Switching from fast food and fried meals to healthier options isn’t always easy. Many people feel that salads and healthy alternatives to conventional snacks are bland and becoming very monotonous after a while.things can always be switched up in the kitchen to keep you motivated to eat healthily. You can experiment with different food and try different combinations of healthy ingredients to add some flavor to your food.

If you are too busy to make recipes and invest time in a trial and error method, you can always make accompaniments that add some zing to your daily meals. There are various ways to achieve this result. One is experimenting with different salad dressings to add a twist in your regular mix.

You can try different sauces added to bread, pasta, and sandwiches. And the best way to add some texture, spice, and flavor to chips, vegetables, boiled meat, and eggs is to consume it with different dips.

Dips are a great addition to your lunch or dinner spread. They don’t take much time to prepare, they can also be refrigerated and stored. They also make it easier for you to host.

Invite your yoga class friends or gym mates for a quick and healthy snack with these great recipes

Dips For Healthy Meals

  • Guacamole: Mean Green Party Machine
  • Red Beet Hummus
  • Pepper Lentil Hummus
  • Edamame is in the Game
  • Red-Pepper Walnut Dip
  • Lemon Herb Lentil Dip
dips

Guacamole: Mean Green Party Machine

Do any of us know a party with chips and guacamole that has been unsuccessful? Neither do we! This classic Mediterranean dip is made of avocados that are rich in fiber, folate, and potassium. They are also rich in healthy unsaturated fats.

healthy dips

Ingredients:

  • Two medium avocados
  • One medium lime, juiced
  • Two tablespoons finely chopped shallots
  • Two tablespoons finely chopped cilantro
  • Half large tomato, chopped
  • Quarter teaspoon chili powder
  • Half a teaspoon salt

Method To Prepare:

  • Cut avocados in half, remove their pits and scoop them into a bowl. Add the lime juice, cilantro, shallot to the bowl and mash this mixture. Make sure it is still chunky when you are done. Mix tomatoes, chili powder, and salt according to taste.

The Heart is Where the Hummus is!

Hummus is a dip made from chickpeas, tahini, olive oil, lemon juice, and garlic. It is a rich source of plant-based protein, fiber, and healthy unsaturated fats. It has a low amount of carbohydrates. Here are some variations of the conventional hummus recipe you are bound to enjoy.

Red Beet Hummus Dips

Red beets are rich in antioxidants, potassium, fiber, and Vitamin C. this adds a lot of nutrients and flavor to the regular hummus.

dips

Ingredients:

  • Two small red beets
  • Half cup olive oil
  • Fifteen ounces of chickpeas
  • Two tablespoons tahini
  • Two small garlic cloves, minced
  • Two tablespoons lemon juice
  • Half teaspoon salt

Method To Prepare:

  • First heat oven to 425 F then peel the beets, cut eat of them into four pieces and wrap them in foil with one tablespoon of olive oil. Place them on a small baking sheet and bake for 45 minutes to an hour. When you can easily pierce the beets with a fork, they are done.
  • Remove beets from the oven and let cool for at least ten to fifteen minutes. Add the cooked beets to a food processor along with the remaining ingredients and pulse until the mixture is creamy.

Pepper Lentil Hummus

Lentils are high in plant-based protein and fiber. Bell peppers are a great way to add some flavor to the recipe without the addition of sodium to the mix. This recipe whipped up with some tomatoes, carrots, cucumbers and makes a great nourishing and filling snack.

hummus Dip

Ingredients:

  • One medium red bell pepper
  • Two tablespoons of olive oil
  • Half cup of lentils
  • Two cloves garlic
  • One juiced lemon
  • Quarter cup water

Method To Prepare:

  • Line a baking sheet with foil or parchment. Lightly rub bell pepper with half a teaspoon of olive oil. Place on a baking sheet and roast for thirty minutes until the pepper is soft and its skin starts to blister. Remove from the oven and let rest until it cools off.
  • In a small saucepan, bring lentils and boil a cup of water. Turn heat to low and simmer for fifteen minutes or until liquid is absorbed and lentils are soft. Remove from heat and set aside. Peel the skin of the pepper and remove stem the seeds, then discard it.
  • Add to a blender or food processor with remaining oil, lentils, garlic, lemon juice, and water. Blend until smooth, adding more water, one tablespoon at a time until the right consistency is achieved.

Edamame is in the Game!

Immature soybeans are called edamame and they are as nutritious as soybeans, except they have low FODMAP content and can be consumed by all those that are advised to consume low amounts of oligosaccharides.

edamame

Ingredients:

  • Half a cup of frozen and shelled edamame
  • six tablespoons lemon juice
  • three tablespoons water
  • two tablespoons peanut butter
  • three tablespoons of olive oil
  • One teaspoon of ground cumin
  • half a teaspoon salt
  • two teaspoons sesame oil
  • Half a teaspoon of crushed red pepper flakes
  • two tablespoons of chopped cilantro

Method To Prepare:

  • Bring one quart of water to a boil in a saucepan over high heat. Add the frozen edamame and bring the pot back to a boil. Reduce the heat and simmer for five minutes. Drain the edamame and allow it to cool.
  • In a blender or food processor, combine the edamame, lemon juice, water, peanut butter, olive oil, cumin, salt, sesame oil, and red pepper flakes. Grind these ingredients at a low speed, then process on high until the desired degree of smoothness is reached. Stir in the cilantro. Cover and chill before serving.

Red-Pepper Walnut Dips

Traditionally called Muhammara, this dip is a great accompaniment for sandwiches, omelets, and pasta. It consists of walnuts that are a great source of healthy fats. They also contain bell-peppers which adds sodium-free flavor.

dips

Ingredients:

  • Two ounces of walnut halves
  • Three large cloves fresh garlic, cut into large pieces
  • Quarter cup plus one teaspoon of olive oil
  • One large jarred, roasted red pepper
  • Half cup thinly sliced scallion greens
  • One teaspoon ground cumin
  • Half teaspoon smoked paprika
  • Half teaspoon crushed red pepper flakes
  • Quarter teaspoon salt
  • Two tablespoons balsamic vinegar
  • One teaspoon sugar
  • Quarter cup whole wheat bread crumbs

Method To Prepare:

  • Preheat oven to 350F. Place walnuts on a baking sheet and toast them until they start to darken. This will take about ten minutes. Stir them occasionally. Remove from heat and set aside.
  • In a small skillet combine garlic and oil and cook them on medium-high heat until the oil bubbles. Maintain a gentle simmer and cook the garlic until it begins to turn yellow. Remove from heat and let sit for five minutes.
  • In a food processor or blender, combine bell peppers, scallions, cumin, smoked paprika, red pepper flakes, salt, balsamic vinegar, sugar, toasted walnuts, and garlic-infused olive oil. Puree for a minute and add breadcrumbs to add texture to the dip.

Lemon Herb Lentil Dips

Lentils are a great source of protein and they cook much faster than other beans, making this a quick and easy recipe to prepare. They also have anti-inflammatory properties and help curb hunger pangs for a longer period.

Lentil Dips

Ingredients:

  • one cup of uncooked green lentils
  • Half a medium chopped yellow onion
  • one medium stalk celery
  • One and a half tablespoons olive oil
  • Quarter cup chopped parsley
  • Two tablespoons lemon juice
  • Lemon zest
  • Half a teaspoon kosher salt
  • Quarter teaspoon garlic powder
  • Quarter teaspoon black pepper

Method To Prepare:

  • Tale a large pot boil the lentils, onion, and celery with 2 ½ cups of water until it simmers. Cook lentils for thirty minutes, or until lentils are tender. Drain and reserve any remaining cooking liquid.
  • In a food processor or high-speed blender, blend lentils with one tablespoon olive oil, parsley, lemon juice, 3 quarters of the zest, salt, garlic powder, and black pepper until smooth. Add reserved cooking broth to smoothed the mixture if needed. Garnish with additional parsley lemon zest, and drizzle with remaining olive oil before serving.

Conclusion

These dips can be served with a wide variety of recipes be it sandwiches, vegetables or even chips and cooked meat. The right condiments and versatile flavors make them a go-to choice when you want to spruce up the daily dinner spread!

Go ahead and give these recipes a go!