Inner Peace Comfort Food Dip Trio.
AuthorJackie DeKnockCategoryGOURMET WELLNESS, MindThis 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!
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!
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!
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!
Ingredients
Directions
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!
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!
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!