Black Bean Fiesta Salsa is super quick, easy, and tasty! This can be served anytime and will be a hit at any party or gathering!
1 ¾ cup thawed frozen sweet corn
1 ¾ cup halved cherry tomatoes
1 15oz can black beans, drained
½ diced red onion
¼ cup chopped cilantro
2 tablespoons olive oil
1 lemon or 2 limes, juiced
2 teaspoons cumin
1 teaspoon ground pepper
1 teaspoon salt
Thaw corn and place in a large bowl. Cut cherry tomatoes in half and add to the corn, along with drained black beans, diced avocado, diced red onion, and chopped cilantro. Next, in a small bowl stir together the dressing ingredients thoroughly and add to the salsa. Let marinate for 5 minutes, gently stirring to mix all components. For extra zip, serve with The Daily Crave Spicy Thai Chili Chips and enjoy!
Creamy, dreamy Avo-Hummus Dip – what’s not to love? It’s packed with protein, vegan, and delicious!
1 (15 oz) can chickpeas, drained
2 medium avocados
2 Tbsp olive oil
1 Tbsp tahini
2 Tbsp lime juice
1 clove garlic
Dash of smoked paprika
Salt and pepper, to taste
1/8 tsp cumin
Olive oil drizzle, red pepper flakes, and cilantro for topping and garnish.
Process the chickpeas, olive oil, tahini, lime juice, garlic, and spices until smooth. Add avocados and process again. Adjust seasonings as needed.
Top with a drizzle of olive oil and/or a sprinkling of red pepper flakes and cilantro, if desired.
Serve with The Daily Crave’s Veggie, Lentil, or Quinoa Chips!
We’ve all had a version of Artichoke Dip, right?
How about Hot Cheesy Artichoke Dip with a crunchy topping? It takes the regular recipe up a notch, and we love it!
This one is perfect for when you’re watching the big game or celebrating a birthday or holiday. Or anytime, really.
What you’ll need:
14 oz can artichoke hearts
4 oz can diced green chiles (hot or mild, your preference)
1 c mayonnaise
1/2 c sour cream
1/2 c shredded mozzarella
Extra mozzarella for topping
The Daily Crave Himalayan Pink Salt Lentil Chips
Chop the artichokes. In a bowl, mix the artichokes, diced green chiles (less if you do not like spicy), mayonnaise, sour cream, and 1/2 c. shredded mozzarella. Put into an oven-safe dish. Topping: Crush approximately 1/8 to 1/4 c. The Daily Crave Himalayan Pink Salt Lentil Chips. Mix with 1/8 to 1/4 c shredded mozzarella (measurements depend upon how much topping you would like). Sprinkle over the top of the dip. Bake in a 350 degree oven for 10 minutes or until heated through and golden brown.
Dip with more Lentil Chips! Enjoy! And enjoy quickly. This dip won’t last!
We love olives. We love hummus. What better marriage than kalamata olives and hummus?
We tried pre-made kalamata hummus, then we tried making our own. In our first attempt, we processed the olives and hummus together in a food processor. It sounded easy enough. The results were good.
On our next try, we simply folded chopped kalamata olives into prepared hummus. WOW! What a difference! This method really allows the ingredients to shine. The briny olive flavor complements the earthiness of smooth hummus. Matched with the smokiness of Smoked Gouda Lentil Chips, and you have a delicious flavor combination that is crunchy, creamy, salty, and savory. These flavors were meant to be together!
This is one of the easiest appetizers on the planet, and it is sure to be hit with your friends and family.
Or, don’t share. We won’t tell! With protein from the hummus and 3 g per serving from our chips, you can really Give in to your Cravings!®
What you need:
10.75 oz container of your favorite plain hummus
1 jar of kalamata olives
The Daily Crave Smoked Gouda Lentil Chips
Chop approximately 1/4 to 1/3 c. kalamata olives, to taste
Fold olives into hummus
Optional: Garnish with a drizzle of high-quality olive oil and chopped olives
Dip with Smoked Gouda Lentil Chips and enjoy!