Delicious & Easy Dips for New Year's Eve - Goodness Me!

Delicious & Easy Dips for New Year's Eve

by Katie Mitton December 29, 2014

Delicious & Easy Dips for New Year's Eve

New Year's Eve is upon us, and it's time to start making resolutions and vow to be healthier and happier, and to make 2015 the best year yet! We'll post about new year's resolutions early next week to give you tips and tools on how to make the right resolutions for you, and how to make them stick... but for now, let's talk DIPS!  

New Year's Eve is a great night to get together with friends and family and celebrate the ball dropping. However, after all the heavy meals of the holiday season, it's likely that you're not up to cooking a four course meal--and you probably don't feel much like eating one, either. Why not keep it light this new year's eve with a variety of nutritious, gluten free dips that are sure to please? From sweet to savoury, we've got something for everyone--and even some dairy free, too! Serve them with an array of fresh organic vegetables, organic tortilla chips, or rice or nut crackers. Happy New Year!  

Sundried Tomato & Almond Pesto
1 cup organic sundried tomatoes, chopped
1/4 cup slivered almonds, finely chopped
1 tbsp. organic basil, finely chopped
1 clove organic garlic, finely minced
1/4 cup grated parmesan cheese
2 tbsp. extra-virgin olive oil  

Combine above ingredients together.  Place into a small serving dish and serve with basil garnish.  

Asparagus & White Bean Hummus
2 cups cooked navy beans
1 small bunch organic asparagus, cooked and chopped into small pieces
3 tbsp. tahini
2 cloves chopped organic garlic
1/2 tsp. celtic sea salt
juice of 1-1/2 organic lemons  

Purée all ingredients together in food processor.  Serve with a variety of cut vegetables or your favourite rice crackers.  

Cilantro Hummus
2 cups cooked chickpeas
juice of 1-1/2 organic lemons
3 cloves chopped organic garlic
2 cups chopped organic cilantro
3 Tbsp. Tahini
1/2 tsp. Celtic sea salt
2 Tbsp. water (or more)
2 Tbsp. extra virgin olive oil  

Place garlic, cilantro, and chickpeas in the bowl of a food processor. Pulse a few times to break up the chickpeas. Add in remaining ingredients and process until smooth. Add more water if mixture is too thick. Spoon into serving dish and drizzle with extra virgin olive oil. Serve as a dip for a raw vegetable platter. Enjoy!  

Hot Spinach & Artichoke Dip
1 cup thawed, chopped frozen organic spinach, or cooked chopped fresh organic spinach
1-14 oz can artichoke hearts, drained
8 ounces cream cheese or chevre, softened
1/4 cup full fat sour cream
1/4 cup Nutrimax Mayonnaise
1/2 cup grated Parmesan cheese
1/2 tsp. Herbamare
3 cloves chopped organic garlic  

Place ingredients in food processor bowl. Process. Pour into small buttered casserole dish. Cover and bake 20-30 minutes at 325F. Dip should be bubbling. Serve with pita bread, pumpernickle bread, or crackers. Enjoy!  

Apple Cheddar Dip
1 log goat cheese (chevre), softened
1 cup grated raw milk cheddar
2 grated organic apples (use skin as well)
1 tbsp. finely chopped organic red pepper
1 tbsp. finely chopped organic green onion
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 tbsp. finely chopped pecans  

In a mixing bowl, combine everything but pecans. Spoon into 2 ramekins. Sprinkle with pecans. Serve with rice crackers or apple slices. Enjoy!

Katie Mitton
Katie Mitton


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