Vegan Onion Dip

Vegan Onion Dip

For our vegan friends, the caramelized onions make for a sweet yet smoky flavor. This nut-free dip is made creamy from soft tofu and vegan mayo. It’s so delicious, even non-vegans will find it irresistible!

Ingredients

2 large yellow onions

8 oz soft tofu

1/2 cup vegan mayonnaise

1 tablespoon soy sauce

1 tablespoon apple cider vinegar

1 tablespoon olive oil

1 clove minced garlic

1/2 teaspoon salt

1/2 teaspoon oregano

1/2 teaspoon dried parsley

Instructions:

Chop onions into strips and put into a large skillet with warmed olive oil on medium heat for 10 minutes. Stir frequently while onions sauté and season with salt. Then, turn heat to low and stir onions every 5 to 10 minutes until golden brown. Let the onions cool, then put into a blender with all other ingredients. Blend until smooth. Spoon into a bowl and refrigerate until cool. Serve with The Daily Crave Pink Himalayan Salt Quinoa chips and enjoy!

Baked Garlic Cheese Dip

Baked Garlic Cheese Dip

Tomato Basil Lentil Chips are already packed with flavor, so we put together a mellow garlic-cheese dip to complement our sensational seasoning.

Ingredients:

4 cups ricotta cheese

3 cloves garlic, minced

1 tablespoon olive oil

2 1/2 tablespoon lemon juice

2 tablespoon minced rosemary

Salt and pepper to taste

2 cups shredded mozzarella cheese

1 cup parmesan cheese

The Daily Crave Tomato Basil Lentil Chips

Instructions:

Preheat oven to 400 degrees F. Combine ricotta cheese, garlic, olive oil, lemon juice and minced rosemary in a medium-sized bowl. Stir until fully mixed; add salt and pepper to taste. In a small baking dish, spread the ricotta mixture evenly and sprinkle mozzarella and Parmesan cheese on top. Bake for 15 minutes. Turn on broiler for an additional 5 minutes, or until cheese is golden brown, checking frequently to avoid burning. Garnish with remaining rosemary on top. Let stand for 5 minutes. Serve warm with The Daily Crave Tomato Basil Lentil Chips. Enjoy!

Basil Bruschetta

Basil Bruschetta

Garden-fresh tomatoes and basil shine in this quick and easy appetizer! Himalayan Pink Salt Lentil Chips add a delectable crunch and four grams of protein to this classic recipe.

Ingredients:

5 Roma tomatoes

3 cloves garlic

3 tablespoons fresh basil

3 tablespoons balsamic vinegar

2 tablespoons olive oil

The Daily Crave Himalayan Pink Salt Lentil Chips

 

Directions:

Core and dice tomatoes and add to a medium sized bowl. Mince garlic and stir into tomatoes. Then, roughly chop fresh basil and add to the bowl. Drizzle olive oil and balsamic vinegar over mixture and stir gently. Let set for 10 minutes to allow the mixture to marinate. Serve onto The Daily Crave Himalayan Pink Salt Lentil Chips and enjoy!

Elote Dip

Elote Dip

Ingredients:

4 tablespoons cilantro

1-pound frozen, roasted corn

3 cloves garlic

1 jalapeno

2 limes

1/3 cup red onion

2/3 cup queso fresco

1 teaspoon chili powder

Salt to taste

 

Directions:

Let frozen, roasted corn defrost and set into a medium sized bowl. Chop cilantro, garlic, jalapeno, red onion, and set into the bowl. Break up the queso fresco and combine with the mixture.  Juice the limes, add chili pepper, and salt to taste. Stir until thoroughly combined and allow the dip to set and marinate for ten minutes. Serve with The Daily Crave Pink Himalayan Salt Lentil Chips, enjoy!

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Mango Salsa

Mango Salsa

A fresh and fruity salsa paired with our Spicy Thai Chili Quinoa Chips is the right way to spice up warm days!

Ingredients:

3 mangoes

1 red bell pepper

½ medium red onion

1 jalapeño

2 small limes

¼ cup cilantro

Salt to taste

Directions:

Dice the mangoes, red bell pepper, red onion, jalapeño and place into a medium sized bowl. Roughly chop the cilantro and add to the bowl. Juice the limes, add to bowl, and salt to taste. Mix thoroughly and serve with The Daily Crave Spicy Thai Chili Quinoa Chips.