Clean Eating – Dips

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.

Beetroot Dip

425g can Beetroot slices, drained

1 tsp Ground Cumin

⅓ cup Natural Yoghurt

Method

Blend all ingredients until smooth.

Tzatziki

¼ cup Greek Yoghurt

4 Cucumbers, grated

2 Tbsp lemon juice

¼ cup mint leaves, chopped finely

¼ cup dill leaves, chopped finely

Method

Combine yoghurt & juice in a bowl. Add remaining ingredients & mix.

Guacamole

1 Avocado, mashed

1 Tbsp Greek Yoghurt

1 garlic clove, crushed

¼ red onion, diced

Lemon juice

Salt, pepper & chilli (to taste)

Method

Combine all ingredients.

Hummus

400g chickpeas

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)

Method

Put everything (except salt & pepper) in a food processer & whiz. Add salt & pepper to taste.

Spinach Dip

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

Method

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.