Food / 6 July, 2017 / My Baba
The same dips at BBQs and parties can get really repetitive and boring, sour cream and chive, hummus… Same old same old. Not only do these returners tend to feel rather dull rather quickly, they aren’t that good for you! We’ve put together a list of healthy alternative dips to try out this summer, we promise they’re delicious!
Ingredients:
15-ounce can chickpeas, rinsed and roughly chopped
4 scallions, sliced
1 cup arugula, chopped
2 jarred roasted red peppers, chopped (1/4 cup)
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
kosher salt and black pepper
dippers (such as toasted pitas and grilled flat bread)
Method:
In a medium bowl, combine the chickpeas, scallions, arugula, red peppers, lemon juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the dippers.
Ingredients:
4 cups shelled peas
Kosher salt
2 cups fresh sheep’s milk ricotta cheese
Zest of 1 lemon
1 cup grated Parmesan cheese
1/4 cup fresh mint leaves
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Serving suggestion: Serve with grilled bread
Method:
Add the peas to a well salted, large pot of boiling water. Make sure there is way more water than peas, and enough salt for it to taste like the ocean.
Boil the peas for about 30 seconds.
Remove the peas to an ice bath.
To a food processor, add the ricotta, lemon zest, Parmesan, and mint. Drain the peas and add them to the food processor.
Pulse just until the mixture comes together, you want to keep a little texture and not make it totally smooth.
Spoon the mixture into a serving bowl, crack some black pepper over the top and drizzle with extra-virgin olive oil.
Serve the pea dip with grilled bread.
Ingredients:
tablespoons unsalted butter
2medium onions, thinly sliced
kosher salt and black pepper
18-ounce bar cream cheese, at room temperature
1 cup sour cream
2 tablespoons chopped fresh chives
thick-cut potato and vegetable chips, for serving
Method:
Melt the butter in a large skillet over medium-low heat. Add the onions and ½ teaspoon salt and cook, stirring occasionally, until deep golden brown, 30 to 35 minutes. Remove from heat and let cool.
In a medium bowl, mix together the onions, cream cheese, sour cream, chives, ¼ teaspoon salt, and â…› teaspoon pepper. Serve with the crisps.
Ingredients:
2 cups diced pineapple
2 cups diced mango
3/4 cup minced red onion
1 jalapeno, minced
1/2 cup minced cilantro leaves
2 tablespoons tequila
Pinch salt and freshly ground black pepper
1 bag tortilla chips, for serving
Method:
Combine all the ingredients in a medium bowl. Serve with tortilla chips.
Ingredients:
Heat oil in a large frying pan over high heat. Add shallots, onions, and garlic and cook, stirring often, until fragrant, about 1 minute. Add spinach and cook, stirring often, until wilted, about 2 minutes.
Using a slotted spoon, scoop spinach into a food processor; pulse until roughly puréed, about 5 pulses. Add remaining ingredients except pepper, pulse once just to combine, then season to taste with pepper.
White Bean Dip with Pitta Chips
Ingredients:
(15-ounce) can cannellini beans, drained and rinsed`
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
Method:
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in colour.
Serve the pita toasts warm or at room temperature alongside the bean puree.
Ingredients:
3 cups finely diced seedless watermelon, (about 2 1/4 pounds with the rind)
2 jalapeño peppers, seeded and minced
1/3 cup chopped cilantro, (about 1/2 bunch)
1/4 cup lime juice
1/4 cup minced red onion, (about 1/2 small)
1/4 teaspoon salt, or to taste
Method:
Place watermelon, jalapeños, cilantro, lime juice and onion in a medium bowl; stir well to combine. Season with salt. Serve at room temperature or chilled.
Ingredients:
1 cup raw almonds (soaked in warm water for at 1 hour- Skip the soaking if using a high-speed blender)
1 cup water
1 cup roughly chopped cilantro
4 tablespoons fresh lime juice
4 tablespoons canned diced green chiles
2 tablespoons liquid aminos (or tamari/soy sauce)
2 tablespoons chopped yellow onion
4 teaspoons nutritional yeast
2 teaspoons chopped garlic
1 teaspoon ground cumin
a few dashes of cayenne pepper
salt and pepper to taste
Method:
Combine all of the ingredients in a high-speed blender or food processor and blend/process until smooth and creamy. Transfer to an airtight container and refrigerate for 1 hour prior to serving. It will keep for up to 4 days.
Roasted Garlic, Sun-Dried Tomato and White Bean Dip
Ingredients:
Preheat oven to 375°.
Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 375° for 45 minutes; cool for 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Bring 1 cup water to a boil in a saucepan. Add tomatoes; cover and remove from heat. Let stand 10 minutes. Drain tomatoes in a colander over a bowl, reserving 1/4 cup liquid.
Place garlic pulp, tomatoes, 1/4 cup reserved liquid, oil, and remaining ingredients in a food processor; process until smooth.
Ingredients:
Method:
Combine first 3 ingredients in a medium bowl; beat with a mixer at medium speed until well combined. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes before serving.
For your toddler: Serve the dip with peeled apple slices, banana slices, or cinnamon pita chips.
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