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Cucumber Cream Cheese Spread

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This 5 Ingredient Cucumber Cream Cheese Spread is called “cucumber crack” because it’s highly addictive! The combination of creamy cream cheese and cool cucumber is sure to be a hit at home or at any gathering. This spread works well as a topping for crackers, or as a dip for chips or your favourite veggies. It also makes an incredible topping for burgers and sandwiches. 

Cucumber Cream Cheese Spread

FAQ’s About Making Cucumber Cream Cheese Spread:

Is Cucumber Cream Cheese Spread Gluten Free? – Yes! This Cucumber Cream Cheese Spread Recipe is naturally gluten free. The spread is low carb and keto friendly as well!

How Should I Eat Cucumber Spread? – This spread works well on burgers and sandwiches, as a topping for crackers, or as a dip for chips or your favourite veggies.

What Else Can I Add to the Cucumber Spread? – You can customize it to your tastes—add in some diced onion for a savoury kick, or even some chopped herbs like parsley or dill.

How Do You Make This Spread Lighter? – Use light cream cheese instead of full-fat cream cheese to make it lighter with less calories.

Can I Make This Spread Ahead of Time? – Yes! You can absolutely make this spread ahead of time to use for a party, gathering, potluck, or snack. Let it chill out in the refrigerator for a few hours or overnight.

Can I Grate the Cucumber Instead of Dicing It? – Yes you can, although I do prefer it finely chopped rather than grated. If you prefer to grate the cucumber, you’ll need to squeeze out a little more of the water before adding to the cream cheese mix. Otherwise, the mixture will end up watery.

Cucumber Cream Cheese Spread

What Ingredients Do You Need to Make Cucumber Cream Cheese Spread?

This spread only uses 5 simple and budget-friendly ingredients. Here’s what you’ll need: (See recipe card below for full printable recipe)

  • Cucumber – Seedless English Cucumbers
  • Green Onion
  • Cream Cheese
  • Garlic – Puree
  • Salt

Cucumber Cream Cheese Spread

How Do You Make Cucumber Cream Cheese Spread?

Here’s how to make it: (See recipe card below for full printable recipe)

Step 1: Finley dice the cucumber and use a thick paper towel, tea towel or cheese cloth to squeeze out most of the liquid. Then, chop up the green onion.

Step 2: In a mixing bowl, add the cream cheese, garlic puree and salt. Mix (using a stiff spoon or mixer) until softened. Then add the cucumber and green onion, stirring until fully combined.

Step 3: Refrigerate until ready to serve. Enjoy!

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Cucumber Cream Cheese Spread

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Cucumber Cream Cheese Spread

Recipe Notes For Making The Best Cucumber Cream Cheese Spread:

  • The spread will last up to 4 days in the fridge. Store the cucumber spread in a container with a tight-fitting lid or covered with plastic wrap.
  • Feel Free to Increase the garlicky goodness if desired.
  • Top with chopped fresh herbs like parsley, chives, basil, or dill before serving!
  • Swap out the green onion for shallots or scallions for a more delicate flavour.
  • To cut down on calories, use low-fat cream cheese spread instead of regular cream cheese.
  • Add a dash of lemon or lime juice for a tangier taste.
  • You can mince the garlic or use garlic powder instead of using garlic puree if preferred.
  • Only a small amount of liquid squeezed out of the diced cucumbers. You could skip that step if needed. The spread will still be quite thick.

Cucumber Cream Cheese Spread

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Cucumber Cream Cheese Spread

Cucumber Cream Cheese Spread

This 5 Ingredient Cucumber Cream Cheese Spread is called "cucumber crack" because it's highly addictive! The combination of creamy cream cheese and cool cucumber is sure to be a hit at home or at any gathering.
5 from 4 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Keyword: Appetizer, gluten free, Low Carb, snacks
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 1 Cup English Cucumber finely diced
  • 1/4 Cup Green Onion diced
  • 8 Oz Cream Cheese
  • 1 Tsp Garlic puree
  • 1/2 Tsp Salt

Instructions

  • Finley dice the cucumber and use a thick paper towel, tea towel or cheese cloth to squeeze out most of the liquid. Then, chop up the green onion.
  • In a mixing bowl, add the cream cheese, garlic puree and salt. Mix (using a stiff spoon or mixer) until softened. Then add the cucumber and green onion, stirring until fully combined.
  • Refrigerate until ready to serve. Enjoy!

Notes

  • Serve with gluten free crackers, potato chips, tortilla chips, veggies, or spread on a burger or cucumber sandwich.
  • Top with chopped fresh herbs like parsley, chives, basil, or dill before serving!

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Cucumber Cream Cheese Spread

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If you Love this Easy Gluten Free Cucumber Cream Cheese Spread Recipe, check out some of my other Gluten Free Recipes Here:

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Gluten Free Cucumber Cream Cheese Spread Recipe

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Pickle De Gallo

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 This Pickle de Gallo combines the delicious crunch and flavours of dill pickles with the snackability of Pico de Gallo. The recipe comes together in just minutes and is fresh, healthy, low carb and low calorie. Serve it as a dip with tortilla chips, or as a topping for burgers, hot dogs or grilled chicken. 

Pickle De Gallo

FAQ’s About Making Pickle De Gallo

What is Pickle De Gallo? – Pickle De Gallo is a twist on a traditional Pico de Gallo. Pickles replace fresh tomato in a fresh, chunky pickle salsa/ topping. It’s so simple and yet gives such a great boost of flavours, putting it on the map as an awesome condiment.

What do you serve Pickle De Gallo with? – My favourite thing to serve with pickle de gallo is tortilla chips or plain ruffles potato chips.

Can Pickle De Gallo be used as a topping? Yes, it’s amazing as a topping on tacos, burritos, nachos, hotdogs, burgers, sandwiches, grilled chicken, pork or salmon.

What Kind of pickle should I use? –  I recommend a garlicky Kosher-style dill pickle. Pickles from the refrigerated section are especially nice, because they maintain their bite. However, any dill pickle will work for this recipe.I don’t recommend sweet or bread & butter pickles for this recipe.

Is Pickle De Gallo spicy? – No, it’s not spicy. The recipe uses 1 jalapeno pepper but if all of the seeds are removed, there is only very slight heat. If you like your salsa spicy, you can mix some of the jajapeno seeds in with the jalapeno or add chili pepper flakes, cayenne pepper, or chili powder.

Can I eat Pickle De Gallo if I’m on a Gluten Free diet? – Yes! Pickle de gallo is naturally gluten free. The delicious pickle salsa is low carb and keto approved as well. 

Is Pickle De Gallo Vegan? – Yes, Pickle de gallo is dairy free, vegetarian and vegan. 

Pickle De Gallo

What Ingredients Do you Need To Make Pickle De Gallo?

Here’s what you’ll need to make this pickle salsa: (See recipe card below for full recipe)

  • Pickles – use dill pickles. Chop them up into equal sized, small pieces
  • Red Pepper – diced
  • Onion – diced
  • Jalapeno – seeds removed
  • Garlic – fresh minced
  • Dill – fresh
  • Pickle Juice – from the jar

Pickle De Gallo

How Do You Make Pickle De Gallo?

Here’s how to make this easy fresh pickle salsa: (See recipe card below for full printable recipe)

Step 1: Dice the pickles, red pepper, onion, jalapeno and garlic very small and uniform. Then chop the fresh dill.

Step 2: Stir together all ingredients in a medium bowl. Allow to rest in refrigerator for about 1 hour to allow the flavours to develop. Toss again before serving.

Step 3: Enjoy as a dip/salsa with tortilla chips or relish on a hot dog or grilled chicken!

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Pickle De Gallo

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Pickle De Gallo

Recipe Notes For Making The Best Pickle De Gallo:

  • Leftovers should be stored in an airtight container in the fridge and eaten within 4 days.
  • You can serve this immediately, but the chill time allows the flavours to meld & marry nicely.
  • To add a little spice to your pickle de gallo, you can add some of the jalapeno seeds along with the jalapeno. You can also use 2 or 3 jalapenos if desired. Another option is to add a few dashes of hot sauce to the mix.
  • You can leave out the jalapeno if you prefer to but if you remove all the seeds, the jalapeno only adds a very slight amount of heat.
  • Red bell pepper can be replaced with yellow, green or orange bell pepper.
  • Don’t Freeze this salsa. Because of the fresh, uncooked vegetables, this is not a good candidate for freezing. Freezing it would change the consistency of the salsa.

Pickle De Gallo

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Pickle De Gallo

Pickle De Gallo

This Pickle de Gallo combines the delicious crunch and flavours of dill pickles with the snackability of Pico de Gallo. The recipe comes together in just minutes and is fresh, healthy, low carb and low calorie. Serve it as a dip with tortilla chips, or as a topping for burgers, hot dogs or grilled chicken. 
5 from 6 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: American
Keyword: Appetizer, Dip, gluten free, Pickle
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 2 Cups Pickles chopped
  • 1/2 Cup Red Pepper
  • 1/4 Cup Onion
  • 1 Jalapeno
  • 2 Cloves Garlic
  • 1/4 Cup Dill fresh
  • 1/4 Cup Pickle Juice

Instructions

  • Dice the pickles, red pepper, onion, jalapeno and garlic very small and uniform. Then chop the fresh dill.
  • Stir together all ingredients in a medium bowl. Allow to rest in refrigerator for about 1 hour to allow the flavours to develop. Toss again before serving.
  • Enjoy as a dip/salsa with tortilla chips or relish on a hot dog or grilled chicken!

Notes

  • To add a little spice to your pickle de gallo, you can add some of the jalapeno seeds along with the jalapeno. You can also use 2 or 3 jalapenos if desired. Another option is to add a few dashes of hot sauce to the mix. 
  • You can leave out the jalapeno if you prefer to but if you remove all the seeds, the jalapeno only adds a very slight amount of heat.
  • I recommend dill pickles for this salsa. Pickles from the refrigerated section maintain a lot of their crunch and are especially good here. But any dill pickles will work for this recipe.

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Pickle De Gallo

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Gluten Free Pickle De Gallo Recipe

Keywords: Pickle De Gallo; Keto Dill Pickle Dip Recipe; Dairy Free Dip Recipes; Recipes using pickles; Easy Keto Appetizer Recipes; Low Carb Dip Recipes; Pickle De Gallo recipes; dill pickle salsa recipes; game day recipe; family friendly appetizer recipes; Best Pickle Appetizer Recipe; Easy Recipe For Pickle De Gallo; Gluten Free Pickle De Gallo Recipe; Pico De Gallo without Tomatoes; Salsa without Tomatoes; vegan dips: Gluten Free and Vegan Appetizer Recipes 

Club Sandwich Skewers

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These Club Sandwich Skewers are easy to put together and are so fun to eat! They bring a twist to an everyday lunch or make a fun appetizer to share with friends and family. The delicious turkey club sandwiches on a stick are loaded with: turkey, bacon, cheese, tomatoes, lettuce and garlic bread!  

Club Sandwich Skewers

Why You’ll Love These Club Sandwich Skewers

Here’s why you’re going to want to make this recipe:

  • They’re portable, easy to put together, and so fun to eat!
  • They only use 3 pieces of gluten free bread for 6 sandwiches.
  • Perfect for a light lunch or a picnic and easy to whip up for a large crowd.
  • Easier to eat and also exciting for fussy eaters (we’re looking at you kids!).
  • Sandwich Skewers are a fun twist on an old classic.

Club Sandwich Skewers

What Ingredients Do You Need To Make Club Sandwich Skewers?

Here’s what you’ll need to make 6 sandwich skewers:

  • 12 Slices Turkey – deli meat
  • 6 Slices Bacon
  • 3 Slices Bread – gluten free
  • 12 Squares of Cheese – I use cheddar 
  • 12 Cherry Tomates
  • 18 pieces of Lettuce (small pieces)
  • 3 Tbsp Butter
  • 1/2 Tsp Garlic Puree
  • 6 Skewers – 12 ” wooden or metal skewers 

Club Sandwich Skewers

How Do You Make Club Sandwich Skewers?

Here’s how to make these deliciously easy sandwich skewers:

Step 1: Cook bacon according to package directions.

Step 2: Combine the butter and garlic puree, then spread over the pieces of bread on both sides. Use a frying pan to grill the bread (grilled cheese style) until both sides are browned. Next cut each of the pieces of bread into 6 pieces.

Step 3: Slice each piece of cheese and bacon to divide into four pieces. Set aside.

Step 4: Thread 12”- skewers in the following order: bread, lettuce, tomato, bacon, cheese, turkey, bread. Repeat the same order once more. Then follow the same directions again for the remaining 5 skewers.

Step 5: Serve skewers with ranch dressing or mayonnaise for dipping.

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Club Sandwich Skewers

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Club Sandwich Skewers

Recipe Notes For Making the Best Club Sandwich Skewers

  • Serve the sandwich skewers with dip. You can serve the skewer with ranch, mayo or honey mustard. You can also drizzle a little bit of salad dressing over the skewers before eating if you prefer.
  • Keep sandwich leftovers refrigerated. If you’re making them ahead of time, wrap the sandwich skewers tightly with plastic wrap or aluminum foil and pack them in an airtight container.
  • To make a hole in the cheese without breaking the cheese in half, try using a skewer to gently make a pilot hole. Flip the cheese over and poke the skewer through from both sides.
  • To fold the turkey, try folding the slice accordion or paper fan style. Then fold in half by folding the bottom up before skewering.
  • Any type of lunch meat or hard cheese can used for this recipe.
  • Grilling the bread before skewering is optional. You can toast and butter the bread instead of grilling it, if you prefer to. You can also spread mayonnaise on the bread instead but I don’t recommend if the sandwiches are going to be sitting our for a while.
  • Garlic powder can be used instead of the garlic puree if desired. Minced garlic will also work.

Club Sandwich Skewers

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Club Sandwich Skewers

Club Sandwich Skewers

These Club Sandwich Skewers are easy to put together and are so fun to eat! They bring a twist to an everyday lunch or make a fun appetizer to share with friends and family. The delicious turkey club sandwiches on a stick are loaded with: turkey, bacon, cheese, tomatoes, lettuce and garlic bread!  
5 from 9 votes
Print Pin Rate
Course: Lunch
Cuisine: American
Keyword: Bacon, gluten free, Lunch, sandwich, skewers
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6 Skewers
Author: Lyndsay Baker

Ingredients

  • 12 Slices Turkey
  • 6 Slices Bacon
  • 3 Slices Bread gluten free
  • 12 Squares Cheese
  • 12 Cherry Tomatoes
  • 18 Pieces Lettuce small pieces
  • 3 Tbsp Butter
  • 1/2 Tsp Garlic puree
  • 6 Skewers

Instructions

  • Cook bacon according to package directions.
  • Combine the butter and garlic puree, then spread over the pieces of bread on both sides. Use a frying pan to grill the bread (grilled cheese style) until both sides are browned. Next cut each of the pieces of bread into 6 pieces.
  • Slice each piece of cheese and bacon to divide into four pieces. Set aside.
  • Thread 12”- skewers in the following order: bread, lettuce, tomato, bacon, cheese, turkey, bread. Repeat the same order once more. Then follow the same directions again for the remaining 5 skewers.
  • Serve skewers with ranch or mayonnaise for dipping.

Notes

  • Serve the sandwich skewers with dip. You can serve the skewer with ranch, mayo or honey mustard. You can also drizzle a little bit of salad dressing over the skewers before eating if you prefer.
  • Keep sandwich leftovers refrigerated. If you’re making them ahead of time, wrap the sandwich skewers tightly with plastic wrap or aluminum foil and pack them in an airtight container.

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Club Sandwich Skewers

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Gluten Free Club Sandwich Skewer Recipe

Keywords: Club Sandwich Skewers; Gluten Free Club Sandwich Skewers; Turkey Club Sandwich Recipes; clubhouse skewers; Easy Sandwiches for Parties; Turkey BLT skewer recipes; Easy gluten free Lunch Recipes; sandwich skewers; sandwich on a stick; easy gluten free party recipes; Chicken BLT Skewers; game day recipes; easy recipes to make for a party; best finger food recipes

 

Chili Lime Shrimp

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Add some flavour to your dinner with these Chili Lime Shrimp. They’re exploding with bright, bold, and zesty flavours. Fresh, fast, and fabulous any night of the week. You can serve the refreshing low-carb dish as an appetizer, main dish or in a salad.

Chili Lime Shrimp

Why This Is The Best Chili Lime Shrimp Recipe?

Here’s why you’re going to love this chili lime shrimp:

  • Super Quick to Make – With only 10 minutes cook time this one-pan recipe is the perfect protein for your weeknight meal. They come together lightning quick and are a flavourful, crowd-pleasing, carb-conscious appetizer OR entree!
  • Lot’s of way to eat them – They make the perfect addition to salads, tacos, rice bowls and lettuce or corn tortilla wraps.
  • They’re Gluten Free – This recipe is absolutely gluten-free, low-carb and keto-friendly. Each serving contains just 5 net grams of carbohydrates. To make things even better, this recipe is also paleo and Whole30 compliant!
  • Easy to Cook 3 Different Ways- This easy shrimp recipe can be cooked on the stove, in the oven or grilled and it can be served with anything! Cilantro Chili lime shrimp is a meal in itself with a side of veggies and rice/quinoa or instantly transforms tacos with corn tortillas, salads etc. into the most epic meal ever!
  • Simple Recipe – This recipe needs minimal ingredients and you can find everything at your average grocery store.

Chili Lime Shrimp

What Ingredients Do You Need to Make Chili Lime Shrimp?

Here’s what you’ll need to make these Chili Lime Shrimp:

  • Shrimp – Large 26/30, peeled and deveined with the tail on
  • Olive Oil – You can also use another favourite cooking oil
  • Lime Juice – Use fresh lime juice for this recipe
  • Garlic – I like to use garlic puree
  • Cilantro – Fresh cilantro adds so much flavour
  • Chili Powder – Use cayenne pepper if preferred
  • Paprika – Gives it a smoky flavour
  • Cumin – Is excellent on seafood

Chili Lime Shrimp

How Do you Make Chili Lime Shrimp?

Here’s how to make these easy chili lime shrimp on the stove top:

Step 1: Put your peeled and deveined shrimp in a bowl or ziplock bag and add the lime juice, chili powder, paprika and cumin. Mince the garlic and chop and the cilantro, then add them to the bowl. Mix well until the shrimp are equally coated with the spice mixture. Let marinate, coved in the fridge for 1/2 hour.

Step 2: Add the olive oil to a large skillet or frying pan. Then sear the shrimp on both sides over medium heat for about 2-3 minutes per side or until shrimp is cooked through and they’re pink and opaque and have a nice char. Serve immediately with a lime wedge and fresh chopped cilantro.

Chili Lime Shrimp

How Do You Make Chili Lime Shrimp In Oven?

Here’s how to make these easy chili lime shrimp in the oven:

Step 1: Marinate shrimp according to recipe directions.

Step 2: Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray.

Step 3: Line shrimp in a single layer. Roast for 8 to 10 minutes or just until opaque.

Step 4: Remove from the oven and enjoy.

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Chili Lime Shrimp

How do you Make Chili Lime Shrimp on a Grill?

Here’s how to make these easy chili lime shrimp on a BBQ: 

Step 1: Marinate shrimp according to recipe directions.

Step 2: Preheat the grill to medium heat. Grill 2-3 minutes per side, or until opaque and nicely charred, and the tail and head come together. The shrimp cook very quickly, so keep a close eye on them to ensure that they don’t overcook.

Chili Lime Shrimp

How Do You Devein Shrimp?

Here’s how to devein the shrimp:

Step 1: First, locate the vein in the shrimp running along its back.

Step 2: Make a shallow cut and use the tip of the knife to lift it out.

Step 3: The veins and shells can then be thrown away.

Step 4: Rinse the shrimp and lay on a paper towel to dry.

Chili Lime Shrimp

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Chili Lime Shrimp

Recipe Notes For making the Best Chili Lime Shrimp:

  • Don’t over cook your shrimp! They cook faster than you might think. They only need to be cooked for a couple of minutes on each side, so watch the pan closely and don’t let them curl tightly.
  • Peel and devein the shrimp before you marinade them. You can alternatively buy shrimp thats’s already peeled, but give them a good rinse.
  • You can use shrimp with tails off if preferred.
  • Shrimp don’t need long to marinade. In fact, you don’t want to leave them for too long or the acid from the lime juice will start to cook them. Thirty minutes is plenty and don’t leave them for more than one hour.
  • American chili powder is a blend of chilies, cumin, garlic powder, and herbs with a ratio of one-part cayenne to seven parts the other spices.  Chili powders sold in other parts of the world, however, are 100% chile pepper and 8X hotter than chili powder! So, use American-style chili powder to make this recipe.
  • You can adjust the spiciness – Add some heat to this recipe by adding cayenne and red pepper flakes based on your spice level.
  • You can use frozen shrimp for this recipe. Just make sure you thaw the shrimp completely before using.
  • To quickly thaw your shrimp, transfer the shrimp to a freezer size bag and tightly seal. Add the bag to a large bowl and submerge with cold tap water; place a heavy bowl over the shrimp so it doesn’t float and stays completely submerged. Let the shrimp sit for 10-20 minutes. After 10 minutes, replace the water with new cold tap water and submerge the shrimp again. Let shrimp sit an additional 10- 20 minutes.

Chili Lime Shrimp

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Chili Lime Shrimp

Chili Lime Shrimp

Add some flavour to your dinner with these Chili Lime Shrimp. They're exploding with bright, bold, and zesty flavours. Fresh, fast, and fabulous any night of the week. You can serve the refreshing low-carb dish as an appetizer, main dish or in a salad.
5 from 5 votes
Print Pin Rate
Course: Dinner
Cuisine: American / Asian
Keyword: Asian, Dinner, gluten free, Low Carb, seafood, shrimp
Prep Time: 5 minutes
Cook Time: 8 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 1 lb Shrimp (peeled) i used 26/30 med sized
  • 2 Tbsp Olive Oil
  • 3 Tbsp Lime Juice
  • 2-3 Cloves Garlic
  • 1/4 Cup Cilantro
  • 2 Tsp Chili Powder
  • 1/2 Tsp Paprika
  • 1 Tsp Cumin

Instructions

  • Marinate- Put your peeled and deveined shrimp in a bowl and add the lime juice, chili powder, paprika and cumin. Mince the garlic and chop and the cilantro, then add them to the bowl. Mix well until the shrimp are equally coated with the spice mixture. Let marinate in the fridge for 1/2 hour.
  • Cook- Add the olive oil to a large skillet or frying pan. Then sear the shrimp on both sides over medium heat for about 2-3 minutes per side or until shrimp is cooked through and they're pink and opaque and have a nice char. Serve immediately with a lime wedge and fresh chopped cilantro.
  • Find additional serving suggestions in the blog post above.

Notes

  • Shrimp don’t need long to marinade. In fact, you don’t want to leave them for too long or the acid from the lime juice will start to cook them. Thirty minutes is plenty and don’t leave them for more than one hour.

 

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Chili Lime Shrimp

More Easy Gluten Free Recipes:

If you Love this Easy Gluten Free Chili Lime Shrimp Recipe, check out some of my other Gluten Free Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.

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Gluten Free Chili Lime Shrimp Recipe 

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Creamy Greek Whipped Feta Dip

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This Creamy Greek Whipped Feta Dip is Ready in just 10 minutes with no cooking required. Add it to your list of Very Best Dips because it’s loaded with the flavour of feta cheese, a hint lemon and garlic and the Greek Salad topping brings it to a whole other level! Serve it with nacho chips or fresh vegetables for a quick and easy appetizer or snack. 

Creamy Greek Whipped Feta Dip

Why You’ll Love This Creamy Greek Whipped Feta Dip

Here’s why you’re going to love this Creamy Greek Whipped Feta Dip

  • It’s ready in 10 minutes with no cooking required. Making this dip is as simple as combining feta with sour cream and mayonnaise in a blender or food processor and blitzing until it’s smooth. Then, chop up the quick Greek salad topping and it’s ready to serve.
  • The delicious feta dip is naturally Gluten Free, Low Carb, Keto and Vegetarian. 
  • It’a CROWD PLEASER. The perfect snack for a large crowd that is enjoyed by everyone. Easily make a double batch if needed, and trust me you’ll want it!
  • The feta whips up light and airy in the food processor, making a refreshing dip for chips or Veggies.

Creamy Greek Whipped Feta Dip

What Ingredients Do You need to Make Creamy Greek Whipped Feta Dip?

To make this incredibly delicious whipped Feta Dip with Greek Salad Topping you’ll need:

For the Creamy Whipped Feta Dip:

  • Feta Cheese
  • Sour Cream
  • Mayonnaise
  • Garlic Puree
  • Lemon Juice

For the Greek Salad Topping:

  • Cucumber
  • Red Onion
  • Black Olives
  • Pepperoncini Peppers
  • Tomato
  • Oregano (dried)
  • Lemon Juice

Creamy Greek Whipped Feta Dip

How Do You Make Creamy Greek Whipped Feta Dip?

Here’s how to make this Easy Creamy Greek Whipped Feta Dip:

Step 1: In a food processor or blender, combine the feta, sour cream, mayonnaise garlic puree and lemon juice. Blend until it’s smooth.

Step 2: Finely dice up the cucumber, red onion, black olives, pepperoncini peppers and the tomato, adding them to a small bowl as you go. Add the lemon juice and the dried oregano and mix until well combined.

Step 3: Spread the whipped feta dip onto a small plate (or bowl). Place the greek salad topping on top of the spread out dip, but pour of any extra liquid in the bottom of the bowl first. Serve as a dip with nacho chips, crackers, or fresh veggies.

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Creamy Greek Whipped Feta Dip

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Creamy Greek Whipped Feta Dip

Recipe Notes for making the Best Creamy Greek Whipped Feta Dip:

  • This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency. I recommend keeping the greek salad topping in a separate bowl, until your ready to serve it.
  • Crumbled feta often contains extra ingredients to prevent caking, look for a block of feta cheese instead. It’ll give the dip a creamier texture and a richer, brinier flavour. It makes such a difference!
  • Use a piece of paper towel to remove any liquid that pools on side of the plate. If you drain off the liquid from the salad topping before adding it on top of the dip, there should be a very minimal amount around the rim.
  • I like serving this dip on a small plate instead of in a bowl because it helps distribute the topping throughout the whole dip better than if it was in a bowl. You can use a bowl instead of plate if you prefer.
  • I use a store bought garlic puree in a jar or tube. If you’d rather, you can use minced garlic but try to mince it as finely as possible. Garlic powder can be used instead of garlic puree as well.

Creamy Greek Whipped Feta Dip

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Creamy Greek Whipped Feta Dip

Creamy Greek Whipped Feta Dip

This Creamy Greek Whipped Feta Dip is Ready in just 10 minutes with no cooking required. Add it to your list of Very Best Dips because it's loaded with the flavour of feta cheese, a hint lemon and garlic and the Greek Salad topping brings it to a whole other level! Serve it with nacho chips or fresh vegetables for a quick and easy appetizer or snack.
4.47 from 15 votes
Print Pin Rate
Course: Appetizer
Cuisine: American, Greek
Keyword: Appetizer, feta, gluten free, greek
Prep Time: 10 minutes
Servings: 6
Author: Lyndsay Baker

Ingredients

For the Whipped Feta Dip

  • 1 Cup Feta Cheese 8 oz
  • 1/2 Cup Sour Cream
  • 1/2 Cup Mayonnaise
  • 1 Tsp Garlic puree
  • 1 Tbsp Lemon Juice

For the Greek Salad Topping

  • 1/4 Cup Cucumber finely diced
  • 1/4 Cup Red Onion finely diced
  • 1/4 Cup Black Olives finely diced
  • 1/4 Cup Pepperoncini Peppers finely diced
  • 1/4 Cup Tomato finely diced
  • 1 Tsp Oregano dried
  • 1 Tbsp Lemon Juice

Instructions

  • In a food processor or blender, combine the feta, sour cream, mayonnaise garlic puree and lemon juice. Blend until it's smooth.
  • Finely dice up the cucumber, red onion, black olives, pepperoncini peppers and the tomato, adding them to a small bowl as you go. Add the lemon juice and the dried oregano and mix until well combined. 
  • Spread the whipped feta dip onto a small plate (or bowl). Place the greek salad topping on top of the spread out dip, but pour of any extra liquid in the bottom of the bowl first. Serve as a dip with nacho chips, crackers, or fresh veggies.
  • Find additional serving suggestions in the blog post above.

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Creamy Greek Whipped Feta Dip

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Gluten Free Creamy Greek Whipped Feta Dip

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Smashed Sweet Potatoes

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These Smashed Sweet Potatoes are fluffy and soft on the inside with a buttery crispy outside, smothered in garlic butter and parmesan cheese! They make a delicious addition to weeknight dinners, a mouthwatering game day snack and a crowd-pleasing Thanksgiving and Christmas side dish.

Smashed Sweet potatoes

What are Smashed Sweet Potatoes?

If you are looking for a fun gluten free side dish to make for Thanksgiving, Christmas, or to go along with any meal, try these smashed sweet potatoes! They have a glorious crispy skins, comforting creamy middles, and a savoury garlic-Parmesan flavour. They are SO fun and delicious!

I’m a huge fan of potato wedges, roasted potatoes, and of course French fries, but these crispy smashed sweet potatoes might just be my favourite potatoes yet. Conveniently, they’re perfect for a wide variety of occasions. They make a mouthwatering game day snack and a crowd-pleasing Thanksgiving and Christmas side dish.

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Smashed Sweet potatoes

What Ingredients do you need to make Smashed Sweet Potatoes?

To make these deliciously crispy smashed sweet potatoes you’ll need:

  • Sweet Potatoes
  • Butter
  • Garlic
  • Parsley
  • Olive Oil
  • Salt & Pepper
  • Parmesan Cheese

Smashed Sweet potatoes

How do you make Smashed Sweet Potatoes?

To make these Gluten Free Garlic Butter Smashed Sweet Potatoes:

Step 1: Wash then cut the sweet potatoes into ¾-inch thick, round slices. Try to get the slices as uniform as possible so that they’ll cook in the same amount of time. Steam or boil the potatoes for 20 – 25 minutes.

Step 2: Preheat oven to broil and grease a large baking sheet with the olive oil. Arrange sweet potatoes onto the sheet and gently smash each potato with a fork (they will be soft, so try not to press too hard).

Step 3: Mix together the melted butter, garlic and parsley. Drizzle the mixture over each sweet potato. Sprinkle with salt and pepper.

Step 4: Broil until they are golden and crispy (about 10 minutes). Remove from oven, sprinkle with the parmesan cheese and return to the oven for another 5 – 7 minutes. Season with a little salt and parsley.

Smashed Sweet potatoes

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Smashed Sweet potatoes

Recipe Notes for making the best Smashed Sweet Potatoes:

  • Sweet potatoes: look for long, medium size sweet potatoes, not large fat ones if possible. It will make them easier to smash.
  • I don’t peel the potatoes because the skin makes them extra crispy.
  • Using parchment paper is my default, but I don’t recommend that you use it here. Baking the potatoes directly on the oiled sheet pan helps them become extra crispy underneath.
  • Olive oil + butter: I much prefer the extra flavour and crispiness that melted butter adds. That said, butter will smoke much more at high heat, so I recommend brushing the pan with olive oil first (or misting it with cooking spray) and then using butter to brush or drizzle onto the smashed potatoes themselves.
  • Feel free to add whatever seasonings you love best, either before or after baking.
  • Make them vegan: Just use vegan butter or olive oil in place of the butter and skip the Parm.
  • Store in the fridge: After they’ve cooled, store the smashed sweet potatoes in an airtight container in your fridge. They last up to 4 days!
  • To reheat: Preheat your oven to 350 F. Then, place them on a cookie sheet and bake them for 15-20 minutes.

Smashed Sweet potatoes

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Smashed Sweet Potatoes

These Smashed Sweet Potatoes are Perfect for the Thanksgiving Table! Fluffy and soft on the inside with a buttery crispy outside, smothered in garlic butter and parmesan cheese!
5 from 5 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: gluten free, Side Dish, sweet potato, thanksgiving
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 5
Author: Lyndsay Baker

Ingredients

  • 3-4 Sweet Potatoes small
  • 1/4 Cup Butter
  • 3 Cloves Garlic small
  • 1 Tbsp Parsley
  • 1 Tbsp Olive Oil
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 1 Tbsp Parmesan Cheese

Instructions

  • Wash then cut the sweet potatoes into ¾-inch thick, round slices. Try to get the slices as uniform as possible so that they’ll cook in the same amount of time. Steam or boil the potatoes for 20 - 25 minutes.
  • Preheat oven to broil and grease a large baking sheet with the olive oil (or use cooking spray). Arrange sweet potatoes onto the sheet and gently smash each potato with a fork (they will be soft, so try not to press too hard).
  • Mix together the melted butter, garlic and parsley. Drizzle the mixture over each sweet potato. Sprinkle with salt and pepper.
  • Broil until they are golden and crispy (about 10 minutes). Remove from oven, sprinkle with the parmesan cheese and return to the oven for another 5 - 7 minutes. Season with a little salt and parsley.

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Smashed Sweet potatoes

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Caramel Apple Cheesecake Dip

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This creamy, rich and delicious No-Bake Caramel Apple Cheesecake Dip is an easy to make 15-minute Holiday Dessert Dip that’s perfect for sharing! Prepare for compliments!

Caramel Apple Cheesecake Dip Recipe

What is Caramel Apple Cheesecake Dip?

We take one of fall’s favourite flavours the caramel apple and turn it into a rich, creamy dip that’s so easy to make. The combination of just 6 simple ingredients makes for the most fabulous party appetizer or dessert recipe. Serve it with apple slices for the most amazing crowd-pleasing finger food you’ll ever eat. It’s absolutely irresistible!! It’s a simple, scrumptious gluten free recipe for game day, Halloween parties, Thanksgiving dessert, and more!

Caramel Apple Cheesecake Dip

What Ingredients do you need to Make Caramel Apple Cheesecake Dip?

  • Cream Cheese
  • Sweetened Condensed Milk
  • Lemon Juice
  • Whipping Cream
  • Caramel Sauce – dulce de leche
  • Peanuts 
  • Apples 

Caramel Apple Cheesecake Dip

How Do You Make Caramel Apple Cheesecake Dip?

To make this incredibly delicious gluten free holiday dessert dip:

Step 1: Using a large mixing bowl, use a mixer to mix/soften the cream cheese. Once the cream cheese is smooth, add the sweetened condensed milk and mix until fully combined. Stir the lemon juice in. Then fold in the prepared whipped cream using a spatula. Gently mix until completely combined.

Step 2: Spread the cheesecake mixture evenly into the bottom of a 9 ” pie pan. Then place in the freezer for 15 minutes or until the cheesecake has set.

Step 3: Place the caramel sauce into a microwave safe bowl and microwave for 25 – 30 seconds. (you can skip microwaving if needed) Then pour the sauce over the cheesecake and spread it out, until the entire top is covered. Chop the peanuts (in a food processor) and sprinkle them evenly on top of the caramel.

Step 4: Store in the refrigerator until ready to serve. Serve with apple slices.

Caramel Apple Cheesecake Dip

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Caramel Apple Cheesecake Dip

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Caramel Apple Cheesecake Dip

Recipe Notes for making the Best Caramel Apple Cheesecake Dip:

  • The peanuts can be swapped out for toffee pieces, chopped pecans or diced up apple pieces.
  • If you can’t find dulce de leche, you can use caramel sundae sauce instead.
  • I found the dulce de leche (caramel sauce) in a can beside the sweetened condensed milk at my local grocery store. (in the baking isle)
  • Use your favourite apples to dip in the cheesecake dip.
  • If you need to prep everything in advance, just toss the sliced apples in a little lemon juice. It’ll keep the apple from browning and add a little zing to the dip flavour. Also keep them in a ziplock bag or sealed container until you’re ready to serve the dip.
  • You don’t have to use a pie pan for this dip. A square baking dish or a large bowl can be used instead.
  • Make these into individual dips by putting some of the cream cheese mixture into small condiment cups. Top with caramel and crushed peanuts, then let people take their own individual dips and apple slices on their plates.
  • This dessert dip can be made in advance. Tightly cover and store leftovers in the refrigerator for up to 3 days.
  • If you’re in a rush you can skip putting the dip in the freezer and just serve it immediately.

Caramel Apple Cheesecake Dip

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Caramel Apple Cheesecake Dip

Caramel Apple Cheesecake Dip

This creamy, rich and delicious Caramel Apple Cheesecake Dip is a crazy easy to make 15-minute Holiday Dessert Dip that's perfect for sharing! Prepare for compliments!   
5 from 11 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Appetizer, apple, cheesecake, christmas, Dessert, gluten free
Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 8
Author: Lyndsay Baker

Ingredients

  • 1 pkg Cream Cheese 8 oz
  • 1 Can Sweetened Condensed Milk
  • 1/3 Cup Lemon Juice
  • 1 Cup Whipped Cream prepared
  • 3/4 Cup Caramel Sauce dulce de leche
  • 2 Tbsp Peanuts crushed
  • Apples for dipping

Instructions

  • In a large mixing bowl, use a mixer to mix/soften the cream cheese. Once the cream cheese is smooth, add the sweetened condensed milk and mix until fully combined. Stir the lemon juice in. Then fold in the prepared whipped cream using a spatula. Gently mix until completely combined. 
  • Spread the cheesecake mixture evenly into the bottom of a 9 " pie pan. Then place in the freezer for 15 minutes or until the cheesecake has set. 
  • Place the caramel sauce into a microwave safe bowl and microwave for 25 - 30 seconds. Then pour the sauce over the cheesecake and spread it out, until the entire top is covered. Chop the peanuts (in a food processor) and sprinkle them evenly on top of the caramel. 
  • Store in the refrigerator until serving time. Serve with apple slices. 

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Caramel Apple Cheesecake Dip

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Gluten Free Caramel Apple Cheesecake Dip

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Sweet Potato Bites with Marshmallows

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These Delicious Sweet Potato Bites with Marshmallows are an easy bite-sized version of the popular sweet potato and marshmallow casserole! They’re a crowd pleasing appetizer or side dish for the Holidays! Enjoy your favourite Thanksgiving side dish in one tasty bite!

Sweet Potato Bites with Marshmallows

Ingredients in Sweet Potato Marshmallow Bites

Making this recipe is quite simple and only requires a handful of ingredients. Here’s what you’ll need:

  • Sweet Potatoes – Medium sized sweet potatoes work best.
  • Marshmallows – Use 1 Large Marshmallow or 3-4 Mini Marshmallows.
  • Pecans – Full pecan halves look the best but pecan pieces can be used as well.
  • Brown Sugar – Maple syrup or Honey can be swapped out for the brown sugar.
  • Butter – Olive oil, margarine or coconut oil can be switched for butter.
  • Sea Salt – Himalayan or regular table salt can also be used.

Sweet Potato Bites with Marshmallows

How Do You Make Sweet Potato Bites? 

To make these delicious gluten free sweet potato bites:

Step 1: Preheat your oven to 400 F. Then peel the sweet potatoes.

Step 2: Slice the peeled sweet potatoes into 1/4″ thick rounds. In a mixing bowl, cover the potato rounds with the melted butter and the brown sugar. Toss until they’re completely coated.

Step 3: Place the sweet potato rounds onto a parchment paper lined baking sheet. Sprinkle with tops with the sea salt. Bake for 20 minutes, flipping them halfway.

Step 4: Turn your oven to broil. Place a marshmallow on top of each of the rounds and broil until slightly browned. Watch closely, it should only take a minute. Remove from the oven and place a pecan on top of each of the browned marshmallows.

Sweet Potato Bites with Marshmallows

Should I Peel the Sweet Potatoes?

I do peel the sweet potatoes for these sweet potato bites because I find the skin a bit to tough but if you’re ok with the skin, you can leave it on.

How Thinly Should I Slice the Sweet Potatoes?

Slice the sweet potatoes into rounds approximately 1/4-inch thick. If they’re too thin, the marshmallow and pecan will be too heavy. Try to cut the sweet potatoes as straight as possible, even a slight angle will cause the marshmallows to slide off.

How Do You Store Sweet Potato Bites? 

These sweet potatoes with marshmallows and pecans on top will keep airtight in the fridge for up to 4 days. They’re surprisingly good cold.

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Sweet Potato Bites with Marshmallows

Sweet Potato Bites with Marshmallows

This Gluten Free Sweet Potato Casserole Bites with Marshmallows Recipe is Easy to Make and Quick to Throw Together. The yummy potato bites are made in bite-sized portions that are topped with toasted marshmallow and pecans. They make a crowd pleasing appetizer or side dish for holiday parties!

More Gluten Free Holiday Side Dish Recipes To Try:

Sweet Potato Bites with Marshmallows

Tips for Making the Best Marshmallow Sweet Potato Bites:

– Because the sweet potatoes are hot when you place the marshmallows on them, they can melt the marshmallows from the bottom first. This can make them a bit messy. To keep them looking extra pretty, you can let the potatoes cool slightly before putting the marshmallows on top or try to put the marshmallows on top as quickly as possible and get them back in the oven. Some people also found cutting the marshmallows in half helped keep them from melting too much.

– Try to cut the sweet potatoes as straight as possible, even a slight angle will cause the marshmallows to slide off.

– Use sweet potatoes close to the same size, so rounds will cook evenly.

– You can make this recipe without marshmallows or nuts. Just prep and bake the sweet potatoes as directed and then just stop there.

– If marshmallows slide off the sweet potato rounds, just push them back into the middle.

– If you don’t have any parchment paper, you’ll need to grease the pan well so that the potatoes don’t stick.

– This recipe makes 24 Sweet Potato Bites with Marshmallow and Pecans.

Sweet Potato Bites with Marshmallows

 

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Sweet Potato Bites with Marshmallows

These Delicious Sweet Potato Bites with Marshmallows are an easy bite-sized version of the popular sweet potato and marshmallow casserole! They're a crowd pleasing appetizer or side dish for Thanksgiving!
5 from 5 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Appetizer, gluten free, Side Dish, thanksgiving
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6

Ingredients

  • 3-4 Sweet Potatoes medium
  • 24 Marshmallows large
  • 24 Pecan halves
  • 2 Tbsp Butter melted
  • 2 Tsp Brown Sugar
  • 1/2 Tsp Salt

Instructions

  • Preheat your oven to 400 F. Then peel the sweet potatoes.
  • Slice the peeled sweet potatoes into 1/4" thick rounds. In a mixing bowl, cover the potato rounds with the melted butter and the brown sugar. Toss until they're completely coated.
  • Place the sweet potato rounds onto a parchment paper lined baking sheet. Sprinkle with tops with the sea salt. Bake for 20 minutes, flipping them halfway.
  • Turn your oven to broil. Place a marshmallow on top of each of the rounds and broil until slightly browned. Watch closely, it should only take a minute. Remove from the oven and place a pecan on top of each of the browned marshmallows.

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Sweet Potato Bites with Marshmallows

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Sweet Potato Bites with Marshmallows

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How To Make A Salami Rose

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These 3 Ingredient Salami Roses are Perfect for Charcuterie Boards and also make a Great Snack or Appetizer! The Easy-to-Make Flowers are Beautiful and Delicious! They’re quick to throw together and are Naturally Low Carb, Gluten Free and Keto. This recipe uses a Skewer instead of using a Wineglass. 

Salami Rose Recipe The easiest way

How To Make A Salami Rose

Step 1: Lay 4 pieces of Salami onto a flat surface. Overlap them an inch or two. Fold all 4 pieces in half together. (see video below)

Step 2: Tightly roll the folded pieces of Salami. Start from one side and roll until a rose shape is formed. Then push the skewer through the rose to hold it together.

Step 3: Add a fresh basil leaf to either side if the flower. Then add the baby bell cheese to the end of the skewer.

Easy to Make Salami Rose Recipe

What is a Salami Rose?

Salami Roses are a fun way to fold salami for a snack, appetizer or charcuterie board. It adds decoration that is edible and pretty.

Ingredients

You only need 3 ingredients to make these pretty little meat flowers. Salami, Basil Leaves and some Baby Bell Cheese, That it! That makes them not only the perfect addition to any Charcuterie Board but they’re also an amazing Low Carb Appetizer that’s really quick and easy to throw together.

Salami Rose on a skewer

Common Questions About Making Salami Roses

How Many Salami Slices does it take to make a Rose? It takes 4 Slices of Salami to make a rose with a skewer.

Can I make my roses ahead of time? Yes! Just make sure you cover your charcuterie tightly with plastic wrap to prevent everything from drying out!

Are Salami Roses Keto? Yes, they are! They are very low carb with only 1 g Carb per Rose with Cheese.

Can I make Salami Roses without using a wine glass? Yes you can. In fact, I find it much easier to use a skewer to hold the flower together.

Which other lunch meat can be used to make flowers? You can use any thinly sliced round meat of your choosing. Some great meat options are: Pepperoni, Turkey, Ham, Chicken or Roast Beef. (Note: If your meat doesn’t come in a round shape, you could always use a circle cookie cutter to cut it out. You’ll want it to be round because the round shape looks like rose petals when folded up.)

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto), is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.

While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

How To Make a Salami Rose

Easily create Salami Roses to put on a charcuterie board!

This recipe for Keto Salami Roses requires minimal effort and only uses 3 easy to find ingredients, Salami, Fresh Basil Leaves and Baby Bell Cheese. The addition of Salami Roses to your charcuterie boards will make your boards look like you picked them right up from the caterers. The Salami roses are also naturally high in protein and are paleo and low carb as well as gluten free.

Looking for some more delicious Keto Recipes? You’re in luck! I have some of my readers favourite recipes to share. Their number 1 favourite are these Keto Bacon Dill Pickle Fat Bombs. Everyone loves how quick and easy they are to make. Another one of Their favourites, are these tasty Keto Jalapeño Popper Taquitos. They’re perfect for impressing party guests or for spoiling someone special.

Salami Rose Recipe

Recipe Notes:

– If your meat doesn’t come in a round shape, you could always use a circle cookie cutter to cut it out. You’ll want it to be round because the round shape looks like rose petals when folded up.

– You don’t have to use Baby Bell Cheese. You can use any type of hard cheese. Cut the cheese into small enough pieces to fit on the skewer. You can also skip the cheese altogether if you prefer to.

– Toothpicks can be used instead of the skewers if needed. Also if your skewers are to long you can cut them shorter with a pair of scissors.

– Some other great edible leaves to use instead of the basil leaves are: spinach, kale, lettuce, spearmint, sage or bay leaves.

Salami Rose Recipe

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How To Make a Salami Rose

Salami Rose Recipe

These 3 Ingredient Salami Roses are Perfect for Charcuterie Boards and also make a Great Snack or Appetizer! The Easy-to-Make Flowers are Beautiful and Delicious! They're quick to throw together and are Naturally Low Carb, Gluten Free and Keto. This recipe uses a Skewer instead of using a Wineglass. 
5 from 25 votes
Print Pin Rate
Course: Appetizer, Keto Appetizer
Cuisine: American
Keyword: Appetizer, gluten free, Keto, Low Carb
Prep Time: 10 minutes
Servings: 4
Calories: 180kcal
Author: Lyndsay Baker

Ingredients

  • 16 Slices Salami round
  • 8 Leaves Basil Fresh
  • 4 Baby Bell Cheese

Instructions

  • Lay 4 pieces of Salami onto a flat surface. Overlap them an inch or two. Fold all 4 pieces in half together. (see video below)
  • Next tightly roll the folded pieces of Salami. Start from one side and roll until a rose shape is formed. Then push the skewer through the rose to hold it together.
  • Add a fresh basil leaf to either side if the flower. Then add the baby bell cheese to the end of the skewer.
  • Note: This Recipe Makes 4 Salami Roses

Video

Nutrition

Calories: 180kcal | Carbohydrates: 1g | Protein: 12g | Fat: 13g

 

 

Nutritional Information 

This Recipe Makes 4 Salami Roses

1 Salami Rose with Cheese =

180 Calories | 13 g Fat | 1 g Carbs | 0 g Fibre | 12 g Protein

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Salami Rose Recipe

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Keto Salami Rose Recipe

Keywords: Salami Rose Recipe; Keto Salami Rose Recipe; Keto Appetizer Recipes; Recipes using Salami; Easy Keto Lunch Recipes; Low Carb Charcuterie Board Recipes; Ideas for charcuterie boards; How to Make a Salami Flower; lunch meat flower; Keto Charcuterie Board Ideas

Sausage Stuffed Mushrooms

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These Delicious Sausage Stuffed Mushrooms are white button mushroom caps stuffed with Italian sausage, sauerkraut and three kinds of cheese. These mushrooms are naturally keto, gluten free, low carb and only require a handful of ingredients. They can also be prepped ahead of time, making them the perfect party appetizer!

Sausage Stuffed Mushrooms

What kind of mushrooms are best for stuffed mushrooms?

I like to use regular white button mushrooms for my stuffed mushrooms because they have a mild flavor that pairs perfectly with the savory sausage filling. You can also use large portobello mushrooms if you’re looking for an entree sized stuffed mushroom.

What cheese is best for sausage stuffed mushrooms?

I use three types of cheese in these mushrooms: cream cheese, parmesan cheese and mozzarella cheese. The cream cheese acts as a binder, the parmesan adds flavor and shredded Mozzarella’s  mild creaminess complements the stronger flavors of the sausage. Other great cheese options are fontina, monterey jack or cheddar cheese.

How long do you bake stuffed mushrooms?

Sausage stuffed mushrooms need to bake for about 20 minutes. The mushrooms are done when the tops are crispy and browned and the mushroom caps are tender all the way through.

Sausage Stuffed Mushrooms

Can Stuffed Mushrooms be made in an Air fryer?

Yes, it would work well. Fry them at 400°F for 7-8 minutes or so. You would need to do this in batches so the mushrooms will fit in a single layer.

How do you clean mushrooms?

Mushrooms are very absorbent, so if you wash them or submerge them in water, they can become rubbery when you cook them. Instead, use a damp paper towel and wipe them off.

Can you freeze Sausage Stuffed Mushrooms?

Stuffed mushrooms can be frozen! Add assembled but unbaked stuffed mushrooms to a wax/parchment paper lined baking sheet and place in the freezer for about 2 hours, or until frozen solid. Transfer to a freezer-safe container, label with the date, and freeze for up to 3 months.

Sausage Stuffed Mushrooms

How do you make sausage stuffed mushrooms?

To make the delicious Sausage Stuffed Mushrooms:

Step 1: Start by preheating your oven to 350°F. Wipe mushrooms clean with lightly damp paper towels (I used 24 medium mushrooms). Remove stems and scoop out the brown gills from inside the mushrooms, being careful not to break through the shell. Place the mushroom caps into a mixing bowl and cover with olive oil. Gently stir until the mushrooms are coated in the oil. Arrange mushroom caps with the opening facing up on a rimmed baking sheet lined with parchment paper.

Step 2: In a large skillet over medium-high heat, cook sausage until browned, breaking it apart with your spatula into crumbles. Add 2 minced garlic cloves and 1/2 cup sauerkraut. Let cook for 1 or 2 minutes then, remove from heat. Stir in salt and pepper and 1/2 cup cream cheese along with 1/2 cup of mozzarella cheese.

Step 3: Divide the sausage mixture between the mushroom caps then cover each of them with the remaining mozzarella cheese. Sprinkle them with parmesan cheese and bake uncovered in the center of the oven for 18 – 20 minutes. 

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Sausage Stuffed Mushrooms

WHAT IS THE KETOGENIC DIET?

The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.

While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.

Sausage Stuffed Mushrooms

Keto Sausage Stuffed Mushrooms

This recipe for Keto Sausage Stuffed Mushrooms requires minimal effort and only uses simple and easy to find ingredients like white button mushrooms, sausage and cream cheese. The stuffed mushrooms are also naturally high in protein and are paleo and low carb as well as gluten free.

Looking for some more delicious Keto Recipes? You’re in luck! I have some of my readers favourite recipes to share. Their number 1 favourite are these Keto Bacon Dill Pickle Fat Bombs. Everyone loves how quick and easy they are to make. Another one of Their favourites, are these tasty Keto Jalapeño Popper Taquitos. They’re perfect for impressing party guests or for spoiling someone special.

Sausage Stuffed Mushrooms

Recipe Notes:

  • The stuffed mushrooms can be made in advance and reheated.
  • To Store: Refrigerate mushrooms in an airtight storage container for up to 3 days.
  • To Reheat: The best way to reheat leftover stuffed mushrooms is in the oven. Place the mushrooms in a baking dish in the oven at 350 degrees F. In a pinch, you can rewarm in the microwave.
  • To Freeze: Add assembled but unbaked stuffed mushrooms to a wax/parchment paper lined baking sheet and place in the freezer for about 2 hours, or until frozen solid. Transfer to a freezer-safe container, label with the date, and freeze for up to 3 months.
  • You can use any type of sausage that you like. I typically use a mild Italian sausage, but hot works just as well. You can buy bulk sausage, or simply remove the casings from the sausage before you cook it.
  • The stuffed mushrooms can be made in an oven proof skillet instead of a baking pan.
  • The left over mushroom stems can be diced up and added to the sausage mixture or can be saved for future stir fry, soups, omelettes or casseroles.
  • Garnish the Stuffed mushrooms with fresh parsley, thyme or chopped green onion.
  • The Sauerkraut can be swapped out with diced white onion if preferred. You can also skip it altogether.

Sausage Stuffed Mushrooms

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Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

These Delicious Sausage Stuffed Mushrooms are white button mushroom caps stuffed with Italian sausage, sauerkraut and three kinds of cheese. These mushrooms are naturally keto, gluten free & low carb and only require a handful of ingredients.
5 from 8 votes
Print Pin Rate
Course: Keto Appetizer side dish
Cuisine: American
Keyword: Appetizer, gluten free, Keto, Low Carb
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12
Calories: 119kcal
Author: Lyndsay Baker

Ingredients

  • 24 White Button Mushrooms
  • 3 Tbsp Olive Oil
  • 1/2 lb Sausage Italian
  • 1/2 Cup Sauerkraut
  • 2 Cloves Garlic minced
  • 1/2 Cup Cream Cheese
  • 1 Cup Mozzarella Cheese divided
  • 1/4 Cup Parmesan Cheese
  • Salt and Pepper to taste

Instructions

  • Preheat oven to 350°F.
  • Wipe mushrooms clean with lightly damp paper towels. Remove stems and scoop out the brown gills from inside the mushrooms, being careful not to break through the shell.
  • Place the mushroom caps into a mixing bowl and cover with olive oil. Gently stir until the mushrooms are coated in the oil. Arrange mushroom caps with the opening facing up on a rimmed baking sheet lined with parchment paper.
  • In a large skillet over medium-high heat, cook sausage until browned, breaking it apart with your spatula into crumbles. Add 2 minced garlic cloves and 1/2 cup sauerkraut. Let cook for 1 or 2 minutes then, remove from heat. Stir in salt and pepper and 1/2 cup cream cheese along with 1/2 cup of mozzarella cheese.
  • Divide and stuff the sausage mixture between the mushroom caps then cover each of them with the remaining mozzarella cheese. Sprinkle them with parmesan cheese and bake uncovered in the center of the oven for 18 - 20 minutes. 
  • Garnish with fresh Parsley

Video

Nutrition

Calories: 119kcal | Carbohydrates: 3g | Protein: 5.83g | Fat: 9.83g | Fiber: 0.5g

 

 

Nutritional Information 

This recipe makes 24 medium size Stuffed Mushrooms

1 Serving = 2 Sausage Stuffed Mushrooms

119 Calories | 9.83 g Fat | 3 g Carbs | .5 g Fiber | 5.83 g Protein

2.5 g Net Carb per 2 Stuffed Mushrooms

Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Let’s Be Friends on Pinterest! I’m Always Sharing Great Recipes! 

>> Click Here To Pin This Recipe <<

Sausage Stuffed Mushrooms

Other Keto Friendly/Low Carb Recipes:

If you love this Recipe for Keto Sausage Stuffed Mushrooms, check out some of my other Keto Friendly Recipes Here:

 

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

Keto Sausage Stuffed Mushrooms 

Keywords: Keto Sausage Stuffed Mushrooms; Keto Sausage Stuffed Mushrooms Recipe; Keto Sausage Recipes; Recipes using Mushrooms and sausage; Easy Keto Appetizer Recipes; Low Carb Sausage Recipes; Keto Holiday recipes; Keto stuffed mushroom recipes; keto game day recipe; family friendly keto recipes