Take your Veggies for a DIP! 5 Awesome Dressings and Dips!

Dr. Klug’s Favorite Salad Dressing!

½ cup extra virgin olive oil

½ cup pine nuts

Juice of 2 lemons

2 TBSP fresh Rosemary, Dill, Thyme OR Parsley

You may substitute Herbs De Provence OR 1 TBSP dried herbs

Place all ingredients in a high-speed blender and blend until emulsified. Makes 1 cup.

Delicious as a DIP too!

Dairy Free Ranch Dressing

1 1/4 cups macadamia nuts soaked in water 2 hours to overnight

3 tablespoons lemon juice

3 TBSP to 1/3 cup apple cider vinegar

1/3 cup extra virgin olive oil

2 dates, pitted and soaked in water 2 hours to overnight (optional)

2 cloves garlic

3 teaspoons onion powder

1 teaspoon dill

1/2 cup water (if using dates, use the date soaking water)

1 teaspoon sea salt

Drain the macadamia nuts. Drain the dates, if using and reserve the water. Place all ingredients in a high-speed blender and blend on high speed until emulsified. Serves about 1 cup.

Rich and Healthy Hummus

1 15-oz. can of chick peas (same as garbanzo beans)

¼ cup lemon juice (or juice from one large lemon)

¼ cup raw sesame tahini

3 T. water

1 clove garlic, minced

½ tsp. cumin

½ tsp. salt

2 T. extra virgin olive oil (for drizzling)

Drain and rinse chickpeas. Mince garlic. In food processor, combine tahini and lemon juice and process for about a minute. Add water, garlic, cumin, salt, and chickpeas and process together until all ingredients are smoothly mixed. Place in a bowl and drizzle with heart-healthy olive oil. Wonderful as a dip or in a sprouted grain wrap with raw veggies! Serves 4 – 6.

Other interesting dips you may want to try!

Mango and Pomegranate Guacamole!

Courtesy of A Cup of Joe – Joanna Goddard’s recipe and photography

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