Dips & Spreads – Recipe of the Week

Whether you’re on the eating days of your Reboot program, or you’re having lots of fruits and vegetables as part of your daily lifestyle, these recipes make everything taste better! They’re entirely plant-based and easy to make. They may taste indulgent, but are nutrient-packed and great to serve at a party as a healthy option, and to keep in reserves for when you’re making dinner at home!

Try them out and let us know which you like the best. Have another dip or spread that you like to make? Tell us about it!

Guacamole

Ingredients
1 Ripe Avocado
1 Tomato, Chopped
1 shallot or ½ Onion, chopped
1 Jalepeno pepper, chopped
Cilantro, chopped
Fresh Lemon Juice

Directions
- Scoop avocado into a mixing bowl and mash lightly with a fork
- Add all chopped ingredients
- Mix together, until mostly smooth
- Squeeze lemon juice on top
Serve with carrot and celery sticks, or with grilled vegetables like portobello mushrooms and zucchini.
*Best to eat right away






Garlic Paste

Ingredients
1 whole head of garlic
drizzle of olive oil

Directions
- Preheat oven to 350 degrees (F)
- Cut top 1/3 off of head of garlic and Drizzle with olive oil
- Place garlic in baking dish, cover with foil and bake for 35-40 minutes. Then uncover and bake for an additional 10 minutes
- Squeeze garlic cloves out of the skins into a bowl and mash with a fork
Spread over vegetables before roasting or grilling, or serve atop steamed broccoli or asparagus.
*Will keep in the fridge for 5 days






Fresh Herb Spread

Ingredients
Large Bunch of Fresh Leafy Herbs (Cilantro, Basil, Parsley are all good choices)
2 Cloves Garlic
Olive Oil
Salt & Pepper
Fresh Lemon Juice

Directions
- Wash herbs and place into blender
- Add garlic, a few glugs of olive oil and lemon juice
- Blend on high speed until pureed
- Season with salt and pepper
Use this as a spread on roasted vegetables, as a dip for fresh veggie plate, or add a dollop to gazpacho or your favorite vegetable soup.
*Will keep in the fridge for 5 days