Stoplight Plant-Based Dip Trio

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The Story

No story here, just someone who knows the value of variety and the importance of easy entertaining. This trio takes roughly no time to put together once the vegetables are boiled, trust me. I love the contrast of colors among the red, orange/yellow and green, and the flavors and textures play really well into the different dips too. 

Okay enough typing, let's get to making.

Stoplight Plant-Based Dip Trio

Prep time: 15 minutes | Cook time: 35 minutes | Yield: 2 cups each dip

For the salsa

  • 4 roma tomatos, diced
  • 1/4 cup white onion, diced
  • 2 cloves garlic, minced
  • Juice and zest from 1 lime
  • 2 sprigs cilantro
  • 1 tsp salt
  • 1/2 tsp black pepper

For the queso

  • 1 cup red potatoes or cauliflower, cut into large chunks
  • 1 cup carrots, cut into large chunks
  • 1/4 cup cooking water (from the potatoes and carrots)
  • 1 red pepper, diced
  • 1 green pepper, diced
  •  1/3 cup plant creamer (I use soy milk)
  • 2 tbsp + 1 tbsp olive oil
  • 1/4 cup nutritional yeast
  • 1 tsp + 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp Chili powder
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder

For the guacamole

  • 4 avocados, halved and diced
  • Juice from 2 limes
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder

For the Salsa

  1. Stir together all of the ingredients in a large mixing bowl. For best results, make ahead of time and store in the refrigerator until ready to serve. Top with cilantro.

For the Queso

  1. Cook down peppers in 2 tbsp olive oil in a medium skillet for 7-8 minutes. 
  2. Boil vegetables in water + 1 tsp salt until soft, about 25 minutes.
  3. Drain vegetables and reserve 1/4 cup cooking water.
  4. Blend vegetables and water + milk or creamer until smooth. Next, blend in nutritional yeast and oil. Finally, add in spices and blend until completely smooth. 
  5. Pour mixture into the skillet with the cooked peppers, stir and serve warm.

For the Guacamole

  1. Mash avocados to the consistency you wish. Add lime juice, spices and keep in refrigerator until ready to serve.