When I Dip, You Dip, We Dip

It's no secret we love a good dip around here. Eating five colors daily is much easier when you have a tasty dip for all those fruits and veggies. In honor of the big game this weekend, here's a roundup of our top 5 favorite CCN dips:

Basic Homemade Hummus

Serves 4-6

Ingredients

• 1 (15-ounce) can chickpeas, undrained (this is important)

• 3 cloves garlic

• Juice of 1 lemon

• 1/3 cup tahini

• Sea salt, to taste

• 1/3 cup extra-virgin olive oil

Directions

Add all ingredients except the olive oil to a high-power blender and pulse until smooth. Continue blending and slowly drizzle in the olive oil until well incorporated. Be sure to blend long enough to emulsify the oil into the mixture, but not too long, or it may taste bitter. Season to taste with salt, and enjoy.

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Pico de Gallo

Ingredients

• 5 Roma tomatoes, diced

• 1 yellow onion, diced

• 2 Tablespoon cilantro, minced

• 1 jalapeño pepper, seeded and minced

• 2 garlic cloves, minced

• Fresh lime juice, to taste

• Sea salt, to taste

Directions

Stir all the ingredients in a medium bowl. Cover and refrigerate briefly before enjoying.

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Cottage Cheese Spinach Dip

Serves 6-8

Ingredients

• 1 (16-ounce) container of 2% or full-fat cottage cheese

• 10 ounces frozen chopped spinach, thawed and squeezed dry

• 1 (4-ounce) can water chestnuts, drained and roughly chopped

• 1 Tablespoon onion powder

• 1 teaspoon garlic powder

• 1 clove garlic, minced

• ½ teaspoon sea salt

• 1 Tablespoon fresh chopped parsley

• For serving: Unlimited, raw, colorful, non-starchy veggies, gluten-free nut/seed crackers (like Mary’s Gone Crackers Super Seed or Simple Mills brands)

Directions

Blend cottage cheese in a high-power blender until smooth.

Transfer to a large mixing bowl and add the spinach, water chestnuts, spices, garlic, and parsley. Stir until well combined. Serve with colorful veggies and crackers. (Our favorites are Mary’s Gone Crackers Super Seed and Simple Mills)

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Buffalo Chicken Dip

Serving size roughly 1⁄4 cup

Ingredients

• 1 cup 2% plain Greek yogurt

• 2 ounces Neufchatel cream cheese or Kite Hill cream cheese, softened at room temperature

• 2 cups cooked chicken breast, shredded (Vegetarian: 1 (14-ounce) can shredded jackfruit, rinsed and drained)

• 1⁄2 cup cheese, shredded (you can do cheddar, mozzarella, Monterey, pepper jack or a mix)

• 1⁄4 cup blue cheese crumbles (optional), plus extra for garnish

• 1⁄2 cup clean buffalo wing sauce (like Frank’s Red Hot brand), plus extra for garnish

• Optional garnish: chopped green onion

• For serving: unlimited, raw, colorful, non-starchy veggies or whole-grain or corn tortilla chips

Directions

Preheat oven to 375 degrees. Lightly grease a 1/2-quart casserole dish with avocado or coconut oil spray and set aside.

In a medium bowl, mix all the ingredients. Pour the mixture into the prepared baking dish and spread evenly. Bake for 20-25 minutes or until the edges are golden brown.

Top with chopped green onion, extra blue cheese crumbles, and a drizzle of buffalo sauce before serving with your favorite colorful veggies and baked whole-grain or corn tortilla chips.

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Brownie Batter Dip

Serves 4

Ingredients

• 1 (15-ounce) can of kidney beans, rinsed and drained

• 1/ 3 cup cacao powder

• 2 Tablespoons natural almond butter

• 2 teaspoons pure vanilla extract

• ¼ cup raw honey or pure maple syrup

• ½ teaspoon pink Himalayan sea salt

• 2-4 Tablespoons unsweetened cashew milk (or other nut milk)

• Topping: Cacao nibs or mini dark chocolate chips

Directions

Combine all ingredients except the topping in a food processor or high-powered blender and pulse until smooth. Top with cacao nibs or mini dark chocolate chips. Serve with strawberries and whole-grain graham crackers.