Our fave dips to try at your next BBQ!

By author photo Jenny Craig Team

vegetarian

With Summer just around the corner, now is the perfect time of year to pack a picnic or have a BBQ in the park. We’ve got some tasty dips that work for either and showcase the humble vegetable (trust us, you’ll want to try them all!)

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
1. Place all ingredients into a blender or food processor and mix until smooth.
2. Add 1 tablespoon of water if needed to blend.
3. 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.
4. 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.
2. Cut the onion in half, leave the skin.
3. Chargrill capsicum and onion on a grill plate or BBQ until grill marks appear but not cooked all the way through.
4. Once cooked, remove the onion skin and cut the onion, capsicum and tomato into quarters.
5. Place the onion, capsicum, tomato and stock powder in a pot with 3 cups of water and bring to the boil.
6. Simmer until all vegetables are soft, about 10-15mins. Allow to cool.
7. Once cool, scoop out the vegetables with a slotted spoon, discard the stock, and place in a blender or food processor.
8. Add coriander, garlic, lime juice and chilli if using.
9. 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.
2. Cover and refrigerate until chilled.
3. Once chilled, cut the top off the eggplant and place into a blender or food processor along with the remaining ingredients.
4. Blend until smooth and serve chilled.

 

Now serve and enjoy!

 

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