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The Body Healer

Appetizers & Dips

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Artichoke dip
Artichoke-Zucchini Dip
 
2 zucchini, chopped
1 cup artichoke, steamed & chopped
1/2 cup raw tahini
2 tbsp nutritional yeast
4 tbsp freshly squeezed lemon juice
2 cloves garlic, minced
Sea salt & ground pepper to taste

Blend everything well before adding chopped artichoke.
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Tzatziki with bell peppers
Tzatziki Dip
 
1 cup plain Greek yogurt or sour cream, (unpasteurized if possible)
Several slices cucumber, well-chopped
3 cloves garlic, minced
Several leaves well-chopped mint
Juice of 1 lemon
Sea salt & ground pepper to taste
 
Mix well and garnish with mint.
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Fig dip
Balsamic Fig Dip
 
6 oz. figs, chopped
Balsamic vinaigrette to taste
Juice of 1 lime
 
Pulse well in food processor.
 
For different variations, try using different fruits and different quantities of balsamic vinegar to see what you enjoy the most.  This dip can be used for veggies or fruits, or as a spread on your favorite crackers, too!
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Eggplant & bell pepper dip
Eggplant & Roast Pepper Dip
 
1 small eggplant, roasted
2 red bell peppers, roasted
1 red onion, chopped
3 garlic cloves
2 tbsp walnut oil
1 1/2 tsp sea salt
1/2 tsp ground pepper
1 tbsp tomato paste
 
Pulse in food processor, chill, and serve.
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Chunky guacamole
Chunky Guacamole
 
3 avocados, chopped
1/2 onion, diced
Handful cilantro, chopped
2 med tomatoes, chopped
2 cloves garlic, chopped
Juice of 1 lemon
1 tsp sea salt
1/2 tsp ground pepper
Pinch of cayenne pepper
 
Mix well and serve.
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