Roasted Red Pepper Dip
It’s not here yet but from the way I hear moms talking, they can’t wait for it to happen: the first school bus of the season to roll on up. In anticipation of this momentous event, I’ve got three über versatile dips as must-haves for bento box style lunches, like mini-canapés for little fingers, they also make perfect nibbles for adults too.
Pass on the cheese ball, or keep the cheese ball but add this healthier, oh-so-simple, savory cheesy spread. The Roasted Red Pepper Dip is perfect for entertaining and lovely when layered with roasted vegetables for a tasty vegetarian sandwich. I devour it on warm pita bread. Really. Don’t come between me, this dip and warm pita. (Psst... you will be saving calories by using a soft cheese, like feta, versus devouring a cheese ball made with hard cheese and calorie-dense cream cheese.)
The Avocado dip or dressing is perfect as a dipper for a quick veg snack but it would be great on a grilled quesadilla or in a burrito. Better yet, make a BLT salad and use this recipe as a dressing.
Lastly, the Creamy Peanut Butter Dip. You will crave this after your first nibble. You are welcome. This is perfect for grown-ups and little ones. Don’t stop with apple dipping. Slather it over a wrap and before rolling it up, add some banana. After school snack? Three o'clock slump snack? Yes and yes.
I gave you the basics and have faith you can take it from here. Grab a bag of whole wheat mini-bagels, tortillas, pitas or use kale or lettuce as a wrap and get creative! For more seasonal, whole food, clean eating recipe inspiration find me at phoebespurefood.com.
Roasted Red Pepper Dip, gluten-free, vegetarian
serves 8
Not only does this recipe make a lovely dip for pita or vegetables it makes a great sandwich or wrap spread and topping for roasted chicken.
Ingredients
- 4 ounces feta cheese
- 1/2 cup roasted red peppers, dried on paper towels, jar liquid reserved
- 7 ounces non-fat Greek yogurt
- 2 Tablespoons lemon juice
- 2 cloves garlic
- 1 Tablespoon milk
- Salt to taste
Instructions
- Puree all ingredients in a food processor until smooth.
- If you need it thinner, add a bit of the reserved roasted red pepper liquid until you get the desired texture.
Avocado Dressing or Dip, vegan, gluten-free
4-6 servings
The size of your avocado will vary, adjust liquids to get the texture and taste you prefer. Makes a lovely dressing.
Ingredients
- 1 peeled and pitted avocado
- 1 Tablespoon chopped cilantro
- 1 Tablespoon chopped parsley
- 1 teaspoon chopped chives
- 1/2 teaspoon fresh garlic
- 5 Tablespoons lime juice
- 5 Tablespoons almond milk
- 1/4 teaspoon salt
- pinch of cayenne
Instructions
- Puree all the ingredients in a blender until smooth, to desired consistency. If it is too thick, add a bit more almond milk. Refrigerate for up to 4 days.
Creamy Peanut Butter Dip, gluten-free, vegetarian
4 servings
This is perfect as a fruit dip but you could use it in a wrap. Slather some dip on a tortilla, top with banana slices, roll the tortilla and slice into spirals. Although it is not as healthy, you could also use it as a topping on a fruit pizza. Bake a sugar cookie pizza crust, slather with the dip and top with fresh fruit. (I said it wasn't healthy; it's just a thought I had.)
Ingredients
- 1 (5-ounce) container of non-fat Greek yogurt
- 2 Tablespoons all-natural peanut butter or almond butter
- 1 Tablespoon local honey
- 1/2 teaspoon vanilla extract
Instructions
- Combine all the ingredients into a smooth dip and refrigerate.
