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These delicious recipes from the Grocery Outlet Buyer’s Kitchen are created by our NOSH buyers. They work hard to scout out the highest quality and most varied selection of NOSH products at the best prices possible! As they find tasty NOSH items, they develop these recipes to share with you. Enjoy!



Summer Dippin’!



We’ve got a dip for anyone and everyone at the Grocery Outlet Fourth of July BBQ. Whether it’s a cheesy cowboy skillet dip or fresh avocado and roasted corn chutney, there’s something for everyone of any skill level to be able to bring to your Fourth of July party!




Serves 6-8





6 small/ medium sized avocados; ripe

4 ears fresh corn cut off the cob (can substitute canned)

1 medium sized red onion diced

3 tbsp olive oil

2 tbsp cilantro roughly chopped



  • Preheat the oven to 400 degrees
  • Begin by dicing the avocados into bite sized cubes. Shuck the corn and cut off of the cob. Dice the onion, and roughly chop the cilantro.
  • Place corn and red onion onto a foil lined baking sheet and drizzle with olive oil. Mix until lightly coated. Season with salt and pepper. Roast for about 20 minutes until golden.
  • Once corn mixture is roasted remove from oven and let cool for 5 minutes. Add the mixture to the diced avocado and blend together adding the cilantro. ***Top with your favorite hot sauce (mine is Cholula) or Cotija cheese for some extra zip!



Serves 6-8



Summer Skillet Dip




1 can black beans

1 can pinto beans

1 can corn

1 can diced roasted green chili

1/2 packet taco seasoning

1 1/2 cups shredded cheese (Mexican blend)

1/4 cup sour cream

Diced green onions for garnish (optional)



  • Preheat the oven to 400 degrees
  • Open & drain the beans and corn. Place into a large bowl.
  • Add the green chilies, taco seasoning, and 1 cup shredded cheese. Stir to incorporate.
  • Place the bean mixture into an oven safe dish. Add the sour cream and spread evenly atop the beans. Sprinkle with the remaining 1/2 cup of shredded cheese & green onion.
  • Bake for 20-30 minutes until cheese is melted and sour cream is soft.



{Can also be used as a dressing}

Serves 6-8


 Creamy Cilantro Summer Dip


1-2 bunches fresh cilantro

1 packet powdered ranch

1 container sour cream

2 cloves garlic



  • Cut stems off of the cilantro
  • Place ranch packet, cilantro, garlic and sour cream into a food processor or blender and pulse until smooth and evenly blended.
  • Season with salt and pepper to taste.



Serves 6-8



Summer Dips Fruit Salsa




4 tomatillo peppers

3 peaches

2 mangos

1 medium red onion

5 cloves garlic

1 bunch cilantro

3 jalapenos; seeded



  • Peel tomatillos. Quarter the onion and tomatillos.
  • Peel the mangos and cut into large chunks. Pit the peaches and quarter.
  • In a blender or food processor add the fruit, tomatillos, onion, garlic, and cilantro, and jalapeño.
  • Pulse until incorporated to your desired “chunk level”.
  • Season with salt & pepper to taste.