Four Healthier Dip and Chip Recipes For Summer

HummusGuacSalsaTrio

Four ways to enjoy healthier chip and dip eating this summer.

Memorial Day is fast approaching, and with it the official kick-off to summer parties, BBQ’s, and weekend trips to the beach. Whether it’s family or friends, I host every weekend and chips and dip are a stable on the menu. Since we eat so much of it during the summer, it’s important to me to find some healthier options. I’m happy to say I found a few and wanted to share them here in case you are also searching.

Below please find 4 fabulous recipes for dip: Roasted Corn & Black Bean Salsa, Zesty Lemon Hummus, Lime Cilantro Guacamole Trio and a special Summer Citrus Ceviche.

As for the chips, I’m a fan of the Simply 7 Snacks. I feel good serving them verses the “other” kind that are loaded with sodium and fat. Simply7’s snacks include Quinoa, Hummus, Lentil and Kale Chips and new this month, the Organic Veggie Chips, which I think will be my boys favorite. All the chips are Non-GMO Project Verified, Gluten Free, Kosher Certified, and have no trans-fats, preservatives or artificial flavors.

Ceviche

Roasted Corn & Black Bean Salsa

Ingredients:

  • 2 – 15 oz. cans whole kernel corn, drained
  • 2 – 15 oz. cans black beans, rinsed and drained
  • 10 plum tomatoes, seeded and chopped
  • 1 medium red onion, chopped
  • ¾ cup minced fresh cilantro
  • 4 jalapeno peppers, seeded and chopped
  • 1 Serrano pepper, diced
  • ½ cup lime juice
  • ½ tsp. sea salt
  • ½ tsp. cumin
  • Simply7 Kale Sea Salt, Kale Lemon & Olive Oil or Organic Veggie Chips

Directions:

  1. Roast the corn in a pan on medium heat until golden.
  2. Combine the corn and remaining ingredients in a large bowl.
  3. Cover and refrigerate until serving.
  4. Garnish with a pinch of paprika and fresh cilantro before serving. Serve with Simply7 Kale Sea Salt, Kale Lemon & Olive Oil or Organic Veggie Chips.

 

Zesty Lemon Hummus

Ingredients:

  • ¾ cup extra virgin olive oil
  • 2 cups canned garbanzo beans or chickpeas, rinsed and drained
  • 3 tbsp. of lemon juice
  • 2 tbsp. of fresh lemon zest
  • 2 tsp. minced garlic
  • ½ tsp. sea salt
  • ¼ tsp. black pepper
  • Simply7 Kale Lemon & Olive Oil Chips or Organic Veggie Chips

Directions:

  1. In a food processor, combine the oil, beans/chickpeas, lemon juice, garlic, sea salt and black pepper; cover and process until smooth.
  2. Add lemon zest and additional sea salt to taste.
  3. Serve with Simply7 Kale Lemon & Olive Oil or Organic Veggie Chips.

 

Lime Cilantro Guacamole

Ingredients:

  • 4 ripe Hass Avocados
  • 1/3 cup canned garbanzo beans, rinsed and drained
  • 3 tbsp. freshly squeezed lemon juice
  • 2 tbsp. freshly squeezed lime juice
  • ½ tbsp. freshly squeezed orange juice
  • ½ tsp. paprika
  • ½ cup small-diced red onion
  • 2 tbsp. fresh chopped cilantro
  • 1 tsp. sea salt
  • 1 tsp. freshly ground black pepper
  • ½ tsp. cumin
  • 1 medium tomato, seeded and diced
  • 1 medium jalapeno, seeded and finely chopped
  • Simply7 Kale Chips or Organic Veggie Chips

Directions:

  1. Cut the avocados in half, remove the pits and scoop the flesh into a large bowl. Using a fork, mash the avocados until smooth.
  2. Puree the garbanzo beans in a food processor with a dash of salt.
  3. Combine the avocado and garbanzo puree with the lemon juice, lime juice, orange juice, paprika, onion, cilantro, sea salt, black pepper and cumin.
  4. Fold in the tomatoes and jalapeno and mix well.
  5. Garnish with fresh cilantro. Serve with Simply7 Kale Sea Salt, Kale Dill Pickle, Kale Lemon & Olive Oil or Organic Veggie Chips.

 

Summer Citrus Ceviche

Ingredients:

  • 8 ounces fresh white-fleshed ocean fish (halibut, grouper, sea bass, red snapper)
  • 8 ounces skinned, deveined shrimp
  • ½ cup fresh lime juice
  • 3 tbsp. fresh orange juice
  • 2 tbsp. fresh lemon juice
  • 1 ½ tbsp. finely diced Serrano pepper
  • 1 tbsp. finely diced jalapeno, seeded
  • 2 tsp. minced red onion
  • 1 tsp. minced garlic
  • 3 tbsp. finely diced yellow bell pepper
  • ½ medium tomato, seeded and small diced
  • 2 tbsp. fresh cilantro, chopped
  • 1 tbsp. extra virgin olive oil
  • ¼ tsp. cumin
  • 1 tsp. sea salt
  • ½ tsp. black pepper
  • Simply7 Kale Chips or Organic Veggie Chips

Directions:

  1. Cut the fish and shrimp into 1/4 –inch diced pieces.
  2. Combine in a glass dish with lime juice, orange juice, lemon juice, Serrano pepper, jalapeno, onion and garlic. Toss to coat.
  3. Cover and refrigerate for 3-4 hours, stirring occasionally.
  4. Gently fold in the bell pepper, tomato, cilantro, olive oil and spices.
  5. Serve in a bowl, or martini glass and garnish with lime wedges. Pair with Simply7 Kale Sea Salt, Kale Sea Lemon and Olive Oil, Kale Dill Pickle Chips, or Organic Veggie Chips.

 

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