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Blog, Lunch Recipes, Recipes

Dips for Fruits and Vegetables

[vc_row][vc_column][nd_options_spacer nd_options_height=”15″][vc_row_inner][vc_column_inner width=”1/3″][nd_options_team nd_options_layout=”layout-5″ nd_options_image=”13133″][/vc_column_inner][vc_column_inner width=”1/3″][nd_options_team nd_options_layout=”layout-5″ nd_options_image=”13131″][/vc_column_inner][vc_column_inner width=”1/3″][nd_options_team nd_options_layout=”layout-5″ nd_options_image=”13132″][/vc_column_inner][/vc_row_inner][nd_options_spacer nd_options_height=”15″][/vc_column][/vc_row][vc_row][vc_column][mpc_tabs preset=”preset_0″ content_preset=”_preset_0″ font_preset=”preset_1″ font_color=”#6b6b6b” font_size=”16″ font_line_height=”1.75″ font_transform=”none” font_align=”left” content_padding_divider=”true” content_padding_css=”padding-top:20px;padding-right:0px;padding-left:0px;” background_color=”#f3f3f3″ padding_divider=”true” padding_css=”padding-top:30px;padding-right:30px;padding-bottom:30px;padding-left:30px;” margin_divider=”true” margin_css=”margin-right:0px;margin-left:20px;” mpc_button__preset=”mpc_preset_35″ mpc_button__font_preset=”preset_1″ mpc_button__font_color=”#a6bf74″ mpc_button__font_size=”16″ mpc_button__font_transform=”uppercase” mpc_button__background_color=”#f3f3f3″ mpc_button__border_css=”border-width:2px;border-color:#a6bf74;border-style:solid;border-radius:5px;” mpc_button__padding_divider=”true” mpc_button__padding_css=”padding-top:12px;padding-right:30px;padding-bottom:12px;padding-left:30px;” mpc_button__hover_font_color=”#ffffff” mpc_button__hover_background_color=”#a6bf74″ mpc_button__hover_background_effect=”slide-left” mpc_button__hover_border_css=”border-radius:0px;” button_margin_divider=”true” button_margin_css=”margin-right:15px;”][mpc_tab title=”Avocado Ranch Dip” tab_id=”1538880928-1-65″][vc_column_text]Avocado “Ranch” Dip

Makes around 8 oz, or 4 servings

  • 1 large avocado
  • 1 cup coconut milk
  • 3 tablespoon lemon juice
  • 2 teaspoon dill
  • 1-2 teaspoon salt
  • 1 clove garlic (or 1 tsp garlic powder)
  • 1/2 teaspoon onion powder (or 1 tablespoon fresh chopped chives or scallions)

Throw all ingredients into a blender or food processor and combine until thoroughly mixed.

Stores for up to a week when refrigerated in an airtight container – the lemon juice prevents browning!

Notes: Add any other chopped fresh herbs you have on hand, such as parsley or chives. Use around ½ cup of buttermilk or yogurt in place of the coconut milk if you prefer. Use this as a dip for fresh veggies or thin it out a bit and use it as a dressing for a salad of lettuce, tomatoes, cucumbers, and other fresh and crunchy vegetables.[/vc_column_text][/mpc_tab][mpc_tab title=”Naturally Sweetened Yogurt Dip” tab_id=”1538880928-2-79″][vc_column_text]Naturally Sweetened Yogurt Dip

Makes 2 cups/16 oz, or 8 servings

  • 2 cups low fat plain greek yogurt
  • 2 tablespoons honey, maple syrup, or agave nectar
  • ½ teaspoon vanilla extract
  • optional: ground cinnamon, ginger, and/or cardamom to taste
  • lemon, lime, or orange juice to taste

Combine all ingredients and mix well. Serve as a dip for fresh or juice-pack canned fruits.

Notes: Experiment with different combinations of sweeteners, spices, and citrus juices to change up this yogurt dip. Use this dip as a layer in fruit and granola parfaits. Parfaits are a great way to prep breakfasts or snacks on the go. Layer granola, yogurt, and chopped fruit in a tupperware or jar with a lid and repeat until full, then store in fridge until you’re ready to eat it.[/vc_column_text][/mpc_tab][mpc_tab title=”Hummus” tab_id=”1538880928-0″][vc_column_text]Makes around 8 servings

  • 1 15-ounce can of chickpeas, drained and rinsed
  • ¼ cup tahini (optional)
  • juice of 1 whole lemon
  • 2 cloves garlic, chopped or grated
  • 1 teaspoon ground cumin (adjust to taste)
  • salt and freshly ground pepper, to taste
  • 2-3 tablespoons water

Combine lemon juice and tahini in food processor or bowl with immersion blender and blend for 30 seconds. Add garlic and seasonings, blend. Add chickpeas ½ can at a time, blending well between additions. Add water as necessary to thin.

Drizzle with olive oil and sprinkle with paprika to serve, optional. Serve with cut up veggies.

Notes: Replace the chickpeas in this recipe with other cooked beans, such as white beans, or with ½ pound of cooked beets. To cook beets for a colorful hummus, simply steam 15 minutes or so until tender, and then use in place of chickpeas. Adjust seasonings and tahini amount to taste, adding 2 tablespoons or so of olive oil for a smooth texture, and garnish with fresh herbs like parsley or mint.[/vc_column_text][/mpc_tab][/mpc_tabs][/vc_column][/vc_row]