The Body Healer

Appetizers & Dips

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Appetizers & Dips

Dips are a  great way to eat our veggies.  Slices of carrots, bell peppers, cucumber, jicama, and any others you enjoy are given a burst of flavor when smothered with the variety of flavors dips can offer us.

It's very easy to make our own dips, and far healthier than using packaged marinades and condiments which are notorious for containing artificial and highly processed ingredients, chemical flavorings and colorings, and processed sugar.  

Making Flavorful Dips

When it comes to making dips, let's take a look at the selection of healthy ingredients we have to choose from:

  • Vegetables, raw or lightly cooked
  • Fruits (all popular ones, especially avocados)
  • Dried fruits (dates, currants, figs, apricots, raisins, prunes)
  • Citrus fruits, juice and/or rind (lemon, lime, orange)
  • Nuts and nut butters
  • Seeds and seed butters
  • Natural sweeteners (honey, maple syrup, coconut sugar, stevia leaf)
  • Herbs & seasonings
  • Vinegars (white, balsamic, apple cider, red wine)
  • Nutritional yeast (for a cheese flavor)

Here are some great "foundation dips" to get you started.  Let these dips stimulate your imagination into trying different combinations of your own:

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Zucchini wraps
Zucchini Rolls
Red or green zucchini - sliced lengthways
Field greens
Tomatoes, chopped
Hearts of palm, chopped
Fresh ground pepper
Sea salt
Balsamic vinegar
Juice of 1 lemon (or olive oil)
Pre-heat grill to medium and lightly grill zucchini.  Remove from grill and wrap slices around your favorite veggies.  Drizzle with juice of 1 lemon and balsamic vinegar and serve!
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Tuscan Bruschetta
Red & yellow cherry tomatoes, halved
Mozzarella cheese, sliced
Fresh basil, chopped
French bread
Fresh ground pepper
Sea salt
Heat oven or toaster oven on broil.  Slice french bread and place a slice of mozzarella on each.  Cut cherry tomatoes in halves and place on top of mozzarella.  Sprinkle with seasonings and broil until bread is lightly golden.
Add fresh basil to each slice and serve!
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Fig jam
Figgy Jam
10 large fresh figs
Dash of balsamic vinegar
Juice of 1 large lemon
Blend all ingredients together.  Experiment with the balsamic vinegar.  Begin with 1 tablespoon and add enough for a juice tang.
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Zucchini carrot sushi
Raw Veggie Sushi
1 zucchini
1 carrot
1 red pepper, julienne sliced
1 cucumber, julienne sliced
1 jicama or apple, julienne sliced
Microgreens or sprouts (e.g. alfalfa, watercress)
Slice zucchini and carrot in mandolin slicer and wrap each slice around your favorite veggies.  Microgreens with red and yellow peppers, jicama, cucumber, and apples are great choices!  
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Figs & Goat Cheese
Figs & Goat Cheese
3 figs
Goat cheese (or mozzarella)
Honey to drizzle (or balsamic vinaigrette)
Fresh rosemary
Slice each fig into three pieces.  Place a slice of goat cheese or mozzarella between the fig slices and drizzle with honey.  Decorate with sprigs of rosemary and serve!
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Beet & kale dip
Beet & Kale Dip

4 oz. cooked beets
1/2 cup cooked garbanzo beans
1 cup kale, chopped & sliced
1 tbsp olive oil
3 cloves garlic, chopped
3 tbsp slivered almonds or crushed walnuts
1 tbsp red wine vinegar

Blend everything well before adding chopped kale.  Chill and serve.
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Chunky rainbow salsa
Chunky Rainbow Salsa

Tomatoes (red & yellow)
Bell pepper (yellow)
Hearts of palm
White onion
3 cloves garlic
Sea salt & ground pepper to taste
Juice of 1 lemon
Dash of olive oil (optional)
Herbs of choice

Dice all veggies.  Mix in other ingredients, chill, and serve.
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