Four amazing (and healthy!) dips

dips

 

These four dips came together in under an hour, including roasting time. Of course you can go and buy pre-cut platters of veggies and a packaged dip, but these dips bring might brighter and richer flavours.  One item that is key to have is a tool that can blend food: a blender, immersion blender, or food processor, whatever, that creates a smooth and creamy consistency.

 

Black Bean Cilantro Salsa

cilantrodip

Unanimously deemed the best out of the four dips (although they are all wonderful), this dip is also one of the quickest to make.

1 can of black beans, drained and rinced
3 cloves of garlic
1 cup of cilantro, stems and leaves
1 heirloom tomato
1/2 onion, sliced
1 oz hot sauce

1. Blend all ingredients well.
 

Spicy Blue Cheese Dip

Slightly reminiscent of chicken wings, this is a much healthier alternative!

250 ml 0% fat Greek yogurt
1 oz blue cheese
1 oz hot sauce
1/2 oz dill

1. Blend all ingredients well.

 

Roast Beet Hummus

beetdip

Beets are one of my favourite things. With plenty of nutrients and flavour, they also pack a visual punch!

3 beets, peeled and diced
1 can of white beans, drained and rinced
1/2 clove of garlic, peeled
olive oil
salt
pepper

1. Preheat oven to 425.
2. Spread beets out on a parchment paper-covered baking sheet and drizzle with olive oil, salt, and pepper.
3. Roast for 20 minutes or until beets are easily pierced with a fork.
4. Mix beets, beans, and garlic. Puree until smooth, adding water to thin the mixture as necessary.

 

Roast Garlic and Onion Dip

Who doesn’t love roast garlic and onion?

5 garlic cloves
1 onion, peeled and diced
1 can white beans, drained and rinsed
olive oil
salt
pepper

1. Preheat oven to 425.
2. Spread onions and garlic out on a parchment paper-covered baking sheet and drizzle with olive oil, salt, and pepper.
3. Roast for 20 minutes.
4. Puree until smooth, adding water to thin the mixture as necessary.
 

dips2

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