Category Archives: Dips/Sauces

It’s National Celery Month!  This creamy dip recipe is easy to prepare and easy to send for school snacks and lunches.

Celery Carrot Dip

Servings:
1 Protein
1 Vegetable
1 Nutrient

Ingredients:
1 Chicken Bouillon Nutritional Supplement
1/2 cup Celery, raw
1/4 cup Carrots, diced
1 serving Cottage Cheese
Garlic Powder, to taste
1 Scallion, finely minced

Preparation:
Puree all ingredients together in a blender until creamy. Serve with celery, broccoli, cauliflower, or carrots. Make sure you count the vegetable servings that you dip with as extra vegetable servings.

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Today is National Chip and Dip Day!  Celebrate with Eggplant Dip, Durango Vegetable Dip, or Layered Taco Salad Dip!  Or try our Broccoli Dip or tasty Tzatziki Dip below!

Broccoli Dip

Servings:
1 Vegetable
1 Dairy

Ingredients:
1 cup Broccoli
1 cup Plain, Low-Fat Yogurt
2 tsp. Dried Dill
Onion Powder and Garlic Powder to taste
Pinch of Cayenne and Smoked Paprika

Preparation:
Steam broccoli until tender and dice finely. Let broccoli cool and then mix with all other ingredients. Serve cold.

Tzatziki Dip

Servings:
2 Vegetables
1 Dairy

Ingredients:
1/2 medium English cucumber, finely chopped
1 serving Non-Fat Greek Yogurt, plain
1 Tbsp. Lemon Juice, fresh
3/4 tsp. Garlic Cloves, minced
1/2 tsp. Dill Weed
1 tsp. Apple Cider Vinegar
1 tsp. Black Pepper
Lemon Zest, grated
1/4 cup Celery
2 1/2 medium Radishes
1/4 cup Carrots

Preparation:
In a medium mixing bowl, combine all ingredients, the yogurt, black pepper, finely chopped cucumber, apple cider vinegar, garlic cloves, dill weed, lemon juice, and lemon zest. Stir all ingredients together and refrigerate for 2-3 hours for flavor to develop. Use carrots, celery and radishes to dip with. Enjoy!

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It’s time to party for ‘National Chip and Dip Day‘ and we have the perfect dip for you!  You won’t be able to keep your hands off our Eggplant Dip once you make it!

Recipe Makes 10 Servings! Great for a dish to pass at a party!

Servings:
1 Vegetable

Ingredients:
2 Eggplants
1/4 cup fresh squeezed Lemon Juice
1/4 cup chopped fresh Mint, plus more for garnish
2 Tbsp. finely chopped Shallot
1 Tbsp. chopped fresh Thyme, plus more for garnish
1 Tbsp. chopped fresh Oregano, plus more for garnish
1 tsp. finely chopped Garlic
1/4 teaspoon freshly ground Black Pepper

Preparation:
Preheat grill to medium.  Pierce eggplants all over with a knife.  Place on the grill rack and roast, turning about every 5 minutes, until charred on all sides and completely soft and tender, 20 to 25 minutes total. (Alternatively, char the eggplants directly over a gas flame, turning every 5 minutes, then roast in a 425 °F oven until completely soft, 10 to 20 minutes.)  Let cool.  Cut the eggplants in half and scoop out the flesh; finely chop with a knife or pulse in a food processor until almost smooth. Transfer the eggplant to a bowl and combine with lemon juice, mint, shallot, thyme, oregano, garlic, and pepper.  Transfer to a serving bowl and swirl the top with the back of a spoon.  Garnish with more mint, thyme and/or oregano. 

Serving Size = 1/4 Cup.

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Try out MWLC’s Durango Vegetable Dip – delicious and healthy!

Servings:
1 Protein
1 Vegetables
Suitable for Fast Track Patients

Ingredients:
1 serving Cottage Cheese
1/2 tsp. Onion Powder
1/2 tsp. Apple Cider Vinegar
1/4 tsp. Ground Cumin
1/2 serving Onion, minced
1/4 tsp. Garlic Powder
1/2 tsp. Chili Powder
1 1/2 tsp. Water

Preparation:
Blend all ingredients until smooth.  Use as a vegetable dip.

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Simple and delicious is the way to go when it comes to dressing your salad. We’re thrilled to be able to share our MWLC Simple Vinaigrette with you today and hope you enjoy!

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It’s no secret that store-bought ketchup contains a lot of sugar, even some of the organic varieties. We created this recipe with that in mind and are proud to present you with a healthier alternative for all your dipping needs! Enjoy this healthy Ketchup recipe!

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