Healthy Summer Dip Recipes

It’s summer time and also the time when many of us are getting together with family and friends, for lunches, dinners, BBQ’s or picnics.  

Below I share 4 dip recipes that I made recently, which are good to have as starters, served with vegetable sticks or tortilla chips.  You can also use the same dips as sauces to go with your pasta, fish, chicken or tofu.

Beet Dip
4 small boiled beet
1/2 cup Greek yogurt
2 cloves garlic
Sea salt to taste
½ cup parsley leaves
 
Blend all ingredients until smooth and serve with vegetable sticks or crackers

Creamy Chive Dip
1 cup cottage cheese
½ cup Greek yogurt
Handful of chives
1 clove of garlic
Black pepper and sea salt to taste
Lemon juice to taste

Blend all ingredients until smooth and serve with vegetable sticks or crackers

Cannelleni Bean Dip
1 cup boiled cannelleni beans
1 clove of garlic
4 sun-dried tomatoes
1 tsp extra virgin olive oil
1 tbsp water 
Lemon juice to taste
Sea salt and black pepper to taste

Blend all ingredients until smooth.  If the dip is too thick add some more water, 1 teaspoon at a time. Serve with vegetable sticks or crackers

Quick Spinach Dip

75 grams spinach, chopped
25 grams coriander leaves
½ small red onion, chopped
2 cloves of garlic, chopped
½ cup cashew nuts, soaked for 3-4 hours
1-tbsp olive oil
Water to blend the spinach
Lemon juice to taste
Sea salt to taste
 
Blend the spinach, coriander leaves, garlic and onion with some water in a food processor.  Add the remaining ingredients and blend until very smooth, then refrigerate.  Serve with vegetable sticks or tortilla chips