This is my new favorite, go-to creamy taco dip. It couldn’t be easier or tastier. You just use equal parts hummus and salsa and mix. It keeps really well in the refrigerator and can be used as a dip, sauce or dressing.
I love the combination of Trader Joes Hummus Dip and Trader Joes Organic Tomatillo Roasted Yellow Chili Salsa, but you could use any brand hummus and salsa.
Here I used it on tacos in place of cheese. I filled the tacos with my Crockpot Refried Beans Without The Refry. I added corn to the beans, topped with the hummus/salsa dip, then topped that with Trader Joes broccoli slaw and carrot mix. This dinner was delicious and full of flavor and texture. The cheese was not missed at all!
Here I used it as a dressing to top a simple lunch salad I made for myself. Greens topped with beans, broken tortilla chips in place of croutons for some crunch, and topped with Creamy Salsa Dip as a dressing. So good!
I also use it as a dip for cut veggies and crackers.
This dip is a great way to get some protein due to the chickpeas in the hummus. It is also much better for you than the typical creamy dips that use sour cream, milk or cheese, and has much less fat than the typical salad dressing.
There are times when I surprise even myself with how good a healthy recipe can taste! This dairy-free nacho cheese dip is one of those recipes. My family cannot get enough of this dip, and my husband said it has better flavor than the typical nacho dip. That comment made me very, very happy.
This dip is healthy and makes me completely at peace when serving my family nachos for dinner. They think they are getting a treat, when really they are getting a protein & fiber packed healthy meal.
The recipe uses cashews as the base. If you soak your cashews overnight in water, the dip will be smooth & creamy. I usually skip this step as we don’t mind if our dip is not smooth. It is pretty common in the ‘raw foods’ world to use raw nuts as the base to make cream sauces. Since going dairy free in our family, I have used this idea a few times, and have loved the results every time.
TRY THIS recipe! I think you will love it.
It is easy. It is healthy. It makes you feel like you are indulging. It is DELISH!
Instructions: Combine all ingredients in a food processor and process until smooth and creamy. Transfer to a sauce pan and cook over medium heat, stirring occasionally and allowing the flavors to mesh, about 8 minutes.
I found this yummy recipe over at Oh She Glows. Over there, it is named is 15 Minute Creamy Avocado Pasta. I tried it on my pasta and it was really delish, but my favorite way to eat this sauce was to use it as a dip!! It is so yummy, with a hint of lemon and garlic. The basil gives it a super fresh taste, and it whips up so creamy you would think it is full of dairy! I loved it with crackers or you can use it as a vegetable dip.
I am excited about this recipe because it satisfies my craving for something creamy, but without the dairy. I’ve taken a break from meat and dairy the last 3 weeks. You could call me “Vegan-ish”. I am not ready to label myself a full vegan just yet, but thanks to this book and my cancer diagnosis, I am heading that way. I FEEL GREAT since embracing a plant based diet. I am amazed at the energy I feel. My digestive system is working better than ever. I always have had a pretty good digestive system, but never THIS good. That is all I have to say about that…moving on.
This recipe takes minutes to throw together. It uses just 5 ingredients + S&P. All you have to do is dump avocado, lemon juice, garlic, basil into the food processor, then let it do all the work. Drizzle in the EVOO. (exact measurements below)
Isn’t it the best color? So fresh and pretty!
5 Minute Creamy Avocado Dip
1 medium sized, ripe avocado
1/2 lemon juiced + zest for garnish
1 clove garlic
1/2 tsp salt, or to taste
1/4 cup fresh basil
2 Tbls extra virgin olive oil
pepper, to taste
Place avocado, lemon juice, garlic clove and salt in a food processor. Process, then drizzle in the olive oil. Process until creamy. Add pepper to taste. Keep in refrigerator until ready to serve. Can use as a dip, or toss with pasta.
My friend, Traci, came to visit a few weeks ago. She didn’t want me to have to make lunch, so she brought along an awesome lunch of brown rice, homemade bean and corn salsa, some cheese and tortilla dipping chips. It was the most delicious, filling and simple lunch! I loved it. I knew after my first bite that I would want to share it with you all, so I grabbed my camera and took the picture above.
The salsa has amazing flavor. I am not a cilantro fan, so I was excited to see that this recipe used parsley instead. The lime juice and sweet onion were key ingredients for me.
We have been trying to eat less red meat around here, adding at least one non-meat meal a week. This recipe is the perfect way to get some fiber, veggies, and protein from the cheese and beans. If you wanted more protein, a side of grilled chicken would be perfect, you could serve it on a bed of rice with the salsa on top–pretty! I’ve been thinking about this recipe ever since I tried it and can’t wait to make it for my family!
Bean & Corn Salsa
3c. chopped seeded tomato (4-5 Roma) 1/2c. chopped Vidalia or other sweet onion 1/2c. chopped tomatillos (about 2 med.) 1/4c. canned black beans, rinsed and drained (I like 1/2c.) 1/4c. fresh corn kernels (I just throw frozen kernels straight in – I like 1/2c.) 2T. finely chopped fresh parsley 2T. fresh lime juice (1 med. lime) 1/2t. salt 1/2t. pepper 1/2t. hot sauce
Combine; cover and chill for at least 2 hours. I usually make the night before. Of course, I like mine put over Rice with a little cheese heated up in the microwave and then served with tortilla chips!
If you have never cooked with a tomatillo, what you need to look for at the store are tomatillos with green (not brown) papery skin, and firm flesh–no soft spots. The paper skin peels right off,(lil’ cutie shows you how in the first video below) and you can eat them raw or you can roast them, then blend them up into a green salsa (second video below). When eaten raw, they are firm and have a bit of a tart taste, which is perfect for the Bean & Corn Salsa recipe above. Roasting makes them smokey and soft.
Is that confusing to anyone else? Having 2 names in a name? Who’s dip is it? Dean’s or Rosa’s?? Hmm…
Regardless, I liked it. It was a nice change from butter. You use 2 tsp. of the mix (which is mostly dried herbs and garlic) and 2 Tbls of oil. Easy!
I am determined to ~find a recipe ~make my own bread dipping mix ~put it in the smallest mason jars I can find ~make a fun little tag with instructions and my name (not Dean’s or Rosa’s) ~tie it on with jute or bakers twine ~and give it away as gifts I’ll let you know when I do!
I am a huge fan of Harry & David’s Onion Pepper Relish, (just not a fan of the price!) so when I saw a recipe for it at Skip To My Lou, I knew I had to try it! Oh boy, am I glad I did. I could not believe how similar it tasted to Harry & David’s, I actually think it is slightly better! It is sweet relish with a bit of a spicy bite. I served it to a group of my girlfriends last night and it got rave reviews!
Onion Pepper Relish
36 oz canned diced tomatoes, drained (I used 2 1/2 14.5 oz cans)
3 bell peppers, seeds and ribs removed (I used one green, one yellow, and one orange)