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The thing is, this is the time of year, every year, in which I notice more hope and light. I notice that I have many more events to look forward to, and that winter is almost halfway over. The last half always goes more quickly than the first half! That’s because we have things that keep us warm. And not just a pellet stove, and the fact that we just got back from 75 degrees Florida! It’s the fun of what’s to come in February and March. And soon, it will be time to party for the big game!
I first thought of an idea for a healthier dips trio, because I love everything in three! Whenever I buy crunchy snacks for a party, I buy them in three’s. That way we’re covered with pretzels, potato chips, and tortilla chips. Sounds simple enough, right? It’s about having something for everyone, and a dip for everything! (and everyone) That’s where my recipes come in.
This is my favorite mix of new and traditional favorites. When you’re trying to have a party to suit many tastes, the variety matters. Food failure is no option – and this is our winning spread. Three crunchy snacks, three better for you dips, and fruits and vegetables. My husband makes spicy wings, and I usually try to find a dessert too. I think there’s no attention like there is to the snacks, though. They make the party! And it’s how we take our party from ordinary to extraordinary. To be fair, there’s nothing ordinary about our home and our eclectic parties, but crunchy snacks and dips should stand out.
- 2 ripe avocados, diced
- 1 cup lightly cooked broccoli pieces, chopped
- 1 tomato, diced
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 1 tsp paprika
- 1. (optional because raw broccoli also works well) Cook the broccoli until it's soft, and drain well
- 2. Place in a food processor and add remaining ingredients, except the avocado
- 3. Then mix all ingredients in a bowl - add avocados and mash them but leave some chunks
- 4. Season with salt, as needed
- 5. Enjoy!
I generally pair broccoli guacamole with pretzels, but many crunch snacks work! I lightly cook my broccoli, but I’ve also had it with raw broccoli. In those cases you just chop it really finely so it blends in. It’s a great way to get vegetables!
It’s such an easy recipe and it doesn’t take a lot of time either! That’s why I chose three dips that are all easy to shop for, and make. That way you have delicious and wholesome snacks in only a matter of time. Next is Lemon White Bean Dip:
Lemon White Bean Dip:
2 cups cannelini beans, drained
2 cloves garlic, peeled
1/4 cup olive oil
2 tsp fresh rosemary, minced
2 lemon rinds, grated
salt and pepper to taste
1 – Put the beans in a blender/food processor with half the garlic and some salt
2 – Add the olive oil a little at a time until the whole mixture is smooth
3 – Add more garlic and mix again
4 – In a large bowl, mix in rosemary, lemon zest and a bit more olive oil
5 – Enjoy with salt and pepper as needed
My third favorite recipe is a Sun-Dried Tomato Hummus. Hummus is forever a favorite recipe in this household, but I like to branch out a bit when we’re expecting company. I pair them with Late July® Tortilla Chips, in any delicious flavor!
Sun-Dried Tomato Hummus:
1 can garbanzo beans, drained
1/3 cup sun-dried tomatoes
2 tbsp olive oil
3 tbsp freshly squeezed lemon juice
1 tbsp tahini
1 clove garlic, minced
salt and pepper to taste
fresh basil to taste
1 – Add garbanzo beans to blender/food processor with tomatoes. Then add olive oil, lemon juice, tahini, garlic, and salt
2 – Pulse mixture for 1 minute and then scrape down sides, and then pulse for another few minutes
3 – Add basil and mix into hummus
4 – Serve with tortilla chips and fresh vegetables
5 – Enjoy!