Late July Organic Chips with Three Zesty Pepper Dips

Posted by on Jan 14, 2014 in Appetizers, Sauces, Snacks | 4 comments

… Chip and Dip Combos for Tasty Snacking!

Late July Chips with Three Chile Dips

It’s winter. It’s almost Super Bowl Sunday. It’s snacking time! And chips and dip make a perfect snack for single servings or as a large crowd pleaser. To put some spunk into these cold (very cold in MN) winter days, and some snap into our football munchies, I’m sharing three different chile pepper dip and chip combos to liven things up.

I love pairing my dips with a chip that has some good crunch and flavor and that can complement the flavors and textures of the dip. I just hate it when my thin chip breaks under the load of dip I’ve just piled onto it, don’t you? You don’t have to worry about that with Late July Organic Snack Chips*. Their crunchy, whole grain goodness can really stand up to the challenge and that’s why these are my chip of choice to partner with these three gluten-free, dairy-free, vegan pepper dips. Late July makes seven different chip varieties: Summertime Blues, Sub Lime, Red Hot Mojo, Dude Ranch, Sweet Potato, Mild Green Mojo, and Sea Salt by the Seashore. All are gluten-free. The Dude Ranch and Mild Green Mojo contain milk, but the others are dairy-free. For my chip and dip pairings, I’m using the Sea Salt, Summertime Blues, and Sweet Potato varieties.

Three Gluten-free, Dairy-free, Vegan Chile Pepper Dips

My dips have varying degrees of pep to them, and can be kicked up or down according to your preference. For each dip, I’m suggesting my preferred chip flavor, but you can mix and match as you like. Each dip recipe takes just a matter of minutes to prepare, but they all benefit from being made a few hours in advance to allow the flavors to bloom. Have fun with the dips, and be sure to create some of your own. Let me know how you like to liven up your winter days and your Super Bowl Sunday munchies spread.

 

Chipotle Aioli Dip

A creamy-textured dip with a zippy kick of smoky heat. This one is bold. I like this dip paired with the Sweet Potato Chips.

Late July Chips with Chipotle Aioli Dip

1 cup mayonnaiseEarth Balance Mindful Mayo

3 Tablespoons chipotle pepper in adobo sauce – I use San Marcos

1 teaspoon Mexican oregano

1/2 teaspoon cumin

1/4 teaspoon onion powder

1/8 teaspoon garlic powder

In a food processor, combine all ingredients. Blend until mixture is a smooth consistency and all ingredients are well incorporated. Can be served immediately, or set aside in refrigerator for later use. The longer the dip sits, the more the flavors bloom.

 

Chile, Lime, Cilantro Hummus Dip

A brightly flavored hummus dip with fresh lime and a kick of jalapeno. The flavors of this dip blend well with the Summertime Blues Chips.

Late July Chips with Jalapeno Lime Cilantro Dip

1 15 oz. can garbanzo beans, drained and rinsed

1 jalapeno pepper, stemmed, seeded, and minced

2 Tablespoons extra virgin olive oil

3 Tablespoons canned diced green chiles

4 ½ teaspoons fresh squeezed lime juice

1/4 teaspoon onion powder

1/8 teaspoon red pepper flakes

pinch of salt

3 Tablespoons fresh cilantro leaves, finely chopped

In a food processor, combine all ingredients except cilantro. Blend until mixture is a smooth consistency and all ingredients are well incorporated. Transfer dip to bowl and stir in cilantro. Can be served immediately, or set aside in refrigerator for later use. The longer the dip sits, the more the flavors bloom.

 

Roasted Pepper and Basil Dip

A more subtle, roasted pepper flavor than the other two dips. It reminds me of a Margarita Pizza, minus the crust. This dip can also be described as similar to an artichoke dip or a seafood dip, and would be complimented nicely by adding in some baby shrimp. Sea Salt by the Seashore Chips make a perfect base for this dip.

Late July Chips with Roasted Pepper Basil Dip

1 cup cannellini beans, drained and rinsed

1/2 cup mayonnaise – I use Earth Balance Mindful Mayo

1/4 cup dairy-free sour cream – I use Tofutti Sour Supreme

1 large roasted yellow bell pepper (from a jar or can)

1 medium tomato, skinned and seeded

1-2 teaspoons onion powder

1/4 teaspoon black pepper

pinch of kosher salt

1/2 – 1 teaspoon dairy-free parmesan-style topping – I use Go Veggie

10 fresh basil leaves, finely chopped

In a food processor, combine all ingredients except basil. Blend until mixture is a smooth consistency and all ingredients are well incorporated. Transfer dip to bowl and stir in basil. Can be served immediately, but this dips is much better when refrigerated for a couple of hours, allowing flavors to bloom.

*Late July provided these chips for an opportunity to share dip recipes with them. Be sure to check out their Facebook page for more great snack ideas. These words are strictly my own.

Safe food is a journey … Thrive!™

Other recipes you might enjoy:

Lentil Hummus

Lentil Hummus

GF DF Black Olive Pimento Hummus

Black Olive Pimento Hummus

4 Comments

  1. These all look great! Pinning now to my gluten free snacks board. 🙂

  2. Great that you had shared three different Dips. Chipotle Aioli Dip would be my pick!

    • That is my favorite too! I love it on tacos as well. YUM! Thanks for stopping by and taking the time to share your thoughts!

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