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HEALTHY CHEF SKINNY DIPS
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Prep Time:
20
minutes
minutes
Total Time:
20
minutes
minutes
Course:
Appetizers and Snacks
Cuisine:
Healthy Spa Cuisine
Keyword:
Avocado, Beets, Eggplant, Spinach, Vegetarian
Servings:
20
Servings Each
Calories:
35
kcal
Courtesy Of:
Healthy Chef Teresa Cutter
Perfect for your spa parties, holiday appetizer tables and pot lucks.
Ingredients
MATMAHARA SKINNY DIP
▢
3
large red capsicums
(bell peppers)
▢
80
g
(2 oz / 1/4 cup) walnuts
▢
3
tablespoons
extra virgin olive oil
▢
2
tablespoons
pomegranate molasses or aged balsamic
▢
½
teaspoon
Sea Salt and Ground Pepper
ROASTED BEET SKINNY DIP
▢
600
G
beetroot (washed, trimmed, skin on)
▢
2
tablespoons
pomegranate molasses (or aged balsamic)
▢
2
tablespoonds
extra virgin olive oil
▢
1
pinch
Sea Salt and Ground Pepper
GREEN GODDESS SKINNY DIP
▢
1
lemon
juiced
▢
1
cup
Fresh mint leaves
▢
1
cup
parsley leaves
▢
½
cup
pumpkin seeds
▢
½
teaspoon
Sea Salt
▢
1
pinch
pepper
▢
¼
cup
water
BABA GHANOUSH SKINNY DIP
▢
2
eggplants
seedless
▢
2
tablespoons
tahini paste
▢
1
lemon
juiced
▢
½
teaspoon
Sea Salt and Ground Pepper
Instructions
MATMAHARA DIP INSTRUCTIONS
Preheat your oven to 200 C/ 400F.
Place capsicum onto a baking tray.
Roast for 30 – 40 minutes or until the skin blackens and capsicum is soft.
Remove from the oven and cover with cling film or plastic wrap (the steam helps your remove the skins easier).
When easily removed, take off the skins. A few black bits are okay. You should have 500 g / 17 1/2 oz cooked weight.
Combine the capsicum, walnuts, olive oil, pomegranate molasses, salt and pepper into a high speed blender or food processor.
Blend until smooth and creamy.
ROASTED BEET DIP INSTRUCTIONS
Preheat oven to 200c
Wrap each beet in foil and roast for 40 minutes, until soft. Cool 1 hour in the foil
Wash under tap water removing the beet skin.
Combine all ingredients in a high speed blender until very smooth.
GREEN GODDESS INSTRUCTIONS
Peel and deseed the avocados.
Combine all ingredients in a high speed blender until very smooth.
BABA GHANOUSH INSTRUCTIONS
Pierce the skins of the eggplants and roast on a baking sheet until the skin blackens, the vegetable has collapsed slightly and the flesh is soft.
Drain the roasted eggplant in a colander to remove excess liquid, and cool the flesh.
Remove the peel, save the flesh. Juice the lemon, and reserve the juice. Save the lemon halves for another use.
Combine all ingredients in a high speed blender until very smooth.
Spa Index Kitchen Notes
Spoon into a serving bowl along side vegetable crudities such as: capsicum – carrot – radish – celery – cucumber – asparagus – witlof – broccoli + cauliflower flowerets + green olives and Persian feta.
Matmahara Dip: 25 g (1 heaped tablespoon), Protein: 1.1 g, Total fat: 2.8 g, Saturated: 0.2 g, Carbs: 1.2 g, Sugars: 1.2 g, Fibre: 0.6 g, Kilojoules: 143, Calories: 34.
Baba Ghanoush: Nutritional info per serve 25 g (1 tablespoon), Protein: 0.7 g, Total fat: 1.3 g, Saturated: 0.1 g, Carbs: 0.8 g, Sugars:0.8 g, Fibre: 1 g, Kilojoules: 72, Calories: 17.
Green Goddess: Protein: 1 g Total fat: 3.7 g, Saturated: 0.7 g, Carbs: 0.1 g, Sugars: 0.1 g, Fibre: 0.5 g, kilojoules: 152, Calories: 36.
Roasted Beet: Protein: 0.5 g. Total fat: 1.8 g, Saturated: 0.3 g, Carbs: 2.7 g, Sugars: 2.7 g, Fibre: 0.6 g, Kilojoules: 119, Calories: 28.
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Nutrition
Serving:
1
Serving
|
Calories:
35
kcal
(2%)
|
Carbohydrates:
1.2
g
|
Protein:
1.1
g
(2%)
|
Fat:
2.8
g
(4%)
|
Saturated Fat:
0.2
g
(1%)
|
Fiber:
0.6
g
(3%)
|
Sugar:
1.2
g
(1%)