4 Of My Tastiest Dips

Whenever we have people over at our house I get very excited about the meal planning component. I realize how dorky that sounds but I really love sharing recipes that are tasty, fresh & nourishing. This past weekend, we had some family over and given the crazy hot weather we've been having, we wanted our appetizer to be light, fresh and fun!

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I may have been just slightly over ambitious with 4 different dips- but like I said, I get very excited about sharing REAL, WHOLE, FOODS! These dips were a giant success - everyone loved them!

Best part about making extras is that I now have leftovers for my hectic work week!

Here are 4 of my dip recipes that I guarantee you'll love!

Homemade Hummus

1 can of chickpeas, drained & rinsed (I always choose EDEN organics because the can is BPA-Free)

2 cloves of garlic, chopped (you can add more if you like!)

3 tbsp fresh lemon juice (the real thing!)

1 tbsp of olive oil (you may need to add a little more)

1/2 tsp hot sauce

1 tbsp toasted sesame oil (regular sesame oil is fine if you can't find toasted)

1/2 tsp ground cumin

2 tbsp parsley, finely chopped


Blend all ingredients (except parsley) in your Vitamix, blender or food processor until smooth. You may need to add a bit of water/olive oil and stir when necessary.

Top your freshly blended hummus with your chopped parsley and drizzle with a little extra olive oil.

Olive Tapenade

1 can of sliced black olives or pitted Kalamata olives, drained & rinsed

2 cloves of garlic, chopped

2 tbsp olive oil

salt and pepper to taste

feta cheese, crumbled


Mix ingredients (except feta cheese) in your food processor (the food processor helps keep the dip choppy & rustic looking). Top off your olive tapenade with crumbled feta cheese before serving.

Warm Black Bean Dip

1 can of black beans, drained & rinsed (again, I like using Eden Organics)

1 clove of garlic

2 tbsp olive oil

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp onion powder

pinch of cayenne

salt and pepper to taste

chives, chopped


Blend all ingredients (except chives) in your Vitamix, blender or food processor until smooth. You may need to add a little water/olive oil as necessary. Just before serving your bean dip, warm it through in a sauce pan over medium heat. Once warmed, serve in a bowl and top with chopped chives.

Cashew Cheese

This spread is completely vegan - no cheese is used at all. It's so yummy! It's especially yummy when you spread the cashew cheese on whole grain cracker or pita and top with your olive tapenade! The sweetness from the cashews combined with the saltiness of the olives is the perfect marriage!

1 cup of cashews, soaked for 2-4 hours preferably then drained & rinsed.

2 tbsp lemon juice - the real stuff!

1/2 tsp sea salt

black pepper to taste

1/4 cup water


Blend all of your ingredients in your Vitamix, blender or food processor until well combined & serve! Garnish with basil or parsley to give it some colour!

Serve these dips with whole grain crackers, raw veggies, pitas or even gluten free wraps. These dips double as amazing spreads for your veggie wraps, sandwiches or even pizzas - something to consider if you're planning ahead for the week. These dips take as little as 10 min to prep and blend - seriously! You can totally handle that! Plus, you can feel good knowing exactly what went into your dips/spreads unlike purchasing packaged products full of fillers and preservatives. 

Meal prepping for the week? Make double batches of these dips! That way you know that everyone in your home is taking nutritious snacks & balanced meals all week long! 

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