Dip Into These

Almond Chocolate Dip
1 1/3 cups raw almonds (or 2/3 cup raw almond butter)
1 cup soy milk
1 teaspoon vanilla extract
1 tablespoon Dr. Fuhrman's Cocoa Powder or other natural cocoa powder, not Dutch processed
2/3 cup dates, pitted
Blend nuts, soy milk, vanilla, cocoa powder and dates. Add more soy milk if necessary. Use as a dipping sauce for fresh strawberries and fruit slices. Serves 10.

Mango-Pineapple Shazaam Dip
1 mango
4 ounces canned unsweetened pineapple
2 teaspoons lemon juice
2 tablespoons red raspberry vinegar or Dr. Fuhrman's Blood Orange Vinegar
3 ounces silken tofu
Blend all ingredients together. Serves 8.

Spicy Bean Spread or Dip
1 15-ounce can pinto beans, reserving 1/2 of the liquid
1 teaspoon Dr. Fuhrman's Black Fig Vinegar or balsamic vinegar
1/2 teaspoon crushed red chili pepper
1 pinch turmeric (optional)
1/4 teaspoon garlic powder, or two garlic cloves, crushed
Blend the beans in a blender with about half the liquid from the can and the vinegar. Mix in the spices. Serve with raw or lightly steamed vegetables or toasted pita bread. Serves 4.

Bean Dip with Horseradish
2 cups cooked beans (cannelini, pinto, or great northern)
1 tablespoon prepared horseradish
2 scallions, trimmed and minced
Combine beans, horseradish, and scallions in a blender or food processor and blend until smooth, adding a little water if necessary. Add more horseradish if you like it hot! Serves 4.
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