Summer is just about here! Get ready to dine al fresco with these 11 yummy and portable recipes!
This play on a classic 7-layer dip is the perfect thing to nosh on during an outdoor summer concert. The dip features a base made with black beans and Bush’s Southwest Black Bean Hummus Made Easy. Then sour cream, salsa, tomatoes, cheese, lettuce and jalapenos are piled high!
For a casual picnic, say for a beach day, try Curtis’s sweet and salty burrito. Just roll up tortillas with peanut butter, bananas, jam and Greek yogurt for a yummy to-go treat.
This spicy, sweet chicken salad is guilt-free because it’s made with Greek yogurt rather than mayo. With ginger, garlic and a mango chutney mixed in, it’s bursting with light and fresh flavor.
Tip: If you want to make it even easier on yourself, just pack this chicken salad in individual portions and bring along forks – no bread or assembly required!
For this fresh and delicious dip, Richard Blais uses items you might already have in your kitchen. He starts with Greek yogurt and adds lemon juice, capers and fresh dill and chives. Who wants a pre-made dip when you can serve something as fresh and tasty as this?
These portable snacks couldn’t be easier to make. Just melt shredded cheddar and sage on a baking sheet, then let them cool!
For this tuna salad, Rach makes her own lemon-y aioli to use instead of regular mayo, and she includes tarragon, celery (including the tops), finely chopped shallot to give it a French vibe. Spread it on bread, and you’ve gotten an insanely tasty sandwich.
Tip: Rach really emphasizes that she prefers line-caught, sustainable tuna for environmental reasons.
For this dish, Graham shreds broccoli to make a salad base, then adds pomegranate seeds, shaved parmesan, slivered almonds and a honey-dijon dressing. Simple and super healthy.
Trisha makes these delicious bite-sized party pinwheels by first blending cream cheese, salsa and green onions. She slathers that on tortillas, adds cooked bacon and deli ham, then rolls up. She covers the rolls in plastic wrap and chills until they’re very cold, then slices into little pinwheels!
This make-ahead salad is as healthy as you make it! Layer your favorite veggies, lettuce, quinoa, dressing and other ingredients in a mason jar, then just toss and eat when you are ready! Substitute the bacon and blue cheese with a lower calorie protein if you like!
This recipe came to us courtesy of Pretty Little Liars star Shay Mitchell. Shay sweetens her muffins with maple syrup and adds raisins and walnuts for additional flavor and texture.
Grant’s red velvet cookies feature everyone’s favorite secret ingredient – cream cheese! These beautiful treats would work for any occasion, but the festive combination of red and white make them perfect for your holiday cookie swap!
Watch Rach make her tuna salad with homemade mayo below: