Dips for dinner

After a good work out, there's nothing like chilling with friends around a table of dips for a good chat and relaxing evening. Healthy food with good flavour is just the cherry on the top! On the menu: beetroot, hummus, and avocado dips.

Beetroot dip

Ingredients

One can on sliced beetroot
1/3 to 1/2 a cup of Danish feta (to taste)
2 Cloves of garlic
Fresh lemon juice from 1/3 lemon (add to taste)
Salt and pepper to taste

Optional:
3 tbsp Pine nuts or chopped walnuts

Hummus

Ingredients

One can of chick peas, skin removed (removing the skin doesnt take too long, they easily pop off)
Fresh lemon juice from 1/3 lemon (add to taste)
1 Spring onion, chopped
1/8 cup Sour cream
1 Clove of garlic, halved
1 Green chilli, pips removed (you can either put this in the with all the other ingredients or finely chop and mix in afterwards)
Salt and pepper to taste

• For the betroot dip and hummus: Pop all your ingredients in a food processor with a metal blade, plate up, and it's ready to serve.

Avocado dip

Ingredients

1/2 cup Cream cheese
1/2 Avocado
1 cup Greek low fat yogurt (or plain yogurt)
Fresh lemon juice from 3/4 lemon (add to taste)
Salt and pepper to taste

Optional:
Tabasco
Spring onions

• Take your cream cheese out a little earlier to soften.
• Mash your avocado in a bowl using a fork.
• Add the cream cheese and yogurt, mashing the ingredients until thick and smooth.
• Mix in the lemons juice and salt and pepper (and Tabasco or spring onions if wanted).

Serve with your choice of fresh sliced vegetables for a healthier snack/meal, such as zucchini, carrots, cucumber, broccoli, cauliflower, celery, or baby radishes.

The picture above shows the dips served with carrot slices, rosemary bread stick, lightly toasted pita bread (sliced and poped in the oven at 180 for approx 5 mins), and tequila lime olives, with lemon infused water. I had abit of the sun dried tomato dip left over, which I served aswell.