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


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


 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 


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


 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
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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