5 Summer BBQ Apps and Sides that HIT
The 5 Best Barbecue Apps and Sides for Memorial Day Weekend
I have been BUSY with recipes over the last year, and for those who have followed me and even better, made some of my recent creations, thank you. Your support means so much.
With Memorial Day Weekend on the horizon, I figured it was the perfect time to round up some of my most favorite summer barbecue sides and appetizers that are truly crowd-pleasers.
From Fresh Cherry and Pistachio Whipped Feta to a Hot Honey Pimento Cheese to Loaded Baked Potato Chip Deviled Eggs, there is something for everyone here. And the best part? These recipes are all very simple; you really don’t need much culinary know-how to make ‘em.
Hot Honey Pimento Cheese
For the longest time I bought pimento cheese from the store when I wanted to serve it at a BBQ . While it certainly hit the spot, the store bought versions are filled with all sorts of unnecessary (and icky) ingredients.
It's crazy too, because I tend to make most things from scratch for this reason. And pimento cheese is SO EASY to make. My sister-in-law has always made her own and it's 💣 So i finally pulled the trigger.
But in true Leslie fashion, i switched things up a bit. Still super simple and straightforward, it's got a little extra kick and some sweetness too.
I'm someone who loves honey with my cheese and crackers too, so it just seemed like an obvious match.
Ingredients
2 cups sharp cheddar, hand grated (i used a red cheddar and it was 🤌🏻)
2/3 cup cream cheese, room temp and broken into pieces
2 heaping tablespoons mayonnaise
3 teaspoons hot honey (i used @mikeshothoney extra hot!)
1 (4-ounce) jar pimentos, finely chopped
1 small jalapeño, seeded, ribbed, and finely chopped
Pinch of garlic powder
Salt and pepper
Add all the ingredients to a medium bowl and stir until well combined. Alternatively, you can use a stand or hand mixer to combine. Taste test for salt and slickness. Feel free to add more hot honey or a pinch of cayenne pepper if you want more spice without the sweetness.
Serve immediately or cover and place in the fridge. If refrigerating, you'll want to let it sit out for 20 minutes so it can soften before serving.
Serve with crackers, celery, pickles etc. and enjoy!
Summer Cherry + Pistachio Whipped Feta Dip
This is single handedly the best whipped feta dip I've ever eaten.
Made this same version sans the cherries back in May for my friend's baby shower and it was a HIT. Didn't even know it could get any better...till I added perfectly ripe summer cherries on top. No notes, 10/10.
Ingredients:
5 ounces block feta, at room temp
3 ounces block full fat cream cheese, at room temp
Juice and zest from 1/2 lemon
2 teaspoons honey, plus more for drizzling on top
2 teaspoons EVOO
Small pinch of salt
3/4 cup bing cherries, pitted and chopped or sliced
1/4 cup roasted and salted pistachios, finely chopped
Directions:
🍒 To your food processor add feta, freaking it apart with your hands. Next add the softened cream cheese, olive oil, one small pinch of salt, honey, and juice from half a lemon. Blend until well mixed and smooth. This can take up to 5 minutes. Be careful not to over process as it can make the dip runny.
🍒 Taste test and modify to your liking. If a little too salty, add 1-2 tablespoons cream cheese and pulse. If you want it sweeter, add another teaspoon of honey and pulse (just remember you'll be adding more honey on top)
🍒 Spoon/spread into a shallow serving dish and using a microplane, zest about 1/2 lemon on top. Spoon on chopped cherries and crushed pistachios and then generously drizzle with honey.
🍒 Serve with salted crackers and crostini and enjoy!
Hot Mustard + Dill Potato Salad with Potato Chip Topping
I've been making variations of this potato salad for YEARS. And it never, ever disappoints. It's my go-to at my MDW + summer shindigs...and if you know me, then you know we host a lotttt.
I've been asked for the recipe more times than I can count and each time I've had to give a quasi recipe kinda response. Because the truth is, I'm a serious eye-baller with just about all salad recipes.
I've changed it some over the years...but a few key ingredients have always remained – LOTS of fresh dill and green onion, Coleman's mustard (yes, the hot powdery mustard!), dijon, vinegar (red wine or ACV works, but each do offer a different flavor), and of course, mayo.
🥔 Ingredients
2 lb baby red or yellow potatoes, halved or quartered
1/2 cup mayonnaise
1 1/2 tbsp Dijon mustard
1 tbsp whole grain mustard
2-3 tsp Colman’s mustard powder (depending on your heat preference)
2 tbsp apple cider vinegar
1 tsp garlic powder
salt and pepper
¼ cup chopped green onions, green and white parts
4-5 tbsp chopped fresh dill
1 cup crushed kettle-cooked potato chips for topping
2 tbsp chopped fresh chives for garnish
🥔 Directions:
Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil, reduce the heat, and simmer until fork-tender, about 12–15 minutes. Drain and let them cool slightly.
While the potatoes are cooking, finely chop the green onions, fresh dill, and chives. Set the chives aside for garnish.
Once the potatoes are just cool enough to handle but still warm, transfer them to a large bowl. Add the chopped green onions and dill, and gently fold to combine.
In a separate bowl, whisk together the Dijon mustard, whole grain mustard, Colman’s mustard powder, apple cider vinegar, garlic powder, salt, and pepper, and mayo until smooth.
Pour the dressing over the potatoes. Toss gently until the potatoes are well coated. Taste and adjust salt, mayo, vinegar, etc.
Serve immediately or refrigerate for 1-24 hours prior to serving.
Just before serving, transfer to a serving dish. Top generously with crushed kettle-cooked chips and sprinkle with chopped chives.
If you need a last-minute Easter side dish that's super easy and quick to whip up (we're talking like 7 minutes of active time) AND is guaranteed to be a crowd pleaser, this is IT.
Delightfully creamy, crunchy, and refreshing, this slight spin on classic southern cucumber salad gets some extra fresh herbs thrown in the mix, giving it a serious boost of vibrant spring flavors.
7-minute Herby Cucumber Salad
If you need a last-minute BBQ side dish that's super easy and quick to whip up (we're talking like 7 minutes of active time) AND is guaranteed to be a crowd pleaser, this is IT.
Delightfully creamy, crunchy, and refreshing, this slight spin on classic southern cucumber salad gets some extra fresh herbs thrown in the mix, giving it a serious boost of vibrant spring flavors.
🥒 Ingredients:
2 English cucumbers, washed and very thinly sliced
1/2 red, yellow, or sweet onion, very thinly sliced
3 tablespoons fresh dill, chopped and divided*
3 tablespoons fresh basil, chopped and divided*
3 tablespoons fresh mint, chopped and divided*
1 tablespoon fresh chives, chopped and divided*
*see note below on chopping herbs
🫙For the dressing:
2 tablespoons red wine vinegar
1/2 teaspoon garlic powder
2-3 teaspoons honey
1/2 cup plain greek yogurt
1/4 cup mayonnaise
Salt and freshly ground pepper
🥒 Directions:
Mix cucumbers, onion, and salt together in a bowl. Cover and let sit for 20 minutes. Add cucumbers and onion to a colander and let the juices drain in your sink or over a large bowl for 15 minutes.
Prepare the dressing. To a small bowl, whisk the vinegar, honey, garlic powder, and salt and pepper. Then, add your yogurt and mayonnaise and whisk until smooth.
Add the cucumbers and onion to a large bowl and pour the dressing on top along with half of the fresh herbs. Mix to combine. Place in the fridge for 1-2 hours.
Sprinkle the remaining herbs and grind some more pepper on top right before serving*
🥒Notes:
•I like to chop the herbs I use to garnish the salad right before serving so they're super fresh and vibrant.
•This salad is best served day of but will last for a few days in your fridge.
Loaded Baked Potato Chip Deviled Eggs
I've made some fun deviled eggs over the years – pesto prosciutto, cc bagel with lox, and fried chicken pickle just to name a few...but these loaded baked potato chip deviled eggs just might be my new go-to.
I love the harmonious flavor combo and really appreciate the added crunch factor from both the chip and bacon. It's so perfect against the smooth and creamy egg.
You're gonna love these and so will your family and friends. I guarantee it.
Ingredients
7 large eggs
2 tablespoons mayonnaise (i like @chosenfoods avocado mayo)
2 tablespoons plain Greek yogurt or sour cream
Salt and freshly ground pepper
3 slices bacon, cooked and finely chopped
1/2 tablespoon fresh chives, finely snipped
One handful Kettle Cooked Potato Chips, broken
Directions
Place the eggs in a saucepan and fill the pan with cold water so the eggs are covered by about one inch. Set the pan over high heat and bring the water to a rolling boil uncovered.
While the water is coming to a boil, prepare an ice bath in a large mixing bowl.
As soon as the water reaches a rolling boil, remove from the burner and cover with a lid. Let the eggs sit in the covered in the hot water for 10 to 11 minutes.
Then remove the eggs from the pan with a slotted spoon and gently tap each egg on the countertop to crack the shell. Transfer the eggs to ice bath for 2-3 minutes.
Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl. Set aside one of the egg white halves for snacking so you have 12 halves for filling. I like extra yolk for very full deviled eggs!
Mash the yolks with a fork until smooth, then stir in the mayonnaise and Greek yogurt until creamy. Season with salt and freshly ground black pepper to taste.
Spoon mixture evenly into the egg white halves. Top each with chopped bacon and a sprinkle of chives. Finish by gently inserting a small piece of potato chip into the filling so it stands upright.
Serve and enjoy!
