Snack ‘n dip

Snack ‘n dip

Healthy dips are ever popular. Try out one of these delicious recipes.

Note: For all the healthy dips, place in a blender until smooth and creamy.

To one tub of 250ml smooth fat free cottage cheese add…

 

Feta Spread

    • 200 grams ricotta
    • 300 grams reduced fat feta
    • 4 tablespoons finely chopped mint
    • ½ teaspoon cracked black pepper

 

Blue Cheese Cottage Cheese Dip

    • 50ml sour cream
    • 1/3 cup blue cheese (crumbled)
    • ½ onions (chopped)
    • dill weed (dried, taste)

 

Creamy Spinach Dip

    • ½ cup plain yogurt
    • 100 grams spinach (chopped)
    • ½ diced onion
    • salt (to taste)

 

Avocado Dip

    • 2 avocados (peeled pitted and mashed)
    • 30 grams green chilies (diced, drained)
    • salt and pepper (to taste)

 

Tomato Dip

    • 1 teaspoon crushed garlic
    • ¼ teaspoon salt
    • 6 sun-dried tomatoes (drained patted dry chopped)
    • 1/3 cup non-fat yogurt plain
    • ¼ cup low-fat mayonnaise

 

Cottage Cheese Dill Dip

    • 1 green onion (chopped)
    • 2 tablespoons fresh parsley (snipped)
    • 1 teaspoon dill (dried)
    • ½ tablespoons Worcestershire sauce
    • 1/8 teaspoon pepper
    • 1 dash garlic flakes

 

Blue Cheese Dip

    • 1/8 teaspoon pepper
    •  2 tablespoons finely chopped onion
    • 1/3 cup blue cheese (crumbled)
    • ½ teaspoon Worcestershire sauce
    • 3 tablespoons cream

 

Cottage Cheese and Olive Dip

    • 2 tablespoons mayonnaise
    • 1 tablespoons mustard (horseradish)
    • ½ teaspoon vinegar
    • 1 tablespoons minced onion (flakes)
    • 6 black olives (pitted black olives chopped)
    • 6 green olives (stuffed green olives chopped)
    • 1/8 teaspoon pepper
    • salt

 

DAIRY-FREE DIPS

 

White Bean Dip

    • 800 grams (2 tins) cannellini beans (rinsed and drained)
    • 1/3 cup fresh cilantro (chopped)
    • 3 cloves crushed garlic (to taste)
    • 1/3 cup olive oil
    • 1½ tablespoon lemons juice
    • salt and pepper (to taste)

 

Spinach and Cannelloni Bean Dip

    • 2 tablespoons extra-virgin olive oil
    • 2 cloves minced garlic
    • 400 grams baby spinach
    • 400 grams (1 can) cannelloni beans (drained and rinsed)
    • 1 tablespoons fresh lemon juice
    • 1 tablespoons balsamic vinegar
    • 1 teaspoon salt
    • ¼ teaspoon black pepper (freshly ground)

 

Ginger Carrot Dip with Crudites

    • ½ cup fat-free mayonnaise
    • 1½ tablespoons seasoned rice vinegar
    • 1 tablespoons soy sauce
    • ¼ teaspoon sesame oil
    • 5 carrots (coarsely chopped)
    • ¼ cup ginger (chopped peeled)

 

Olive Tapenade

    • 2 cups kalamata olives (unpitted)
    • 30ml extra virgin olive oil
    • Dash sea salt
    • Milled black pepper
    • 2 cloves fresh garlic (optional)
    • 400 grams (2 tins) cannellini beans (rinsed and drained)

 

Olive and Herb Topping

    • 250 grams seeded olives
    • 1 baby brown onion coarsely chopped
    • 1 clove crushed garlic
    • 1/3 cup extra virgin olive oil
    • 1 teaspoon fresh fat leaf parsley
    • 1 teaspoon fresh chopped oregano
    • 1 teaspoon lemon juice

 

Serve with an assortment of vegetables and snacks

    • Tomato
    • Peppers – red, yellow and green
    • Celery
    • Cucumber
    • Broccoli
    • Mushrooms
    • Bread sticks
    • Roasted pita breads
    • Water biscuits
    • Provita Biscuits
    • Oat cakes
2017-09-05T17:21:03+00:00