“Absolutely delicious!!! I have made this a few times now. I freeze this in 1/2 cup portions for Friday night pizza, love it!! I always have these ingredients on hand and it is so simple to make. Thank you for this recipe!!”

Kathy R

Super Easy Pizza Sauce Recipe

More often than not, store-bought pizza sauces can be watery, overly sweet, or just…meh. But when you make it yourself? You can control EVERYTHING. The richness, the seasoning, the texture. And let me tell you, this sauce recipe is next-level. It’s bold, thick, perfectly balanced, and honestly, so easy to make. Oh, and did I mention it makes a HUGE batch? You’ll have plenty to slather on pizzas, use as a dipping sauce, or even stash in the freezer. Because trust me, once you taste this, you’ll want to use it all the time.

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Homemade Pizza Sauce

Use this Homemade Pizza Sauce Recipe to make your own sauce at home in minutes with just a few pantry staples. Use now, or freeze for later!

Course Sauce

Cuisine American

Total Cost $2.70 recipe / $0.90 serving

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3 cups

Calories 157.17kcal

Equipment

• Stainless Steel Pots and Pans
• Garlic Press

Ingredients

• 2 Tbsp olive oil $0.44
• 1 clove garlic, minced $0.04
• 1 28 oz. can crushed tomatoes $1.67
• 1 6 oz. can tomato paste $0.94
• 1/2 Tbsp sugar $0.01
• 3/4 tsp salt $0.03
• 1 tsp dried basil $0.10
• 1/2 tsp dried oregano $0.05
• Freshly cracked black pepper $0.08
• 1 pinch crushed red pepper (optional) $0.05

Instructions

• Add the olive oil and garlic to a sauce pot and cook over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant.
• Add the crushed tomatoes, tomato paste, sugar, salt, basil, oregano, some freshly cracked pepper (10-15 cranks of a pepper mill), and a pinch of red pepper flakes. Stir to combine.
• Cover the pot, allow the pot to come to a simmer, then reduce the heat to low, and let simmer for 15 minutes minimum, or up to 30 minutes (I often let it simmer as I prepare my pizza dough).

See how we calculate recipe costs here.

Video

Notes

• To freeze this sauce, first cool it completely in the refrigerator, then transfer to quart-sized freezer bags or freezer-safe resealable containers and freeze until solid. Simply reheat over low heat in a sauce pot, with a lid to minimize evaporation, and stir often, until heated through.

Nutrition

Serving: 3Cups | Calories: 157.17kcal | Carbohydrates: 33.13g | Protein: 7.03g | Fat: 2.6g | Sodium: 1200.1mg | Fiber: 7.83g

How to Make Pizza Sauce Step-by-Step Photos

Sauté the garlic: Sauté one clove of minced garlic (or two if you like things garlicky!) in 2 Tbsp olive oil over medium heat for one to two minutes, or until the garlic is soft and fragrant.

Add ingredients: Add one 28 oz. can crushed tomatoes, one 6 oz. can tomato paste, 1/2 Tbsp sugar, 3/4 tsp salt, 1 tsp dried basil, 1/2 tsp dried oregano, some freshly cracked pepper, and a pinch of red pepper flakes to the sauce pot.

Stir and simmer: Stir the ingredients together, place a lid on top, then allow it to come up to a simmer. Once simmering, turn the heat down to low and let it simmer for 15 minutes minimum (I sometimes let it simmer longer while I’m preparing whatever I’m serving it with and the flavor just gets sweeter and deeper).

How to Use Homemade Pizza Sauce

This recipe makes three cups, which is enough for about 3 large pizzas or 12 dipping portions (and it freezes great!). Other than pizzas, one of my favorite ways to use it is for pizzadillas—I add cheese and toppings to a tortilla, warm it up, and use the sauce for dipping! It’s also perfect with stromboli, giving that extra layer of flavor when paired with crispy dough. You can even use it to make our zucchini boats recipe! However, one of my absolute favorite dinners at the moment is my baked pizza chicken. It’s gooey, cheesy, saucy, and always a win when made with this sauce recipe!

How to Store and Reheat

If this recipe makes more sauce than you need for one meal, go ahead and freeze the remainder of the sauce. I suggest using a quart-sized freezer bag. To reheat, just tear away the freezer bag and empty the frozen sauce into a small sauce pot. Reheat over low, stirring often, until it is heated through. You can also store it in an airtight container in the fridge for about 4-5 days. As for canning, I haven’t personally tried to can this sauce, so I can’t vouch for the results.

Try These Homemade Pizza Recipes

Homemade Pizza Dough

$0.62 recipe / $0.16 serving

Thin and Crispy Pizza Crust

$0.59 recipe / $0.30 per pizza

No-Yeast Pizza Dough

$0.92 recipe / $0.23 serving

French Bread Pizza

$2.45 recipe / $0.61 each (cheese pizza)

The post Homemade Pizza Sauce Recipe appeared first on Budget Bytes.

Canned beans can get a bad rap for being bland and flavorless, but with the right ingredients, they can be transformed into something flavorful, delicious, and nutritious! For this black bean dip, I sauté fresh jalapeños, onions, and garlic, then add them to a food processor with canned black beans, lime juice, and apple cider vinegar (to give the dip a tangy kick!). I also sprinkle over cheddar cheese and chili powder for the perfect finishing touch. If you need a quick and easy appetizer for the Super Bowl, game night, potlucks, or your next taco Tuesday, this dip is IT!

Variations to Try

This recipe for black bean dip is ready in just 20 minutes using a few fresh ingredients and pantry staples. But I’ve got a few ideas you can try to switch things up and make it your own:

• If you love spice, leave some seeds in the jalapeño peppers or add extra chili powder to the mix.
• Instead of the cheddar, use a different melty cheese, such as Monterey Jack, Pepper Jack, or your favorite vegan alternative.
• Switch out the raw garlic for roasted garlic! This will give the dip a slightly sweeter and milder garlic flavor.
• Stir in canned corn before baking for a chunkier texture.
• You could even use this recipe (minus the melted cheese) as the bottom layer in our 7-layer dip!

Storage & Reheating

I much prefer this homemade black bean dip served fresh. It’s definitely best when the cheddar is still melty and the dip is nice and warm. But if you have leftovers (which is rare in my house!), store it in an airtight container in the fridge for up to 3-4 days. Reheat it in the microwave or the oven until heated through, if desired.

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Black Bean Dip Recipe

This creamy Black Bean Dip recipe uses simple ingredients to create a delicious, Mexican-inspired appetizer for your next party, potluck, or game day!

Course Dip, Side Dish

Cuisine Mexican

Total Cost ($3.65 recipe / $0.45 serving)

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings (½ a cup per person)

Calories 224kcal

Author Jess Rice

Equipment

• Food Processor

Ingredients

• 1 Tbsp olive oil $0.19
• 2 jalapeños, deseeded and diced small $0.08
• ½ yellow onion, diced $0.47
• 1 tsp salt $0.01
• 3 cloves garlic, minced $0.09
• 2 15 oz. cans black beans, (one with liquid, one rinsed) $1.72
• 2 Tbsp lime juice $0.08
• 2 tsp apple cider vinegar $0.02
• 1 cup shredded cheddar cheese $0.98
• ⅛ tsp chili powder $0.01

Instructions

• Preheat oven to 350°F. Over medium heat, add olive oil to a pan on the stovetop and cook the diced jalapeños and onions with salt until softened and glossy, about 6 minutes.
• Add the minced garlic and sauté until fragrant, about 1-2 minutes.
• Process canned black beans (one can rinsed and strained, the other can with the liquid included) in a food processor with the cooked onions and jalapeños, lime juice, and apple cider vinegar until smooth.
• Pour the black bean dip into a 9” cast iron skillet or another oven-safe dish and sprinkle shredded cheddar cheese and chili powder on top.
• Place the skillet into the preheated oven and bake until the cheese is fully melted.
• Serve hot with your favorite tortilla chips and toppings, if desired.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving (½ a cup) | Calories: 224kcal | Carbohydrates: 28g | Protein: 13g | Fat: 7g | Sodium: 386mg | Fiber: 10g

how to make Black Bean Dip step by step photos

Start by preheating your oven to 350°F. Add 1 Tbsp olive oil to a sauté pan over medium heat. Add the 2 deseeded and diced jalapeños, the diced ½ yellow onion, and 1 tsp salt and cook until softened and glossy, about 6 minutes.

Now add 3 cloves minced garlic to the same pan and sauté until fragrant, which usually takes 1-2 minutes. Remove the pan from the heat once done.

Add 2 15 oz. cans black beans (one can rinsed and strained, the other can with the liquid included), 2 Tbsp lime juice, and 2 tsp apple cider vinegar to a food processor with the cooked onions, jalapeños, and garlic. Process until completely smooth.

Pour the dip into a 9” cast iron skillet (or another similar-sized oven-safe dish). Sprinkle over 1 cup shredded cheddar cheese and ⅛ tsp chili powder.

Bake the dip in your preheated oven until the cheese is fully melted. Keep an eye on it because everyone’s ovens are different! Top with your favorite toppings (if desired), and serve with tortilla chips. Enjoy!

Just look at all that creamy, cheesy goodness!

More Easy Dip Recipes

Easy Homemade Taco Dip

$3.98 recipe / $0.40 serving

Hot Corn Dip

$5.14 recipe / $0.86 serving

Homemade French Onion Dip

$2.85 recipe / $0.48 serving

Crab Dip

$5.07 recipe / $0.63 serving

The post Black Bean Dip appeared first on Budget Bytes.

”This was the best recipe I’ve read in a long time, it instructs clearly and concisely while also providing the reason for each instruction. Easy to follow and even better tasted delicious! Thanks for making my nachos better!”

Sean

NO Processed Cheese, Please

Rather than going totally off the deep end and buying a gelatinous block of Velveeta, I decided to try to make the nacho cheese sauce myself, with real, simple ingredients. To my surprise (and probably to my detriment), this homemade nacho cheese recipe made with real cheddar cheese is extremely fast and easy to make.

Spice it Up!

The nacho cheese recipe below is the very basic version of nacho cheese, which you can customize or embellish in many different ways. Try substituting half of the cheddar with pepper jack, or stirring in a 4oz. can of diced green chiles. Experiment with the seasonings by adding a pinch of garlic powder, cumin, or even cayenne pepper. Stir in a few sliced green onions, or a can of Rotel tomatoes (drained). You can really have fun with this one.

New to cheese sauce? Try making our no-roux Easy Cheese Sauce that melts together smoothly in minutes and is absolutely fool-proof!

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5 Minute Nacho Cheese Sauce

This rich and tangy homemade nacho cheese only takes about 5 minutes to make and uses only real, simple ingredients.

Course Appetizer, Snack

Cuisine American

Total Cost $2.78 recipe / $0.46 serving

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 (1/4 cup each)

Calories 183.1kcal

Ingredients

• 2 Tbsp butter $0.28
• 2 Tbsp flour $0.02
• 1 cup whole milk $0.19
• 6 oz. medium cheddar, shredded (about 1.5 cups) $2.25
• 1/4 tsp salt $0.02
• 1/4 tsp chili powder $0.02

Instructions

• Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds.
• Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. Once it’s thick enough to coat a spoon, turn off the heat.
• Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt. Do not overheat the cheese sauce.
• Once all the cheese is melted into the sauce, stir in the salt and chili powder. Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an additional splash of milk.

See how we calculate recipe costs here.

Video

Nutrition

Serving: 1Serving | Calories: 183.1kcal | Carbohydrates: 4.92g | Protein: 8.13g | Fat: 14.65g | Sodium: 337.23mg | Fiber: 0.32g

How to Make Nacho Cheese – Step by Step Photos

Start by placing 2 Tbsp butter and 2 Tbsp flour in a small saucepot.

Heat the flour and butter over medium flame and whisk together until they become bubbly and foamy. Continue whisking for about 60 seconds. This mixture is called a “roux” and is what will thicken your sauce. Letting the roux cook for about 60 seconds slightly toasts the flour and gets rid of that raw floury flavor, but you want it to stay “blonde”, so if it begins to brown, remove it from the heat.

Whisk in one cup of whole milk. Turn the heat up slightly and let it come to a simmer (whisking frequently). Because the small volume, it should come to a simmer very quickly (about a minute).

When it reaches a simmer, the milk will thicken. When it’s thick enough to coat a spoon like in the photo, turn off the heat.

Whisk in 6oz. (or about 1.5 cups) shredded medium cheddar, one hand full at a time, until it is melted into the sauce. If needed, put the pot back over a low flame to help it melt, but the residual heat should do most of the work.

Finally, season the nacho cheese sauce with 1/4 tsp salt and 1/4 tsp chili powder.

Taste the nacho cheese sauce and adjust the seasonings if needed. And that’s it! Now you have a real ingredient, really delicious, homemade nacho cheese dip. 

This post either just ruined your life or made your day. Or maybe both.

More Party Appetizers

Spinach Artichoke Dip

$9.73 recipe / $1.62 serving

Pizza Roll Ups

$3.71 recipe / $0.93 serving

Easy Homemade Meatballs

$12.46 recipe / $1.56 serving

Buffalo Wings

$12.24 recipe / $3.06 serving

This homemade nacho cheese sauce was originally published 2/8/16. We updated and republished it 12/27/25.

The post 5 Minute Nacho Cheese Sauce appeared first on Budget Bytes.

What is Cranberry Orange Relish?

For people who don’t love the gelatinous texture of traditional cranberry sauce, this relish is a winner! It’s somewhere between a relish and a slaw, and it’s perfectly seasoned. I put fresh cranberries, oranges, brown sugar, fresh ginger, and cinnamon into a food processor and pulse until coarsely chopped. The result is a chunky, tangy, and slightly sweet side to go with any holiday meal this season! And unlike some of our other relish recipes (see tomato relish and roasted apple cranberry relish), it doesn’t require any cooking at all. So easy!

Recipe Tips & Tricks

1. The secret to perfectly flavored orange cranberry relish with a beautiful red color is TIME. This is one recipe that I urge you to make at least 24 hours in advance. The flavors will have more time to meld, and the natural red color from the cranberries will deepen. Eating it right away is fine, but I promise it gets better with time!
2. Pulse, don’t puree! We are looking for a relish-like texture with small pieces of cranberries and orange peel throughout. I pulse the ingredients in a food processor for short bursts to achieve this texture.
3. Adjust sweetness to taste. I only use 2 tablespoons of brown sugar in this recipe to balance out the tartness of the cranberries. However, if your oranges are particularly sweet or you prefer a tarter relish, feel free to adjust the amount of sugar to your liking.

Serving Suggestions

This raw cranberry relish with orange is the perfect palate cleanser for a decadent holiday meal. You already know roasted turkey and cranberries go together like two peas in a pod, but I’ll let you in on a little secret—this relish is also amazing with baked ham or roast chicken. Add some roasted veggies and sausage stuffing for a well-rounded, flavor-packed festive dinner.

Any leftovers would also work well in sandwiches, on cheese boards, mixed into salads (like my Thanksgiving salad bowls, for example!), or used to make a delicious cranberry cream cheese dip as a fun holiday appetizer.

Storage Instructions

You can keep your fresh cranberry orange relish in an airtight container in the fridge for up to a week. The salt may draw out some additional liquid as it sits, so I’d give it a good stir before serving again. You can also freeze this relish for up to 3 months. Keep in mind the texture may be slightly altered once thawed overnight in the fridge.

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Cranberry Orange Relish Recipe

This recipe for fresh Cranberry Orange Relish is the perfect raw side dish for any heavy holiday meal. It's even more delicious the next day!

Course condiment

Cuisine American

Total Cost ($3.87 recipe / $0.32 serving)

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 servings (3 Tbsp per person)

Calories 36kcal

Author Jess Rice

Equipment

• Grater
• Food Processor

Ingredients

• 2 oranges $1.54
• 1 inch fresh ginger, peeled and grated $0.40
• 1 bag fresh cranberries (12 oz bag) $1.78
• 2 Tbsp brown sugar, packed $0.06
• 1 tsp ground cinnamon $0.08
• ⅛ tsp salt $0.01

Instructions

• Zest one orange. Then, cut both oranges using the suprême technique* (see step photos below!) by removing the ends of your oranges so they can sit flat on your cutting board. Then, carefully follow the natural curve of the sides of each orange with your knife, cutting away the skin and the pith. Once your oranges are peeled so you can see the juicy pulp, trace the segments of each section of orange with your knife to pop out the juicy pulp part, leaving the pith and skin behind. Don’t forget to squeeze out the juice from the leftover skin and membrane!
• Add the orange segments, grated ginger, fresh cranberries, brown sugar, ground cinnamon, and salt to food processor.
• Pulse ingredients until a relish-consistency forms.
• Let the cranberry relish sit in an airtight container for up to 24 hours so the flavors can meld and marinate together! The bright red color will come after it sits during this time. Enjoy chilled!

See how we calculate recipe costs here.

Notes

*If you don’t have the patience to cut your oranges using the technique I used, you can just peel your oranges, but note there might be some of the membrane in your relish. Just process it a little longer if needed!

Nutrition

Serving: 1serving (3 Tbsp) | Calories: 36kcal | Carbohydrates: 9g | Protein: 0.4g | Fat: 0.1g | Sodium: 25mg | Fiber: 2g

how to make Cranberry Orange Relish – step by step photos

Add the orange segments, 1 inch grated ginger, 12 oz bag fresh cranberries, 2 Tbsp brown sugar, 1 tsp ground cinnamon, and ⅛ tsp salt to food processor.

I’m pretty certain this homemade cranberry relish with orange will be a staple on your holiday table for years to come. It’s fresh, easy to make, and full of flavor!

More Holiday Side Dishes

Sauteed Green Beans

$2.20 recipe / $0.55 serving

Cornbread Dressing

$7.59 recipe / $0.63 serving

Turkey Gravy

$0.62 recipe / $0.08 serving

Squash Casserole

$5.81 recipe / $0.96 serving

The post Cranberry Orange Relish appeared first on Budget Bytes.

What is Pumpkin Butter?

Pumpkin pie isn’t the only thing you can make with pumpkin purée during fall. Pumpkin butter is a creamy, spreadable mixture made from cooked pumpkin purée, sugar, maple syrup, apple juice, and spices. I like to add everything to a pot and cook it down for about 25 minutes until the flavors concentrate and it thickens into a smooth spread. And despite its name, pumpkin butter doesn’t actually contain any dairy products, making it dairy-free and vegan-friendly! It’s a festive alternative to apple butter or jam and is full of fall flavor.

Serving Suggestions

A spoonful of pumpkin butter adds fall flavor to whatever you pair it with. I love it at breakfast time, but I’d never say no to it as a dessert, snack, or ingredient in other recipes! Here are a few serving ideas:

• On fluffy homemade pancakes, waffles, or a Dutch baby
• Swirled into yogurt and topped with pumpkin spice granola
• As a topping for toast, bagels, or English muffins
• On baked pumpkin pie oatmeal or mixed into overnight oats
• As a dip for apple slices or graham crackers
• Mixed into cream cheese to make pumpkin cheesecake dip
• On top of ice cream or added to a milkshake

How to Store

Cool your pumpkin spread completely before storing it in a jar or airtight container in the refrigerator for up to two weeks. You can also freeze it in freezer-safe containers for up to 6 months. Place it in the fridge overnight to thaw before serving with your favorite seasonal treats. We don’t recommend canning this recipe.

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Pumpkin Butter Recipe

This recipe for Pumpkin Butter is easy, perfectly spiced, and budget-friendly. Spread it on toast, pancakes, or your favorite fall snacks!

Course condiment

Cuisine American

Total Cost ($4.27 recipe / $0.17 serving)

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 24 servings, 2 Tbsp each (3 cups/24 ounces/6 mini 4 oz jars total)

Calories 30kcal

Author Jess Rice

Ingredients

• 6 Tbsp brown sugar $0.24
• 1 29 oz can pumpkin purée* $2.74
• 2 Tbsp maple syrup $0.48
• ¼ cup apple juice** $0.06
• 1 tsp lemon juice $0.02
• 2 tsp pumpkin pie spice $0.38
• ¼ tsp cinnamon $0.02
• ⅛ tsp sea salt $0.01
• ½ tsp vanilla extract $0.32

Instructions

• Combine all ingredients in a small saucepan.
• Simmer on low heat for 25 min, whisking often.
• The color will darken slightly as it simmers. Keep whisking to prevent burning.
• Once a smooth, thick texture is achieved with a deeper color, you’re done!

See how we calculate recipe costs here.

Notes

*It may seem like using pumpkin pie filling in a can is an easy substitute, but they add water and additional ingredients that don’t yield the same texture.

**Apple cider is a delicious substitute!

Nutrition

Serving: 2Tbsp | Calories: 30kcal | Carbohydrates: 7g | Protein: 0.4g | Fat: 0.1g | Sodium: 15mg | Fiber: 1g

how to make Pumpkin Butter – step by step photos

Combine 6 Tbsp brown sugar, a 29 oz can of pumpkin purée, 2 Tbsp maple syrup, ¼ cup apple juice, 1 tsp lemon juice, 2 tsp pumpkin pie spice, ¼ tsp cinnamon, ⅛ tsp sea salt, and ½ tsp vanilla extract in a small saucepan.

Simmer on low heat for 25 min, whisking often.

The color will darken slightly as it simmers. Keep whisking to prevent burning.

Once a smooth, thick texture is achieved with a deeper color, you’re done!

Enjoy the taste of fall every day with this simple but oh-so-delicious homemade pumpkin butter recipe.

More Pumpkin Recipes

Maple Brown Butter Pumpkin Pie

$4.70 recipe / $0.59 serving

Pumpkin Muffins

$5.43 recipe / $0.45 each

Pumpkin Smoothie

$0.94 each

Pumpkin Pie Bars

$5.63 recipe / $0.63 serving

The post Pumpkin Butter appeared first on Budget Bytes.

What is White Bean Hummus?

Serving Suggestions

This white bean dip is the best snack to take on the go! I dip everything from carrots and celery to crackers and pita bread in it. If you’re serving this hummus at a party, try drizzling some extra olive oil, fresh herbs, and crushed red pepper on top (as I did in these photos!). Here are a few more ideas for serving this creamy cannellini bean hummus:

• Spread it on your favorite sandwiches or wraps
• Use it as the base for these Mediterranean hummus bowls
• Mix it into cooked pasta for a simple and delicious sauce (add a little water to thin it out, if needed)
• Serve it as a side with roasted or grilled vegetables
• Level up your breakfast game by making hummus breakfast tacos!

Storage Instructions

This recipe for white bean hummus makes about 4 cups, so there’s a good chance you’ll have leftovers. Store it in an airtight container in the refrigerator for up to 5 days. You can also drizzle a thin layer of olive oil on top of the hummus before storing to help keep it fresher for longer, but this is optional.

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White Bean Hummus

You won't miss the chickpeas in this protein-packed white bean hummus! It's creamy, flavorful, and so easy to make at home.

Course Dip

Cuisine Mediterranean

Total Cost ($4.15 recipe / $0.34 serving)

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Total Time 14 minutes minutes

Servings 12 servings (⅓ cup per serving)

Calories 145kcal

Author Jess Rice

Equipment

• Food Processor

Ingredients

• 2 cans cannellini beans, strained and rinsed $1.72
• ½ cup tahini $1.28
• 3 Tbsp olive oil $0.57
• 3 cloves garlic, crushed $0.15
• 4 Tbsp lemon juice $0.20
• ¼ tsp salt $0.01
• 1 tsp freshly cracked black pepper $0.22
• ¼ cup cold water $0.00

Instructions

• Gather all your ingredients and set aside until time to use.
• In a small frying pan, combine smashed garlic cloves and olive oil. Cook on medium low heat to gently cook the garlic, swirling it in the pan occasionally to infuse the olive oil. After about 4 minutes or when the garlic has some light color on it, remove pan from heat.
• In a food processor, combine cannellini beans, tahini, olive oil and garlic from the frying pan, lemon juice, salt and pepper. Process until smooth, streaming in cold water as-needed to help blend and smoothen the hummus.
• Adjust salt and pepper to your liking and serve with fresh vegetables, toasted pita or crackers. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 145kcal | Carbohydrates: 14g | Protein: 6g | Fat: 9g | Sodium: 210mg | Fiber: 4g

how to make White Bean Hummus – step by step photos

Gather all your ingredients and set aside until time to use.

In a small frying pan, combine 3 smashed garlic cloves and 3 Tbsp olive oil. Cook on medium low heat to gently cook the garlic, swirling it in the pan occasionally to infuse the olive oil.

After about 4 minutes or when the garlic has some light color on it, remove pan from heat.

In a food processor, combine 2 cans cannellini beans, ½ cup tahini, the olive oil and garlic from the frying pan, 4 Tbsp lemon juice, ¼ tsp salt and 1 tsp black pepper.

Process until smooth, streaming in ¼ cup cold water as-needed to help blend and smoothen the hummus.

Adjust salt and pepper to your liking and serve with fresh vegetables, toasted pita or crackers. Enjoy!

Who knew making hummus at home could be so simple? This creamy white bean hummus is the perfect snack or appetizer for the whole family!

More Easy Hummus Recipes

Pesto Hummus

$4.03 recipe / $0.50 serving

Coconut Curry Hummus

$4.74 recipe / $0.59 serving

Roasted Poblano Hummus

$4.81 recipe / $0.52 serving

The Best Homemade Hummus (Plus Four flavors)

$2.24 recipe / $0.37 serving

The post White Bean Hummus appeared first on Budget Bytes.

Here in Tennessee, the weather stays hot until October, so I always associate camping with early autumn. It’s something I look forward to sharing with my daughter now that she’s 3 and a little more adaptable. You already know this s’mores dip will be on the menu for our next camping trip! It gives us all the flavors and fun of s’mores with minimal cleanup. Plus, it’s perfect for little hands (and big hands, too!) to dip and enjoy. Just be careful to not touch the skillet—she’s hot!

What is S’mores Dip?

I think most of us are familiar with traditional s’mores: graham crackers sandwiched with a layer of chocolate and a big toasted marshmallow. Well, with my s’mores dip recipe, we’re ditching the roasting stick and building our s’mores right in a cast iron skillet! I layer semi-sweet chocolate chips AND white chocolate chips for the ultimate indulgence (but on a budget, of course), then top it all off with mini marshmallows. Everything melts together in the oven (or on a hot grill or over a campfire if you have the right set up), and voila! You have a delicious, ooey-gooey s’mores dip to scoop up with graham crackers.

What Else Can I Add?

This is one recipe you really can’t mess up! Feel free to get creative and add your own twist. Some fun ideas include:

• Peanut butter or butterscotch chips
• A drizzle of caramel sauce on top
• Dollops of peanut butter between the chocolate and marshmallow layers
• Chopped nuts (peanuts, almonds, pecans) mixed in with the chocolate chips
• Instead of graham crackers, try dipping with cookies (homemade biscotti would add a nice crunch), fruit, or pretzels/Ritz crackers (salty and sweet is always a winning combo!)

Do I Need a Cast Iron Skillet?

Cast iron heats up evenly and stays hot for a long time, making it the perfect vessel for this s’mores dip. The chocolate melts quickly and stays melted for longer in a cast iron skillet. However, you can make this recipe in any oven-safe dish or pan. Just keep an eye on the dip, as it may cook a bit faster or slower, depending on your dish.

Storage and Reheating Instructions

One of my favorite things about this s’mores skillet dip is how it can be reheated multiple times so nothing goes to waste. Just pop it back in the oven until warmed through and melty. You can also store any leftover dip in the fridge for 3-4 days in a microwave-safe container and reheat as needed.

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S’mores Dip

This oven baked S'mores Dip recipe is the cleanest, mess-free way to serve s'mores year-round! Zero fuss with just 4 ingredients.

Course Dessert

Cuisine Amercian

Total Cost ($5.59 recipe / $0.69 serving)

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings, 6 crackers dipped per person

Calories 384kcal

Author Jess Rice

Equipment

• 9'' Cast Iron Skillet

Ingredients

• 1 ½ cups semi-sweet chocolate chips $2.22
• ½ cup white chocolate chips $1.42
• 1 cup mini marshmallows $0.84
• ½ box Graham crackers $1.11

Instructions

• Preheat oven to 350 degrees. Spread semi-sweet chocolate chips on the bottom of your cast iron skillet.
• Then, spread white chocolate chips across the top of the semi sweet chocolate chips.
• Top with mini marshmallows.
• Bake at 350 degrees until marshmallows on top have puffed up and are starting to brown, about 8 minutes.
• Turn oven on broil for 2 minutes, or until the marshmallows on top are toasted to your liking.
• Remove from oven and serve hot with graham crackers! Be careful, the cast iron skillet stays hot for a while. Scoop with care.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 49g | Protein: 5g | Fat: 19g | Sodium: 187mg | Fiber: 4g

how to make S’mores Dip – step by step photos

Preheat oven to 350 degrees. Spread 1 ½ cups semi-sweet chocolate chips on the bottom of your cast iron skillet.

Then, spread ½ cup white chocolate chips across the top of the semi sweet chocolate chips.

Top with 1 cup mini marshmallows. Bake at 350 degrees until marshmallows on top have puffed up and are starting to brown, about 8 minutes.

Turn oven on broil for 2 minutes, or until the marshmallows on top are toasted to your liking. Remove from oven and serve hot with ½ a box of graham crackers! Be careful, the cast iron skillet stays hot for a while. Scoop with care.

No camping trip or bonfire necessary; this easy skillet s’mores dip is a year-round treat I’ll be making on repeat!

The post S’mores Dip appeared first on Budget Bytes.

Making a cheese board and need something to cut through the creaminess? Add some sweet tomato relish. Got leftover pulled pork in the fridge? Or how about a grilled cheese sandwich? You guessed it, add some of this relish! Juicy red tomatoes, zesty limes, mild red onion, simple seasonings, and sugar create the perfect balance of flavors in this recipe. And don’t worry, you don’t need any fancy equipment to make it. Everything comes together effortlessly in one pan on the stove—so easy.

Whats The Difference Between Chutney and Relish?

Both are made from chopped veggies and/or fruit, an acid (often vinegar, but in this case, lime juice), and spices. So, in many ways, they’re very similar. The biggest difference between chutney and relish has to be the consistency. Chutneys, like our mango pineapple chutney, are usually thicker and spreadable as they’re cooked for longer. Relish is cooked for less time and has a chunkier, sweet and sour taste, with the fruit/veggies retaining more of their texture. Both are DELICIOUS and worth making at home! 

How To Use Tomato Relish

This recipe for tomato relish would make a great holiday gift, so make as much as you want! I love homemade gifts, especially if my friends and family grew the tomatoes themselves or picked them up at our local farmers’ market! Those kinds of gifts are the most thoughtful and delicious from start to finish. This recipe yields about 6 mini 8oz jars, filled with about ¾ cups of relish per jar (you’ll want to leave a little space at the top of each sterilized mason jar, filling just to the designated “fill line”).

Here are some other ways I like to use tomato relish:

• Paired with cheeses and fresh bread for an extra special charcuterie board.
• To jazz up a homemade burger.
• Topping deviled eggs to make them a little more interesting.
• Smothered on top of toasty warm beer bread.

Storage Instructions

Store your tomato relish in an airtight container in the fridge for up to 2 weeks. If you want it to last longer, you can freeze it for up to 3 months. Use a freezer-safe container and leave about an inch of space at the top for expansion. When you’re ready to use the relish, thaw it in the fridge overnight and enjoy!

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Tomato Relish

This Tomato Relish is tangy, sweet, slightly spicy, and PACKED with fresh flavors—everything a store-bought relish wishes it could be!

Course condiment

Cuisine Amercian

Total Cost ($4.86 recipe / $0.81 serving)

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 8oz jars (roughly 1 cup per jar)

Calories 159kcal

Author Jess Rice

Ingredients

• 5 cups tomatoes, roughly chopped and seeded* $2.52
• 2 limes $0.50
• 1 Tbsp grated peeled ginger, about 2 inches of fresh ginger $0.15
• 1 cup sugar $0.84
• ½ tsp red pepper flakes $0.12
• ½ tsp ground cumin $0.04
• ⅛ tsp ground cloves** $0.08
• ½ red onion $0.61

Instructions

• Zest and juice limes, dice onion, and gather chopped tomatoes, grated ginger, spices, and seasonings.
• Combine all ingredient in a large sauce pan or skillet and stir together.
• Simmer on medium heat, stirring every couple of minutes or so while the tomatoes and onions begin to cook down. The sugar will dissolve and everything will become nice and juicy.
• Simmer and stir until the relish deepens in color and the juice cooks down by 1/4. When the relish becomes a thicker consistency (but still juicy, like any store-bought relish) it is done. Mine took about 30 minutes.

See how we calculate recipe costs here.

Notes

* You can use any tomatoes you have on hand to make this relish, just make sure you have 5 cups diced for this recipe. No need to seed smaller varieties like grape or cherry tomatoes. I used about 12 Roma tomatoes and a small handful of cherry tomatoes.

** If you don’t have any clove on hand, you could leave it off or substitute with a pumpkin spice blend. I know it sounds weird, but pumpkin spice includes cinnamon, ginger, nutmeg, allspice, and cloves… all of which would complement this relish!

Nutrition

Serving: 18oz jar | Calories: 159kcal | Carbohydrates: 40g | Protein: 1g | Fat: 0.4g | Sodium: 10mg | Fiber: 2g

how to make Tomato Relish – step by step photos

Zest and juice 2 limes (this will yield roughly 3 Tbsp of juice) and dice ½ a red onion into small pieces. Gather 5 cups of roughly chopped and seeded tomatoes*, 1 Tbsp grated and peeled fresh ginger, 1 cup of sugar, ½ tsp red pepper flakes, ½ tsp ground cumin, and ⅛ tsp ground cloves**.

Add all the ingredients to a large pan and mix until combined.

Over medium heat, simmer the relish mix until the tomatoes and onions start cooking down. Stir the relish every few minutes to stop it from sticking to the bottom of the pan. The sugar will dissolve, and the mixture will become juicy as it cooks.

Continue simmering until the tomato relish cooks down by ¼ and deepens to a rich red color. Once the relish thickens but is still juicy, it’s done! Mine took about 30 minutes to get to this stage. Turn off the heat and either use the relish right away while it’s hot or let it cool down and store it in sterilized jars for later!

Say goodbye to store-bought tomato relish and hello to homemade goodness!

More Tomato Recipes

Tomato Pie

$10.53 recipe / $1.31 serving

Roasted Tomato Soup

$8.62 recipe / $2.16 serving

Tuscan White Bean Stuffed Tomatoes

$9.42 recipe / $2.35 serving

Tomato Lentil Soup

$4.74 recipe / $0.79 serving

The post Tomato Relish appeared first on Budget Bytes.

“Made this yesterday to bring to a party today. I made two batches: one with dill and the other with mint, both half garlic and half garlic powder. I also added a splash or two of olive oil and vinegar to both. They were both a big hit. Boyfriend’s mother wanted the recipe.”

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What is Tzatziki?

Tzatziki is a popular sauce or dip made with Greek Yogurt, cucumber, and garlic. It also often includes fresh mint, dill, vinegar or lemon juice. It’s light, fresh, cool, and delicious as a sauce or as a dip with fresh vegetables. Once you taste tzatziki sauce you’ll want to slather it on everything! Of course our version has been adapted for the budget bytes kitchen, but here is an Authentic Tzatziki from Olive Tomato if you’re interested.

Serving suggestions

You can enjoy this delicious tzatziki sauce with just about anything. It’s perfect on with grilled meats, sandwiches and wraps, or gyros. You can also add it to salads, grilled vegetables, and grain bowls. And if you just need a quick snack, it’s great as a creamy dip for fresh veggies, breads, and pita chips!

How To Store Leftovers

You can store any leftover Tzatziki sauce in an airtight container in the refrigerator for 5-7 days. The flavors will intensify as it refrigerates. If liquid separates out from the sauce during refrigeration, simply stir to reincorporate before serving.

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Tzatziki Sauce Recipe

This creamy Tzatziki sauce is cool, refreshing, easy to make, and tastes good on just about anything! Perfect as a dip or sauce on your favorite meals.

Course Dip, Sauce

Cuisine Mediterranean

Total Cost $3.99 recipe / $0.67 serving

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 (1/4 cup each)

Calories 56kcal

Author Marsha McDougal

Equipment

• Box Grater
• Cheesecloth

Ingredients

• 1/2 cucumber* $0.35
• 1 1/2 cups plain Greek yogurt, whole milk $1.87
• 1 clove of garlic, finely minced $0.08
• 1 Tbsp fresh dill, finely minced $1.25
• 1 Tbsp fresh lemon juice $0.20
• 1 Tbsp extra virgin olive oil $0.16
• 1/2 tsp salt $0.04
• 1/8 tsp freshly cracked black pepper $0.02
• 1/4 tsp granulated white sugar $0.02

Instructions

• Wash the cucumber well. Then using the large holes on a box grater, grate half of the cucumber. Save the other half of the cucumber to serve with the tzatziki sauce.
• Place the grated cucumber in a fine mesh cheesecloth or nut milk bag.** Squeeze out as much liquid as you possibly can into a bowl or over the sink. You should end up with roughly ½ cup of grated cucumber after most of the water is squeezed out.
• In a medium mixing bowl add the Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, olive oil, salt, black pepper, and sugar. Stir well to combine.
• Refrigerate the tzatziki sauce for at least 30 minutes to allow the flavors to marry and blend together. Enjoy served cold. If liquid separates out from the sauce during refrigeration, simply stir to reincorporate before serving.

See how we calculate recipe costs here.

Video

Notes

*Save the other half of the cucumber, cut it into slices, and serve with the tzatziki sauce.

**If you don’t have a cheesecloth or nut milk bag, you can can squeeze the excess water from the cucumber using clean hands or a thick paper towel.

Nutrition

Serving: 1Serving | Calories: 56kcal | Carbohydrates: 3g | Protein: 5g | Fat: 3g | Sodium: 212mg | Fiber: 0.2g

How To Make Tzatziki Sauce – Step By STep Photos

Wash 1 cucumber well. Then using the large holes on a box grater, grate half of the cucumber. Save the other half of the cucumber to serve with the tzatziki sauce.

Place the grated cucumber in a fine mesh cheesecloth or nut milk bag. Squeeze out as much liquid as you possibly can into a bowl or over the sink. You should end up with roughly ½ cup of grated cucumber after most of the water is squeezed out.

In a medium mixing bowl add 1 1/2 cups plain Greek yogurt, the grated cucumber, 1 garlic clove (finely minced), 1 Tbsp fresh dill (finely minced), 1 Tbsp lemon juice, 1 Tbsp extra virgin olive oil, 1/2 tsp salt, 1/8 tsp freshly cracked black pepper, and 1/4 tsp white sugar.

Stir everything together well to combine.

Cover and refrigerate the tzatziki sauce for at least 30 minutes to allow the flavors to marry and blend together. If liquid separates out from the sauce during refrigeration, simply stir to reincorporate before serving. Enjoy served cold with veggies, pita chips, wraps, or on top of your favorite meals!

More Sauce Recipes

Chimichurri Sauce

$4.23 serving / $0.71 recipe

Easy Marinara Sauce

$3.22 recipe / $0.40 serving

Traditional Fettuccine Alfredo

$3.65 recipe / $0.45 serving

Easy Hollandaise Sauce

$0.72 recipe / $0.36 serving

Originally posted 5-10-10, updated 7-19-24.

The post Tzatziki Sauce Recipe appeared first on Budget Bytes.

Can You Make this without Cream Cheese?

Can I Add Meat?

Oftentimes you may see taco dip made similar to our 7 layer dip recipe with ground beef added and layered with lots of veggies. I opted for a simpler version that can be made quickly with fewer ingredients, but still packs in lots of those Mexican-inspired flavors that I love. With that being said, you can definitely add some seasoned taco meat if you want to make this dip more filling. I suggest adding ½ lb. of seasoned ground beef on top of the cream cheese layer, then finish with your favorite toppings.

Making It Ahead & Storing Leftovers

You can easily make this taco dip ahead of time and just wait to add on any extra toppings. Follow the recipe listed below then cover the dip tightly with plastic wrap or in an airtight container and place it in the refrigerator until you’re ready to serve. Store any leftovers covered tightly in the refrigerator for up to 3 days.

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Taco Dip

This 4-ingredient Taco Dip is creamy, super easy to make, and has the perfect amount of spice. It’s great for parties or to treat yourself!

Course Appetizer, Dip

Cuisine American

Total Cost $3.98 recipe / $0.40 serving

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10 (about 1/4 cup each)

Calories 128kcal

Author Marsha McDougal

Equipment

• Hand Mixer

Ingredients

• 8 oz. cream cheese, softened* $1.85
• 1 cup sour cream $1.12
• 2 Tbsp taco seasoning** $0.59
• 1/4 cup salsa $0.42

Instructions

• In a large bowl combine the softened cream cheese, sour cream, taco seasoning, and salsa.
• Using a hand mixer blend all the ingredients together until completely smooth and the cream cheese is fully incorporated.
• Add the taco dip to a serving dish and top with your favorite toppings. I topped mine with some grape tomatoes, sliced jalapeño, and sliced green onions. Enjoy!

See how we calculate recipe costs here.

Notes

*Make sure your cream cheese is softened so the ingredients can blend easily and smoothly.

**You can use our homemade taco seasoning recipe or a store-bought taco seasoning packet. The store-bought packets are about 3 Tbsp of seasoning mix. You can use the entire packet for a more intense flavor or measure out 2 Tbsps and save the rest for later. I tested this recipe with 2 Tbsp of seasoning mix vs. the entire seasoning packet, and 2 Tbsp was definitely the way to go!

Nutrition

Serving: 1serving | Calories: 128kcal | Carbohydrates: 3g | Protein: 2g | Fat: 12g | Sodium: 161mg | Fiber: 0.2g

How to Make Taco Dip – Step by Step Photos

In a large bowl combine 8 oz. softened cream cheese, 1 cup sour cream, 2 Tbsp taco seasoning, and 1/4 cup salsa. I like using chunky mild salsa.

Using a hand mixer blend all the ingredients together until completely smooth and the cream cheese is fully incorporated.

Transfer the taco dip to a serving dish or bowl and top with your favorite toppings. I topped mine with some grape tomatoes, sliced jalapeño, and sliced green onions.

Now just grab a bag or tortilla chips and enjoy by yourself or with your family and friends!

More Tasty Dip Recipes

Easy Guacamole

$6.70 recipe / $0.67 serving

Queso Fundido

$8.19 recipe / $1.02 serving

Spinach Artichoke Dip

$9.73 recipe / $1.62 serving

Easy Buffalo Chicken Dip

$9.35 recipe / $1.17 serving

The post Easy Homemade Taco Dip appeared first on Budget Bytes.