Dip Recipes

Creamy Beet Dip

Prep Time: 15 minutes with cooked beets, 50 minutes with raw beets

Servings: 5

Ingredients

1 c. cooked beets

1 c. Greek yogurt

3 tsp. lemon juice

1/5 c. goat cheese

salt to taste

1 tsp. minced garlic (roasted or sautéed best)

Garnish

Chili Maple Hazelnuts

Goat Cheese

Zaatar

Directions

Put all ingredients in the food processor and blend until smooth.  Garnish with nuts, goat cheese, and zaatar. Serve with whole grain bread and/or raw vegetables of choice.

Nutrition Facts (Dip alone)

Carbohydrate – 5.4g,   Protein -4.4g,    Fat-1.6g

Calories – 11 plus add veggies and garnish calories

Spicy Red Pepper Hummus

Prep time -20 minutes

Servings – 4

Ingredients

2 cloves garlic

1 ½ c. cooked chickpeas

2 tsp. harissa (adjust as needed)

1 tbsp. Sriracha sauce (adjust as needed)

½ tsp. cumin

1 red pepper, roasted

1 ½ tbsp. tahini

¼ c. water

¼ c. lemon juice

Directions

Cut red pepper in half and set on a baking sheet. Throw in the oven at 450 degrees for about 15-20 minutes, or until skin on pepper is blackened.

Throw the garlic cloves and chickpeas into a food processor; begin processing. Add the lemon juice and tahini. Add the water to create smoother consistency.

Add the cumin, harissa, and siracha. Once the peppers are done, add ¾ of the roasted pepper and process until it is a smooth paste. Taste and adjust sriracha and harissa (for example, I added a little more sriracha).

Cut the remaining roasted pepper and a dash of harissa on top for garnish. Enjoy with vegetables or your preference!

Nutrition Facts (Dip only)

Carbohydrates – 20g,   Protein -6g,    Fat – 4.5g

Calories – 140