LOVE Your Vegetables with Dip, Paté and Dressing Recipes



Bagna Cauda
This recipe comes from the North West Piedmont region of Italy and means hot bath or sauce. It is a super healthy fondue for vegetables.

150 ml extra virgin olive oil
4-5 cloves garlic, crushed
12 anchovies, drained and chopped
75-100g butter, cut into chunks

Cook garlic and anchovies in the oil, low heat. Whisk in butter. Serve warm with fennel, chicory or bitter leafy greens, endive, radicchio, courgettes, celeriac, radish, cauliflower or colourful sweet peppers. This is a Nigella Lawson recipe





Texas Caviar
1-540 ml can black-eyed peas, rinsed
2 T. olive oil
1 medium purple onion, finely chopped
1 sweet pepper, finely chopped
1 jalapeno pepper, finely chopped
1 stalk celery, finely chopped 
2 cloves garlic, minced
1/4 cup olive oil 
3 T. fresh-squeezed lemon or lime juice
2 T. chopped fresh parsley
2 T chopped fresh cilantro
coarse kosher or sea salt, to taste
1/8 t. cayenne




Sauté onions, peppers and garlic just until soft. Combine all of the ingredients together. Serve with toasted whole grain bread, crackers or tortilla chips for dipping or eat as a salad with lettuce or pasta.




Haricot Blanc Paté
1-540 ml can great northern 
or cannellini (white kidney) beans, rinsed thoroughly 
1 T. mustard
1 clove garlic, crushed
2 T. fresh- squeezed lemon juice
1/4 cup olive oil
2 T capers, drained
2 T. fresh parsley, finely chopped
fresh-ground pepper and salt to taste
paprika garnish 

Combine all the ingredients together and serve with fresh vegetables and whole grain baguette, warm pita or crackers.




Minty Broad Bean Dip
1-540 ml can broad (fava) beans, rinsed
1 cup Greek yogurt
fresh mint leaves, chopped
3 T. grated parmesan cheese
1-2 garlic cloves
salt and pepper to taste

Blend all of the ingredients together and serve with Greek-style pita or flat bread and fresh vegetables.




Baba Ghannouj
1 large eggplant (or 2 medium), roasted
1/2 cup olive oil
4-5 cloves garlic
1/4 cup lemon juice
1 cup plain yogurt
2 T. cumin seeds, pan-roasted and ground
2 whole chilies, chopped
1-2 t. kosher or sea salt 
2 t. cayenne

Blend all of the ingredients together including the unpeeled eggplant and garnish with olive oil and a dusting of cayenne or cumin. Serve with toasted whole grain pita chips.

To make the pita chips: Preheat low broiler. Brush rounds of pita with olive oil and cut into fat, long strips or triangles. Sprinkle with coarse salt. Broil on cookie sheet for 3-5 minutes until golden and crispy.




Baked Artichoke Dip
1 package (8oz) cream cheese
1/2 cup olive oil mayonaisse
1/2 cup sour cream
3 cloves garlic, minced
1 small purple onion, minced
3 cups mozzarella cheese, grated
1 12 oz. jar, marinated artichokes, drained and roughly chopped
fresh ground pepper to taste

Combine all of the ingredients well. Oil a 9 inch baking dish. Bake at 350 degrees (set on cookie sheet to catch any dripping) for 40 minutes until bubbling and golden. Serve with toasted whole grain bread, crackers or pita chips and fresh vegetables.



Vegan Baked Artichoke Dip
1 small jar, marinated artichokes, drained
1/4 cup vegenaisse
1/4 cup nutritional yeast (torula yeast flakes)
1 garlic clove
paprika

Bake at 350 degrees for 17 minutes. Serves 2. Serve with fresh vegetables and rice crackers.




Ginger & Hemp Dressing
juice of 1.5 lemons
1/2 c extra virgin olive oil-cold pressed
3 tbsp Udo’s oil (or more if you like)
1 tbsp tahini -preferably raw
1 tbsp filtered water
1/3 c hemp nuts
1 tsp finely grated ginger

Blend all ingredients well in a high speed blender, scraping down sides to incorporate. This dressing will keep well for up to 3 days if it lasts that long! Yield: 1 Cup  




Cilantro Dressing
2 t. cumin seeds, toasted and ground
1/4 cup orange juice 
1 cup fresh cilantro
1/2 cup grape seed or olive oil
1 T. fresh-squeezed lemon juice
1 T. mayonaisse
1/8 t. cayenne 
salt and fresh ground pepper to taste

Blend all ingredients together. Serve with your salad of choice, steamed asparagus with shaved parmesan, or grilled vegetables.






Poppy Seed Dressing
1/4 cup agavé nectar 
1 t. mustard 
2 t. kosher salt
1/2 cup olive oil
1/2 cup grape seed oil
1/3 cup apple cider vinegar
1/4 cup finely grated red onion
1 1/2 t. poppy seeds

Blend ingredients and serve with a salad like the one below made with green leaf lettuce, spinach, strawberries, goat cheese and pumpkin seeds. 



 



















1 comment:

  1. WOW love these photos. Actually, it reminds me that... This is why I love healthy mediterranean food. It's so delicious.

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