Healthy Dip Recipes

Miso Sesame Sunflower Dip
2 cups sunflower seeds, soaked in water for 4 hours, and then drained
1/2 cup water
1/3 - 1/2 cup apple cider vinegar or lemon juice
1/2 cup tahini
1/4 cup white miso-- optional
1 1/2 tsp. Himalayan or sea salt (omit if using miso)
2 cloves garlic
1/8 teaspoon cayenne pepper
1/2 bunch fresh parsley, chopped
8 scallions, chopped

Directions:

Puree all ingredients except scallions and parsley in a food processor until smooth and creamy, adding extra water if necessary for desired consistency. Pulse in scallions and parsley at the end.

Garlic Bean Dip
one 15 oz. can white, black, or other beans drained (reserve liquid separately)
2 cloves garlic, minced
1/4 teaspoon Himalayan or sea salt, or to taste
1 tsp. ground cumin
1/4 cup tahini
1/4 cup apple cider vinegar or lemon juice
1 Tb. fresh parsley, minced

Directions:

Place beans, garlic, sea salt, cumin, tahini and vinegar or lemon juice in a blender or food processor and blend until smooth. Add a small amount of bean cooking liquid for desired texture. Place in a serving dish and garnish with parsley.

Cucumber Yogurt Dip
1 cup Greek (strained) yogurt
1 large cucumber
2 cloves garlic
1 Tb. lemon juice or apple cider vinegar
1 Tb. olive oil
1 Tb. maple syrup or raw honey (optional: if you want it to be a bit sweet)

Directions:

In a blender or food processor, mix all ingredients together. You can thin this with water to make a dressing.