Nourish
THE UN-RECIPE: DIPS
08 Aug 2017
Nourish
THE UN-RECIPE: DIPS
Veggies are a little like water: We know we need a bunch every day, but sometimes the plain version can get a little old. And that’s why we love dips. Eat a carrot: great. Eat a carrot dipped in a great dip: as fantastically addictive as potato chips (and a whole lot healthier).
So for this installment of The Un-Recipe, we give you three easy, throw-together dips you can make from scratch. As always with our Un-Recipe series, we offer the below as suggestions. Use them as a guide, and feel free to swap out ingredients, play with ratios, and add flavors as you see fit.
You can also have fun experimenting with how to use these dips. Each of them will elevate any crudité platter, but you can also use as dollop on a grain bowl or thin them out and serve them as a salad dressing.
BEAN DIP
What you’ll need:
1 can beans
Generous squeeze of fresh lemon
Dash of salt and pepper
Swirl of olive oil
Optional add-ins: garlic, cumin, parsley, and/or chili powder
What to do:
Blend all ingredients in a food processor until very smooth, adding a little water if needed. Experiment with different beans—try chickpeas, pinto beans, black beans, and white beans—and the add-ins to find your favorite mix.
LEMON TAHINI DIP
What you’ll need:
Zest and juice of half of a lemon
2 spoonfuls of tahini
Drizzle of maple syrup
Salt
What to do:
Stir together all ingredients until very smooth, thinning with water if needed (or adding a little plain yogurt for a creamy version). Finish with a sprinkle of salt.
RUSTIC SALSA
What you’ll need:
Handful of chopped tomatoes
1 small red onion, peeled and minced
Handful of chopped cilantro
Juice of a lime
Salt
Optional add-ins: minced garlic, cumin, minced jalapeno, chopped peach or mango
What to do:
Toss together all ingredients, sprinkle with salt, and let sit for at least 15 minutes before serving. (If you want to tone down the bite of the onion, soak it in hot water for 30 minutes first. Dry thoroughly before mixing with the other ingredients.)
For more from our Un-Recipe series, check out fun ways to dress up hard-boiled eggs and super-simple salad dressings.
Veggies are a little like water: We know we need a bunch every day, but sometimes the plain version can get a little old. And that’s why we love dips. Eat a carrot: great. Eat a carrot dipped in a great dip: as fantastically addictive as potato chips (and a whole lot healthier).
So for this installment of The Un-Recipe, we give you three easy, throw-together dips you can make from scratch. As always with our Un-Recipe series, we offer the below as suggestions. Use them as a guide, and feel free to swap out ingredients, play with ratios, and add flavors as you see fit.
You can also have fun experimenting with how to use these dips. Each of them will elevate any crudité platter, but you can also use as dollop on a grain bowl or thin them out and serve them as a salad dressing.
BEAN DIP
What you’ll need:
1 can beans
Generous squeeze of fresh lemon
Dash of salt and pepper
Swirl of olive oil
Optional add-ins: garlic, cumin, parsley, and/or chili powder
What to do:
Blend all ingredients in a food processor until very smooth, adding a little water if needed. Experiment with different beans—try chickpeas, pinto beans, black beans, and white beans—and the add-ins to find your favorite mix.
LEMON TAHINI DIP
What you’ll need:
Zest and juice of half of a lemon
2 spoonfuls of tahini
Drizzle of maple syrup
Salt
What to do:
Stir together all ingredients until very smooth, thinning with water if needed (or adding a little plain yogurt for a creamy version). Finish with a sprinkle of salt.
RUSTIC SALSA
What you’ll need:
Handful of chopped tomatoes
1 small red onion, peeled and minced
Handful of chopped cilantro
Juice of a lime
Salt
Optional add-ins: minced garlic, cumin, minced jalapeno, chopped peach or mango
What to do:
Toss together all ingredients, sprinkle with salt, and let sit for at least 15 minutes before serving. (If you want to tone down the bite of the onion, soak it in hot water for 30 minutes first. Dry thoroughly before mixing with the other ingredients.)
For more from our Un-Recipe series, check out fun ways to dress up hard-boiled eggs and super-simple salad dressings.
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