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!

Processed with VSCO with m5 preset

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.

Thai Curry Hummus

Thai Curry Hummus

This Thai Curry Hummus may sound a bit exotic, but fresh herbs with a splash of lime create a savory and mellow blend for this dip!

Ingredients:

1 can chickpeas, drained

2 cloves of garlic

3 ½ tsp Thai curry paste

1 shallot, chopped

½ cup coconut milk

2 tablespoons basil

2 tablespoons cilantro

2 tablespoons lime juice

Salt to taste

Directions:

Drain and rinse chickpeas and toss into your blender. Add the rest of the ingredients and blend until mixture is a smooth and dippable. Transfer to a serving bowl, garnish with basil and cilantro, if desired. Serve with The Daily Crave Pink Himalayan Salt Quinoa Chips and enjoy!

Roasted Cauliflower Buffalo Dip

Roasted Cauliflower Buffalo Dip

This updated version of Buffalo Dip replaces chicken with cauliflower to give you a dose of veggies with the zesty, cheesy flavors we all love!

Ingredients:

1 bag The Daily Crave Himalayan Pink Salt Quinoa Chips

1 small head of cauliflower

1 tablespoon olive oil

Salt and pepper to taste

8 ounces reduced-fat cream cheese

2 cups shredded part-skim mozzarella

1 cup buffalo hot sauce of your preference

1 cup sour cream

1/2 cup sliced green onion

1/3 cup crumbled blue cheese

 

Instructions:

Heat oven to 425 degrees F and line a baking sheet with foil. Cut the cauliflower into small florets and put in a medium sized bowl. Toss cauliflower in olive oil, salt, and pepper to taste. Spread onto your prepared baking sheet and roast in oven for 20 minutes or until edges brown. In a large mixing bowl combine roasted cauliflower, cream cheese, mozzarella cheese, buffalo sauce, sour cream, green onions, and blue cheese. Stir until ingredients are thoroughly mixed. Heat oven to 350 degrees F. Spread the mixture in a medium-sized baking dish. Bake for 25-30 minutes or until edges turn brown. Garnish with crumbled blue cheese. Serve warm with The Daily Crave Himalayan Pink Salt Quinoa Chips–enjoy!

Fresh and Healthy Greek Dip

Fresh and Healthy Greek Dip

If you like Greek flavors like feta cheese and Kalamata olives, you’ll enjoy this dip! It’s full of flavor and protein from hummus, cheese, and yogurt!

Ingredients

1/2 cup cucumber
2 tablespoons parsley
1 tomato
1 container of hummus
1/4 cup Kalamata olives
1/3 cup feta cheese
1/2 cup Greek plain nonfat yogurt
Salt & pepper to taste

Spread the hummus in the bottom of a dish to create the first layer. Gently spread the Greek yogurt over the hummus for the next layer. Sprinkle salt and pepper to taste on the second layer. Then, evenly scatter the tomato, cucumber, feta, and olives on top. Sprinkle with fresh parsley. Refrigerate until ready to serve. Pairs well with The Daily Crave’s Veggie Chips!

 

Black Bean Fiesta Salsa

Black Bean Fiesta Salsa

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!

Ingredients:

1 ¾ cup thawed frozen sweet corn

1 ¾ cup halved cherry tomatoes

1 15oz can black beans, drained

2 avocados

½ diced red onion

¼ cup chopped cilantro

Dressing:

2 tablespoons olive oil

1 lemon or 2 limes, juiced

2 teaspoons cumin

1 teaspoon ground pepper

1 teaspoon salt

Instructions:

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!