Dip Recipes

Artichoke Dip

1 15-ounce can or jar Artichoke Hearts, drained

1 Tsp Extra Virgin Olive Oil

1 teaspoon each of dried oregano, thyme, rosemary

1 Pinch sea salt to taste

 

Blend all together in blender or food processor and enjoy with raw veggies.

 

Olive Tapenade

3 cloves garlic, peeled

1 cup pitted kalamata olives

2 tablespoons capers

3 tablespoons chopped fresh parsley

2 tablespoons lemon juice

2 tablespoons olive oil

salt and pepper to taste

 

Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil and blend until everything is finely chopped. Season to taste with salt and pepper. Serve with rice crackers or veggies. Also greatt spread on meats and sandwiches.

 

Spicy Chipotle White Bean Dip

1 15-ounce can cannellini beans, drained and rinsed

1 to 3 chipotle peppers in adobo sauce, or more, to taste

2 cloves garlic

2 tablespoons lemon juice

1 teaspoon cumin

1 teaspoon chili powder

1/4 cup plus 2 tablespoons olive oil

 

In the bowl of a food processor, combine cannellini beans, chipotle peppers, garlic, lemon juice, cumin and chili powder. With the motor running, add olive oil in a slow stream until emulsified.

 

Guacamole

2 medium avocados, peeled, pitted and diced

1/4 teaspoon minced garlic

1/2 teaspoon finely chopped jalapeño

1/4 cup chopped tomatoes

4 teaspoons finely chopped white onion

Kosher salt

4 teaspoons lime juice

2 teaspoons chopped cilantro

 

Scoop out avocado flesh into a bowl, add garlic and jalapeño, and mash with a fork or wooden spoon until the avocados are creamy but still very chunky. Stir in tomato, onion, and salt to taste. Sprinkle with lime juice and cilantro, then stir and taste once more. Add more garlic, jalapeño, onion, salt, lime juice, or cilantro as desired.

Angela Ross

Certified Nutrition Consultant

& Transformational Coach

Visit Angela's Whole Body Balance's profile on Pinterest.