Chips and Dips

Fancy a group movie night? A party? A study session? These dips cover an array of flavors that compliment every occasion! Just grab a bag of chips or some fresh veggies and dig in!

Rainbow Guacamole

2 ripe avocados

40g yellow red bell pepper

1/2 red onion

6 cherry tomatoes

1 clove of garlic

1 handful of fresh cilantro

1 red chili

1/2 tsp sea salt

Black pepper to taste

The juice of 1 lime

  1. Place the flesh of the avocados in a bowl and mash using a fork.
  2. Finely chop all the veggies.
  3. Place the veggies and the rest of the ingredients in the bowl and stir with the fork.

Broccoli Pesto Dip

450g raw broccoli, cut into small florets and stems

3 medium garlic cloves, peeled

100g sliced or slivered almonds, toasted

30g Parmesan Cheese

2 tbsp fresh lemon juice

60 ml olive oil

125g Ricotta Cheese

  1. Cook the broccoli by pouring 180 ml of water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking.
  2. Add broccoli, garlic, almonds, Parmesan cheese, salt, and lemon juice in a food processor. Drizzle in the olive oil while machine is running, once blended add ricotta cheese and pulse until smooth.

French Onion Dip

250g Sour cream

1 package of French Onion Soup mix

  1. Stir sour cream and soup mix in small bowl until well blended. Cover.
  2. Refrigerate 1 hour. Stir before serving. Serve with chips, crackers or fresh vegetables.