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!
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
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!
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!
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
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!
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!
1/2 cup cucumber
2 tablespoons parsley
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 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!