What party ISN’T potluck these days?
I was just moaning with my friend about a lovely women-in-business gathering last week we both were attending, and how we needed to bring a potluck item. I love potlucks, don’t get me wrong, but sometimes, especially midweek and being a mom, it just ain’t gonna happen.
I was juggling too many things and had barely enough time to wipe my a$$ – excuse the language! But really, the problem was that I had not planned ahead. It PAYS to plan ahead, ladies! It really does.
Had I fixed one of these lovely dips below a couple days prior, stored it in a pretty recycled glass jar with lid that could have been my serving dish, and had kept a couple bags of healthy chips or crackers in the pantry, I would have been set! Next time!
I’ve used these three dips over and over again over the years. They are SIMPLE to make with few ingredients and are always a favorite for any crowd! Plus I included three that I found on MindBody Green that also look easy and yummy.
Recipe #1: Creamy Salsa Dip
Use a jar or container of your favorite salsa and combine it in a bowl with a package of cream cheese. Use a hand blender stick to blend together. (What is a stick blender? Click here to learn more.) If desired, pull aside a small amount of the salsa before blending and then mix in by hand to the blended dip for making it “chunky”.
This dip is best served with a corn chip – there are many healthy ones including gluten-free types! But you can also serve with crudites!
No cream cheese in your refrigerator? No problem, use sour cream or plain yogurt instead.
If you’re wanting a dairy-free alternative, then substitute the cream cheese with a can of coconut cream (full fat), but you’ll need to drain the salsa first to remove most of the liquid. In this version use a container of deli “fresh” salsa because you will be able to pour off the liquid.
Or, you can replace the cream cheese with 1-2 avocados.
If you don’t have a hand stick blender (which every mom should have because it saves SO much cleanup time for making blended or creamed dishes), then blend in a food processor.
Recipe #2: Zingy Black Bean Dip
Combine one can of black beans (drain off the liquid and discard) with one jar or container of your favorite salsa in a bowl and blend with hand stick blender. (What is a hand stick blender? Click here to learn more.)
Again, this one is good with a corn chip or healthy alternative, or some veggies sticks.
Recipe #2: Home-Made Hummus With a Zing!
Now this one is a little more involved and frankly if you’re looking to save time you might just want to purchase the hummus. However… with a hand stick blender and no time to make a store run, this can also be very quick and easy to prepare.
Combine one can of garbanza peas (drained and separated from the liquid), with 1/3 cup olive oil and any combination fo the following:
- green onions, about 3 stalks, or chives, or scallions
- fresh or jarred or powdered garlic to taste
- 1 t. salt
- 1 t. paprika
- 1/4 t. cayenne pepper
- 1/3 c. sour cream or plain yogurt (optional, omit for dairy-free)
If it’s too thick, then add more olive oil or some of the drained liquid. The trick with this dip is to blend it very well to make it light and fluffy and creamy.
No garbanza beans in the pantry? No problem! Use any other variety in it’s place, my favorites being black, white navy and northern white, but you could experiment with pinto and kidney.
And here are the three that I found on MindBody Green that also look easy and yummy!
Recipe #4: Peanut Butter with Honey Dip
Serve with apple slices and berries for something a little sweet, tangy, and nutty.
Ingredients
- 1 cup vanilla yogurt (look for one that has 12 grams of sugar or less sugar and simple ingredients)
- 2 to 3 tablespoons peanut butter
- 1 tablespoon honey
- (Optional) ¼ teaspoon cinnamon
Preparation
Whisk together in a bowl. Top with another little drizzle of honey, if desired.
Simply Living Mamma Modifications: For a dairy-free option, substitute full-fat coconut cream for the yogurt. For a thicker versions, use only the thick part of the coconut cream from a can. And use local raw honey for added health benefits!
Recipe #5: Roasted Beet Hummus
A colorful and boldly flavored addition to your appetizer spread. Serve this with flatbread and crudites.
If you prefer a more dialed-back beet flavor, add a tablespoon or two of plain yogurt for a creamy, mellowed-out version of this dip.
Ingredients
- 1 large roasted beet*
- 1½ cups (or one 14-ounce can) chickpeas, drained and rinsed
- ½ garlic clove
- 2 tablespoons tahini
- Salt, to taste
Preparation
Place all ingredients in the bowl of a food processor. Puree until smooth, adding a small splash or two of cold water, as needed. You will need to scrape down the sides of the food processor with a rubber spatula once or twice to make sure everything is combined.
*To roast beet, heat oven to 400°F. Poke with a fork and place in the oven on a baking tray for 45 to 50 minutes, until easily pierced with a knife. Allow to cool, then remove the tough outer skin.
Recipe #6: Creamy Garlic Dip
Great with baked sweet potato wedges, chips, and crackers, this dip tastes creamy and decadent but has all of the good-for-you benefits of yogurt, with protein and probiotics.
Ingredients
- 1 cup plain yogurt (we like to use thick strained yogurt, like siggi’s skyr)
- 1 large (or 2 small) garlic clove(s), grated on a microplane or finely minced
- 1 tablespoon of olive oil
- Sea salt, to taste
- (Optional topping) 1 to 2 tablespoons finely chopped herbs
Preparation
Whisk all ingredients together in a small bowl. Top with herbs, if using.
Simply Living Mamma Modifications: For a dairy-free option, substitute full-fat coconut cream for the yogurt. For a thicker versions, use only the thick part of the coconut cream from a can.
