This dip is always a hit wherever I bring it! It’s healthy, flavorful, and the recipe feeds a crowd. It’s better if you make it a few hours before and stick it in the fridge to marinate. Serve with tortilla chips or veggies.
4 green onions, sliced thin
1 container of grape tomatoes, halved or quartered
Handful of cilantro, chopped
2 avocadoes, diced
1 can black beans, drained and rinsed
1 can black eyed peas, drained and rinsed
2 small cans white shoepeg corn, drained and rinsed
1 pack of Italian dressing mix
¼ cup apple cider vinegar
½ c olive oil
Salt and pepper to taste
Just mix all of the ingredients together and it’s ready!
Buffalo Chickpea and Cauliflower dip
This turned out more like hummus, but I think I baked it a little too long. I would add more buffalo sauce next time, but it was great with celery and tortilla chips.
Spinach and Avocado Dip
This was tangy and everyone kept asking if it was a special guacamole…well it has avocado so kind of! I added about 3 times the amount of wilted spinach to the dip to make it a little more dense and I liked the consistency more. I did use ground coriander instead of fresh because it’s what I had in my pantry. I added another squirt of lime juice and extra garlic for flavor. This would even be great on a salad, or like we had it with chips and veggies.
White Bean Dip with Herbs
This is a great replacement when you’re sick of hummus. It’s good hot or cold and it takes about 2 minutes to make in your food processor.
This has a punch of tangy flavor and it’s great for a light lunch or dinner when it’s warm outside. It’s very herbaceous, and I would use less red onion next time I make it.