Copycat Trader Joe's Everything But the Bagel Dip

This irresistible dip pairs perfectly with vegetables, crackers, pretzels, and chips making it the perfect appetizer for any party!

Copycat Trader Joe's Everything But the Bagel Dip
Yield: 2 cups

Ingredients
Dip:

• 16 oz sour cream
• 1/3 cup Everything But the Bagel Seasoning blend (from Trader Joe's or Walmart or homemade blend below)

Homemade Seasoning Blend (makes scant 1/2 cup):

• 1 1/2 Tbsp dried minced onion
• 1 1/2 Tbsp white sesame seeds
• 1 Tbsp dried minced garlic
• 1 Tbsp black sesame seeds
• 1 Tbsp poppy seeds
• 3/4 Tbsp flaked sea salt OR regular table salt

Directions

1. If you are using store-bought seasoning, you will not need to toast it. Skip down to step 3.
2. If using homemade blend, add 1/3 cup to small skillet over medium heat. Toast seasonings until dried onion and sesame seeds are light golden brown and very fragrant. Let pan sit on burner for 15-20 seconds; then lift, swirl, and repeat. The whole process should take a minute or so. Set pan aside to let mixture cool slightly.
3. Add sour cream to medium-sized bowl. Add seasoning blend and stir until evenly combined. Cover and store in refrigerator.
4. Dip is best served after chilling for 12+ hours or overnight. The flavors develop more the longer it sits!

Recipe adapted from Iowa Girl Eats.

Chewy No Bake Granola Bars

These granola bars include nutrition-packed ingredients while at the same time tasting like an indulgent treat that you can feel good about feeding your family. Forget about all the preservatives found in the store-bought version!

I pack my husband's lunch every morning before he heads off to work, and these bars are part of my regular rotation of homemade snacks that I always keep on hand. I alternate between these and the No Bake Energy Bites depending on how much prep time I have since these bars require the stove top while the bites are a stir-and-go recipe. (Both are still super simple, though!)

Chewy No Bake Granola Bars
Yield: 9x13 pan

Ingredients
2 1/2 cups crisped rice cereal (I use Erewhon Crispy Brown Rice)
1 3/4 cups Bob's Red Mill Gluten Free Quick Cooking Oats
1/4 cup wheat germ (or ground flaxseed, wheat bran, additional oats, etc.)*
1/2 cup additional mix-ins (i.e. shredded coconut, chopped nuts, raisins or other dried fruit, sesame seed, sunflower kernels, etc.)
1/2 cup honey
1/2 cup brown sugar
1/4 tsp salt
2/3 cup peanut butter (creamy and/or crunchy)
1/2 cup mini chocolate chips, divided

*My favorite thing to use for this item in the ingredient list is this Super Seed & Ancient Grain Blend from Trader Joe's. We don't have this store locally, so my mom (who lives in Texas) ships these bags to me a few times throughout the year!

Directions
1. Combine first 4 dry ingredients in a bowl.
2. In a saucepan, mix the honey, brown sugar, and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds.
3. Remove from heat. Stir in peanut butter until smooth.
4. Pour over the dry ingredients and mix well.
5. Grease 9x13 pan with nonstick spray. Sprinkle half of chocolate chips in pan. Scoop mixture over chocolate chips in pan. Sprinkle with remaining chocolate chips. Press down into even layer. (I use the palm of my hand.)
6. Let cool before cutting into bars.

Recipe adapted from Money Saving Mom.