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
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- 200 grams ricotta
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- 300 grams reduced fat feta
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- 4 tablespoons finely chopped mint
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- ½ teaspoon cracked black pepper
Blue Cheese Cottage Cheese Dip
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- 50ml sour cream
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- 1/3 cup blue cheese (crumbled)
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- ½ onions (chopped)
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- dill weed (dried, taste)
Creamy Spinach Dip
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- ½ cup plain yogurt
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- 100 grams spinach (chopped)
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- ½ diced onion
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- salt (to taste)
Avocado Dip
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- 2 avocados (peeled pitted and mashed)
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- 30 grams green chilies (diced, drained)
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- salt and pepper (to taste)
Tomato Dip
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- 1 teaspoon crushed garlic
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- ¼ teaspoon salt
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- 6 sun-dried tomatoes (drained patted dry chopped)
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- 1/3 cup non-fat yogurt plain
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- ¼ cup low-fat mayonnaise
Cottage Cheese Dill Dip
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- 1 green onion (chopped)
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- 2 tablespoons fresh parsley (snipped)
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- 1 teaspoon dill (dried)
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- ½ tablespoons Worcestershire sauce
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- 1/8 teaspoon pepper
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- 1 dash garlic flakes
Blue Cheese Dip
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- 1/8 teaspoon pepper
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- 2 tablespoons finely chopped onion
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- 1/3 cup blue cheese (crumbled)
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- ½ teaspoon Worcestershire sauce
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- 3 tablespoons cream
Cottage Cheese and Olive Dip
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- 2 tablespoons mayonnaise
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- 1 tablespoons mustard (horseradish)
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- ½ teaspoon vinegar
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- 1 tablespoons minced onion (flakes)
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- 6 black olives (pitted black olives chopped)
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- 6 green olives (stuffed green olives chopped)
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- 1/8 teaspoon pepper
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- salt
DAIRY-FREE DIPS
White Bean Dip
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- 800 grams (2 tins) cannellini beans (rinsed and drained)
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- 1/3 cup fresh cilantro (chopped)
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- 3 cloves crushed garlic (to taste)
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- 1/3 cup olive oil
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- 1½ tablespoon lemons juice
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- salt and pepper (to taste)
Spinach and Cannelloni Bean Dip
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- 2 tablespoons extra-virgin olive oil
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- 2 cloves minced garlic
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- 400 grams baby spinach
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- 400 grams (1 can) cannelloni beans (drained and rinsed)
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- 1 tablespoons fresh lemon juice
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- 1 tablespoons balsamic vinegar
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- 1 teaspoon salt
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- ¼ teaspoon black pepper (freshly ground)
Ginger Carrot Dip with Crudites
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- ½ cup fat-free mayonnaise
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- 1½ tablespoons seasoned rice vinegar
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- 1 tablespoons soy sauce
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- ¼ teaspoon sesame oil
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- 5 carrots (coarsely chopped)
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- ¼ cup ginger (chopped peeled)
Olive Tapenade
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- 2 cups kalamata olives (unpitted)
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- 30ml extra virgin olive oil
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- Dash sea salt
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- Milled black pepper
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- 2 cloves fresh garlic (optional)
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- 400 grams (2 tins) cannellini beans (rinsed and drained)
Olive and Herb Topping
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- 250 grams seeded olives
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- 1 baby brown onion coarsely chopped
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- 1 clove crushed garlic
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- 1/3 cup extra virgin olive oil
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- 1 teaspoon fresh fat leaf parsley
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- 1 teaspoon fresh chopped oregano
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- 1 teaspoon lemon juice
Serve with an assortment of vegetables and snacks
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- Tomato
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- Peppers – red, yellow and green
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- Celery
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- Cucumber
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- Broccoli
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- Mushrooms
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- Bread sticks
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- Roasted pita breads
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- Water biscuits
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- Provita Biscuits
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- Oat cakes