Healthy dips are great for busy school days. They are packed full of nutrients and so quick to make with a blender. Keep your kids energised throughout the day with these healthy dip recipes. Pack them in their lunch box (or your own!) with bread, pita, crackers, veggie sticks, and more.
Raisin Almond Spread Recipe
This breakfast spread is made creamy by using almonds and fresh ginger. It’s dairy free, too. Recipe yield is 3 cups (720ml).
Equipment
- Vitamix blender (or any blender)
- Digital scale
- Measuring cups
- Measuring spoons
- Cutting board
- Chef’s knife
- Paring knife or peeler
- Mixing bowl
- Silicone spatula
Ingredients
- 2 tbsp honey or sugar
- 140g (1 cup) raw almonds
- 1 tbsp fresh ginger root, peeled and rough chopped
- 2 tbsp sesame seeds
- 185g (1 cup) golden raisins
Instructions
- Place all the ingredients into the Vitamix container in the order listed and secure the lid.
- Select Variable 1.
- Turn the blender on and slowly increase speed to Variable 10, then to High.
- Blend for 1 minute, using the tamper to press the ingredients into the blades.
- If using a different blender, simply blend the ingredients to a smooth paste or your desired consistency.
Notes
- Use a heaping cup of almonds for this recipe for a nuttier flavour.
- If you prefer a nut butter-like consistency, reduce the amount of almonds to ¾ cup.
Broccoli and Lemon Vegan Pate Recipe
This vegan pate, which yields 2 cups (480ml), is not just healthy and delicious. It also helps prevent food waste by using up broccoli stems, leek greens, and lemon from juice to peel.
Equipment
- Vitamix blender (or any blender)
- Measuring cups
- Measuring spoons
- Baking tray or sheet
- Cutting board
- Chef’s knife
- Mixing bowl
- Colander
- Citrus juicer
- Silicone spatula or tongs
- Aluminium foil
- Cooling rack
Ingredients
- 1 medium broccoli, stems and florets sliced
- 1 leek, cleaned and sliced
- 1 lemon, zested and juiced
- 3 sprigs thyme, leaves removed
- 1 garlic clove, peeled
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 60ml (¼ cup) olive oil
Instructions
- Preheat oven to 180C.
- Place the broccoli and leek on a baking tray. Zest the lemon over the vegetables, then cut the lemon in half and squeeze the juice onto the vegetables.
- Add the thyme, garlic clove, salt, and pepper. Drizzle the olive oil over the vegetables.
- Cover the baking tray tightly with aluminum foil. Bake for 1 hour or until vegetables are very soft.
- Place the vegetable mixture into the Vitamix container and secure the lid.
- Select Variable 1, start the blender and increase speed to Variable 3. Blend for 1 minute using the tamper to push ingredients into the blades.
- If using a different blender, simply blend the ingredients to a smooth paste or your desired consistency.
Notes
- Adjust seasoning to your liking by adding more lemon, salt, pepper, or your favourite hot sauce.
- Enjoy this spread on sourdough bread with toasted almonds and poppy seeds.
- This savoury pate is also great as a dip or sauce for cooked pasta.
Homemade Cauliflower Hummus Recipe
This healthy hummus recipe makes about 2 cups (480ml). Putting roasted cauliflower to this traditional chickpea dip not only gives it flavour but also adds creaminess.
Equipment
- Vitamix blender (or any blender)
- Digital scale
- Measuring cups
- Measuring spoons
- Baking tray or sheet
- Parchment paper
- Cutting board
- Chef’s knife
- Mixing bowl
- Colander
- Silicone spatula or tongs
- Cooling rack
- Citrus juicer
Ingredients
- 200g (2 cups) cauliflower, chopped
- 3 tbsp olive oil
- 1 tsp curry powder
- ½ tsp sea salt
- ¼ tsp ground black pepper
- 60ml (¼ cup) lemon juice
- 425g canned chickpeas, rinsed then drained
- 35g (¼ cup) sesame seeds
- 1 garlic clove, peeled
- 1 tsp ground cumin
Instructions
- Preheat oven to 230C. Line a baking tray or sheet with parchment paper and set aside. Toss cauliflower florets with 2 tablespoons of olive oil, curry powder, sea salt, and pepper.
- Spread it in an even layer on the prepared baking tray and roast for 20 minutes or until tender, stirring after 10 minutes. Set aside to cool.
- Place remaining 1 tablespoon of olive oil, lemon juice, chickpeas, sesame seeds, garlic, cumin, and roasted cauliflower into the Vitamix container in the order listed and secure the lid.
- Select Variable 1.
- Turn the blender on and slowly increase speed to Variable 10, then to High.
- Blend for 45 seconds, using the tamper to press the ingredients into the blades.
- If using a different blender, simply blend the ingredients to a smooth paste or your desired consistency.
Make busy school mornings happy and easy with more lunch box ideas you can make in advance and store in the freezer.
Recipes and images are adapted from Vitamix.
