Four Dips And Dressings You Shouldn't Live Without

I like vegetables and salads! I also like dips and dressings. Commercial dips and dressings are full of fat, salt (so much salt), and chemicals that I just don't want, or need, in my diet or the diets of my boys. Luckily, there are delicious, easy alternatives to store bought.

 

All but one of these dips and dressings have been featured in previous posts but they deserve their own post with the few changes I've made to them. The changes I've made still subscribe to the Eat To Live philosophy so feel free to feel good about choosing to eat them. The dips are all great with raw veggies or homemade pita/tortilla chips. I made scads of the dressing and eat it on all my salads and steamed veggies!

 

Black Bean Hummus

Serves 4

1 1/2 cups cooked black beans

2 tablespoons water

2 tablespoons fresh lemon juice

2 tablespoons Mrs. Dash or otherno salt seasoning 

2 tablespoons tahini

2 teaspoons Dr. Braggs liquid aminos

1/2 teaspoon ground cumin

1/2 clove garlic, chopped

Dash cayenne pepper

Dash paprika, for garnish

Blend all the ingredients except the paprika in a food processor or high-powered blender until smooth, scraping down the side as needed. Add more seasoning to taste. Add more water to achieve the desired consistency. Garnish with paprika.

 

Dijon Date Dressing

Serves 4

1 cup water [I added a touch more after blending because was too thick to pour]

1/3 cup raw cashew butter

4 tablespoons balsamic vinegar

2 tablespoons Mrs. Dash or other no-salt seasoning

2 tablespoons Dijon mustard

1 teaspoon Dr. Braggs liquid aminos

4-6 dates, pitted

1-2 cloves garlic

 

Blend all the ingredients in a food processor or high-powered blender until smooth and creamy.

 

     Simple Guacamole      

Serves 4

2 ripe avocados, peeled and pitted

1/2 cup finely chopped onion

1/4 cup minced fresh cilantro

2 tablespoons fresh lime juice

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1 teaspoon Dr. Braggs liquid aminos

Using a fork, mash the avocados in a small bowl. Add the remaining ingredients and stir well. Cover and chill.

 

Hell On The Border

Serves 4

1 large tomato

1 large onion

 4 ounce can of diced green chiles

2 tablespoons lemon (or lime) juice

1 teaspoon Dr. Braggs liquid aminos

 

Dice the tomato and onion. Add green chiles, lemon juice and Dr. Braggs.

Note: This is my own recipe, adapted from a staple of my house growing up. My parents lived in New Mexico before I was born and this was on our table as long as tomatoes were good!

 

These are real, good for you food, easy to make and delicious. They LIVE in our fridge now.

Enjoy!