Homemade dips are surprisingly easy to make and can also be healthy when you use the right ingredients without compromising on taste.
I have recently experimented with several vegetable based dips and can safely say these have been awesome.
Brinjal Dip
Ingredients
- 1 large Brinjal
- 100 grams cottage cheese
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp mixed dried herbs
- 1 tbsp chilli powder
- 2 tbsp extra virgin olive oil
- Salt to taste
- Pomegranate pearls for garnish
Method
- Roast the brinjal over low flame and cool, deskin and mash with a fork.
- Grind together the mashed brinjal with cottage cheese, garlic powder, onion powder, mixed dried herbs, chilli powder, extra virgin olive oil, and salt. Use the pulse mode on the mixer grinder.
- Once it comes together remove and garnish with pomegranate pearls and extra virgin olive oil.
Carrot Dip
Ingredients
- 2 large carrots
- 100 grams cottage cheese
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp mixed dried herbs
- 1 tbsp chilli powder
- 2 tbsp extra virgin olive oil
- 2 tbsp almond flour (or any nut of your choice)
- Salt to taste
- Mixed seeds for garnish
Method
- Boil the carrots till soft. Mash them with a fork.
- Grind together the mashed carrot with cottage cheese, garlic powder, onion powder, mixed dried herbs, chilli powder, extra virgin olive oil, and salt. Use the pulse mode on the mixer grinder.
- Once it comes together remove and garnish with mixed seeds, chopped nuts, and extra virgin olive oil.
Beetroot Dip
Ingredients
- 2 medium beetroot
- 100 grams cottage cheese
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp mixed dried herbs
- 1 tbsp chilli powder
- 2 tbsp extra virgin olive oil
- 2 tbsp almond flour (or any nut of your choice)
- Salt to taste
- Mixed seeds for garnish
Method
- Boil the beetroot till soft. Mash them with a fork.
- Grind together the mashed carrot with cottage cheese, garlic powder, onion powder, mixed dried herbs, chilli powder, extra virgin olive oil, and salt. Use the pulse mode on the mixer grinder.
- Once it comes together remove and garnish with mixed seeds, chopped nuts, and extra virgin olive oil.
These dips will stay well for 2-3 days under refrigeration, best consumed fresh.
Leave a Reply