Easy, Healthy Dips

Dips are healthy and an easy way to sneak in some veggies in your daily diet. Nutrition Consultant Michele shares her favorite recipes. 

Easy Bean and Basil Dip

Ingredients

1 15 oz. can chick peas (rinsed and drained)
1 15 oz. can cannellini beans or any type on hand i.e. kidney, black, great northern, pinto (rinsed and drained)
1/3 cup fresh basil
¼ cup olive oil
2 garlic cloves or 1/4 tsp garlic powder
Salt to taste

Instructions

 Step 1 – Add all ingredients to a food processor and pulse smooth.  May need to add more olive to reach desired consistency.

Step 2 – Add salt to taste.

Can be stored in refrigerator for 3 – 5 days.  Can be stored in freezer for 6 months.

3-Ingredient Guacamole

3-Ingredient Guacamole 

Directions

4 ripe avocados
1 TBSP fresh lemon juice (or more to taste)
Salt to taste

Instructions

 Step 1 – Place all ingredients into medium-sized bowl.

Step 2 – Mash with a potato masher or fork until mostly smooth.  Guacamole may still have lumps.  Could use food processor for a smoother guacamole.

Optional add ins:

Red onion
Lime juice
Cilantro
Chopped tomatoes
Jalapeno peppers
Garlic clove
Hot pepper sauce
Black pepper

Can be stored in refrigerator for 2-3 days.  Can be stored in freezer for 6 months.

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