Get ready to elevate your game day experience with a spread that’s as exciting as the action on the field. We’ve curated a collection of delectable low carb dips that not only tantalize your taste buds but also align perfectly with Carbonaut’s bagel dippers and tortilla chips – your ultimate companions for guilt-free munching. From the zesty Hemp-Boosted Cauliflower ‘Hummus’ to the fiery Vegan Buffalo Chicken Dip and the creamy Low Carb Vegan Tzatziki Dilly Dip, these plant-powered delights are sure to score big on flavor.
Join us in celebrating the intersection of health and indulgence – it’s a winning combination that turns every game day into a culinary touchdown!
Hemp-Boosted Cauliflower ‘Hummus’
Ingredients:
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- 1 medium-sized cauliflower head (approximately 6 cups)
- ¼ cup hemp hearts
- ¼ cup tahini paste
- 4 tablespoons olive oil (divided)
- 1-2 tablespoons fresh lemon juice
- 2-3 cloves garlic
- 1 teaspoon cumin
- ½ teaspoon salt
- 2-4 tablespoons water
Optional Toppings:
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- Drizzle of olive oil
- Fresh parsley
- Sprinkle of cumin, paprika, or chili flakes for a little kick
Instructions:
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- Heat your oven to 400F. Cut the cauliflower into bite-sized florets. Toss the florets in 2 tablespoons of olive oil and spread them evenly on a baking sheet. Roast for 20 minutes, stirring occasionally until the cauliflower is tender and cooked through.
- Take it out of the oven and transfer to a food processor. Add the remaining ingredients, including hemp hearts, and blend until velvety smooth, scraping down the sides as needed. Adjust the consistency by adding 2-4 tablespoons of water, one tablespoon at a time. Taste and tweak the seasonings as necessary.
- Serve with your favorite toppings and low carb Tortilla Chips!
Embark on a taste bud journey with this unique, low carb twist on classic hummus! It’s a fresh, vibrant, and carb-conscious delight to enjoy!
Plant-Powered Dilly Delight
Ingredients:
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- 1 ½ cups unsweetened plant-based yogurt (like almond or coconut)
- 1 cucumber, finely diced
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
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- Peel and finely dice the cucumber. If the cucumber is quite moist, consider removing the seeds to prevent excess water in the dip.
- Place the diced cucumber in a fine-mesh sieve or cheesecloth over a bowl. Sprinkle with a pinch of salt and let it sit for about 15 minutes to drain excess moisture.
- In a mixing bowl, combine the plant-based yogurt, minced garlic, finely chopped dill, olive oil, and lemon juice.
- After draining, press any remaining moisture out of the diced cucumber and add it to the yogurt mixture.
- Season the mixture with salt and pepper according to your taste. Mix everything well until it’s evenly combined.
- Cover the bowl and refrigerate the dip for at least 1-2 hours before serving. This allows the flavors to meld and intensify.
Once chilled, give the dip a final stir and taste for seasoning. Adjust salt and pepper if necessary.
Enjoy your delicious low carb vegan tzatziki dill dip with our low carb Bagel Bites!
Plant-Powered Queso Extravaganza
Ingredients:
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- 1 cup shredded vegan cheddar cheese
- 1/2 cup shredded vegan Monterey Jack cheese
- 1/2 cup unsweetened almond milk (or any unsweetened, low-carb plant-based milk)
- 1 tablespoon vegan cream cheese
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1 tablespoon diced green chilies (canned)
- 1 tablespoon chopped fresh cilantro
- Salt and pepper to taste
- Optional: Jalapeño slices for an extra kick
Instructions:
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- In a saucepan over low heat, combine the shredded vegan cheddar cheese, vegan Monterey Jack cheese, almond milk, and vegan cream cheese. Stir continuously until the cheeses melt, and the mixture becomes smooth.
- Stir in the ground cumin, chili powder, garlic powder, onion powder, and paprika. Mix well to evenly incorporate the spices.
- Add the diced green chilies and chopped fresh cilantro. Stir to combine.
- Season with salt and pepper to taste. Adjust the spice level with additional chili powder or add jalapeño slices if desired.
- Once the dip is smooth and well-seasoned, transfer it to a serving bowl. Garnish with extra cilantro and jalapeño slices if you prefer.
Indulge in the savory delight of this dairy-free, low carb snacking alternative! These pair perfectly with our Chili Lime Tortilla chips!
Green Goddess Avocado Bliss
Ingredients:
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- 1 cup fresh spinach, finely chopped
- 2 ripe avocados, peeled and pitted
- ½ jalapeno, finely chopped
- 1/2 cup plant-based sour cream
- 1/4 cup vegan mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lime or lemon juice
- Salt and pepper to taste
Instructions:
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- Rinse and finely chop the fresh spinach. Achieve a finer texture using a food processor if desired.
- In a mixing bowl, mash the ripe avocados until velvety smooth using a fork or potato masher.
- Add the finely chopped spinach, plant-based sour cream, vegan mayonnaise, minced garlic, and lime or lemon juice to the mashed avocados.
- Mix all the ingredients until well combined. For a smoother texture, consider using a food processor or blender for a few pulses.
- Taste the dip and adjust the salt, pepper, or lime/lemon juice according to your preference.
- Cover the bowl and refrigerate the dip for at least 30 minutes to let the flavors meld and the dip chill.
- Before serving, give the dip a final stir. Serve with our low carb Tortilla Chips or Bagel Dippers!
Delight in the vibrant, plant-powered goodness of this avocado-infused creation!
Spicy Cashew Rocket Dip
Experience a flavor explosion with our zesty vegan buffalo cashew dip, perfect for elevating your game day snacking!
Ingredients:
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- 1 cup raw cashews
- 1/2 cup water
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup buffalo sauce
- (1) 14-ounce can artichoke hearts, drained (in water)
Instructions:
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- Soak the cashews: Heat about 2 cups of water in a tea kettle or small pot. Pour the boiling water over the cashews and let them soak for 5 minutes. Drain when ready to blend.
- In a high-powered blender, add the soaked, drained cashews, 1/2 cup fresh water, lemon juice, salt, garlic powder, and onion powder. Blend until silky smooth.
- Introduce the buffalo sauce and artichokes to the blender. Pulse a couple of times, but avoid over-blending to maintain a chunky texture.
- For a hot dip, transfer the mixture to an oven-safe dish and bake for 20 minutes at 350°F.
Grab a bowl of our Chili Lime Tortillas or Bagel Bites and get ready for a taste adventure! This fiery, plant-powered dip is perfect for your next snacking sensation!
