Dips - The ideal surfing food

I spend many hours surfing the web and find that Dips are the easiest food to eat while I am doing so. You can eat them with corn chips, toast fingers, carrot and celery sticks, potato wedges etc or you can make a sandwich, fill a pita, spread a tortilla with the dip and add some salad for a more filling meal. Healthy, nutritious, far better than filling yourself with junk food.

Here are some Vegan Dips to try:

Baba Ganoush Recipe (Eggplant Hummus)
from Jolinda Hackett - Your Guide to Vegetarian Cuisine.

1 large eggplant
1 can chickpeas, drained (garbanzo beans)
3 cloves garlic
1/4 cup lemon juice
3 tbsp tahini
dash sea salt
1/4 cup olive oil
tbsp fresh chopped parsley (optional)

Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft.
Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth.
Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand.

Basic Guacamole Recipe
from Jolinda Hackett Your Guide to Vegetarian Cuisine.

1 large ripe avocado
1 tsp lemon juice
1/4 cup salsa
1/4 tsp garlic powder
dash salt to taste
dash cayenne, chili powder or taco sauce (optional)

Mash avocado with a fork until almost smooth, or until desired consistency.
Add the rest of the ingredients and mix until well combined. That's it!

Creamy Sunflower Seed Garlic Dip
from Vegan Orchard
(This is my favorite dip & dressing great with veggies, kids love this one too!)

1 1/2 cups of raw sunflower seeds (shelled)
3 cloves of fresh garlic
1 1/2 c water
2 tbsp realsalt
1/4 cup raw apple cider vinegar
4 tbsp. your favorite fresh herbs ( cilantro, dill, taragon)

In a blender add sunflower seeds garlic water Blend well 5-7 min. until creamy you might need to add more water if you want to make a salad dressing instead of a dip. Add vinegar, salt, herbs. You can make a great sesame dip too! Just replace the sunflower seeds for sesame seeds.

Simple Bean Dip
from Gayle D. Green fatfree.com

2 cans of beans (2 pinto beans or one pinto and one kidney)
1/2 of large onion or 1 small onion
chili powder (to taste)
1 large can of tomato sauce

Saute onions with chili powder (you don't have to use oil to saute, just use water, or nothing at all) in a large nonstick frying pan. When soft, add drained, rinsed beans and turn to medium heat.
Using a fork or a potato masher, mash up beans until there are no whole beans left.
Add the can of tomato sauce, mix well, and let simmer until warm all the way through.
Add some more chili powder if you like. Good warm or cold.

Broccomole
from Jody Bar-On fatfree.com

1 1/2 cups cooked broccoli stems, tough outer layers peeled off
1 1/2 tablespoons fresh-sqeezed lemon juice
1/4 tsp ground cumin
1/8 tsp garlic powder
1/2 tomato, diced
1 scallion, sliced
1 canned green chili, chopped

In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth.
Add the remaining ingredients and mix well by hand, but do not blend.
Chill before serving for best flavor.

Spinach Dip
from Cat-Tea Corner

2 medium cloves garlic
3 Tablespoons lemon juice
2 Tablespoons extra-virgin olive oil
10 ounces fresh or frozen spinach
3/4 pound soft tofu, crumbled
2 teaspoons dried oregano
1-1/2 teaspoons salt, or to taste
pinch of ground black pepper to taste

If using fresh spinach, wash it very carefully, trimming stems and faded leaves; if using frozen spinach, defrost and drain extremely well. Combine the garlic, lemon juice, and oil in a food processor or blender and blend until smooth. Gradually blend in the spinach and then the tofu, processing or blending until the mixture is smooth. Transfer to a serving dish and serve chilled.

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