Dips, chips, salsa, and more!

We love Late July chips!  They are certified gluten free, vegan, non-GMO, and peanut/tree nut free.  

The chips are pictured with my adaptation of  Avocado Bean Dip from the Sugar-Free Mom.  I used my stick blender to combine 1 can of cannellini beans, 3 avocados, 3 T lemon juice, 3 T extra virgin olive oil, 1/2 C fresh basil, 1 large clove of minced garlic, 1 tsp kosher salt, and 1/4 tsp coarse ground black pepper. 

Black and Gold Salsa -- named in honor of the Pittsburgh Steelers

2 cans of black beans -- rinsed

3 ears of corn -- cooked and cut off the cob

2/3 container of grape tomatoes -- diced

1 large orange or red bell pepper -- diced

1 jalapeño pepper -- diced

1/2 sweet onion -- diced

1 T white balsamic vinegar

1 T extra virgin olive oil

Juice from 2 limes and 1 lemon

Kosher  salt and fresh cracked pepper to taste

2 cloves of garlic -- minced

1 tsp of sugar 

Combine all the ingredients in a large bowl, cover, and let marinate for several hours in the refrigerator. 

This recipe was inspired by Black Maize Salsa, an amazing salsa I purchased from the Greenville farmers market in South Carolina.  It cannot be purchased in Florida.  

Bean Salad with Mango & Corn

 1 can each of pinto beans, chick peas or black beans, and white beans (3 cans of beans total) -- rinsed

 Handful of fresh basil -- chopped 

2 T Extra Virgin Olive Oil 

juice of 1 or 2 limes

1 orange or red bell pepper -- chopped

1/2 container of grape tomatoes -- rinsed and cut in half

2 mangoes -- chopped

2 ears of corn -- cook, then cut the corn off the cob 

Kosher salt, fresh cracked pepper, and cumin to taste -- don't be bashful!  

Combine all the ingredients in a large bowl, cover, and let marinate for several hours in the refrigerator. 

Feel free to experiment -- this variation used white, pinto, and red kidney beans.  I didn't have tomatoes or corn the day I made this, so I used a bunch of red, yellow, and orange mini sweet peppers instead.  

White Bean Hummus

1 can of garbanzo beans (chickpeas) -- rinsed

1 can of white beans -- rinsed

1 large or 2 small cloves of garlic -- minced (I use my garlic press) 

2 T lemon juice 

2 T tahini

Enough olive oil to make it smooth (3-4 tablespoons)

Kosher salt to taste

We use our stick blender to puree  all the ingredients.  You could also use a food processor. 

When we make grilled lamb, we serve this hummus on the side to dip the lamb in.  

I thought I would throw in this extra recipe for you!  Sometimes I miss having hummus and pita.  This is my gluten free version that I call flatbread.  

Flatbread 

I defrost a frozen Udi's pizza crust in my microwave for a minute on defrost, lightly coat each side with olive oil, add some garlic salt and rosemary to one side, then cook it in a frying pan on medium heat until lightly browned on both sides.  Serve right away for best results.  

I love it with hummus, roasted red peppers, or a caprese salad on top. Thank you to the chefs at Tusker House at Disney's Animal Kingdom for giving me the idea!