Veggie Dips: Quick and Healthy Dips for Spring Lunch

There is nothing easier or healthier than to stock your fridge with few homemade veggie dips. They keep for days, taste delicious, and ensure that you get your day’s worth of vegetables in your diet.

Veggie dips can be used for as a quick packed lunch or snack box filler - just add few carrot and celery sticks for dipping; or add them to your sandwich wrap; or as a dinner side (the roasted sweet pepper dip below is delicious warm, over a grilled chicken breast); and of course as a delicious mezze spread for your next get together with friends. Not to mention how perfect packing a variety of dips in your leakproof Yumbox for your next picnic would be!

As our family is making a conscious effort to have a more plant based diet, the veggie dips are a staple in our fridge. I’ve started to experiment more with a variety of fresh herbs and vegetables that I use to make them. And it’s rare that those experiments are not delicious.

Here are the recipes to our family’s favorites:

Roasted Carrot and Cilantro Dip

2 cups sliced carrots
1/2 cup of fresh chopped cilantro
2 tbsp tahini
1 clove garlic
2 tbsp olive oil
Sea salt to taste

Heat oven to 400°. Toss carrots with canola oil, plus salt and pepper on a baking sheet; roast until tender, about 20 minutes. Transfer to a food processor. Add chopped cilantro, tahini, olive oil and garlic (to taste - I like it garlicky!), and more sea salt and pepper; purée until smooth.

Roasted Sweet Pepper Dip

3 red peppers
1 red onion
3 garlic cloves
½ can of cannellini beans
2 tbsp olive oil
½ tsp red wine vinegar
½ tbsp fresh oregano leaves
Sea salt and pepper to taste

Heat oven to 400°. Place red peppers and cut up onion on a baking sheet; roast until the pepper ends start to brown, about 25 minutes, then add the garlic cloves for another 10 minutes. Peel the peppers and remove the seeds. Transfer to a food processor with roasted onion and garlic cloves. Add cannellini beans, olive oil and vinegar, sea salt and pepper; purée until smooth. Sprinkle with fresh oregano leaves.

Extra idea: add a pinch of smoked paprika to this dip for a more Spanish flavor.

Pictured: Yumbox Tapas 4 & 5 Compartment Leakproof Lunch box

Roasted Carrot Dip, Peas and Mint Dip, Roasted Sweet Pepper

Peas and Mint Dip

2 cups frozen peas
1 cup fresh mint
1 small shallot
1 tbsp tahini
2 tbsp olive oil
1 freshly squeezed lemon
Sea salt to taste

Allow the frozen peas to thaw. Then place them with mint, shallot, lemon juice, tahini and olive oil in a food processor. Pulse until the mixture is smooth. Add more lemon juice and sea salt if needed. This dip should taste very fresh and have a lovely bright green color. Perfect for these Spring lunches!

Beets and White Bean Dip

1 cup cooked or roasted beets
1 cup white cannellini beans
1 tbs tahini
1 tbs olive oil
4 tbsp lemon juice
Pinch of cumin
Sea salt to taste

Pulse beets, beans, tahini, olive oil and lemon juice together until smooth. Salt to taste. Sprinkle a bit of cumin to give it a Middle Eastern flavor. Also delicious when paired with a bit of feta cheese or by adding a bit of chopped fresh dill.

Please share with us some of your more unusual concoctions. We would love to try them out!

One Response to Veggie Dips: Quick and Healthy Dips for Spring Lunch

  1. anne aderhold March 15, 2017 at 8:50 am #

    I think my previous message went to cyberspace. Here goes another try.
    Hi Maia
    I really enjoy your blog and recipes which I use often for family meals and workshops.
    We love Yum Box Tapas and Snack box for portable dine on the road, workshops for
    Mommie&Me and Women’s Wellness programs.
    You often recommend canola oil. I have been reading that canola oil is pretty hard
    to gauge quality and not the most nutritional option. Do you recommend using
    avocado oil as a sub.
    Thank you!
    anne @FitnessConcepts

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