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Healthy dips can make a meal, especially in the summer when you’re trying to avoid slaving in the kitchen. Simply assemble three or four dips (homemade or store bought) with cut-up veggies, fruit or pita wedges and call it dinner!

 That doesn’t mean you need to skimp on taste or nutrition. These spreads come together fast and can be a healthy add-on to any meal. They incorporate healthy fats and fiber, veggies or fresh summer produce. You can even throw in a mocktail to round out your party menu such as one of these Minty Cocktails for your Memorial Day. Here’s a few of our favorite dip recipes. Bon Appetit!

A Trio of Summer Dips

Tzatziki

Tzatziki is a Mediterranean yogurt dip used in many traditional Greek recipes. Try using a plain Greek yogurt with a little bit of fat, 2 percent or whole milk, for enhanced flavor. Once you’ve had freshly made Tzatziki, there’s no going back to store-bought!

Yields6 Servings
 1 cucumber, shredded and drained
 1 ½ cups whole milk or 2 percent greek yogurt
 1 tbsp garlic, minced
 2 tbsp chopped fresh dill
 pink salt
 1 tbsp olive oil
 1 tbsp lemon juice
1

Grate the cucumber with a hand grater. Let sit at room temperature for 10 minutes and then squeeze the extra moisture out of the cucumber.

2

Mix all ingredients together in a bowl. When ready to serve, top with drizzled olive oil and chopped fresh dill.

3

Serve with pita wedges.

Ingredients

 1 cucumber, shredded and drained
 1 ½ cups whole milk or 2 percent greek yogurt
 1 tbsp garlic, minced
 2 tbsp chopped fresh dill
 pink salt
 1 tbsp olive oil
 1 tbsp lemon juice
Tzatziki
IngredientsDirections

Rosemary Cannellini Dip

You can make this almost entirely with ingredients from the pantry. Fresh rosemary is a real plus so try to use it if you have some growing in the garden. Serve with homemade baked pita chips (we use Kontos flatbread because it contains no Trans Fat and is 100 percent vegetarian) and fresh chopped veggies.

Yields6 Servings
 1 can of Cannellini Beans (15 oz.), rinsed and drained. (You can use Great Northern Beans or another white bean variety)
 2 cloves of garlic, minced
 2 tbsp water
 ¼ cup extra virgin olive oil (more if needed)
 ¼ tsp sea salt
 1 tsp rosemary leaves, finely chopped. Use a scissors to carefully cut the leaves off.
1

Add Cannellini beans to a food processor and puree till smooth.

2

Add minced garlic, olive oil and rest of ingredients, continue pulsing a few more times till well blended.

3

Taste and adjust seasoning by adding more olive oil, salt or garlic for desired taste. Transfer to a serving bowl and garnish with fresh rosemary.

Ingredients

 1 can of Cannellini Beans (15 oz.), rinsed and drained. (You can use Great Northern Beans or another white bean variety)
 2 cloves of garlic, minced
 2 tbsp water
 ¼ cup extra virgin olive oil (more if needed)
 ¼ tsp sea salt
 1 tsp rosemary leaves, finely chopped. Use a scissors to carefully cut the leaves off.
Rosemary Cannellini Dip
IngredientsDirections

Baked Pita Chips

Bake these chips in the toaster oven or lightly spray with an olive oil and pop in the Air Fryer for 2-3 minutes for crispier chips.

Yields6 Servings
 3 fresh pitas, such as Kontos Foods flatbread
 2 tsp Greek Oregano
 3 tsp fancy sea salt, such as Maldon Sea Salt Flakes
1

Drizzle your favorite pita or flatbread  with olive oil.

2

Add gourmet sea salt and dried Greek Oregano. Toast 3-4 minutes and cut into wedges and serve.

Ingredients

 3 fresh pitas, such as Kontos Foods flatbread
 2 tsp Greek Oregano
 3 tsp fancy sea salt, such as Maldon Sea Salt Flakes
Homemade baked pita chips
IngredientsDirections

Cherie’s Fruit Dip

Cherie’s Fruit Dip is the speediest to make. You just need to have yogurt and fresh fruit in the fridge and Truwhip defrosted ready to go. Truwhip contains no high-fructose corn syrup or artificial colors or flavors. You find it in the freezer section. Just make sure to defrost it in the refrigerator four hours prior to using it.

Yields1 Serving
 24 oz Strawberry or strawberry/banana Yoplait yogurt (3 8 oz. containers) or another yogurt of your choice.)
 6 cups Truwhip -- (2 containers) a whipped cream alternative
 3 cups chopped strawberries, bananas, grapes, melon and other chopped fruit or whole berries
1

Combine 2 containers of Truwhip with 3 8 oz. containers of yogurt.

2

Use a spatula or spoon to thoroughly mix the Truwhip and yogurt. Serve with fresh fruit.

Ingredients

 24 oz Strawberry or strawberry/banana Yoplait yogurt (3 8 oz. containers) or another yogurt of your choice.)
 6 cups Truwhip -- (2 containers) a whipped cream alternative
 3 cups chopped strawberries, bananas, grapes, melon and other chopped fruit or whole berries
Cherie’s Fruit Dip
IngredientsDirections

So, treat yourself this summer with our Trio of Dips. Your tastebuds will be glad you did!

— SLB Staff

 

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