Double Dip—2 Delicious Ways to Dress Up Chips

Move over, salsa! If you’re hosting friends for the big game or bringing snacks to share, here are two vegan dips that’ll score big points. They’re extra creamy thanks to all-star ingredients like avocado and soaked cashews, with just the right amount of spice. Double the recipes for a crowd, and don’t forget the chips!

Creamy Avocado Dip

This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. Get your copy here, and find the ingredients in this shopping list.

Yields: 1 ½ cups
Active Time: 7 minutes
Total Time: 7 minutes

Ingredients
2 ripe avocados
Zest and juice of 1 lime
½ jalapeño, chopped
¼ cup unsweetened almond milk
1 tablespoon chopped cilantro
1 teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon ground black pepper

Instructions
Add all ingredients to a food processor; blend until smooth. Chill until ready to use, for up to 5 days. Serve with lime chips.

Creamy Cashew Red Pepper Dip

Yield: 1 ½ cup
Active Time: 7 minutes
Total Time: 7 minutes

Ingredients
2 cups raw cashews, soaked overnight
1 cup unsweetened almond milk
Zest and juice of 1 lemon
1 red bell pepper, seeded and chopped
2 tablespoons nutritional yeast
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon cumin

Instructions
Drain cashews and add to a food processor along with the almond milk; purée until smooth. Add remaining ingredients and let motor run until well blended, about 1 minute. Chill until ready to use, and up to 5 days. Serve with lime chips.

Recipes by: Angela Gaines