Dips and More

"Passing the dip" was never this healthy!

  

Broccomole

  2 cups lightly steamed broccoli florets

  4 Tbsp. freshly squeezed lemon juice

  1 avocado

  1 Tbsp. dill

  2 cloves garlic, crushed

  6 Tbsp. chopped red pepper

  4 Tbsp. finely chopped tomato

  3 Tbsp. finely chopped onion

 

In a blender or food processor, blend the broccoli, lemon juice, avocado, dill and garlic until smooth and creamy. Pour into bowl. Fold in red pepper, tomato, and onion. Serve immediately.

Serve as a dip for fresh vegetables, as a topping on baked potatoes, steamed vegetables and grains, or as a salad dressing.

 

Courtesy of Paula Duvall, The New World of Eating

“Mock Chicken Liver”  Pate’ Dip

  1 ripe avocado

  1 onion

  1 cup pecans

  1 pound green beans

 

Steam beans until tender. Grind beans with pecans and onion. Mash avocado and mix with other ingredients. Refrigerate before serving.

 

Serves two or three.

 

Courtesy of Ruth Huberman

Tofu-Spinach Dip

  2 cups spinach, well washed, stems removed, chopped

  1 (10.5 oz.) pkg. firm silken tofu, drained

  1-1/2 Tbsp. lemon juice

  3 Tbsp. chopped green onion

  1/2 tsp. garlic powder

  1/4 tsp. cumin

  2 Tbsp. fresh savory

 

Steam the spinach 2-3 minutes. In a food processor, puree all of the ingredients until smooth. Chill for 2-4 hours.  Serve as dip with fresh vegetables or as a sandwich spread.

 

Courtesy of Alan Goldhamer, D.C., The Health Promoting Cookbook

 

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