From tangy to tart to textured to creamy, there's a dip for whatever you might be in the mood for here - and they go so well with Van's Kitchen egg rolls!
Ingredients
Curried Tomato Pineapple Dip
- 1/4 cup coconut milk
- 3 tablespoons tomato paste
- 3 pineapple slices
- 1 teaspoon curry powder
- 1/8 teaspoon salt and pepper
Apple Chutney Dip
- 1 green apple peeled, seeded, and chopped
- 1/4 onion
- 1/4 cup orange juice I used freshly squeezed
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon curry powder
- 1/8 teaspoon each salt and pepper
- 1 tablespoon honey
- 1/4 teaspoon freshly grated ginger
Curried Pumpkin Dip
- 1/4 cup coconut milk
- 3 tablespoons 100% pumpkin puree
- 1 teaspoon curry powder
- 1/8 teaspoon each salt and pepper
- 1/4 onion
Avocado Spinach Dip
- 1/4 cup coconut milk
- 1/4 cup packed spinach
- 1/2 avocado
- 1 teaspoon lemon juice
- 1/8 teaspoon each salt and pepper
Instructions
Curried Tomato Pineapple Dip
- Add coconut milk, tomato paste, pineapple slices, curry powder, salt and pepper to a blender and blend till well incorporated and serve (optional: heat up before serving)
Apple Chutney Dip
- Add apple, onion, orange juice, apple cider vinegar, curry powder, salt and pepper, honey and ginger to a saucepan and simmer for about 10 minutes. Then add to a blender and pulse till dip is roughly chopped up.
Curried Pumpkin Dip
- Add coconut milk, pumpkin puree, curry powder, salt and pepper and onion to a blender and blend till well incorporated (optional: heat up before serving)
Avocado Spinach Dip
- Add coconut milk, spinach, avocado, lemon juice, salt and pepper to a blender and blend till creamy, serve cool or room temperature.
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