When I Dip, You Dip, We Dip

When I Dip, You Dip, We Dip

Oct 20th 2021

It's no secret, we love a good dip around here. Eating 5 colors a day is ALOT easier to eat when you have a tasty dip for all those fruits and veggies. Here's a roundup of our top 5 favorite CCN dips:

Basic Homemade Hummus

Serves 4-6

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

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 result in a bitter taste. Season to taste with salt and enjoy.

CCN 7 Layer Dip

Serves 4 

½ cup CCN Creamy Cashew Sauce (see recipe below) 

1 (12-ounce) can organic pinto or black beans, rinsed, drained and mashed with a fork 

1 large avocado, smashed with ½ juice of a lime and ½ teaspoon salt 

½ cup romaine lettuce, chopped 

¼ cup pickled jalapeños 

½ cup roma tomatoes, seeded and diced 

¼ cup black olives, sliced 

2 Tablespoons green onion, sliced 

For serving: Siete grain-free chips Unlimited, raw, colorful, non-starchy veggies (carrots, celery, cucumbers, radishes, snap peas, cherry tomatoes, broccoli, jicama, green beans, mushrooms, peppers, asparagus and/or cauliflower)

Spread the smashed beans evenly over the bottom of an 8X5-inch dish. Keep in mind, the bigger the pan, the thinner the layers. Next, layer the smashed avocado on top of the beans, smoothing out with a spatula. Add remaining layers in the following order: cashew sauce, lettuce, jalapeños, tomatoes, black olives and green onion. Cover and refrigerate until ready to serve. Serve with tortilla chips and unlimited veggies.

CCN Creamy Cashew Sauce 

Makes approximately 1 cup 

1 cup cashews 

Juice and zest of 1 medium lime 

2 Tablespoons nutritional yeast 

¾ teaspoon sea salt 

1 teaspoon chili powder 

2 teaspoon cumin 

¼ teaspoon smoked paprika 

½ teaspoon garlic powder 

¼-½ teaspoon cayenne, to taste 

For the sauce, combine all the ingredients in the bowl of a food processor or high-power blender. Pulse to a smooth consistency. Store the remaining sauce in the refrigerator for up to a week.

CCN Way of Life Sauce

1 cup raw almonds, soaked overnight (or at least a few hours) in filtered water, drained 

3/4 cup filtered water 

1/4 cup avocado oil 

2 1/2 Tablespoons nutritional yeast 

Juice of 1 lemon (about 3-4 Tablespoons) 

4 cloves garlic 

1 Tablespoon coconut aminos 

1 teaspoon sea salt 

1/2 teaspoon onion powder 

1/2 teaspoon cumin 

1/2 teaspoon coriander 

1/2 teaspoon paprika 

Dash cayenne pepper (optional) 

Combine all ingredients in a high powered blender and blend until smooth. Pour into a pint sized mason jar and store in the refrigerator. Mixture may separate with sitting, simply stir it up before serving.

Pumpkin Spice Dip

Serves 2

2 Tablespoons almond butter 

¼ cup pumpkin pureé 

½ teaspoon vanilla extract 

½ teaspoon pumpkin pie spice 

1 Tablespoon honey (local, raw or manuka) 

Combine all ingredients (option to warm ingredients slightly to mix). Serve with apples or spread over a rice cake.

Brownie Batter Dip

Serves 4

1 (15-ounce) can 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

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.