I don’t know about you, but summertime in our family is all about being outdoors and enjoying the warm weather with friends and family! If you haven’t been a reader for very long, you might not know that I have a huge fruit and vegetable garden at home! I love having the boys help me in the garden and it’s really a win/win because I get the extra help, AND they are more likely to eat the vegetables that they help grow!
One thing we love growing right now is peppers! My oldest doesn’t like spicy foods but my youngest has a pretty high heat tolerance and will sometimes eat peppers raw right out of the garden! That’s why, today, I’m sharing two different dip recipes! One is a bit spicy and one is totally mild.
And since we are trying to be a little healthier this summer, we are using our favorite grain-free chips from Siete Foods! If I’m being honest, they actually taste way better than real corn or tortilla chips in my opinion! They are light and crispy and the flavors they offer are AMAZING. Our favorites are the lime and the nacho flavor! Our dogs even try to get a bite and since our golden retriever, Frankie, has a sensitive stomach when it comes to corn and grain, I don’t feel bad giving him a bite of these amazing grain-free chips! (but just 1 or 2!)
If you try one of these dip recipes let me know in the comments!! I’d love to know what you think!
Spicy Roasted Poblano and Avocado Dip:
This dip can vary in spice level. I grow some pretty spicy poblano peppers in my garden so mine was super spicy! Most poblano’s you buy in the store aren’t too spicy though! Feel free to swap it out for a roasted bell pepper instead if you want the flavor of the pepper without the added heat! I love that this dip is low carb, gluten free, dairy free and vegan so it’s a great option to serve at a party in case anyone has a food sensitivity!
- 3 Poblano peppers
- 2 Avocados
- 1/4 cup fresh Cilantro
- 1 lime
- 1 garlic clove
- 1/2 cup shelled Pistachios
- Preheat the oven to 450 degrees F. Place the poblano peppers on a rimmed baking sheet and roast on the center rack for 15 minutes. Once the poblanos are soft and their skins are blistered, place them in a plastic zip bag and seal the bag. Allow the peppers to steam in the bag for 10 minutes to loosen the skin.
- Carefully peel off the waxy skin on each poblano pepper. Remove the stems and seeds and place the peppers in a food processor.
- Cut the avocados in half, remove the pits, and scoop the flesh into the food processor. Then add the pistachios, cilantro, lime juice, garlic, and salt. Secure the lid on the food processor and puree until very smooth.
- Store in an air-tight container, in the refrigerator, for up to 5 days. Serve with your favorite Siete Foods grain-free tortilla chips, or fresh cut vegetables.
Mild Corn and Black Bean Salsa:
This one is great for the kids because it’s packed with flavor and veggies but not spicy at all! If you want to spice it up feel free to add a jalapeño or swap out the mild Rotel for a spicy version! This dip is also super healthy and vegan so it’s easy to please a crowd with this one!