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Plant-based ingredients are one of the six key food and drink trends to watch for in 2017 according to Mintel. Keep up with the trends this National Chips & Dip Day by incorporating plant-based proteins into your favorite dip recipes to pair with Garden of Eatin’ Blue Corn Tortilla Chips.
Enhance your Guacamole this season with Spectrum® Vegan Eggless Light Canola Mayonnaise. It has all the rich flavor of regular mayonnaise with less than 1/3 fat and calories. Combine with avocado and store-bought salsa for an extra quick, extra creamy guacamole dip.
Swap out regular beans in your layered bean dip for Westbrae Natural® Organic Beans. They are versatile, convenient and nutritious. Don’t forget a great source of fiber and protein, and are cholesterol free.
Don’t forget about your vegetable dip! Substitute everyday vegetables with Westbrae Natural® Vegetables. They are not only ready to serve but are USDA organic and also grown, harvested and packed in the U.S.
Here is a recipe for a dip using the Spectrum Naturals Extra Virgin Olive Oil:
Curry-Orange Dipping Oil
Serve with toasted pita chips.
¼ cup Spectrum Naturals® Extra Virgin Olive Oil
2 teaspoons finely grated orange zest
3 tablespoons freshly squeezed orange juice (from about ½ orange)
½ teaspoon curry powder
1 teaspoon peeled, minced ginger (or 3 drops ginger extract)
¼ teaspoon tumeric
½ teaspoon hot pepper sauce
¼ teaspoon coarse sea salt
1/8 teaspoon cayenne pepper
Measure the ingredients in a bowl. Whisk well to combine. Taste for seasonings.
What dips do you like to pair with your chips?