Inner Peace Comfort Food Dip Trio.

By Jackie DeKnock  ,   

June 13, 2020

This delicious, nutritious dip trio is served with healthy tortilla chips, avocado or colour-of-the-rainbow vegetables! Dive in, you'll LOVE these dips...I know that everyone I serve them to, LOVE 'em!


Inner Peace Velvety Roasted Butternut Squash Dip

1 medium butternut squash, peeled

3 garlic cloves, skin on

1 teaspoon dried thyme (or 3 sprigs fresh thyme)

1 tablespoon + 3 tablespoons coconut oil, divided

1 cup cooked chickpeas

Juice of 1 ½ lemons

¼ cup tahini

Himalayan sea salt and freshly ground black pepper, to taste

Sesame seeds, for garnish

A splash of love - Makes 2 ½ cups

Inner Peace Smooth Cashew Cheese & Beet Dip

1 cup raw cashews, soaked overnight and rinsed

2 small-medium beets scrubbed

1 tablespoon light miso (substitute with soy sauce start with less and add to taste)

1 tablespoon nutritional yeast

Himalayan sea salt and freshly black ground black pepper, to taste

Juice of 1 lemon

2-4 tablespoons water

Handful of fresh parsley, chopped

2 tablespoons drained capers

A splash of love - Makes 1 ½ cups

Inner Peace Black Bean Melted Cheddar Dip.

2 large cans organic black beans, rinsed & drained (or make DIY dried black beans from scratch)

Pinch chipotle powder (or substitute chili powder), to taste

1 ½ cup salsa (medium or mild)

¾ cup sour cream (or non-dairy alternative)

1 tablespoon coconut oil, gently melted

1 cup cheddar cheese, grated (or non-dairy alternative)

Organic, non-GMO corn tortilla chips


A splash of love - Makes 4 cups


Inner Peace Velvety Roasted Butternut Squash Dip

Preheat oven to 400 F/205 C. Line a large baking sheet with parchment paper.

Scoop the seeds out of the butternut squash and dice into 1-inch pieces. Place diced squash and garlic cloves on baking sheet. Drizzle the squash mixture with 1 tablespoon of the MCT oil and sprinkle with thyme. Season with salt and pepper and toss to coat. Roast until squash is tender, about 35-40 minutes 35 Minutes. Allow squash and garlic to cool. Squeeze roasted garlic out of skins into blender.

Place roasted butternut squash into food processor, along with the remaining 3 tablespoons of coconut oil, chickpeas, lemon juice, tahini, salt and pepper. Run the food processor on high until you have a smooth and rich dip. Scrape the sides down a couple times and add water if the dip is too thick. Taste and adjust the dip for seasoning. Place dip into a serving bowl and garnish with a sprinkle of sesame seeds. Serve at room temperature and dive in!

Inner Peace Smooth Cashew Cheese & Beet Dip

Preheat oven to 400 F/205 C. Tightly wrap beets in foil and roast the until tender, about 40 minutes 40 Minutes . Allow beets to cool, rub or peel skin off and dice.

In blender, combine the diced beets, the rinsed and drained cashews, miso, nutritional yeast, salt, pepper, and lemon juice. Blend on high, if the contents are not blending into a whipped cream cheese-like consistency, add water, one tablespoon at a time.

Once you have a smooth consistency, transfer your dip to a container, cover and refrigerate for 1 hour before serving. Garnish the cheese dip with chopped parsley and capers. Serve chilled and dive in!

Inner Peace Black Bean Melted Cheddar Dip.

Preheat oven to 350 F/175 C. Drain and mash black beans by hand or in food processor (or blender), set aside ¼ cup whole black beans for garnish.

Add pinch of chipotle or chilli powder (you can add more for extra flavour). Add salsa, sour cream, coconut oil and ¾ cup of the grated cheese. Blend well.

Pour mixture into medium sized baking dish. Cover with remaining cheese, top with whole black beans and bake for about 30 minutes 30 Minutes or until bubbly. Serve warm and dive in!