Dips, Dips, Dips, For Days!

All you need to prepare these healthy and delicious dips is a good food processor or blender. You can keep these dips for up to 5 days (if they last that long). These are great to pack with crackers and veggie sticks as a healthy snack, you can bring them to a picnic or BBQ or you can simply devour alone with a glass of Kombucha.

Hummus With A Twist: Recipe from Real Simple

Use this basic hummus recipe and add one of the following: 1 x roasted beetroot, handful of spinach, sun-dried tomatoes or roasted sweet potatoes for a range of flavourful and colourful hummus options.

Ingredients:

  • 1x can drained and rinsed chickpeas
  • 1x clove of garlic
  • ¼ cup olive oil (extra virgin if you can)
  • 2 tablespoons lemon juice
  • 1 tablespoons tahini (omit if you are allergic to sesame seeds)
  • 1 teaspoon ground cumin
  • Pinch of salt
  • Pinch of paprika
  • If you like spice, add some chilli flakes for a kick!

Method:

  1. Place all ingredients into a food processor or blender and blend until smooth and creamy in texture. Add in your extra choice ingredient here e.g. beetroot. Water can be added a teaspoon at a time if too thick.

  2. Spoon out and store in an air tight container for 5 days in the fridge or put into a bowl and eat right away! Yum

Avocado Dip: Recipe from Not Enough Cinnamon

Ingredients:

  • 2 avocados (ripe)

  • 1/3 of a block of reduced fat Philadelphia Cream Cheese

  • 1large spring onion roughly chopped

  • 2tablespoons of fresh coriander chopped

  • The juice of ½ a lime

  • ½ teaspoontabasco sauce

  • Salt to taste

Method:

  1. Place all the ingredients in the food processor/blender and process until smooth. Scrape the bowl with a rubber spatula as needed.

Top Tip:

Avocado dips tend to go brown fast, cover with lime juice and put in the fridge for 1-2 days or you can freeze it and get it out the night before you need to use it.

Green Goddess Dip: Recipe from Taste.com

Ingredients:

  • 1/2 cup fresh continental parsley leaves, coarsely chopped

  • ¾ cup of fresh basil leaves

  • 1 small garlic clove, finely chopped

  • 1 anchovy fillet, coarsely chopped (omit if vegan/vegetarian)

  • 1 teaspoon dried tarragon leaves

  • 300g carton sour cream (use Greek yoghurt instead for a healthier option)

  • 1/4 cup mayonnaise or Greek yoghurt

  • 1 tablespoon lemon juice

  • Extra virgin olive oil, to serve

Method:

  1. Process the basil and parsley in a food processor or blender until chopped fine. Transfer half of the mixture to a small bowl. Cover and place in the fridge until needed.

  2. Add the garlic, anchovy, tarragon and ¼ cup of the sour cream to the remaining basil mixture in the food processor. Process until smooth. Transfer to a bowl. Stir in mayonnaise or yoghurt, lemon juice and sour cream until well combined.

  3. Cover and place in the fridge overnight or for 4 hours to enhance the flavours.

  4. Stir some olive oil into the reserved chopped green mix and drizzle over the top of the dip. Season with pepper and serve.