Dips & Spreads – Recipe of the Week

By: Jamin Mendelsohn

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!



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


  1. Scoop avocado into a mixing bowl and mash lightly with a fork
  2. Add all chopped ingredients
  3. Mix together, until mostly smooth
  4. 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


  • 1 whole head of garlic
  • drizzle of olive oil


  1. Preheat oven to 350 degrees (F)
  2. Cut top 1/3 off of head of garlic and Drizzle with olive oil
  3. Place garlic in baking dish, cover with foil and bake for 35-40 minutes. Then uncover and bake for an additional 10 minutes
  4. 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


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


  1. Wash herbs and place into blender
  2. Add garlic, a few glugs of olive oil and lemon juice
  3. Blend on high speed until puree
  4. 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
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Jamin Mendelsohn

Jamin has been part of the Reboot team since Day 1. She began juicing 4 years ago and hasn’t looked back. As a vegetarian, Jamin likes to experiment with juices, smoothies, veggies and legumes — always finding ways to sneak in her all-time faves: Fennel, Leafy Greens, Chickpeas and Avocados. Follow her on Twitter @JaminLM and http://brooklynjam.com/

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