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.