Don’t Miss a Thing!

Subscribe via email to receive the latest recipes in your inbox!

Lynsey Lou's

Enjoying Life One Bite at a Time!

Sauces and Dips

Deviled Egg Dip

by Leave a Comment

Deviled egg dip takes everything we all love about those ever-so-popular deviled eggs and transforms it into a delicious dip. A creamy, mustard-y egg yolk base studded with bits of hard boiled egg whites. This dip is absolute perfection and would make a great addition to your next get together.

Deviled Egg Dip

Deviled eggs; a truly southern holiday tradition.  

Deviled eggs and holidays or potlucks go hand in hand.  While they usually make an appearance at all of our holiday gatherings, I believe that they are a staple on most tables on Easter.  I mean, what is Easter without a platter of deviled eggs?

Deviled Egg Dip

I’ve tried several varieties of deviled eggs, an honestly, I’ve never met a deviled egg I don’t like.  What is about those hard boiled egg white halves filled with creamy, buttery filling that just so addicting?

But, have you ever thought about mixing things up a bit?  I mean, not totally nixing those infamous deviled eggs, but serving them up as a dip.  Everything we love about those simple, little eggs but served up on a cracker.

Deviled Egg Dip

This dip comes together in a matter of minutes.  The longest part of the process is waiting on the eggs to boil and cool.  That prep time could be cut in half if you’re using up some of those dyed Easter eggs.

I stuck with the basics when it came to make this dip; a little mayo, Greek yogurt, mustard and a few other seasonings which yielded a perfectly creamy dip. It truly does taste like a mashed up deviled egg.

Deviled Egg Dip

However, you can customize it to your tastes. Use your favorite deviled egg recipe and adjust this dip to your liking. The addition of bacon, a bit of pimento cheese, cheese, and so many other options would make a great addition to this dip. The options are truly endless.

Whether you’re looking for a dip, a little spin on a classic or a way to use up some of those dyed Easter eggs, this dip is for you. Simple, packed full of flavor and oh-so-addicting.

Deviled Egg Dip

Deviled Egg Dip

Yield: 4-6 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Everything you love about the classic deviled egg in a delicious dip. This deviled egg dip is so easy to make, comes together in no time and is oh-so-delicious!

Ingredients

  • 6 Eggs
  • 1 Tbsp white vinegar
  • 2 Tbsp mayonnaise
  • 2 Tbsp Greek yogurt
  • 1 Tbsp mustard
  • 1/4 Tsp dried dill
  • Splash of hot sauce
  • Salt and pepper, to taste
  • 1/2 Tsp dill pickle juice
  • Pinch of sugar
  • Paprika, for garnish

Instructions

  1. Place the eggs in a pot and fill with enough water to cover the eggs. Add vinegar and place over high heat. Once the water reaches a rapid boil, cover with the lid and remove from heat. Allow eggs to sit for 15 minutes, drain water and allow to cool enough to touch. Peel the eggs and place in cold water to help them cool quickly.
  2. Halve four eggs, scoop out the yolks and place in a separate bowl. Set aside.
  3. Place the egg whites and 2 remaining whole eggs in a bowl and mash with a fork until small chunks are formed. Set aside.
  4. Place mayonnaise, yogurt, mustard, hot sauce and dill pickle juice in the bowl with the egg yolks. Using a hand mixer, beat on high until light and creamy. Fold in the egg whites and egg yolk chunks.
  5. Place in a serving dish and serve with crackers.
  6. Store remaining mixture in an airtight container in the refrigerator.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 164Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 282mgSodium: 382mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 10g

Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.

Did you make this recipe?

Tag @lynseylous on Instagram and hashtag it #lynseylous

© All text and images (C) Lynsey Lou's
Cuisine: American / Category: Appetizers

Whipped Orange Butter

by Leave a Comment

One thing I look forward to when I go to restaurants is the bread baskets.  I’m a carboholic, so when I see that basket piled high with warm airy bread I’m in heaven.  I’m perfectly content with a big bowl of bread, but when it’s served with a side of creamy, light, whipped butter.  Well, then move over.  That stuff is all mine!

What is it that is so magical and tempting about butter that has been whipped to airy perfection?  Then when you add a flavor to it…honey, vanilla, orange, just to name a few.  It elevates it to a whole new level.  Call it compound butter and you’ve just blown everyone’s mind!

Compound butter sounds super fancy schmancy, but it’s super simple.  This butter is so incredibly easy and comes together in under 10 minutes.  But when you place a flavored, whipped butter on the table it truly elevates everything about the meal.  This butter is perfect on biscuits, waffles, pancakes, fluffy yeast rolls and a cranberry orange bread I’ll be sharing soon!

We are so addicted to this butter.  It truly adds another layer of flavor to whatever you may schmear it on.  I have about a gazillion other flavor combinations floating around in my head and I can’t wait to share those with you!

Whipped Orange Butter

Ingredients:


4 Tbsp salted butter*, room temperature
Zest of a clementine, or zest of 1/4 of orange
1 Tsp orange juice
3 Tbsp powdered sugar

Directions:


Place butter in a bowl and beat on high until smooth, creamy and pale in color, about 3-5 minutes.  Add the zest, orange juice and powdered sugar and beat until mixture is smooth and ingredients are completely incorporated.

Place in a bowl and serve, store sealed in an airtight container.  Alternately, place on a sheet of plastic wrap, roll in a log and chill for several hours or overnight.  When ready to serve, cut into disks and place on biscuits, bread, waffles or pancakes.

*You may use unsalted butter, but if you do add a pinch of salt to the mixture.

Recipe source: A Lynsey Original

Margarita Dip

by Leave a Comment

Oh, margaritas.  Where do I start?

Who doesn’t love a good margarita.  A cold, citrus-y drink served in a glass rimmed by coarse salt granules.  The perfect combination of sweet, sour and salty.  This little thing is the beverage of choice for girls nights, fiestas and accompanying Mexican food.

Did you know this meager little beverage even has it’s own holiday?  BUT, it’s not just limited to a day.  Something of this drinks power has to have a whole weekend.  The third weekend of February is National margarita weekend!

In honor of this amazing holiday, I’ve got a whole week of margarita inspired goodies to share with you this week.  While we all love to drink a delicious margarita, I thought it would be fun to share some margarita inspired treats with you too.

First up, margarita dip.  This dip is easy to make, comes together quickly and packs a punch of flavor.  It’s thick, creamy, tangy and slightly tart.  Perfect on salty pretzels, fruit, vanilla wafers or even graham crackers.

While this dip is alcohol free, you could make this an adult only version by adding a splash of tequila or lime liqueur.  Either way this dip is delicious and incredibly addicting.

Margarita Dip

Ingredients:


1 (8oz) Bar Greek yogurt cream cheese, or 1/3 less fat cream cheese, room temperature
1/2 Cup heavy whipping cream
3/4 Cup powdered sugar, plus more if needed
3 Tbsp salted butter, room temperature
1 Tbsp orange juice
3 Tbsp lime juice
1 Tbsp orange zest

Directions:


Place whipping cream in a bowl and beat on high until stiff peaks form.  Set aside.

Place cream cheese in a large bowl and beat on high until smooth, about 1 minute.  Add the butter and beat until smooth and incorporated, an additional 30 seconds.  Add the powdered sugar, orange juice, lime juice, and orange zest and mix until incorporated and smooth.  If mixture is extremely runny add more powdered sugar, 2 tablespoons at a time.  Once the mixture is semi-thick, gently fold in the whipped cream.  Transfer to serving dish, garnish with additional zest if desired, serve with fruit, pretzels, graham crackers and/or vanilla wafers.

Recipe source: A Lynsey Original

Hirsheimer’s Hot and Sweet Mustard

by Leave a Comment

During this time of year sweets, baked goods and baking supplies are at the top of the lists for homemade gifts.  I mean, who doesn’t love biscotti, cookies, and homemade breakfast treats, just to name a few?

While sweets are the go to  this time of year, I wanted to throw out a different idea.  Something on the savory side.  Something that’s typically a side, or supporting actor but will soon become the star.  Mustard.  But not just any mustard; homemade, hot and sweet mustard.

The simple, yellow spread that is so common on sandwiches is going to take center stage this Christmas.  But not the stuff from the bottle or jar, this yellow mustard is homemade.


With just a few ingredients and about 10 minutes you’ll create a delicious, flavorful sauce that elevate practically any dish.  This mustard is slightly sweet from the brown sugar and honey, tangy from the cider vinegar and then there’s the spice.  It’s not the typical spice that comes to mind.  Not a pepper spice that hits you on your tongue, but a heat that hits you in the back of your throat…think horseradish or wasabi.

All of these bold flavors come together and compliment one another perfectly.  Pack up a jar of this mustard along with some summer sausage and cheese, your favorite bag of gourmet pretzels or even a few soft pretzels for a deliciously different gift.

Hirsheimer’s hot and Sweet Mustard

Ingredients:


3/4 Cup packed light brown sugar
1 (4 oz) tin mustard powder powder (preferably Colman’s)
1 Cup good-quality apple cider vinegar
1/4 Cup + 2 Tbsp honey
3 Large eggs, beaten
1/4 Tsp garlic powder
1/4-1/2 Tsp ground white pepper

Directions:


Combine brown sugar, mustard powder garlic powder and white pepper in a large bowl and whisk to combine.  Add the vinegar and honey, whisk.  Strain the mixture through a fine mesh sieve and transfer to a large metal bowl or double boiler bowl.  Add the eggs and whisk until completely blended.

Place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl isn’t touching the water as the eggs may scramble.  Cook the mustard, whisking and scraping the bottom of the bowl frequently, until the mixture is thick (and a thermometer registers 160) about 5 minutes.

Divide the mustard among 4 (8oz) jars.  Screw the lids on and ensure they are secure.  Store in refrigerator.

The mustard can be made 2 weeks in advance and stored in the refrigerator for up to 2 months.



Recipe source: barely adapted from Bon Appetit

Cranberry Pepper Jelly Dip

by Leave a Comment

One of the simplest dip recipes I’ve ever made is the ever so popular red pepper jelly dip.  I mean it’s hardly even a recipe; a block of cream cheese with pepper jelly poured over the top.  But, it’s so good and so addicting.

Since we are officially in the “seasons of food” I decided to give that infamous dip a little holiday twist with the addition of cranberries.  I promise, this addition doesn’t complicate the recipe at all.  It’s still a matter of opening a package of cream cheese and a jar of jelly, but you mix in a touch of cranberry sauce to add a nice holiday twist.


The spicy pepper jelly is complimented by the tartness from the cranberry sauce and it all pairs perfectly with tangy cream cheese. Drag a butter Club cracker through it and you’ve got a perfectly delicious appetizer that will definitely be a crowd pleaser at your holiday gatherings.

Cranberry Pepper Jelly Dip

Ingredients:


Half a jar of pepper jelly, regular or spicy
1/4 Cup + 2 Tbsp Cranberry sauce , homemade or store-bought
8 Oz cream cheese, room temperature

To serve-
Crackers

Directions:


Spread cream cheese in an even layer on a shallow serving dish.

Combine jelly and cranberry sauce in a bowl and mix to combine.  Spread over the cream cheese.  Serve with crackers.

*If not serving immediately, cover with plastic wrap and refrigerate until ready to serve.

Recipe source: A Lynsey Original

Cranberry Orange Sauce

by Leave a Comment

Thanksgiving is NEXT WEEK people!

Can you believe it?  It seems like yesterday we were lounging in the pool and soaking up the sun and now here we are about to give thanks, celebrate the birth of our amazing Savior and ring in the new year.  Where, oh where, has the time gone?

This week and next week are dedicated to Thanksgiving eats.  I’m sure you all have the turkey and dressing care of but I’ll be sharing a variety of appetizers and desserts…and just maybe a side or two.  Yesterday I shared a delicious, oh-so-addicting, and very easy caramel apple dip.  This dip is to die for and is perfect to snack on before or after the big meal and it’s also great to whip up for drop-in visitors through-out the holiday season.

Today, I’m sharing a super simple cranberry sauce.  Because, what is Thanksgiving without that tart cranberry goodness?

Now, how many of you grew up with that jellied cranberry sauce from the can, complete with the ridges?  I’m waiving my hand over here.  I loved that stuff, and still do.  But that hasn’t stopped me with playing around with other cranberry sauce recipes over the years.  And this year I have a sauce that is so easy and only requires 4 ingredients.

That’s right, 4!

This cranberry sauce is elevated with the flavor from both the zest and juice of an orange, making a delicious and elegant side for your holiday meal.  It also makes a delicious spread on a sandwich featuring some of those delicious leftovers.

3 Ingredient Cranberry-Orange Sauce

Ingredients:


1 Pound fresh or frozen cranberries (not dried)
3/4 Cup + 1 Tbsp sugar
1/2 Cup water
1 Orange, zested and juiced
Pinch of salt

Directions:

Combine water, sugar, and orange juice in a sauce pan over high heat.  Bring mixture to a boil then add cranberries, salt and orange zest, stir to combine and reduce to a simmer.  Allow mixture to simmer, until most of the skins have burst (about 10 to 15 minutes) and remove from heat.  Stir and transfer to serving dish.  Cover and chill until ready to serve.

*Can be made in advanced and stored in the refrigerator for 3-4 days.

Recipe source: A Lynsey original

Caramel Apple Dip

by Leave a Comment

When I think of fall there are several things that come to mind but there are two things that really stick out; pumpkin and apples.  Right now it’s nearly impossible to look around and not spot something involving one of those two flavors.

Caramel apples are one of my favorite fall desserts.  There’s something so enticing, so mesmerizing, so magical about an apple dipped and coated in caramel.  It’s my weakness.

But, sometimes dunking those big juicy apples in buttery caramel just isn’t in the cards.  Enter this caramel apple dip.  This dip is easy to make, only requires a few very simple ingredients, and comes together very quickly.  It’s creamy, sweet, and smooth, just like traditional caramel sauce.  And it goes perfectly with apple slices.

This dip is so delicious, so addicting and makes a great appetizer or snack.  This would be a great appetizer for Thanksgiving, or any gathering.  It’s sweet, without being overly sweet, light, goes perfectly schmeared on an apple slice and it’s incredibly addicting.  

Oh…and you just may want to double the recipe if you’re serving a crowd because it disappears as quickly as it’s made!

Caramel Apple Dip

Ingredients:


16 Individually wrapped caramels, unwrapped
1/4 Cup water
1 (8oz) Package cream cheese
1/2 Cup brown sugar
1 Tsp vanilla

Directions:


Place a medium saucepan over medium-low heat.  Add the caramels and water and allow to melt, being sure to stir frequently.  Once the caramels are melted and the mixture is smooth remove from heat and set aside.

Place cream cheese, sugar and vanilla in a medium bowl and beat on high to cream.  Once the ingredients are completely combined, fold in the caramel mixture.  Serve immediately with apple slices.

Recipe source: Chef In Training

Roasted Beet Hummus

by Leave a Comment

I have long been a fan of hummus.  A deliciously simple dip that’s bright and lemony with a healthy amount of garlic. It’s also perfect for dunking lightly salted pita chips and assorted veggies.  Oh, it’s also sooooo easy to make.

Now, all that’s a winning combo in my opinion.

I’ve played around with a few flavor variations of hummus, the most bold addition to the dip was roasted red pepper, which was awesome,  So when I saw a recipe for roasted beet hummus I was excited, intrigued, and a bit nervous.

First and foremost I was drawn in by the color of the dip.  I mean, it’s pink so what’s not to love?!?  Then I read about it and learned it got it’s intense color from roasted beets.  I’ve always loved beets but wasn’t quite sure how they’d be added to hummus.  But, there’s only one way to find out, right?

And the solution.  Well, I HAD to make it.  And I decided to try it out at the perfect time.  October.  The month of pink!

All I can say is, where have you been all my life roasted beet hummus?

This dip, my friends, is an absolute must.  Aside from the intoxicating color it’s smooth, creamy, bright and packed with garlic goodness.  Oh, and it’s also good for you, loaded with various vitamins and minerals.  Perfect for appetizer, snack or a side.

Just like all other hummus recipes, it’s simple.  Once the beets are roasted and cooled, proceed like normal.  Toss all the ingredients in the food processor and viola, you’re set!

Roasted Beet Hummus

Ingredients:


1 Small roasted beet
1 (15oz) can cooked chickpeas, mostly drained
Zest of a lemon
Juice of half a lemon
Hefty pinch of salt and black pepper
2 Large cloves garlic, mined
2 Heaping Tbsp tahini
1/4 Cup extra virgin olive oil

Directions:


Peel and quarter the roasted beet and place in the food processor.  Turn on processor and let run until only small bits remain.  Add the lemon zest, lemon juice, salt, pepper, garlic and tahini and blend until smooth.  While the processor is still running, stream in the olive oil and mix until incorporated.

Taste, adjust seasonings if needed.  If it’s too thick add a splash of water.

Serve with pita chips and assorted veggies.

Store in the refrigerator for up to a week.

Recipe source: Minimalist Baker

Strawberry Caprese Chicken

by Leave a Comment

One of my favorite salads is Caprese salad.  It’s simple, easy to throw together and it’s so incredibly versatile.  Eat it alone, serve as appetizers, or even pop those ingredients on top of some chicken and wow, simply amazing.

It’s safe to say that during the summer months, when I can walk to the garden, snag a tomato and some basil we have this salad multiple times a week.  Healthy and refreshing, oh, and let’s not forget that it’s topped with sticky, tangy and sweet balsamic.  Yum!

I’ve been having cravings for this simple salad that screams summer, and I’ve had everything on hand that is needed to make it…except the tomatoes.  Those tomatoes are kind of a key part of the salad. So, I adapted and used what I had on hand.  Strawberries.

And boy, this trio didn’t disappoint.  Fresh, sweet, juicy strawberries, mozzarella and basil.  Oh-mah-goodness.  Amazing.  I could eat this stuff right out of the bowl.  Um, and I did.  For a second.  Until I reminded myself I had other plans for it.

And those plans consisted of marinating chicken in balsamic vinegar and then baking to tender, juicy perfection.  After that, then the magic happens.  Topping it with this deliciously addicting salad.  Then drizzling it with more of my favorite vinegar ever, balsamic!

This chicken, with prep and all takes under 45 minutes.  That’s all it takes to get this perfectly delicious and simple meal from oven to table.  And, it’s pretty as a picture too!  Chicken topped with the bright red, green and white from the salad.  It truly doesn’t get any better.

This meal is both adult and kid approved and has been requested numerous times since it was originally served.

Strawberry Caprese Chicken

Ingredients:


2 Boneless, skinless chicken breasts
1/3 Cup balsamic vinegar
3 Tbsp olive oil
1 Clove garlic, mined

For the strawberry caprese-
1/2 Cup fresh strawberries; diced
6-7 Leaves basil, rolled up and sliced
1/4 Cup fresh mozzarella, cubed
Drizzle of olive oil, optional
Drizzle of balsamic

Directions:


Place chicken, balsamic vinegar, oil and garlic in a plastic bag.  Toss and move chicken around to coat.  Place in refrigerator and allow to marinate for at least 10 minutes or up to 2 hours.

Preheat oven to 325.  Remove chicken from bag and place in a pan sprayed with non-stick cooking spray.  Pour a little of the marinade over the chicken and place in the preheated oven.  Bake for 25-35 minutes, until cooked through and juices run clear when cut.  Remove from oven, tent with foil and allow to cool for about 5 minutes.

For the caprese-

While the chicken is marinating combine the strawberries, basil and olive oil, if using and stir to combine.  Cover with plastic wrap and place in the refrigerator until ready to serve.

Once the chicken has finished baking, remove the strawberries from the fridge, add mozzarella and toss to combine.

Place the chicken on the plates, top with strawberry mixture and drizzle with balsamic dressing.  Serve and enjoy.

Recipe source: A Lynsey Original

SRC: White Bean and Basil Hummus

by 18 Comments

I’ve long been a fan of hummus.  It’s light.  Refreshing.  Delicious.  Oh, and it’s good for you…which means you can eat even more, right?

Aside from being addicting it’s so easy to make and can be made with multitude of different ingredients depending on what you have on hand.  Granted, tradition hummus is comprised of garbanzo beans, tahini and a few other ingredients.  But just like everything else that makes it way to the states, hummus is made with a variety of different ingredients and in several different flavors.

I’ve made and indulged in the traditional hummus more times than I can possibly count.  I love it and when I top a a pita chip with it, well it’s just like any other chip and dip combo.  They just keep on making their way into my mouth and I just can’t stop.  But, as much as I enjoy traditional hummus nothing is going to stop me from trying as many different varieties as I possibly can.  Such as a white bean variation!?!?

I tried white bean hummus for the very first time a few weeks ago.  And well, it was just as good as the traditional stuff.  My hand just kept getting chip after chip and scooping the dip as quickly as it possibly could.  It was almost like an out of body experience.  Almost!  I was hooked on the white bean version just like the traditional.

So, when I came across a recipe for white bean hummus on Jess’ blog, my assignment for this months Secret Recipe Club, I knew this was the recipe I HAD to make.  Don’t get me wrong, it wasn’t easy narrowing down my options between the Greek tortellini salad, zucchini lasagna, Thai basil pesto, salted caramel browned butter cookies (and y’all know I’m a sucker for any and everything browned butter), pina colada bars, and blood orange mojitos, just to name a few, I was torn.  But I finally decided to make Jess’ hummus.

I must say, this hummus did not disappoint.  It was smooth and creamy with just the right amount of garlic throughout, brightness from the lemon zest and juice and the perfect amount of flavor from the basil.  Put this on top of a soft or crispy pita chip and you’ve got an amazingly addictive snack or appetizer.

Just when you think it can’t get any better, it can.  This dip comes together in a matter of seconds, making it perfect for last minute guests or even a quick snack.  It’s great right after being made, but can be chilled for a bit to allow the flavors to meld…if time allows.

Go ahead, whip up a batch and enjoy!

White Bean and Basil Hummus
Ingredients

1 (15oz) Can great northern or cannellini beans, drained and rinsed
2 Cloves garlic, peeled and roughly chopped
Juice from half a lemon juice
Zest of half a lemon
Salt and pepper, to taste
1/3 Cup packed basil leaves
3 Tbsp olive oil
Directions:

Place beans, garlic, lemon juice, lemon zest, salt and pepper, and basil in a food processor.  Pulse until roughly chopped.  With the food processor running, stream in the olive oil until the mixture comes together and becomes creamy.  Taste, adjust seasonings if needed.  Serve.
Recipe source: Flying on Jess Fuel, originally from Ambitious Kitchen
→←