs

2 to 3 tbsp Coconut oil or avocado oil for the pan

Cheddar Jalapeno Zucchini Fritters

2 cups (248 g) finely shredded zucchini

1/4 tsp salt

1/2 cup crushed pork rinds

3 tbsp coconut flour

1/2 tsp garlic powder

1/2 tsp ground cumin

1 cup (113 g) shredded cheddar cheese, (4 ounces)

2 large eggs

1 to 2 medium jalapenos, (finely minced)

2 to 3 tbsp Coconut or avocado oil for the pan

Cook ModePrevent your screen from going dark

Zucchini Fritters with Feta and Green Onion

Place the zucchini in a fine-mesh sieve and sprinkle with the salt. Toss a few times and let drain 1 hour, then tranfer to a tea towel and squeeze out as much moisture as possible.

In a large bowl, whisk together the pork rinds, coconut flour, marjoram, and pepper. Stir in the crumbled feta and green onions.

Add the zucchini and the eggs and mix until the batter comes together. Using your hands, form the mixture into 6 even patties.

In a large skillet over medium heat, add enough oil to coat the bottom of the pan. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown.

Remove to a paper towel lined plate to drain a few minutes before serving. Delicious with sour cream or yogurt.

Cheddar Jalapeno Zucchini Fritters

Proceed as above, replacing the marjoram with the garlic powder and cumin, and the feta and green onion with the cheddar and jalapeno.

Storage Information: Store the fritters in a coved container in the fridge for up to 5 days. You can also freeze them for several months.
Nutritional information is for the Feta & Green Onion Fritters. The Cheddar Jalapeño have (per fritter):
Calories: 211
Total fat: 14.1g
Carbohydrate: 4.1g
Total dietary fiber: 1.8g
Protein: 16.4g

Serving: 1fritter | Calories: 200kcal | Carbohydrates: 4.8g | Protein: 15.4g | Fat: 13.6g | Fiber: 1.8g
Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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December 28, 2025
Roasted Red Pepper Feta Dip
This easy Roasted Red Pepper Feta Dip is creamy and zesty with a hint of smoky spice. And it’s ready in about 5 minutes, for your dipping pleasure!

This easy Roasted Red Pepper Feta Dip is creamy and zesty with a hint of smoky spice. And it’s ready in about 5 minutes, for your dipping pleasure!

Craving something a little different for your keto appetizers? Perhaps you’re hosting a football watch party and need a last minute addition to the lineup. Well, look no further than this easy Red Pepper Feta Dip.

Don’t get me wrong, I love the game-day classics like Sausage Cheese Dip or Caramelized Onion Dip. But this festive feta dip recipe is zesty and creamy, and fabulous with fresh veggies or keto crackers.

It’s also delicious as a sauce for grilled chicken or baked shrimp!

Why we love it

My husband is a feta fiend. He loves the stuff and adds it to any number of dishes. He’s the one who convinced me to add feta to our keto zucchini fritters. Yep, he’s a feta pusher!

So when I spotted some recipes for a Greek-style feta dip made with roasted peppers, I knew it would be a sure-fire win in our house. I checked out a few recipes and then struck out on my own. I found I had to adjust the flavor balance a bit before I was satisfied with the results.

But it was so ridiculously easy to make, and so ridiculously flavorful. We couldn’t stop dipping sliced cucumber into it as we walked through the kitchen.

And when I had leftovers, I added it as a sauce to some grilled chicken. That was delicious too!
Ingredient notes

Feta cheese: Any brand or style of feta will work for this dip.

Cottage cheese: This helps create more volume without using copious amounts of expensive feta. You can also use ricotta cheese.

Roasted red peppers: Make it easy on yourself and use bottled roasted red pepper. Drain them before adding to the dip.

Lemon juice: Use fresh squeezed lemon juice..

Smoked paprika: This adds a wonderful smoky flavor to the dip but you can use regular paprika as well.

Pepper: For a little kick, I recommend adding some red chili pepper or jalapeño.

Pantry staples: Garlic and salt.
Step by step directions

1. Blend it up: Place all of the ingredients in a blender or food processor and blend until smooth. Taste and adjust seasonings as desired.

2. Serve it up: Transfer to a bowl, top with a little more crumbled feta, and serve with sliced cucumber and keto crackers. It’s also delicious as a sauce for chicken, fish, or roasted veggies.

Tips for Success

Use a rubber spatula to scrape down the sides of the blender a few times while blending. This helps ensure it all gets blended and creamy!

You can hold back on the hot peppers if you are unsure of how much you should add, and add it in at the end after you taste it. It doesn’t make it overly spicy as is, but gives it a nice piquant kick.

Frequently Asked Questions

Can I make this feta dip in advance?

Yes, you can make the dip a day before you serve it. Just store it in an air tight container or cover the bowl with plastic wrap and refrigerate until ready to use. Do the same with any leftovers you have. If all of your ingredients are fresh, it can last up to one week in the refrigerator.

What do you serve with red pepper feta dip?

To stay low carb or keto, I recommend serving this with sliced cucumber, celery sticks, and keto crackers. You can also use this dip as a sauce on baked chicken, fish, or even keto meatballs!

How many carbs are in Roasted Red Pepper Feta Dip?

This easy keto appetizer recipe has 2.5g of carbs and 0.3g of fiber per serving. That comes to 2.2g net carbs per serving.

More delicious feta recipes
Roasted Red Pepper Feta Dip Recipe

Servings: 6 servings

Prep Time 5 minutes

Total Time 5 minutes

This easy Roasted Red Pepper Feta Dip is creamy and zesty with a hint of smoky spice. And it’s ready in about 5 minutes, for your dipping pleasure!

5 ounces (141.75 g) feta cheese

1/3 cup (70 g) cottage cheese

1/3 cup (46.67 g) roasted red peppers, drained of excess liquid

1 tbsp lemon juice

2 cloves garlic

1 tsp smoked paprika

1/2 small red chili pepper, or jalapeno

1/4 to 1/2 tsp kosher salt

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Place all of the ingredients in a blender or food processor and blend until smooth. Taste and adjust seasonings as desired.

Transfer to a bowl, top with a little more crumbled feta, and serve with sliced cucumber and keto crackers.

It’s also delicious as a sauce for chicken, fish, or roasted veggies.

Storage Information: Store it in an air tight container or cover the bowl with plastic wrap and refrigerate until ready to use. If all of your ingredients are fresh, it can last up to one week in the refrigerator.

Serving: 4tablespoons (approx) | Calories: 75kcal | Carbohydrates: 2.5g | Protein: 5.1g | Fat: 5.1g | Fiber: 0.3g
Categories:

Appetizers & Snacks,
Low Carb,

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Free Bonus: Secrets to Keto Baking!

Sign up for your favorite recipes delivered straight to your inbox plus get our FREE bonus: Secrets to Keto Baking!
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December 27, 2025