Black Bean Veggie Chip n’ Dip

Feeling Chipper despite the dreary weather! This Black Bean Veggie CHIP N’ DIP is definitely on the menu this holiday weekend….

Our go-to Black Bean Veggie Dip is perfect all summer long… great for backyard barbecues, impromptu get togethers or feeding a hungry crew before dinner.

Super quick and easy, it takes merely minutes to assemble.  It is simply Black Beans, Corn, Green Pepper, Red Onion, Tomatoes and Fresh Parsley all mixed together and seasoned with Rice Wine Vinegar, salt and pepper.  Served with your favorite gluten-free corn chips, the saltiness of the chips perfectly balances the tanginess of the rice wine vinegar and you have a crowd pleasing healthy snack or app!

If you have any leftover veggie bean dip, it makes a great Buddha Bowl mixed with quinoa and avocado. Simple, fresh & delicious, this dip is a hit every time!

Scroll down to see the recipe.

Spinach Pie Bites

Several years ago,  a friend developed this recipe for us because my son missed eating traditional spinach pies after being diagnosed with celiac disease.  They are essentially the spinach pie filling baked in mini muffin tins, and they’re AMAZING!

Savory and delicious, they have become a holiday appetizer tradition for us.

They are made with 7 real, whole food ingredients plus spices– salt, pepper and nutmeg which livens up the flavor and gives a real warmth.  All you’ll need is spinach, onions, green onions or scallions, eggs, feta, parmesan and parsley.

And they are really easy to make.

First you saute the onions with olive oil. Add in the spinach and parsley, and saute until the spinach “dries”. Then season with salt, pepper and nutmeg.

Meanwhile you mix together the eggs, feta and Parmesan.  Add the spinach mixture, and then scoop the combined mix into muffin tins and top with extra feta.  The baked feta is the best finishing touch!

A few baking tips… to get the edges crispy bake directly in the baking tins. Just be sure to coat the muffins tins with olive oil or a spray oil.

Since cleaning muffin tins can be a bit challenging to clean up though,  I like to bake them in muffin cup liners.

As for the muffin cup liners, I have always  If you care recycled paper liners and they’ve worked perfectly. The last time I made them, I used a different brand because I could’t find my usual and they stuck to the muffin liners…. so I highly recommend spraying the muffin liners with a cooking oil.

For entertaining we like to use mini muffin tins. And you’ll get about 36 mini spinach pie bites.

Alternatively you could use full size muffin tins and you’ll get about 16.  These work really well if using for meal prep as a grab and go breakfast or easy lunch or snack.

They freeze well, so I make them a week ahead when hosting an event .

And we love having leftovers because they are great with breakfast, brunch, lunch, snack or basically any time!

Hope you love them as much as we do!

Scroll down to see the recipe and leave a comment if you try.

Herb Dill Dip

Can’t wait to dip into this tomorrow!  There’s nothing like a big crudites platter to counter all the Easter candy.

And this Herb Dill Dip is of our favorites. Creamy and full of herbs, it just says “Spring!”

Scroll down to see the recipe.