Rose Harissa Yogurt Creamy Rose Harissa Yogurt Dip with Middle Eastern Spice Ingredients: 1 cup Greek yogurt (or plain full-fat yogurt) 1–2 tbsp rose harissa paste (adjust to taste) 1 tsp lemon juice 1 tbsp olive oil 1/2 tsp ground cumin Salt to taste Optional toppings: chopped mint, crushed pistachios, rose petals, drizzle of olive oil Directions: In a medium bowl, combine the Greek yogurt and rose harissa paste. Mix until smooth and evenly colored. Stir in the lemon juice, olive oil, ground cumin, and a pinch of salt. Mix well. Taste and adjust seasoning or spice level by adding more harissa or lemon juice as desired. Transfer to a serving bowl and top with optional garnishes like chopped mint, crushed pistachios, rose petals, or an extra drizzle of olive oil. Serve chilled or at room temperature as a dip, spread, or condiment. Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes Kcal: 110 kcal (per serving) | Servings: 4 servings #roseharissayogurt #harissarecipe #yogurtdip #middleeasternflavors #easyappetizer #spicyyogurt #mezze #dippingsauce #fusionflavors #flavorboost #harissadip #creamyandspicy #quickrecipes #glutenfree #spiceddairy #greekyogurt #tangycreations #rosespice #easystarters #snacktimeupgrade Elevate your dip game This Rose Harissa Yogurt is spicy, creamy, and stunning on any table.

Spicy Queso Blanco Creamy White Queso with Jalapeños and Habanero Heat Ingredients: 1 tablespoon butter 1 tablespoon finely chopped onion 1 jalapeño pepper, finely chopped (seeds removed for less heat) 1 small habanero pepper, minced (optional for extra spice) 2 tablespoons all-purpose flour 1 cup whole milk 1/2 cup heavy cream 2 cups shredded white American cheese 1/2 cup shredded Monterey Jack cheese 1/4 teaspoon garlic powder Salt to taste 2 tablespoons chopped cilantro (optional) Diced tomatoes or pico de gallo for topping (optional) Directions: In a medium saucepan, melt the butter over medium heat. Add the chopped onion, jalapeño, and habanero. Sauté for 2–3 minutes until fragrant and softened. Stir in the flour and cook for 1 minute, whisking constantly to form a roux. Slowly pour in the milk and heavy cream while whisking to prevent lumps. Continue whisking until the mixture begins to thicken, about 3–5 minutes. Reduce heat to low and add the white American and Monterey Jack cheeses gradually, stirring until smooth and fully melted. Stir in garlic powder and salt to taste. Add chopped cilantro if using. Transfer to a serving bowl and top with diced tomatoes or pico de gallo for color and flavor. Serve warm with tortilla chips or as a topping for tacos, nachos, or burritos. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 210 kcal per serving | Servings: 6 servings #queso #quesoblanco #spicydip #cheesedip #texmexflavors #partyappetizer #gamedaysnack #cheeselovers #jalapenoheat #meltycheese #appetizerideas #habanerocheese #mexicancheese #nachodip #cheesysnack #spicyqueso #dipparty #snackattack #homemadequeso #creamyandspicy This Spicy Queso Blanco is ultra-creamy with a fiery kick from jalapeño and habanero—perfect for your next party or Netflix binge!

Coconut Chicken Curry with Spinach Creamy Coconut Chicken Curry with Fresh Spinach Ingredients: 1.5 lbs (680g) boneless, skinless chicken thighs, cut into chunks 1 tablespoon oil (coconut or vegetable) 1 large onion, diced 3 cloves garlic, minced 1-inch piece of fresh ginger, grated 1 tablespoon curry powder 1/2 teaspoon turmeric 1 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon chili flakes (optional) 1 (14 oz) can full-fat coconut milk 3 cups baby spinach Salt to taste Juice of 1/2 lime Fresh cilantro for garnish Cooked basmati rice, for serving Directions: Heat oil in a large skillet over medium heat. Add diced onions and sauté for 5 minutes until translucent. Stir in garlic and ginger and cook for another minute. Add curry powder, turmeric, cumin, paprika, and chili flakes. Stir for 30 seconds to bloom the spices. Add chicken pieces and cook for 6–8 minutes, stirring occasionally, until browned. Pour in coconut milk and bring to a gentle simmer. Cover and cook for 15–20 minutes until the chicken is cooked through and tender. Stir in spinach and cook for 2–3 minutes until wilted. Season with salt and lime juice to taste. Garnish with fresh cilantro and serve over rice. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 450 kcal | Servings: 4 servings #coconutchicken #spinachcurry #chickencurry #coconutmilkrecipes #comfortfood #easycurryrecipe #indianinspired #chickenandspinach #healthycurry #glutenfree #dairyfree #coconutflavor #creamyandspicy #weeknightmeals #lowcarboption #currylovers #richflavors #spinachrecipes #onepotdinner #homecookedcurry Creamy, cozy, and full of flavor! This Coconut Chicken Curry with Spinach is the ultimate one-pan meal for any night of the week