These 10 dips are both healthy and a super easy way to have as starters for your Thanksgiving menu. So make sure you have a go at making these delicious dips to kickstart your Thanksgiving evening.
1. Classic Hummus
Ingredients
- 1 good size clove of garlic
- 3 tablespoon lemon juice
- 2 tablespoon Tahini
- 1 can of chickpeas
- 3 tablespoon Greek natural yogurt
- 1 tablespoon raw sugar
- 1 teaspoon salt
- 1/2 cup olive oil
- 1 teaspoon ground black pepper
Blend chickpeas with all the ingredients. When all ingredients are well pureed then pour our into a container and add black pepper on top with 1/4 cup of olive oil to cover the entire surface of hummus. Sprinkle the hummus with paprika before serving.
Makes 2 ½ cups
2. Guacamole
- 3 Medium avocados
- Finely chopped 1/2 red onion
- Finely chopped seeded tomatoes
- 1 tablespoon lime juice
- ¼ cup finely chopped fresh coriander
Mash the avocados in a small bowl and add the rest of the ingredients fold it evenly until all blended well.
Makes 2 ½ cups
3. Dill and Salmon Dip
- 2 cans (210g each) salmon drained and discard the bones and skin
- 300 g low-fat ricotta cheese
- 1 cup low-fat Greek yoghurt
- 2 teaspoon ground black pepper
- 3 tablespoons chopped fresh dill
In a food processor, process all the ingredients with 2 tablespoons of dill until mixed well. Garnish with the remaining 1 tablespoon of dill.
Makes 2 ½ cups
4. Grilled Red Capsicum Dip
- 4 medium red capsicums
- ½ cup lime juice
- 1 cup breadcrumbs
- 3 chillies, finely chopped
- 4 cloves garlic, chopped
- 1 small red onion, finely chopped
Cut the capsicums in half and grill under high heat until blistered. Once cooled, peel away the skin. Place capsicums and all other ingredients in a blender and blend until well combined.
Makes 2 ½ cups
5. Roast Pumpkin Dip
- 1 kg butternut pumpkin
- 2 tablespoon olive oil
- 2 teaspoons ground cumin
- 125g Greek yoghurt
- 1 tablespoon chopped coriander
- Salt and pepper to taste
Preheat the oven. Place pumpkin, olive oil and cumin in a large bowl and toss well to combine. Place the coated pumpkin in a single layer in a roasting pan. Roast in a pre-heated oven for 25-30 minutes or until the pumpkin is very tender. Remove from the oven and allow to cool. Then place the pumpkin and the rest of the ingredients until just processed. Season with salt and pepper at the end.
Makes 2 ½ cups
6. Beetroot Dip
- 1 can (850g) beetroot slices
- 1 garlic clove
- ¼ greet yoghurt
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 teaspoon cumin
In a food processor, process all the ingredients until well combined.
Makes 2 ½ cups
7. Salmon and gherkin dip
- 2 cans (210 g) salmon drained, discard bones and skin
- ¼ cup lemon juice
- 2 tablespoon chopped dill
- 250 g light cream cheese
- 250g gherkin relish
In a blender blend all ingredients leaving 1 tablespoon dill for the end. Once all blended, stir in the remaining 1 tablespoon dill for extra flavour.
Makes 2 ½ cups
8. Tzatziki
- 500 g Greek yoghurt
- One grated Lebanese cucumber
- 1 teaspoon ground cumin
- 2 teaspoons chopped dill
- 1 tsp lemon juice
- Salt and pepper to taste
Combine all ingredients in a food processor until well combined. If you want a more chunky, crunchy dip, simply combine everything well instead of using a food processor.
Makes 2 cups
9. Sweet Chilli and cream cheese
- 250g light cream cheese
- ½ light sour cream
- 125 ml sweet chilli sauce
Using a mixer, mix all the ingredients well until well combined. Garnish with chopped parsley.
Makes 2 cups
10. Spinach Dip
- 50 g baby spinach
- One finely chopped medium red capsicum
- 1/3 cup light mayonnaise
- One finely chopped garlic
- 1 finely chopped green apple
- 2/3 cup light sour cream
Steam the baby spinach leaves until wilted. Drain the leaves and chop finely. Combine all the ingredients until well mixed together. Garnish with chopped parsley.
Makes 2 1/2 cups
