Category Archives: Dips/Sauces

Go green with our fresh Greek Goddess Vegetable Dip! Great for parties or snacking anytime!

Greek Goddess Vegetable Dip

Servings:
2 Vegetables
1 Dairy

Ingredients:
½ tbs Fresh Tarragon, chopped
1 Garlic Clove
2 tbs Carrots, minced
2 tbs Red Bell Pepper, minced
1 serving Greek Non-Fat Yogurt
¼ cup Fresh Lemon Juice, Squeezed
1 tsp Black Pepper, ground
2 ½ Radishes, minced
¼ cup Celery, minced
1/3 cup Fresh Chives, chopped
1 oz Apple Cider Vinegar
¼ Fresh Parsley, chopped

Vegetables for Dipping:
½ cup Celery Stalks, chunked
¼ cup Baby Carrots, whole

Preparation:
Combine Tarragon, Chives, Garlic Clove, and Parsley into a food processor. Blend until they are finely chopped. Add all of the rest of the ingredients into the food processor and puree until creamy and smooth. Spoon the dip into a dish. Refrigerate for 15 minutes. Once chilled, use the chunked celery and whole baby carrots to dip with.

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This cool Ranch Dip is easy to make at home. Let us know what you think!

Ranch Dip

Servings:
1 Dairy

Ingredients:
1 serving Plain Greek Yogurt
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/2 tsp. Dried Dill
Dash of Cayenne Pepper
Fresh Chives, chopped for garnish

Preparation:
In a bowl, stir together all of the ingredients. Garnish with fresh chives and serve. Keeps for 3-5 days in a sealed container.

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Need another Pomegranate recipe in your life?  How about a Winter Salsa?  Why not?  Enjoy salsa all year round with our Mild Pomegranate Salsa recipe!

Mild Pomegranate Salsa 

Servings:
2.5 Vegetables
1 Fruit
Suitable for Fast Track patients

Ingredients:
½ small Pomegranate, save Arils only
½ medium Cucumber, diced
¼ medium Green Pepper, diced
1/3 cup Cilantro, finely diced
¼ medium Red Onion, diced
½ Lime, freshly squeezed
¼ Jalapeño, minced

Preparation:
Take all ingredients once prepared and mix them together. Refrigerate or enjoy at room temperature. You can use this delicious salsa to spread over top of chicken, pork, beef, or use as a dressing for over top of a fresh salad.

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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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