Game day dips (that won't have you breaking your new years resolutions)
Most of us aren't immune to the game day joys of cheese-drenched nachos and buffalo wings...but sometimes you want something tasty that you'll also feel good about the next day - and won't break those New Year resolutions!
We've put together two of our favorite recipes for dips that will keep your veggie count high and your health goals in check. And hey, maybe if you make these dips the main event, a little serving of those nachos or wings wouldn't be so bad after all.
Beetroot and feta dip
- 4 medium whole beetroot
- 7oz / 200g feta cheese + 2 oz / 50g extra
- 1 clove of garlic, crushed
- 1 tablespoon balsamic vinegar
- 1-2 tablespoons extra virgin olive oil
- 1-2 tablespoons lemon juice to taste (approx. half a lemon)
- Salt and pepper
Salty feta and sweet beetroot are the ultimate team playersMETHOD
- Pre-heat oven to 360F / 180C.
- Remove the stalks of the beetroot, leaving 1-2 inches at the end (this prevents too much juice bleeding out during roasting).
- Wrap beets in foil (individually), then place on a tray and bake for 45 minutes.
- Once cooled, remove the remaining stalk then peel off the skins by rubbing gently with your hands (note: if you don’t want pink hands for the rest of the day, this is a great time to pop on some kitchen gloves!)
- Roughly chop the beetroot, then add it to a food processor along with the remaining ingredients except for the lemon, salt and pepper.
- After blending to a smooth consistency (feel free to leave it a little chunkier if you prefer), check for seasoning and add lemon, salt and pepper as required before blending again.
- Place the dip in a bowl, sprinkling the remaining feta over the top.
You can use canned beetroot if you prefer – you can't beat the taste of roast beets, but if you’re pressed for time (or worried about pink hands!) canned will work well.
Add some walnuts before blending (or sprinkle some on top) if you like a nuttier flavor or extra crunch.
Butternut squash and cilantro dipINGREDIENTS
18oz / 500g butternut squash, seeded, peeled and coarsely chopped
2 teaspoons olive oil
2 teaspoons ground cumin
1 garlic clove, crushed
2 tablespoons Greek style yogurt
1 tablespoon chopped coriander
Butternut squash is the MVP in this dip
Place butternut squash in medium saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 15 minutes or until tender. Drain well.
Heat oil in medium sized skillet over medium heat. Add cumin and garlic and cook, stirring, for 1 minute or until aromatic. Add butternut squash and cook, stirring, until squash is coated in spice mixture. Remove from heat.
Place squash mixture and yogurt in the bowl of a food processor and process until smooth. Taste and season with salt and pepper. Stir in cilantro.
Transfer to a bowl and cover with plastic wrap. Place in the fridge for 1 hour to cool.
Top with pomegranate seeds and/or pine nuts to add extra texture and dimension to this simple but delicious dip.