My Love Affair with Dips!

Tangy Cashew Dip

Imagine a mix of sour cream, caramelized onion dip and hummus all mixed together! Okay that sounds a little weird but it’s hard to describe this one - you just have to make it! It’s definitely one of my top 3 favourite dips to make and everyone always loves it. Plus, it’s so easy to throw together in the blender, chop up some veggies and you have such a great appie in less than 10 minutes.

Ingredients

• 2 cups raw cashews, soaked for 6-12 hours - if you don’t have time to do this, boil water and soak your cashews in it for 10 minutes

• 3 garlic coves, minced

• 3/4 cup water

• 3 Tbsp white miso (shiro)

• 2 Tbsp fresh lemon juice

• 2 Tbsp nutritional yeast

  This dip is great with fresh veggies! I also love it on roasted veggies. I would thin it out a little with about 1/3 cup water and drizzle it over a Buddha bowl or roasted veggies and sprinkle Togarashi spice on top. Heaven!

Edamame Jalapeno Hummus

This dip is one of my OG recipes and will forever be my go-to afternoon snack with my famous seed crackers. It is a never fail incredibly delicious dip that everyone cannot get enough of! Five ingredients and less than five minutes later and you will understand why I am obsessed with this stuff. And to top it off, you’re getting protein from the edamame beans, a metabolism boost from the jalapeno and tons of vitamins and minerals from the kale!

Ingredients

• 2 cups organic shelled and steamed edamame beans

• 1.5 cups kale, de-stemmed

• juice of 1 lime

• 1.5 Tbsp chopped jalapeno (or more if you like spice)

• 1 tsp sea salt + a few cracks of fresh pepper

• 1/4 cup water

• 1/4 cup avocado or olive oil

Blend. Store in fridge for up to 5 days

Anti-Inflammatory Seed Crackers

• 1/3 cup unsalted roasted sunflower seeds

• 1/3 cup unsalted roasted pumpkin seeds

• 3 Tbsp ground flax seeds

• 3 Tbsp chia seeds

• 1/3 cup sesame seeds

• 1 Tbsp psyllium husk

• 1 tsp sea salt

• 1 Tbsp turmeric powder + a few cracks of pepper

• 1/4 cup melted coconut oil

• 1 cup boiling water

Method:

1. Preheat oven to 300F.

1. Mix all dry ingredients. Add boiling water and melted coconut oil. Mix together until combined.

2. Line a baking sheet with parchment or a silicone liner and spread the mixture out.

3. Wet your hands to thin it out. I often sprinkle a little extra almond flour on the dough to help flatten it out without it sticking to my hands.

4. Bake for 40 mins on lower rack then turn off the oven and let them sit in the oven to dry out. Check at the 30 min mark as seeds are sensitive to heat so they don’t burn.

The Perfect Fresh Herb Dip

This dip is such a great twist on a classic herb style-dip. The secret powerhouse ingredient is Fenugreek, which gives it an INCREDIBLE punch of flavour. It is a slightly sweet and nutty flavour with a hint of curry. It’s a superfood meaning it helps fight inflammation, lowers blood sugar and cholesterol levels, and helps with appetite control.

If you haven’t used Fenugreek before I would definitely suggest trying it in this dip!

Ingredients:

• 3 garlic cloves

• 1 cup fresh cilantro (with stems)

• 1/2 cup parsley (with steams)

• 1 tsp cumin

• 1 tsp fenugreek

• 1 cup tahini

• juice of 3 lemons or just over 1/2 cup

• 3/4 cup water

• 1 tsp salt 

Method:

1. Blend until smooth

2. Serve with fresh veggies or crackers

   Store in an air tight container in the fridge and it is best eaten within 5 days

Garlicky Tahini Kale Dip with Kobucha Fries

Ingredients

• 2 cups kale (de-stemmed)

• 2/3 cup olive or avocado oil

• 5 garlic cloves

• 1/2 cup Tahini

• 1/3 cup lemon juice

• 1/2 tsp salt

Method:

1. Preheat oven to 400F.

2. Pop the squash in the microwave for 2 minutes to get soft so it’s easier to cut. Slice it into “fries” and bake for 12-15 minutes depending on thickness. Top with sea salt + pepper.

3. Blend the rest of the ingredients together until smooth

Herby Cream Cheese

• 1x 450 gram package firm tofu, drained

• 2 Tbsp lemon juice

• 2 Tbsp apple cider vinegar

• 2 garlic cloves

• 1 tsp sea salt

• 1/4 tsp pepper

• 1/4 cup + 1 Tbsp coconut oil, melted

• 1 Tbsp dill

• 1 Tbsp basil

• 1/2 tsp fresh thyme

• 1.5 Tbsp finely chopped chives

Blend all ingredients together and place in refrigerator for 1 hour to firm up. The texture of this is so similar to dairy cream cheese it’s crazy! It’s so creamy, it’s sure to satisfy even the most dairy lovers craving for cream cheese.

The Best Ever Vegan Hummus

Ingredients

• 1.5 cups chickpeas, soaked is best for optimal digestion - meaning you place dry chickpeas in a bowl (any bowl except plastic) and cover with water overnight, rinse the chickpeas and boil in stove for 30 minutes. Otherwise, this is equivalent to one small can of chickpeas, rinsed and drained

• 1.5 cups roughly chopped parsley

• 1/3 cup smooth tahini

• 1/4 cup avocado oil

• 2 tsp onion powder

• 1 tsp garlic powder

• 2 tsp ground cumin

• juice of 2 lemons

• 1 tsp salt

Blend until smooth and enjoy with veggie sticks + crackers! I also love to use this as a spread in a veggie wrap or in my cucumber roll ups (in snacks).