5 Easy Veggie Dips

To get the full nutritional value of veggies, it’s best to consume them in their raw form. You know it. I know it. But kids? Not always so keen on the idea of raw carrots and cauliflower florets.

Dips are an excellent way to put a delicious and fun twist on raw dip-able veggies – in fact, you can even use it to sneak some veggie snacks onto the table when hubby’s watching rugby! So here are 5 easy and delicious veggie dips to jazz up a raw nutritious vegetable platter – using ingredients you probably already have in the house.

• Creamy “green cheese” dip: Combine 1 mashed avocado with 3 tablespoons plain cottage cheese. Season with salt, pepper and a dash of lemon juice.
• Butterbean dip: Drain 1 can of butterbeans and mash it up with a fork or blender. Add 1 tbsp soya sauce, 1 tbsp lemon juice and 1 tsp dried parsley or basil – mix it all up and season with salt and pepper.
• Sweet potato dip: Mash up about 2 cups of cooked sweet potato, and add 1 tbsp minced ginger, 2 tbsp tahini and 2 tbsp soya sauce. Season with salt, and a dash of lemon pepper.
• Honey and mustard dip: Drain 1 can cannelloni beans and mash it up with a fork or blender. Add 2 tbsp honey, 2 tbsp dry mustard powder and 2ml garlic powder, before mixing it all up with a bit of salt and pepper.
• Peanut dip (with an optional spicy kick for dad): Whisk or blend together 4 tbsp peanut butter, t tbsp. rice wine vinegar, 2 tbsp sesame oil, 1 tbsp warm water, 1 tbsp soya sauce, 2 tbsp honey and 1 tsp ground ginger, with an optional sprinkle of red pepper flakes for a spicy touch.

Image Credit: airportjournals.com