Homemade Dips

I have so much fun making these dips! I had received a PR package from Kibo Foods they sent me a bunch of chickpea chips. So the idea of making three different colors of dips came to mine.

The chips are enjoyable to eat alone, but these dips are the perfect company for any kind of chips, veggies, bagels, toast or anything in between. They are also so easy and quick to make, I mean I pulled off making all three in one kitchen and one go!

My favorite is Avocado Aioli, cause how simple the ingredients are and if you don’t have food processor, I’m sure you can still make it. The roasted peppers is vegan and delicious. The queso blanco is probably the hardest to make, cause you need a stove and keep it warm but so worth all the efforts!

I really hope you try at least one of these and let me know your favorite! Perfect way to have your snacks to be more flavorful and great idea for if you host a party in your house. Not to mention how healthy all of these are.

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AVOCADO AIOLI

Ingredients:

2 ripe Haas avocados -cubed

1/3 cup greek yogurt

1 lemon -juiced

1 clove garlic -minced

1 dash of cumin

Salt and pepper

Instructions:

• Place the avocado, mayonnaise, lemon juice and garlic in the bowl of a food processor and purée until smooth, about 1 minute. 

• Taste the aioli and season with cumin, salt & pepper. 

• Serve immediately and refrigerate leftovers in an airtight container for up to 24 hours. Enjoy!

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ROASTED PEPPERS WITH WALNUTS

Ingredients:

1/2 cup raw walnuts -toasted 

3 red peppers -roasted or jarred 

1 garlic clove -minced

1 tbsp fresh lemon juice

1 tbsp extra virgin olive oil 

1 dash of cumin

Salt and pepper

Instructions:

• Place the toasted, cooled walnuts in the bowl of a food processor. Pulse until finely chopped.

• Add the roasted red peppers, garlic, lemon juice, cumin, salt and pepper. Puree until smooth.

• While the motor of the processor is running, drizzle in olive oil. Puree until combined.

• Transfer to a serving bowl, garnish with chopped walnut and parsley if desired. Enjoy!

NOTES: How to roast peppers: Drizzle peppers with olive oil, put in a 400F preheated oven for 20 minutes. 

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QUESO BLANCO

Ingredients:

2 tbsp butter

1 tbsp flour

1 1/2 cup COLD whole milk

1 cup Monterey Jack cheese -shredded

2 tbsp tomatoes -chopped

1 tbsp jalapeno pepper -chopped

1 tsp garlic salt

1/2 tsp onion powder

1 dash of cumin

Instructions:

• Melt butter in a pan on low heat. Whisk in flour until bubbly.

• Add whole milk and stir until well combined. 

• Add garlic powder, onion powder and cumin powder.

• Add cheese and mix until smooth. Add tomatoes and jalapeno right before serving and mix well.

• Serve warm. Enjoy!

NOTES: It gets thick and solidifies at the top if it’s left in room temperature for too long. Easily reheat-able in the microwave or stovetop.