HEALTHY HOME-MADE GOURMET DIPS!

Christmas is just around the corner which means lots of parties and family get togethers. One of the best ways you can help bring along something to share and control what it is that you're snacking on is by making your own home-made dips to take along. Sure it seems easier to just grab a dip from the supermarket aisle but have you ever considered just how nutritious that dip really is?

Many of your store bought dips can be high in fat, high in salt, sugar or contain very little of the foods that keep you feeling full for longer. If you are really time-poor and do need to grab one of those dips your best choices are either Low fat Hommus (high in chickpea fibre, low in saturated fat, rich in protein and folate, garlic is great for immune boosting qualities) or Low fat Tzatziki (high in protein and calcium from the yogurt, low in saturated fat, garlic for immune boosting qualities) but it really doesn't take too much preparation to make your own fresh, healthy dips. Here are some of my favourites to make at home:

If you are not using a Thermomix (TM) then I recommend using a good quality Food processor (FP). You should get a very similar result!

SMOKED SALMON DIP

INGREDIENTS:

100g Smoked salmon
250g tub low fat cream cheese
2 tsp capers
2 tbsp low fat natural yoghurt

Whiz your salmon first until finely chopped (Speed 6, 3 seconds if using TM)
Add cream cheese, natural yoghurt and capers
Whiz again until desired consistency (Speed 5, 15 seconds if using TM)
If you would like it smoother and runnier then just add extra yoghurt but I prefer mine quite thick to stick to my crackers/cheese. (This tastes awesome with the Fantastic Sweet chilli rice crackers.)
Serve with low fat crackers/rice crackers.

This dip provides a great source of calcium, a boost of vitamins and minerals and high Omega source.

GUACAMOLE DIP

INGREDIENTS:

2 ripe avocadoes (close to over-ripe is good)
1 large or 2 small tomatoes
1 garlic clove (if desired)
Juice of half a small lemon
1 tbsp low fat natural yoghurt
Sprinkle of Himalayan Salt (or table salt)
Sprinkle of Cracked black pepper (if desired)
Hungarian sweet paprika (1/2 a tsp is about what I use)

First process your tomato and garlic in the TM or FP and drain off excess liquid.
Squeeze half a small lemon.
Scoop out avocado flesh and place into TM or FP with all other ingredients.
Whiz on a low speed for a few seconds or until desired consistency.
Try not to overprocess too much as this is best served slightly chunky.
Best served with low salt corn chips. I love Flannery's own brand of corn chips, nice and big for scooping but low in salt and no added flavours/colours.

CASHEW TOMATO DIP

INGREDIENTS:

1 garlic clove
100g raw organic cashews
100g Semi-dried tomatoes
30g or 3 tbsp Coconut oil (or olive oil)
20g or 2 tbsp White wine vinegar (or lemon juice)
Sprinkle of parmesan cheese
Sprinkle of himalayan salt (or table salt)
Sprinkle of cracked black pepper (if desired)

Crush garlic clove or chop in TM for 3 seconds first.
Add all remaining ingredients into your TM (Turbo twice for chunky or 3 times for smoother) or into your FP on high until desired consistency.
This tastes great with low salt corn chips or rice crackers and/or served with carrot/celery sticks.