Dip into Summer

By author photo Jenny Craig Team

vegetarian

With Summer in full swing, these dips will be a great addition to your Summer picnics and barbecues. Packed full of veggies and herbs, they’ll have you coming back for more!

Beetroot dip

Ingredients

  • 2 whole beetroots cooked in natural juice (no added sugar)
  • 1 sprig (or 1 tsp dried) rosemary
  • ½ lemon, juiced
  • 1 garlic clove
  • ½ tsp Dijon mustard

Method

Place all ingredients into a blender or food processor and mix until smooth. Add 1 tablespoon of water if needed to blend. Serve chilled.

Spiced carrot dip

Ingredients

  • 2 carrots, roughly chopped into slices
  • 1 tsp vegetable stock powder
  • ½ tsp cumin
  • 1 garlic clove
  • ½ lemon, juiced

Method

  1. Bring 2 cups of water to the boil, add stock and carrots and bring to the boil.
  2. Once very soft, scoop out with a slotted spoon, save the stock, and place into a blender or food processor.
  3. Add 1-2 tablespoons of the left-over stock and mix until smooth. Serve chilled.

Salsa Verde

Ingredients

  • 1 green capsicum
  • 1 brown onion
  • 1 unripe tomato
  • 1 long green chilli (optional for those who like spicy dips)
  • ½ bunch coriander
  • 1 tsp vegetable stock powder
  • 2 garlic cloves
  • 1 lime, juiced

Method

  1. Cut the capsicum in half and remove the seeds. Cut the onion in half, leave the skin. Chargrill capsicum and onionon a grill plate or BBQ until grill marks appear but not
    cooked all the way through. Once cooked, remove the onion skin and cut the onion, capsicum and tomato into quarters.
  2. Place the onion, capsicum, tomato and stock powder in a pot with 3 cups of water and bring to the boil. Simmer until all vegetables are soft, about 10-15mins. Allow to cool.
  3. Once cool, scoop out the vegetables with a slotted spoon, discard the stock, and place in a blender or food processor. Add coriander, garlic, lime juice and chilli if using. Blend until smooth and serve.

Eggplant dip

Ingredients

  • 1 small eggplant
  • 1 clove garlic
  • ½ lemon, juiced
  • ½ bunch chives

Method

  1. Heat a BBQ or grill plate and grill the whole eggplant until soft and blackened. Cover and refrigerate until chilled.
  2. Once chilled, cut the top off the eggplant and place into a blender or food processor along with the remaining ingredients. Blend until smooth and serve chilled.

For more inspiration, download the Summer edition of the Get Inspired magazine.

related articles

  • Mushroom Mac & Cheese

    By author photo Laura Ford

    Step up your Mac & Cheese game with our new tasty Mushroom Mac & Cheese recipe...

    Read More
  • Broccoli Mac & Cheese

    By author photo Laura Ford

    Try our new delicious and healthy Broccoli Mac & Cheese recipe today...

    Read More
  • Veggie Big Brekkie

    By author photo Karen Stafford

    Everyone knows the importance of a good breakfast, so why not try our delicious Veggie Big Brekkie recipe!

    Read More