Are you preparing to host or attend a holiday dinner party and in search of dips and dippers that give that holiday comfort sensation minus the guilt? We’ve got you covered – your guests won’t even realize these dips and dippers are healthy and will reach for more and more!
Try our 3 favorite healthy holiday dips and dippers:
Mango Guacamole
Preparation time: 15 minutes
Ingredients:
3 large, ripe avocados, peeled and pitted
1 large, ripe mango, peeled, pitted, and chopped
1 small tomato, chopped
1 small red onion, chopped
1/2 of jalapeño pepper, seeded, finely chopped
juice of 1 lime
1 tsp. minced garlic
1 tsp. salt
3 tbsp. fresh cilantro, washed and chopped
Directions:
In a medium bowl, mash the avocados to the desired consistency, then add in the other ingredients, mixing well and adjusting garlic, salt, and lime juice to taste.
Dippers:
You can serve this guacamole with wholegrain crackers, slices of wholegrain baguette, or homemade, wholegrain pita chips.
To make your own pita chips, simply brush triangles of pita bread with olive oil, sprinkle with salt, and bake them at 180 degrees Celsius for 6 to 15 minutes, depending on the thickness of your pitas and how crisp and browned you like them.
White Bean and Artichoke Dip with Rosemary and Olives
Preparation time: 15 minutes
Ingredients:
425g can cannellini beans (white kidney beans), drained and rinsed
400g can artichoke hearts (packed in water), drained and rinsed
1/2 to 1 teaspoon chopped fresh garlic
2 tbsp. fresh lemon juice
3 tbsp. extra-virgin olive oil, plus more for drizzling on top
2 tsp. chopped fresh rosemary
1/2 cup finely shredded Pecorino Romano cheese
1/4 teaspoon salt
several grinds of fresh pepper
2 heaping tbsp. chopped kalamata, or other, olives (about 10 olives), optional
Directions:
Combine the cannellini beans, artichoke hearts, garlic, and lemon juice in the bowl of a food processor and whiz until smooth. With the machine running, drizzle in the olive oil. Add a tbsp. or two of water, or more olive oil, if you prefer a smoother consistency.
Blend in the rosemary and Pecorino Romano, then salt and pepper to taste.
Transfer to a bowl and stir in the olives if using.
Drizzle with olive oil and serve.
Dippers:
You can serve this dip with just about any healthy dipper—wholegrain crackers, sliced, fresh vegetables, slices of wholegrain baguette, or homemade, wholegrain pita chips.
Roasted Beetroot and Walnut Dip
Preparation time: 55 minutes
Ingredients:
2 large beetroots, peeled and cut into large chunks
1 garlic clove, peeled
2 tbsp. coconut oil
pinches of sea salt and ground black pepper
1/2 large yellow onion, peeled and roughly sliced
1 cup walnuts
1/2 tsp. dried cumin
1/2 tsp. dried coriander
2 tbsp. tahini
2-5 tbsp. freshly squeezed lemon juice
a few springs of fresh coriander
Directions:
Preheat oven to 190 degrees Celsius.
Place beetroot and garlic into a large, lined roasting tray. Drizzle with oil and toss well to coat. Sprinkle with salt and pepper and roast for 25 minutes.
Add onion to dish and roast for another 10 minutes.
Add walnuts to dish and roast for another 10 minutes.
Remove the roasting tray from the oven and allow it to cool.
Place the roasted vegetables, walnuts, dried herbs, tahini, and lemon juice into a blender or food processor. Blend on low speed, increasing to high speed, until the desired consistency is achieved.
Transfer the dip to a serving dish, garnish with fresh coriander leaves, and serve.
Dippers:
This dip tastes best when served with slices of wholegrain baguette.
