While I had every intention to start 2019 off on the right foot, the year started with the kids home for winter vacation (which meant wayyy too many chicken fingers) followed by a bachelorette party for my future sister-in-law this past weekend (which meant wayyy to many cocktails). So while the healthy goals were definitely put on the back burner, there’s nothing like a slew of binges to rev up your enthusiasm to get started. So, I am excited to officially get on the health train today and share 2 incredibly healthy recipes that work for hosting guests or day to day life!
Healthy Veggie Dips
Why do I love dips… they make for a great family-friendly appetizer when served with chips or veggies, they are great to have in your fridge so you actually choose to eat veggies as a snack (whenever I have a plate of sliced veggies alongside a dip that’s prepared in the fridge I am much more likely to snack on veggies than something in the pantry), and they are great way to enhance a boring salad or sandwich.
For today’s shoot I served my dips alongside a tray of colorful veggies from rainbow carrots to red and yellow cherry tomatoes to sliced cucumbers and radishes. To finish off the look I added edible flowers as an accent. I buy these edible flowers at Whole Foods (they are sold in a packet in the garnish section), but I will say that while they are “called” edible, they are quite bitter so I don’t recommend actually eating them!
On to the super healthy recipes…
Avocado Spinach Artichoke Dip
Avocado Spinach Artichoke Dip Recipe
vegan, gluten-free, dairy free
- 2 large avocado
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon lemon juice, or more if needed
- 2 clove garlic, roughly chopped
- 1/2 teaspoon fine sea salt
- Pinch of red pepper flakes
- Freshly ground black pepper
- 3 cups packed baby spinach
- 1 cup well-drained marinated artichokes
- Serve with homemade pita chips, crackers, or veggies
- In the food processor add the avocado, olive oil, lemon juice, garlic, salt, pepper flakes, and several twists of black pepper. Blend until smooth. Add the spinach and artichokes and pulse until they are roughly chopped. Season to taste with additional salt or lemon juice.
- Transfer the dip to a serving bowl and serve with pita chips, crackers, or veggies.
- Note-To store the dip, press plastic wrap against the surface to prevent it from browning. It will keep in the refrigerator for up to 4 days.
Inspired by Twopeasandtheirpod.com.
Chipotle Hummus Dip
Chipotle Hummus Dip Recipe
- 2 – 15 oz cans of garbanzo beans drained and rinsed
- 6 Tablespoons tahini
- 6 Tablespoons fresh lemon juice (about a lemon and a half)
- 2 Tablespoons olive oil
- 2 garlic cloves minced
- 1 Teaspoon salt
- 2 Tablespoons adobo sauce
- 1 Tablespoon chipotle pepper in adobo sauce diced
- 1 – 2 Tablespoons water optional
- In a food processor, puree the garbanzo beans until they are a paste. Add the remaining ingredients, except the water, and puree until well combined.
- Depending on how thick you like your hummus, add 1 to 2 tablespoons of water to thin it a little.
- Serve with fresh chopped raw vegetables, pita bread or sliced bread.
Inspired by Wineandglue.com
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Photography by Yesi of Simply Lively