Dip Recipes

Any of you have any good dip recipes (and spare me the let me google that for you nonsense because you all are far more trustworthy and creative than most of the shit I find in google searches)? I was thinking about cutting up some broccoli, cauliflower, and carrots for a snack in the future, and realized that I have nothing to make from scratch. Any healthy dip ideas for vegetables? I’m okay with dips based on sour cream and dairy, because those so far have caused no spiked for Shawn.

What say you, BJ people?






72 replies
  1. 1
    RuhRow_Gyro says:

    I would say crunch up some oranges, and serve with a spice.

  2. 2
    Omnes Omnibus says:

    How about tzatziki?

  3. 3

    The simplest is a small container of sour cream (light or not your choice), and half of a package of some company’s dried onion soup. It’s not healthy just quick and dirty. Which is why the half pack of soup and small 1/2 to 1 cup portion of sour cream. Mix them up, and you have a quick dip for veggies that carries well and will last for a day or two refrigerated.

  4. 4
    Joshua Norton says:

    From my diabetic recipe collection:

    Artichoke Dip
    Serve with fresh sliced vegetables.
    Servings: 14; 2 tablespoons per serving

    Ingredients

    9-ounce package frozen no-salt-added artichoke hearts, thawed, drained
    4 ounces fat-free or low-fat cream cheese, room temperature
    1/2 cup plain nonfat or low-fat yogurt
    1/4 cup thinly sliced green onions (green part only)
    1-1/2 teaspoons cream sherry
    1 teaspoon salt-free Italian herb seasoning
    1/8 teaspoon salt

    Directions

    Blot artichokes dry on paper towels. Chop into small pieces.
    In medium bowl, whisk together remaining ingredients, blending well. Stir in artichokes.
    Cover and refrigerate for at least 1 hour to allow flavors to blend.
    Stir before serving.

    Also, salsa.

  5. 5
    Keith P says:

    I like tsaziki as a dip – drain some yogurt (I prefer Bulgarian yogurt), drain a minced, seeded cucumber. Add chopped mint, pepper, lemon juice, EVOO, cumin, dill, and garlic. Stir and let sit. Voila.

  6. 6
    Kay (not the front-pager) says:

    Mix a carton of Greek yogurt with a couple-3 mashed cloves of garlic, a jar of drained, chopped artichoke hearts (or a box of frozen), and about 1/2 cup grated cheese – I like Parmesan or jack. Season with salt and pepper to taste. You can jazz it up with chopped roasted red peppers, jalapeno peppers, paprika, or anything else on your spice shelf that looks good.

    Another yummy dip for vegetables is 1 8 oz. packages cream cheese mixed with a cup of homemade chutney, but I don’t know if you have any homemade chutney and it would take longer than you have tonight to make it. Just something to think about for the future…
    ETA: I see Joshua Norton got there faster and better… There were no recipes when I started my comment.

  7. 7
    andy says:

    Frankly I like sour cream as a dip straight up.

  8. 8
    Thor Heyerdahl says:

    2 parts yogurt
    1 part mayonnaise
    1 part sour cream
    chili garlic sauce to taste (the one with the rooster on the label http://www.huyfong.com/no_frames/garlic.htm)

  9. 9
    kooks says:

    i like to make homemade hummus – stick all of this in a food processor and hit “go!”: garbanzo beans, tahini / soy sauce or braggs liquid aminos, olive oil, lemon juice, garlic, cumin and toasted sesame seeds for your hummus base. then have it straight up, or add in other flavors, like tomato and basil.

  10. 10
    SuperHrefna says:

    Home made hummus is the bomb. Drain and rise a can of chickpeas, add a good dollop of tahini, a splash of olive oil, some minced garlic ( not too much, it’ll be raw and fierce) a splash of lemon juice and then process with the blade of your food processor. Add a bit of water or more lemon juice if needed/ wanted. Salt, pepper to taste.

    Tahini dip is even easier – just mix tahini with lemon juice and water to taste. The tahini paste will fluff up and smooth out with the liquid.

  11. 11
    Concerned Citizen says:

    zatziki is crazy good. If not, try Gin. I am fucked right now.

  12. 12
    gates says:

    Ranch Dip or Dressing

    1 c buttermilk
    1 c sour cream
    1/2 c mayo
    1/2 tsp onion powder
    1/2 tsp garlic powder
    1 tsp dried parsley
    1 tsp dried chives
    1 tsp dried dill
    salt and papper
    Blend well and chill.

  13. 13
    SuperHrefna says:

    Another thing I do is just make a simple dressing with the best oils and vinegars I can find. I’m a huge fan of the basil oil from O Olive oils: http://www.ooliveoil.com/product_fresh_basil.php it really makes a dressing taste like you just picked the basil from your own summer garden. Their cassis vinegar is blissful as well.

  14. 14
    Origuy says:

    Is hummus on your diet? Of course, tahini and garbanzos might not be easy to get locally. Add some garlic, olive oil, and maybe some cayenne, though, and you’ve got a good dip.

  15. 15
    Joshua Norton says:

    Veggie Dunk Recipe

    Ingredients:

    1 c Plain low-fat yogurt
    2 ea Green onions, chopped
    1/4 ts Dill weed
    1/3 ts Garlic powder
    Pepper

    Combine all ingredients in bowl or blender.Refrigerate several hours. Makes 1 cup of dip. Good with all raw vegetables

  16. 16
    NotMax says:

    Kind’a Sort’a Hummus

    1 15 oz. can chick peas (garbanzo beans)
    salt to taste
    1/8 tsp. pepper
    3 cloves garlic, chopped
    1/2 c. salad oil
    1/4 c. lemon juice
    2 tbl. chopped parsley

    Drain chick peas in sieve and rinse until water runs clear.

    Place in blender with all other ingredients except parsley. Blend until smooth. (Add a little more oil if not smooth enough).

    Remove from blender and mix in parsley. Chill thoroughly

    ==============================

    Something a bit different (and may not be to everyone’s taste).

    Curried Egg Dip

    1/4 tsp. hot sauce
    1/2 tsp. curry powder
    1/4 tsp. dry mustard
    salt to taste
    1/2 c. mayonnaise
    1-1/2 tsp. finely chopped onion
    1/2 c. finely chopped celery
    1 tsp. chopped parsley
    4 hard-cooked eggs, finely chopped

    Combine hot sauce, curry, mustard and salt. Stir into mayo.

    Combine onion, celery and parsley. Stir into the mayo/spice mix.

    Fold in chopped eggs. Chill well.

    Optional: also mix in some very well-drained chopped black olive along with the eggs.

    ===================

    Just a simple mix of chopped cucumber and a yogurt or sour cream/cream cheese mix and some garlic powder (or onion powder) plus some dill is super-easy.

  17. 17
    SuperHrefna says:

    This is the cassis vinegar. It is absolute heaven! http://www.ooliveoil.com/produ.....%20vinegar It even mixes well with mustard in a vinaigrette.

  18. 18
    debit says:

    Garlic mayonnaise. Don’t plan on kissing anyone for a while after consuming. It’s good on pretty much anything, but probably less of a dip and more of a sparingly used sauce.

  19. 19
    something fabulous says:

    Home made guac & pico de gallo– no MSG!
    With nice step by step photos! http://thepioneerwoman.com/coo.....e_gallo_a/

  20. 20
    I'mNotSureWhoIWantToBeYet says:

    @Douglas Wayne Wieboldt: Here’s a recipe for real onion dip – no powdered stuff required. ;-)

    Cheers,
    Scott.

  21. 21
    Joshua Norton says:

    Salmon Vegetable Dip Recipe

    Ingredients:

    2 cup salmon, canned or leftover – cooked
    1 package cream cheese (8oz.), softened
    2 cups sour cream*
    1 package knorr vegetable soup mix
    3 green onions, chopped

    *or combination sour cream and plain yogurt to total 2 cups

    Preparation:

    Flake salmon and combine with remaining ingredients. Refrigerate several hours before serving. Serve with raw vegetables.

  22. 22
    Violet says:

    Velveeta. Rotel. Microwave. Done.

  23. 23
    Peter says:

    These are all great suggestions. If you’re feeling ambitious, I made some boursin-type cheese yesterday. Good local raw milk (half cow, half goat) warmed to about 85˚ to ripen it (raw milk has good cultures) then curdled with rennet and let sit for an hour. Cut the curd up into 1″-ish chunks, ladled them (slotted spoon drains the whey) into cheesecloth in a colander in a bowl. Let it drip until it stopped (2-3 hours).

    Blended the cheese with grated garlic, olive oil, lots of black pepper, and some dried thyme from last summer in the food processor. If you’re looking for a dip rather than a spreading cheese, leave more of the whey in it for a softer result.

    Sounds like a lot of work, but it’s about 5 minutes of actual effort on a weekend when I’m doing other stuff around the house. Rennet is easily found online—even vegetarian versions of it. I can’t say enough good things about making cheese.

    I used the whey tonight to make gravy for fried chicken. Whey gravy might be as good as the cheese, and that’s saying something.

  24. 24
    Greg says:

    I like to take equal amounts of artichoke hearts and roasted red peppers, run them through the little food chopper until they are finely chopped, then stir them into cream cheese. The ratio of cream cheese to stuff is up to you. You can also use sour cream, goat cheese or whatever you are letting yourself eat.

  25. 25
    SG says:

    I like baba ghanoush. Just take any of the homemade hummus recipes provided above, and add mashed, roasted eggplant when you’re blending the mixture smooth.

    I also saw a Bobby Flay recipe for roasted spiced carrots that was served with a yogurt dip made with basically Greek yogurt and Harissa.

  26. 26
    Violet says:

    You can’t go wrong with baba ganoush. Here‘s a good starter recipe and you can vary that in all sorts of ways.

  27. 27
    TaMara (BHF) says:

    Plain greek yogurt or sour cream and chopped green chilies, maybe a touch of pickled jalapeno or adobo chipotle chilies. I like my dips spicy.

  28. 28
    CaseyL says:

    Olive tapenade, made with kalamata olives, capers, and garlic.. I swear by the stuff. Hell, I’ve been known to eat it with a spoon, straight up.

    1 cup kalamata olives (pitted)
    3 cloves garlic
    2 tablespoons capers
    2 tablespoons lemon juice
    2 tablespoons olive oil

    Mince the cloves in the processor first, then add the olives and everything else and reduce to the desired consistency. Add salt and pepper if needed.

    The tapenade probably won’t go well with sweet veggies, like red bell peppers or carrots; but should be fine with broccoli and cauliflower.

    Or you could thick-slice some tomatoes, put thin slices of mozzarella on them, some kalatama spread and a basil leaf for a pure heaven of a snack. Basically, bruschetta without the bread.

  29. 29

    A good single malt makes a fine accoutrement to most piles of vegetables.

  30. 30
    Omnes Omnibus says:

    @BruceFromOhio: Not a good dip though.

  31. 31
    scav says:

    Wasn’t there a discussion earlier about making up some dry spice mixtures for throwing into quick homemade dressings rather than using the high sodium ones? many of those personalized blends could be thrown into your sour-cream yogurt lemon? base of choice instead of the onion soups. My version of tapanade has anchovies as well, thoroughly gilding that lily.

  32. 32

    @Omnes Omnibus: After a few minutes, it doesn’t really matter. You’re enjoying a single malt. The vegetables are just witnesses.

  33. 33
    Omnes Omnibus says:

    @BruceFromOhio: Do you have a newsletter? I would like to subscribe.

  34. 34
    Mohagan says:

    Hot Crab Dip has been a classic in my family since I was a kid, and even my husband who is lactose intolerant (almond milk on his breakfast cereal etc.) makes an exception for this. It’s easily doubled. Soften a large (room-temperature) package of cream cheese with lemon juice and a little milk to consistency of thick sour cream. Season to taste with tabasco sauce, garlic salt, and dill. (I add a little parsley too). Add 2-3 chopped green onions (green tops and all). Add 1 small (drained) can of crab. Sprinkle with paprika and bake in 350 degree oven for 30 minutes or until bubbly and hot through. Great with crudités (I love it with broccoli florets) or Triscuits. Yum!

  35. 35
    Suzanne says:

    The best dip recipe I have is not healthy. Cream cheese, cottage cheese, heavy cream, crushed garlic, S&P, and BLEND.
    The other one is chocolate chip hummus. I use agave nectar, but you could use Splenda or honey or something to sweeten. Use on fruit.

  36. 36
    Anne says:

    I’m a fan of white bean dip. Take a can (or drained pot) of white beans, and add to taste any or all of the following:

    – Roasted garlic
    – Chopped herbs (rosemary works well)
    – Chopped onion sauteed in olive oil

    Whiz it all around in a food processor with a bit more olive oil to get it to the right consistency. Then freshly ground pepper and some salt, to the levels suitable for you.

    There’s also this fantastic red pepper and walnut spread:

    http://www.epicurious.com/reci.....ead-354472

    The only thing is it has bread crumbs, which, you know. Maybe sub for the breadcrumbs with more walnuts? It’s delicious on everything from meat to vegetables (raw or otherwise).

  37. 37
    seaboogie says:

    Go with the hummus and greek yogurt…- just plain or add some minced garlic or sauteed shallots to the yogurt and let it sit a bit to absorb the flavor – simple and awesome. Since discovering greek yogurt, I never buy sour cream – much more delish and a better texture.

  38. 38
    jl says:

    Sorry to disillusion Cole, but anything more than two-step two-ingredient recipes, I would have to google too.

    So on to two-step two ingredient recipes.

    Get an avocado, smush it up, and stir in some salsa.
    Cook some black beans, smush them up, and stir in some salsa.

    If Cole is more resourceful and a better cook than I am, he will make his own salsa instead of buying some freshly smushed salsa at the store. The cooked salsa you buy in jars and plastic squirt containers is too goopy and salty for my taste.

    I think both avocados and beans are OK food for diabetics, and weight loss (if you don’t splurge on either of them).

  39. 39
    Joey Maloney says:

    Probably not healthy, but:

    1 c sour cream (lo- or no-fat is okay)
    about 1/4 cup mayo
    handful crumbled bleu cheese
    generous pinch kosher salt
    1-2 tsp garlic powder
    dash worcestershire
    hot sauce to taste

    Leave out at room temp for 2-4 hours. Yes, room temp. One, it lets the flavors blend better. Two – I learned this from Saint Alton – at room temp, the acidity of the sour cream will kill off any nasties. That antibiotic action is retarded by refrigeration.

  40. 40
    jl says:

    @Anne: thanks,.I like the simple white bean dip. Might be within my skill.

  41. 41
    Yatsuno says:

    Cilantro-Lime Hummus

    1 can garbanzo beans, drained
    Juice of 2 limes
    1 tbsp sesame seeds
    2 cloves garlic
    1/2 bunch cilantro
    1/2 cup olive oil

    Break up beans in the food processor. Add in lime juice, sesame seeds, garlic, and cilantro. Blend until well-ground. Pour in olive oil slowly through the feeding tube until it’s the consistency you want. A wonderfully different take on a Mediterranean classic!

  42. 42
    sfinny says:

    Sour cream or plain yogurt. Add diced onion (sweet or red depending on taste) and diced pickles (sweet gherkins or dill or whatever) and fresh lemon juice. Refrigerate for two hours. Makes a great thing to put on veggies or fish or rice.

  43. 43

    @jl: Good Gaia, think of the MUSTARD. Lost, without a plate.

    @Omnes Omnibus: A business plan is under development.

    @Yatsuno:

    A wonderfully different take on a Mediterranean classic!

    Only if she’s wearing her favorite Greco-Roman wrestling leathers.

  44. 44
    mai naem says:

    Salsa is good for diabetics. Virtually no carbs. Tomatoes/jalapenos/onions/salt/lemon/cilantro. Indian raita which is pretty much tzatiziki. Shredded cucumber/plain yogurt/cumin/salt/cayenne pepper. You can add cilantro and/or tomato.

  45. 45
    Calming Influence says:

    Little late to the party, but the possibilities with hummus are almost infinite, and even if you start throwing shit like bacon and cheese it’s still gonna be healthier than 98% of dips you buy off the shelf.

    And buy a bag of limes. Lime will make any neophyte a convert.

  46. 46
    Calming Influence says:

    @sfinny:

    This as well. This dip with cuke slices and saganaki is Med comfort food.

  47. 47
    piratedan says:

    Grandma Doris’ Bean dip

    2lbs, extra lean ground beef (90% lean), drain if need be upon browning
    2 12oz cans of low fat refried beans (w/jalapenos if you want more snap)
    1/2 of diced onion (color to taste, red, yellow or white)
    1 12oz can of Mexican stewed tomatoes
    season with black pepper, garlic powder, cayenne to taste (have also used minced onion, taco powder, chili powder depending upon whim and heat/spice/flavor desirability)

    cook until brown goopy mass

    move to casserole dish, cover with shredded cheese (jack, cheddar, whatever suits), let sit until cheese layer has melted or put it in the oven on low for 20 minutes… serve with tortilla chips

    I’ve also used green chili, diced jalapeno, celery, carrot, black olives, bell peppers(diced, of course) and/or cilantro in various and sundry amounts based on culling leftovers from the fridge, you can go veggie heavy or just plain jane it, but that’s the baseline, how you dress it up using spices and ingredient mix and match is up to your own taste.

  48. 48
    JaneE says:

    I like blue cheese dressing as a dip for vegetables.

    All quantities are approximate, suit your own taste.
    1 – 2 cups plain yogurt
    4 oz blue cheese
    1 or 2 cloves garlic
    1/2 small onion
    squeeze of lemon juice
    salt
    pepper

    Whirl in a blender. Thin with milk to desired consistency. Or chop the garlic and onion finely and smash together by hand. The yogurt will separate in this if stored so just make what you will use.

  49. 49
    Suzan says:

    1 small tub cottage cheese, 1 large cream cheese (you can cut down the cream cheese, in fact, try it with a small package first). Put both through a strainer. Salt, pepper, garlic (I use powder but fresh might be better) and Worcestershire sauce to taste. Great with veggies and fairly healthy. It was the only dip my mom, the health food nazi, would allow.

  50. 50

    Anne’s white-bean dip is the way to go – tasty, simple, healthy, inexpensive.

  51. 51
    Arclite says:

    1 cup of cottage cheese
    4 large diced olives
    2 tbsp of capers
    6 slices of sun dried tomatoes, diced.
    4 diced artichoke hearts

    Mix all ingredients. I typically have this on a slice of whole wheat bread. To make it the consistency to dip veggies, you might try blending it.

  52. 52
    Cheryl from Maryland says:

    @Suzan: I make that, but I add about 1/4 cup of sun dried tomatoes preserved in olive oil, drained, and I use greek yogurt instead of cream cheese. Put all in a blender and whomp the H E Double Hockey sticks out of it.

    An another satisfied customer re: white bean dip.

    Finally, Smoked Salmon Dip (Alaskan, not NY/Scottish/style) – this recipe can be halved or even quartered.

    12 ounces smoked salmon, roughly chopped – heck you can use bumblebee salmon in a pouch.
    8 ounces cream cheese, warmed – you can use low fat or even whipped without taste loss
    1 cup sour cream — ditto on the low fat, but please only use Breakstone’s if you can get it.
    1 cup mayonnaise – Replace your mayonnaise with canola mayonnaise. If you can’t get canola mayonnaise, ditch this recipe and any others with mayo and use Duke’s with a light touch.
    1 teaspoon Tabasco sauce
    2 cloves garlic, finely minced
    1 bunch green onion, finely chopped

  53. 53
    navarro says:

    this is a favorite veggie dip in my family:

    1 cup sour cream
    1 cup plain, non-fat yogurt
    1/2 cup of sharp cheddar, finely grated
    2 tbsp coarsely cracked black pepper
    1 tsp dried parsley– dried chervil can be substituted if you enjoy the light anise-like notes it provides
    1 tsp seasoned salt

    mix all ingredients together and let rest in fridge for at least an hour then mix again prior to serving. other sharp grating cheese can be used in place of the cheddar if you prefer.

  54. 54
    gelfling545 says:

    Slice 3, maybe 3 onions, yellow or white. Lay them in the bottom of a large, non-stick fry pan. sprinkle lightly with kosher salt & cook over medium heat for about an hour (really, and at least) stirring frequently. When caramelized, stir them into 2 cups plain greek yogurt along with a t of lemon juice. Taste & add more lemon juice if needed. Garlic may be added to the onions just at the last few minutes of the caramelizing process if desired. My family would eat this with a spoon if I let them.

  55. 55
    Ken says:

    A family dip: sour cream or mayo, add curry powder, vinegar, minced horseradish. Proportions are about 1 pint of the base with 1 tbl of each of the others, but start on the low side and adjust to taste. After mixing, put it in the fridge and let it sit for a couple of hours for the turmeric color to develop. Good with cauliflower, broccoli, carrots.

  56. 56
    brian says:

    check out Alton Brown’s Edamame Dip. it’s healthy, vegan, and irresistably delicious!

  57. 57
    wil says:

    A spicy olive relish/tapenade:

    Half cup of black olives
    Half cup of green olives (filling doesn’t matter, whatever you like, or no filling).
    One habanero or two serranos or just whatever hot peppers you like, to taste
    One clove of garlic, not too big, not too small, raw if you want the bite, roasted if you want the sweetness.

    Chop all that up till it’s about midway between chopped and minced, or whatever texture you like. I find the food processor mushes it up too much, but that’s just me.

    Because of the olives, you probably won’t need to add any salt, but taste and see for yourself.

    Add a little lime or lemon juice, a little sherry vinegar, and a few big pinches of black pepper. Swirl in about a tablespoon’s worth of good olive oil, don’t go so heavy that it becomes oily.

    You can eat it now, but it benefits from sitting in the fridge for a half-hour or so and then a good stir.

    Add mayo/sour cream/cream cheese if you want it creamy, but I prefer it as just a relish without that stuff.

  58. 58
  59. 59
    debbie says:

    Probably not clever enough, but I mix mayo and plain yogurt and then mix in a mess of curry powder. Great with broccoli and cauliflower.

  60. 60
    horatius says:

    Try any of the Indian nut-based chutneys. They are thick enough to dip. You can add any ground veggies to it. And the spice mix makes it an adventure each day. Just search for peanut chutney. You can improvise by adding any ground veggie to any peanut chutney recipe, and you’ll get subtly different flavors while tasting consistently good.

  61. 61
    David Fud says:

    Consider leaving the canned beans out of these recipes and plan ahead using dried beans. Soak them and boil them. They taste better and leave no residual BPA in you various bean dips. I like hummus myself.

  62. 62
    Susan says:

    @debbie: I make this one too and love it, equal parts of s/c or yogurt and mayo with curry, pepper, chopped fresh chives & parsley.

  63. 63
    muddy says:

    Greek yogurt with curry powder. Greek yogurt with any other spice blend you like.

  64. 64
    muddy says:

    Greek yogurt with curry powder. Greek yogurt with any other spice blend you like.

  65. 65
    Drunken hausfrau says:

    You’ll love this one: CURRY DIP

    1 c. Mayonnaise
    1/2 c. Sour cream
    1/4 t. Turmeric
    1 clove garlic, crushed
    1 t. Salt
    4 t. Stevia
    2 t. Lemon juice
    1 T curry powder
    1/4 c. Minced parsley

    Mix and chill at least 4 hours for the flavours to blend.

    You can use light mayo and sour cream. I like more garlic, so tend to use two big cloves. This is delicious with veggies… Also good spread on bread for sandwiches, instead of plain mayo.

  66. 66
    Stella B. says:

    If you can’t get tahini or don’t like its slight bitter aftertaste, you can substitute peanut butter. I was going to post my great-grandmother’s mushroom dip, but it involved flour as a thickener.

  67. 67

    Home-made hummus, NYT has a good recipe
    Tzaziki
    Cilantro+Coconut chutney; that I have used as the base for the shrimp recipe, can be used as a dip.

  68. 68

    The link for NYT hummus recipe, here.

  69. 69
    phein39 says:

    Listen up: Turnips, parsnips and rutabagas. Roasted, they are the candy of the diabetic world.

    I’ve never seen you mention them, so I bet like most people you don’t know about them (I didn’t until after bypass surgery and the wife taking up a non-carb diet):

    Roast them, then either eat them or blend them with something like hummus. Here’s on hummus & turnips dip recipe:

    Ingredients:

    ½ pound turnips, scrubbed and cut into 1-inch wedges
    1 tablespoon lemon juice in a medium bowl of water
    ½ pound carrots, cut into 1-inch chunks
    1 pound beets, scrubbed, peeled and cut into bite sized pieces
    2 tablespoons olive oil
    1 tablespoon white balsamic vinegar (optional)
    1 large shallot, sliced
    2 cloves garlic, sliced
    1 tablespoon chopped fresh rosemary and thyme
    Sea salt and freshly ground pepper
    2 cups cooked and drained white beans or 1 15-ounce can white canellini beans

    Preheat oven to 400′

    Toss the turnips and carrots together, reserving the beets on the side. Add 1/2 of the olive oil, balsamic, shallot and herbs to the vegetables and season with salt and pepper. Spread on a baking tray.

    Repeat this process with the beets, and spread them alongside the other vegetables (this will prevent “bleeding” into the white veggies).

    Bake the vegetables for 35-45 minutes, stirring occasionally, until they are tender and beginning to turn golden. Let cool to room temperature.

    Place 1 ½ cups of the roasted veggies in the bowl of a food processor, reserving any leftovers for a side dish or salad topper. Blend the vegetables until they are partially pureed but still chunky. Add the beans and puree until the mixture is getting creamy but still has some texture. Add a bit more olive oil or a tablespoon of water if you want. Season to taste; serve warm, room temperature or slightly chilled. The hummus will hold for 3 days in the fridge. Makes about 3 cups

  70. 70
    metalgirl says:

    How about Avocado Ranch Dip You Won’t Regret Eating” – looks very good and is relatively healthy.

  71. 71
    sherean says:

    I make a hummus that people tell me is the best ever. Great with veggies.

    1 can garbanzo beans, rinsed and drained
    2 cloves garlic, peeled
    Juice one lemon
    1/3 cup tahini
    Kosher salt-about a teaspoon
    Cumin-about a teaspoon
    Handful fresh Italian parsley
    About quarter cup of water

    1. Put garlic in food processor, pulse to chop it up
    2. Add everything else except the water. Blend.
    3. Taste, adjust seasonings.
    4. Add water, little bits at a time pulsing till you get consistency you like.
    Stores in fridge for a good week or so. Sometimes, I drizzle Olive oil on top before serving.

  72. 72

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