Dips are so easy to make, and are a healthy snack option.
Over the last few months, I have made a huge range of dips. They’ve been included as part of a charcuterie board at weddings. Been a centre piece for a staff functions. And made just so that we have something in the fridge at home to snack on.
The most requested recipe of all the dips is the Spinach, Feta and Cashew combination. It takes no time at all in the food processor and is packed with vitamins, minerals and good fats. And now this packed-with-flavour option is being added to the morning tea selection at Masonic Care Tasmania! How exciting!
Tips for Great Dips
The best dips are made using vegetables when they are in season. They provide a great freshness to the flavour. Much better than something that has been stored and transported, perhaps even half way around the world. If you can, grow a pot of herbs on your window sill so that you always have them to use. As a result, you’ll get amazing difference with the intensity of flavours. Summer ripened tomato based dips are great with basil and Italian parsley added. Cheese-based dips always look great with some chopped dill or chives on the top.
I’ve also found that they are a lifesaver when it comes to the midnight munchies. So have a lovely beetroot dip, or a salsa with some vegie straws (carrot, celery, cucumber). You’re not loading up on Carbs late at night with these dips especially when your body doesn’t need them!
And as a personal note, I have to keep my herbs up at a higher level because I have a large, curious dog, who loves to mooch around in the garden and make himself comfortable! Pre-flattened herbs are not really very appealing!
Spinach and Feta Dip
Ingredients
- 150 g soft Danish Feta
- 2 handfuls of fresh baby spinach leaves
- tablespoon unsalted cashews
- 1/2 tablespoon Greek yoghurt or just milk
Instructions
- Throw them all in a food processor and blend until reasonably smooth.
- Serve with biscuits, carrot straws, celery, crusty bread.
Notes