Quick Dip Recipes for Holiday Parties

Carrot-Almond-Spread

Carrot-Almond Spread from The China Study Quick & Easy Cookbook

Toasted almonds add a nice crunch to this spread, and the grated carrots add a touch of sweetness. You might think that all beans taste the same, but you’d be mistaken. Try this with your favorite white bean, or try it with cooked adzuki beans or black-eyed peas for a change.

Makes 4 servings

Ingredients

1 15-ounce can white beans (navy, great Northern, or cannellini), drained and rinsed
3 tablespoons mellow white miso paste
3 cloves garlic, minced
1 large carrot, grated (about 1 1/2 cups)
1 small red onion, finely chopped (about 1/2 cup)
1/3 cup toasted chopped almonds
1/4 cup chopped fresh dill

Steps

  1. Add the beans, miso, and garlic to the bowl of a food processor and puree until smooth and creamy.
  2. Add the bean mixture to a bowl with the remaining ingredients and mix well.

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Baba-Ghanoush

Baba Ghanoush from The PlantPure Nation Cookbook

This Middle Eastern dip is made with mashed roasted eggplant blended with tahini, chickpeas, lemon juice, and seasonings. It’s a perfect spread or dip to complement fresh vegetables and breads.

Servings: 6 | Prep Time: 10 minutes | Cook Time: 45 minutes

Ingredients

1 eggplant
One 15-ounce can chickpeas, rinsed and drained
3 garlic cloves
1/4 cup lemon juice
3 tablespoons tahini
1/2 teaspoon sea salt
1/4 cup water
2 tablespoons chopped parsley

Steps

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. Slice the eggplant in half lengthwise and poke the skin of each half with a fork about 10 times. Lay the eggplant halves on the prepared baking sheet with the skin side facing up. Roast in the oven for approximately 45 minutes, or until the skins become soft and wrinkly.
  3. Remove the eggplant from the oven and allow to cool slightly. Scoop out the inside of the eggplant (pulp) with a spoon, discarding the skin.
  4. In a blender or food processor, combine the eggplant pulp, chickpeas, garlic, lemon juice, tahini, and salt until smooth. The mixture will be somewhat thick.
  5. Add the water slowly until you have your desired consistency. Adjust the amount of water as needed for a thicker or thinner consistency.
  6. Mix in the chopped parsley by hand. Best served fresh.

Potato Chips from The PlantPure Nation Cookbook

These chips are a fantastic, healthy alternative to store-bought brands. You have total control of sodium and oil intake. The chips take a little more time to prepare and bake, but they are truly delicious!

Yields: 4 servings | Prep Time: 20 minutes | Cook Time: 15–20 minutes

Ingredients

4 yellow potatoes
1 teaspoon sea salt

Steps

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. Clean each whole potato and cut into 1/8-inch-thick slices. Try to keep each slice consistent in size to prevent some chips from cooking faster than others.
  3. Place the sliced potatoes in cold water to prevent browning and remove excess starch. Let stand in the cold water for 20–30 minutes.
  4. Pat the potato slices dry and lay the potato slices in a single layer on the prepared baking sheet. Sprinkle the potatoes with the salt and place in the oven.
  5. Bake for 15–20 minutes, or until crisp. This really varies depending on the thickness of your potatoes. I keep a close eye on the potatoes, tossing them every 5–6 minutes if necessary. They can turn from golden brown to black quickly. The first time you make them, I recommend that you keep a close eye on the potatoes and discover the best cook time for your oven.
  6. Serve warm out of the oven or cool completely and store in an airtight container.

Kim’s Hint: I recommend using a mandoline slicer for the potatoes. This will give you thin, evenly cut potatoes. However, it is not a necessity, since I have made this recipe often without a mandoline slicer, but cutting is a bit more tedious.

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