This is a variation of our Peruvian huancaina,instead to use fresh cheese I use quinoa and you can use almond milk so will be dairy free,totally vegan.

Inspired by chillis restaurant

This is a super quick and healthy dip, anytime you feel like having a light but tasty snack.

I call this avocado dip because loyalists to guacamole would go bananas if this was called such a thing. My Chipotle Avocado Dip is a spicy, smoky, chunky and slightly sweet dip that goes well with chips, tacos and other mexican fare. I used to make this weekly for months. Now I make it when I'm in the mood for a healthy-ish dip. It started as a basic guacamole recipe and somewhere along the way it turned into what it is now.

This recipe is inspired by the 'Froggy Dip' in Annabel Karmel's 'Mom and Me Cookbook' (it's a favorite). The book shows pictures of kids doing the cooking, and notates where adults need to do the job! Add anything you like and be creative, the recipe is just a base.

I wanted to make some dip but did not have a can of chili, but I did have left over taco meat and beans from our dinner the night before. It turned out great.

Great and quick :chef