Summer is that time of the year when snacking seems to replace meals, as the hot weather and spending time outdoors prevents us from sitting down and having something hearty. That's where vegetable dips come in handy, as the perfect way to get some nutrients in while using any vessel you want to scoop that creamy goodness. Here are some of our favorites!
Avocado-Cilantro Dip
One thing is for sure, you can never go wrong with avocado. Whatever you mix, mush, or serve it with, it will enrich its flavor and refresh your whole meal. For this specific dip, you'll need a food processor because there's not much liquid to blend it in a blender. If you do have a blender with a twister jar, you can use that.You'll need:
- 2 ripe avocados (soft and mushy but still green color)
- 1 bunch of cilantro
- 1/4 onion
- 1 garlic clove
- juice of 1/2 lime
- salt and black pepper to taste
Instructions: Scoop out the avocado flesh and roughly chop the cilantro. Place in the food processor with all the other ingredients and pulse until a chunky, but creamy consistency is achieved. You don't want it to be too creamy, and you also want to leave some chunks of avocado so it can melt in your mouth.Place in the fridge to cool for about 15 min and serve with crudites, toast, crackers, or any other scooping vessel your heart fancies!
Artichoke-Yogurt Dip
Mixing up your artichokes with greek yogurt or labneh is a great way to get tons of fiber and protein into your day. It goes well as a side dish to any meat and fish entree, so you can find yourself making it a few times a week. Once again, you'll need a food processor or a twisted jar blender to make it.The ingredients you'll need:
- 1 can of artichokes (in water, preferably, but if you get the ones marinated in olive oil, omit the olive oil from the recipe)
- 3 Tbsp olive oil
- 3 Tbsp Greek Yogurt or Labneh
- 1 Tbsp lemon juice
- salt and pepper to taste
Instructions: Place all the ingredients in a food processor and pulse until chunky, but smooth. You don't want to get rid of all the chunks so you can really taste the artichokes. You can eat it immediately or place it in the fridge to cool for about 15 min.We suggest spreading it on top of toasts or dipping freshly baked pita bread; you'll be pleasantly surprised.
Roasted Carrot-Chilli Dip
Roasted and caramelized carrots pair perfectly with the spicy chili peppers, making it an awesome nacho appetizer as well as an addition to your tacos. You'll need a food processor or a twisted jar blender for this one as well, as there are pretty much no liquids involved.You'll need:
- 2 cups of carrots, cut into chunks
- 1/2 onion, cut into chunks
- 1 chili pepper, diced (or substitute with cayenne powder if you don't have any peppers)
- 2 Tbsp olive oil
- handful of cilantro
- 1 Tbsp lemon juice
- salt and pepper to taste
Instructions: Preheat the oven to 425°F and place the carrots and onion to bake for about 30 min, or until soft and caramelized.Take them out to cool and put them in the food processor with all the other ingredients and pulse until creamy and mushy. You can add more olive oil if the consistency is too chunky, you really want it to be creamy.You can serve it as is or place in the fridge to cool for about 15 min. Bon Appetit!
Beet Hummus
You've probably seen the eye-catching pink dips all over your social media feeds and favorite foodie articles, and the reason for it is not only delicious, but also incredibly nutritious. Beets are packed with vitamins and minerals and their color overpowers everything, from your hummus to your kitchen towels.For this recipe, you'll need a food processor or a twister jar blender and these ingredients:
- 1 can of chickpeas, drained and washed
- 1/2 onion, diced
- 1 cup of beets, diced
- 2 Tbsp tahini
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- salt and pepper to taste
Instructions: Place all ingredients in a food processor and pulse until well combined and creamy. If your chickpeas end up being too dry, add a touch of olive oil until you get the consistency you're looking for. You can serve as is or place in the fridge to cool for about 15 min.It's perfect for any type of Middle Eastern cuisine meals, like dipping falafel and pita bread, as well as crudites, crackers, chips, or any other food that comes to your mind. Enjoy!
Tzatziki
This famous Greek dip is so easy to make and even easier to enjoy. It goes well with practically anything and you can choose to do it with greek yogurt (denser) or labneh. The choice is yours! All you really need is:
- 1 cup Greek Yogurt or labneh
- 1/2 cucumber
- 1 clove of garlic, diced into the smallest pieces
- juice of 1 lime
- salt and pepper to taste
Instructions: Grate the cucumber and squeeze the excess water with a paper towel. Dump out the yogurt in a bowl and mix in the cucumber and the rest of the ingredients. You can use a spatula or a spoon, but keep mixing until everything is well incorporated. Place in the fridge to cool for at least 30 min before serving.
Ready for your snack fest? With these delicious vegetable dips, you're fully equipped!