Spinach-Cheese Dip

Spinach-Cheese Dip
Prep Time
25 min prep time
Number of Servings
4
Ingredients
  • 10 oz baby spinach
  • 1 Tbsp plain low-fat Greek yogurt
  • [q:1/2] lemon, juiced
  • [q:1/3] cup grated sharp Cheddar cheese
  • [q:1/3] cup grated Parmesan cheese
  • Pinch of ground nutmeg
  • Salt and freshly ground black pepper
Directions
  1. Blanch spinach in a large pan of salted, boiling water for 1 minute. Drain spinach. When spinach is cool enough to handle, place it in a clean dish towel and wring to remove as much water as possible.
  2. Add spinach to a food processor along with yogurt and lemon juice. Blend until almost smooth.
  3. Transfer spinach mixture to a saucepan set over medium-low heat. Add cheeses, nutmeg, and salt and pepper to taste. Heat until cheeses melt.
  4. Serve immediately with baked tortilla chips, crackers, and raw sliced veggies.
Nutrition Info
99 Calories, 8 g Protein, 4 g Carbohydrates, 2 g Fiber, 6 g Total fat (4 g sat), 248 mg Sodium, [nutrition:5] Vitamin K, [nutrition:4] Vitamin A, [nutrition:3] Folate, [nutrition:2] Vitamin B1 (thiamine), C, D, Calcium, Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), B6, E, Iron, Magnesium

Fresh Salsa

Fresh Salsa
Number of Servings
Serves 4
Ingredients
  • 8 oz cherry tomatoes
  • 1 red bell pepper
  • [q:1/3] red onion
  • 1 Tbsp cilantro leaves
  • 1 Tbsp coconut aminos*
  • Juice of 1 small lime
Directions
  1. Finely dice tomatoes, bell pepper, and onion. Chop cilantro.
  2. Add all salsa ingredients to a bowl and stir well.
  3. Serve immediately or store in an airtight container in the fridge.
Nutrition Info
 33 Calories, 1 g Protein, 8 g Carbohydrates, 2 g Fiber, 73 mg Sodium, [nutrition:5] Vitamin C, [nutrition:1] Vitamin B6

Fiery Butternut Squash Ketchup

Fiery Butternut Squash Ketchup
Number of Servings
About [q:2/3] cup
Ingredients
  • [q:5 1/2]  oz leftover roasted butternut squash
  • 1 tsp harissa paste
  • Juice of [q:1/4] unwaxed lemon
  • Pinch of sea salt flakes
  • 2 tsp plain soy yogurt
Directions
  1. Add roasted squash, harissa paste, lemon juice, and salt with scant [q:1/2] cup of cold water to a blender. Or, alternately, blend in a bowl with a hand blender and blitz until smooth.
  2. Swirl through yogurt and serve as a dip.
Nutrition Info
Per serving (serves 2): 41 Calories, 1 g Protein, 10 g Carbohydrates, 2 g Fiber, 150 mg Sodium, [nutrition:4] Vitamin A, [nutrition:2] Vitamin C, [nutrition:1] Vitamin B6

Sweet Potato & Cashew Dip

Sweet Potato & Cashew Dip
Prep Time
80 min prep time
Number of Servings
8
Ingredients
  • 1 large orange-flesh sweet potato
  • 5 Tbsp extra-virgin olive oil, divided
  • 1 cup diced yellow onion
  • 2 cloves minced garlic
  • 1 tsp sea salt, plus more to taste
  • [q:1/4] cup fresh lemon juice
  • 1 tsp apple cider vinegar
  • 1 cup raw unsalted cashews, soaked*
  • 1 tsp coconut sugar
  • 1 tsp mild yellow curry powder, plus more to taste
  • [q:1 1/2] tsp ground coriander
  • 1 tsp ground cumin
  • [q:3/4] tsp sweet paprika
  • [q:1/8] tsp ground turmeric (optional)
Directions
  1. Preheat oven to 400°.
  2. Either wrap sweet potato in foil or lightly brush it with a teaspoon of olive oil. Bake for about 1 hour, until soft. Allow to cool, remove skin, and mash flesh. Set aside 1 cup of mashed flesh.
  3. In a skillet, heat 1 tablespoon of the oil over medium heat and sauté onion and garlic with a pinch of salt for about 5 minutes, until soft and translucent. Allow to cool slightly.
  4. Pour remaining olive oil into a high-speed blender along with lemon juice and vinegar. Add onion mixture, mashed sweet potato, and remaining ingredients, including optional turmeric, and rest of salt. Blast on high for about 1 minute, until smooth and creamy. You may need to periodically stop machine and scrape down sides of container. Dip will keep in the fridge for about 5 days.
Nutrition Info
202 Calories, 4 g Protein, 12 g Carbohydrates, 2 g Fiber, 16 g Total fat (3 g sat), 169 mg Sodium, [nutrition:1]Vitamin A, B6, E, K, Iron, Magnesium, Phosphorus, Zinc

Raw Red Hummus

Raw Red Hummus
Prep Time
20 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp fresh lemon juice, plus more to taste
  • 1 Tbsp extra-virgin olive oil
  • [q:1/3] cup hulled tahini, plus more to taste
  • 1 cup peeled and roughly chopped zucchini (about 1 medium)
  • 1 cup ribbed, seeded, and roughly chopped red bell pepper (about 1 medium)
  • [q:1/4] cup drained, dried, and roughly chopped sun-dried tomatoes packed in oil
  • 1 tsp minced garlic (about 1 clove), plus more to taste
  • [q:1/8] tsp Bragg Liquid Aminos, gluten-free soy sauce, or tamari, plus more to taste
  • [q:3/4] tsp natural salt, plus more to taste
  • Optional Boosters
    • [q:1/4] tsp smoked paprika
    • [q:1/8] tsp red pepper flakes, plus more to taste
    • 1 tsp raw sesame seeds
Directions
  1. Throw all ingredients, including optional smoked paprika and red pepper flake boosters (not raw sesame seeds), into a blender and blast on high for about 1 minutes, until smooth and creamy.
  2. Tweak tahini, garlic, liquid aminos, salt, and red pepper flakes to taste.
  3. Chill in fridge for a few hours to thicken. Serve garnished with optional sesame seed booster.
Nutrition Info
185 Calories, 5 g Protein, 11 g Carbohydrates, 4 g Fiber, 15 g Total fat (2 g sat), 245 mg Sodium, [nutrition:5]  Vitamin C, [nutrition:2] Vitamin B1 (thiamine), Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), B6, Calcium, Folate, Iron, Zinc

Vegan Nacho "Cheese" & Veggie Dip

Vegan Nacho "Cheese" & Veggie Dip
Prep Time
30 minutes prep time
Number of Servings
Serves 6
Ingredients
  • 1 cup boiled potato
  • 1 cup roasted red bell peppers
  • [q:1/2] cup diced tomato
  • 2 garlic cloves, chopped
  • 1 jalapeño pepper, seeded and diced
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 Tbsp nutritional yeast
  • [q:1/4] cup plain unsweetened nut-free nondairy milk or water
Directions
  1. Place all ingredients in a blender container. 
  2. Blend on High until mixture is smooth.
  3. Transfer mixture to a saucepan set over medium heat. Cook dip for approximately 10 minutes, stirring frequently. 
  4. Serve immediately with tortilla chips or sliced fresh vegetables. Store in the fridge for up to three days.
Nutrition Info
Dip Only: 56 Calories, 4 g Protein, 10 g Carbohydrates, 3 g Fiber, 1 g Total fat, 12 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, B12, [nutrition:4] Vitamin C, [nutrition:1] Zinc 

Chocolate-Honey-Almond Fondue

Chocolate-Honey-Almond Fondue
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp honey
  • [q:1/3] cup half-and-half
  • 4 oz semisweet chocolate, chopped
  • [q:1/2] tsp vanilla extract
  • [q:1/4] tsp almond extract
Directions
  1. Bring honey and half-and-half to a simmer in a saucepan set over medium heat. Stir until honey is dissolved.
  2. Add chopped chocolate to mixture. Whisk until chocolate is melted.
  3. Remove saucepan from heat. Stir in vanilla and almond extracts.
  4. Pour fondue into a fondue pot or 4 small bowls. Serve with skewers for dipping.
Nutrition Info
Fondue only: 213 Calories, 2 g Protein, 32 g Carbohydrates, 2 g Fiber, 11 g Total fat (6 g sat), 12 mg Sodium, [nutrition:1] Magnesium, Phosphorus

Homemade Pesto

Homemade Pesto
Prep Time
10 min prep time
Number of Servings
makes about 1/2 cup
Ingredients
  • 4 Tbsp pine nuts, lightly toasted
  • [q:3 1/2] oz basil leaves
  • Finely grated zest of 1 lemon
  • 1 Tbsp lemon juice
  • [q:2 3/4] fl oz ([q:1/3] cup) extra-virgin olive oil
  • [q:1/2]  small garlic clove, peeled
  • [q:1/4] tsp salt
Directions
  1. Place all ingredients in a food processor and pulse until combined.

Cinnamon Cheesecake Fondue

Cinnamon Cheesecake Fondue
Prep Time
15 minutes plus chill time
Number of Servings
Serves 4
Ingredients
  • 4 oz ([q:1/2] cup) low-fat cream cheese, room temperature
  • [q:3/4] cup nonfat sour cream
  • 2 Tbsp packed brown sugar
  • 1 tsp ground cinnamon
  • [q:1/4] tsp vanilla extract
  • Cut fresh fruit (apples, pears, cantaloupe, honeydew, kiwi, peaches, strawberries)
Directions
  1. Combine all the ingredients except the fruit in a medium bowl, mixing them vigorously with a whisk until completely smooth. For best results, refrigerate for 30 minutes before serving.
  2. Serve with the cut fresh fruit for dipping.

Mediterranean Layer Dip with Pita

Mediterranean Layer Dip with Pita
Prep Time
10 minutes, plus 5 minutes for Vinaigrette
Number of Servings
Serves 14
Ingredients
  • 2 (16 oz) containers hummus
  • 1 cucumber, peeled, seeded, and diced (about 2 cups)
  • 2 oz crumbled feta cheese (about [q:1/2] cups)
  • [q:1/2] cup chopped jarred roasted red bell peppers
  • [q:1/2] cup chopped pitted Kalamata olives
  • [q:1/2] cup chopped drained canned artichoke hearts
  • [q:1/4] cup chopped fresh mint
  • [q:1/4] cup Versatile Vinaigrette
  • Pita chips
Directions
  1. Spoon hummus in a large trifle dish.
  2. Top with cucumber, feta, peppers, olives, artichoke hearts, and mint. Drizzle with Versatile Vinaigrette.
  3. Serve with pita chips.
Nutrition Info
252 Calories, 8 g Protein, 24 g Carbohydrates, 5 g Fiber, 14 g Total fat (2 g sat), 482 mg Sodium, [nutrition:2] Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Iron, Magnesium, Zinc
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