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Dips for Fruits and Vegetables

Dips for Fruits and Vegetables
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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.

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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.

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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.

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