8 days of christmas dips.

Not all party food has to be brutal for us; in fact, combining flavorful whole foods can create some of the most delicious potluck bring-alongs (and garner some of the most sincere compliments)!

Truth be told, I probably love dips more than I love anything. I'm constantly saying that I'd probably eat all of my food pureed if I could. (Would you agree? Isn't there something awesome about things being blended to velvety perfection?) And while hummus  I've compiled a list below of some of my favorite dip recipes, just in time for holiday parties and work days where no one's actually working and everyone is snacking instead. 

These dips are kid-friendly and can be used to spruce up veggies even at meal times. (Do take note of those with tree nuts, however; it's not advisable to give these to children under a year old.)

Get dipping with whatever you like: veggies, homemade crackers, dehydrated vegetable chips. Or grain-free bread? The party table is your oyster -- or in this case, your dip. Enjoy!

Classic Hummus

2 cups cooked chickpeas
1/2 cup olive oil
4 tbsp tahini
2 tbsp lemon juice
1 clove garlic
1 1/2 tbsp horseradish (optional)

Combine all ingredients in a food processor until smooth.



Christmas Confetti 
1/2 cup walnuts
1 bunch fresh basil, washed + large stems removed
1/3 cup nutritional yeast
1/2 cup sundried tomatoes, soaked for at least half an hour in hot water
1/4 cup pine nuts
sea salt and pepper to taste
1/3 cup avocado oil

1. Process pine nuts into a fine crumb in the food processor and set aside.
2. Blend walnuts to a fine crumb in the food processor. 
3. Add  nutritional yeast, salt, and pepper and process 15-20 seconds more, slowly pouring in the avocado oil as you blend, until combined.
4. Add tomatoes and basil, then blend a little longer. Tomatoes should appear a little chunky; basil should blend into a smooth paste with other ingredients.
5. Sprinkle with pine nuts and serve.






adzuki bean dip

Ginger Adzuki Bean Mashup
2 cups cooked adzuki beans
1" raw ginger, peeled and grated
1/2 tsp turmeric 
1 tbsp melted almond butter
1 tsp sea salt

Blend in food processor until evenly combined.




Amy's Pumpkin Tahini



Pumpkin Tahini 
1 1/2 cups pumpkin puree
1/2 cup tahini
1 1/2 tsp cinnamon
1 tsp nutmeg

Combine ingredients in a bowl and mix by hand until combined. Super delicious with carrots or other sweet veggies, apple slices, or dark gluten-free bread spears.



Squash Puree from Food52

Spicy Roasted Squash Puree
1 small butternut squash, halved and seeded
2 large red peppers, seeded and cut into strips
4 cloves garlic, skins on
1 tsp paprika
1 tsp chili powder
1 tsp apple cider vinegar
2 tbsp + 1 tbsp olive oil

1. Preheat the oven to 375F. 
2. Spread out squash halves, peppers, and garlic cloves on foil-lined tray and drizzle with 1 tbsp of olive oil. Bake for 30-40 minutes until veggies are tender.
3. Remove from oven and let cool 10-15 minutes before handling.
4. Pop garlic out of its skin and transfer to food processor. Add squash, peppers, paprika, and chili powder; blend until nearly smooth.
5. Keep food processor running, and pour in remaining oil. Blend until combined (but still a bit chunky).
6. Transfer to a bowl, season with salt and pepper, and stir once more before serving.

photo (46)
Black-Eyed Peas Mash-up
2 cups cooked black eyed peas, divided
1 tbsp tahini
2 tbsp olive oil
1 tsp curry powder
1/2 tsp sea salt

1. Place 1 3/4 cups of the peas in blender along with tahini, olive oil, curry powder, and sea salt. Reserve the other 1/4 peas to the side.
2. Blend until smooth.
3. Remove mixture from blender and transfer to bowl. Add in remaining whole peas and stir to combine.








'Cheesy' Roasted Tomato Spread
1 cup cherry or grape tomatoes
2 tsp olive oil, divided
1 tbsp dried basil
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper

vegan parmesan
2 1/2 tbsp walnuts
1 1/2 tbsp nutritional yeast
1/4 tsp sea salt

1. Preheat oven to 400F.
2. Arrange tomatoes on a foil-lined tray and bake for 20 minutes [or until they start to shrivel]. While they bake, blend your vegan parm ingredients in the blender. Set aside.
3. Transfer tomatoes to food processor with garlic, onion, pepper, and oil. Puree three seconds. Mixture should be chunky.
4. Move tomato mixture to a dish and sprinkle with vegan parm. Serve.




Lemon Fennel Lentil Dip
2 cups cooked lentils (any color)
2 tbsp fennel bulb, finely chopped
1 lemon, juiced
1 tsp fresh mint
1 tsp sea salt

Combine all ingredients in food processor and blend until smooth. Add more salt to taste, if desired.

Combine all ingredients in food processor and blend until smooth. Add more salt to taste, if desired. 



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    1. […] veggie – and cook it without a deep fryer. Try rutabaga fries, parsnip fries, sauteed broccoli with a dip or roasted sweet potatoes.   Instead of chips, have toasted almond flour tortillas Higher in […]

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