Quick and Easy Last-Minute Party Dips
I’ve got several delish dip recipes in the Recipe Library inside the Better than Ever Collective that you really should check out if you love dips, but don’t want the additives that come with the store-bought varieties.
However, I thought I’d add this super-simple recipe to the blog that uses just 3 base ingredients you’ll usually have on hand.
This recipe is perfect for those last-minute holiday parties, when you need to whip something up quickly, and you don’t have time for a trip to the shops.
How to make these tasty dips
These quick and easy dips are made with a 3-ingredient base: yoghurt, minced garlic and lemon juice.
Add a root vegetable, like pumpkin, sweet potato or beetroot, and that’s it.
Start by roasting about 500g of pumpkin, sweet potato or beetroot.
Or if you have a pressure cooker, you can steam them in just 3 or 4 minutes.
Cool the veggies once they’re cooked, and add to a blender with a garlic clove, a tablespoon of lemon juice and some salt & pepper.
Blend until smooth, then spoon into a serving dish – that’s it!
Variations and extras you can add
- Try half a cup of either tahini or cottage cheese, with half a cup of yoghurt.
- Don’t like youghurt? Swap it out for sour cream. Or you can even do a half-and-half mixture.
- Roasting the veggies gives the best flavour, but they can also be steamed in the pressure cooker in just a few minutes.
You should also try this 5-MINUTE TZATZIKI recipe and this delish GUACAMOLE recipe too.
Super easy flax seed crackers
Now you’ve got your dips sorted, what about crackers?
You can easily make your own healthy, gourmet crackers.
These FLAX SEED CRACKERS only take about half an hour to make, with just flax seeds, chia seeds, water, salt and seasoning.
You’ll find plenty more simple, flavour-packed recipes here on my blog that work beautifully for post-menopausal bodies.
If you haven’t already, I recommend grabbing a copy of my free Post-Menopause Breakfast Makeover.
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Easy Yoghurt-Based Dips Recipe
Ingredients
- 1 cup Greek yoghurt
- 1 Garlic clove, roughly chopped
- 1 tbsp Lemon juice
- 3 Whole beets, medium sized or 1 medium sweet potato, or half a butternut pumpkin
- Salt & pepper to taste
Instructions
- Preheat oven to 180°C (375°F)
- Peel the beets, cut into quarters and place on a greased baking tray.
- Roast in the oven for 40-45 minutes, until tender. Turn half-way through –around the 20 minute mark.
- Allow the beets to cool slightly, then add to a high-speed blender, with the other ingredients.
- Blend until smooth, then pour into a serving bowl.
Notes
Nutrition per Serve
NUTRITION NOTE
Nutrition information should be used as a guide only
Don’t forget to pin this recipe for later!
