Apps and Sides Recipes

Cowboy Caviar

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.

Recipe here

 

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.

Recipe here

 

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.

Recipe here

 

Quinoa Tabbouleh

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.

Recipe here