I love dips, they’re great to serve to guests, with some rye mountain bread wraps, cut up and toasted, or to add flavour to eggs and chicken, which when you eat a lot of sometimes need that something extra to prevent your diet from becoming monotonous.
425g can Beetroot slices, drained
1 tsp Ground Cumin
⅓ cup Natural Yoghurt
Blend all ingredients until smooth.
¼ cup Greek Yoghurt
4 Cucumbers, grated
2 Tbsp lemon juice
¼ cup mint leaves, chopped finely
¼ cup dill leaves, chopped finely
Combine yoghurt & juice in a bowl. Add remaining ingredients & mix.
1 Avocado, mashed
1 Tbsp Greek Yoghurt
1 garlic clove, crushed
¼ red onion, diced
Salt, pepper & chilli (to taste)
Combine all ingredients.
2 Tbsp unhulled tahini
¼ cup lemon juice (approx 1 lemon)
1 tsp ground cumin
½ tsp ground coriander
1 clove garlic
2 Tbsp water (or more)
salt & pepper (to taste)
Put everything (except salt & pepper) in a food processer & whiz. Add salt & pepper to taste.
1 container cottage cheese, or cup of greek yoghurt
1 cup frozen spinach, thawed
1 can water chestnuts
½ red onion, finely diced
½ cup parsley
2 cloves garlic, crushed
½ tsp salt
Using a blender, blend cottage cheese until smooth & creamy. Put cottage cheese in a large mixing bowl & add all other ingredients, mix until well combined. Store in fridge.