Healthy dip recipes like these are a great way to have your cake - or in this case your chips - and eat them too. Use these dips for a healthy boost of flavor to chips and your own homemade oven fries.
Photo by Epicantus at Pixabay
Although all of these recipes are easy to make, they do require either a blender or a food processor to make.
A food processor, like the one of the right, is a handy, self-reliant tool to have on hand and will, over time, pay for itself in saved time.
I got my food processor as a Christmas gift in 1980, and am still using it today, not only for these dip recipes, but also for making pizza dough and my favorite rose petal jam recipe.
A food processor like this one, is handy for making healthy dip recipes.
Not only is this great as a stand-alone dip, it can also be a low-fat alternative to sour cream in your favorite healthy recipes. It combines almonds and olive oil.
According to Natural News, these nuts are "high in protein, fiber, calcium, magnesium, potassium, vitamin E, and other antioxidants. They prevent osteoporosis and regulate blood pressure."
Plus, the Mayo Clinic reports that olive oil will reduce your risk of heart disease by reducing the bad cholesterol levels in your blood.
Also, some studies suggest that consuming safflower oil will reduce belly fat.
But heck, the health benefits are a fringe benefit. Healthy dip recipes like this almond spread just plain tastes good!
I use the almond in its raw, whole, form and buy them in bulk to save on costs. Also, you'll want to use an extra light tasting olive oil, as the extra virgin olive oil has too strong of a taste.
You'll need to blanch the almonds first to remove their skins.
Drop them in boiling water for thirty seconds and then drain them in a colander and rinse in cold water.
Then squeeze them between your thumb and forefinger and the skins should pop off easily.
Once they are "skinless" put them in a food processor along with the water and salt. Process them until you have a white, milky substance.
Add the lemon juice to your oil. This step is particularly crucial if
your lemon juice has been in the fridge. If you add the lemon juice
separately, the spread might not blend properly.
Turn on the processor again and slowly add the oil and lemon juice mixture. You should end up with a product very similar to mayonnaise.
This recipe makes about a cup of almond spread.
I love hummus, not only as a dip, but also as a sandwich spread, side dish, you name it. As far as healthy recipes go, this is one of the bests, very low fat and healthy. If you're out of tahini (sesame paste), you can substitute 1/4 cup of roasted peanuts and 1 tablespoon of extra-light olive oil, although it will have a slightly different taste. Still good, just different.
Place everything in your food processor and process until pureed. This recipe makes about 1 1/2 cups.
A dip that features yogurt and the healthy avocado. What could be better? Plus, the yogurt will keep the avocado from discoloring too quickly. This recipe comes from the excellent book, 1,000 Vegetarian Recipes by Carol Gelles.
Place the avocado and scallions in a food processor and process until smooth. Add the yogurt. Process using the on-off pulse method, until just combined. This makes 1 1/4 cups of dip.