3 Protein-Packed Veggie Dip Recipes
Black Bean Pecan Dip
Ingredients
- 1 (15oz) can black beans, drained and rinsed
- ¼ Cup nonfat Greek yogurt
- 1 clove garlic, peeled
- ¼ Cup pecan halves
- 2 Oz Extra Virgin Olive Oil
- ½ Tsp smoked paprika
- ½ Tsp Cumin
- Salt and Pepper (to taste)
Directions
- Add the beans and garlic clove to the bowl of your food processor and pulse several times until beans are roughly chopped
- Add the smoked paprika, cumin, salt and pepper as desired, then, while the food processor is running, slowly pour in olive oil until the dip reaches a relatively smooth (but not thin) consistency
- Add the Greek yogurt and process until smooth
- Transfer to a small dip bowl and serve
Tangy Roasted Garlic and Onion Dip
Ingredients
- 12 Oz Silken Tofu
- 3 Tbsp Nonfat Greek Yogurt
- ½ Medium red onion, cut into wedges
- 1 Head Garlic
- 1 1/2 Oz Extra Virgin Olive Oil
- Salt and pepper (to taste)
Directions
- Preheat oven to 375 Degrees
- Chop the top end off of the head of garlic and place it on a large sheet of aluminum foil. Drizzle the cut end with ½ Oz olive oil and then wrap it tightly in foil
- Gently toss the onion wedges with the remaining olive oil, salt, and pepper, and lay them out in a single layer on a lined baking sheet
- Place the wrapped bulb of garlic in the over on the bottom rack, and the baking sheet with the onions on the top rack
- When the onions begin to brown and get crispy at the edges (about 20-30 minutes), remove from the oven, toss gently, and return to the oven for another 20 minutes
- Next, remove both the onions and garlic from the oven and set aside to cool to room temperature
- Once the garlic and onions are cool, transfer them to the bowl of your food processor
- Add the tofu and Greek yogurt, then process until the mixture is smooth
- Transfer to a bowl and serve
Cashew and Sweet Roasted Pepper Dip
Ingredients
- 8 Oz whole unsalted raw cashews
- ½ C Cold Water
- ¼ Cup Nonfat Greek yogurt
- ½ Cup roasted peppers, roughly diced
- ½ Tsp Garlic powder
- Salt and Pepper (to taste)
Directions
- Pour the cashews into the bowl of your food processor, cover, and process until roughly chopped
- With the food processor running, gradually pour in the water until the chopped cashews form a thick paste. You may need to periodically stop to scrape down the sides of the food processor
- Season with salt, pepper, and paprika
- Add the diced pepper and Greek yogurt and process until creamy
- Transfer to a small bowl and serve
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