I am a snacker, and I know I’m not alone. Snacking can be helpful for keeping your energy up and your hangery tendencies at bay. What you snack on can help keep this steady, as well as any healthy eating/weight loss related goals you may have.
Swap out some vending machine snacks for some fruit, unsalted nuts, and veggie or bean-based dips. You can easily turn any almost vegetable into a dip. I’ve made a number of dips with vegetables or beans on the blog in the past two years (dip options here, here, here, here).
It’s so simple, it’s almost too simple. If you’re making a vegetable-based dip, slice up your vegetable, roast until tender, and then put in the food processor with some garlic, seasonings, and maybe some olive oil and process until a smooth, creamy dip appears.
I mixed it up with this dip by adding Greek yogurt for a subtle tang. The fiber-rich cauliflower combined with the protein and healthy fats of the Greek yogurt will leave you full and satisfied without having to eat the whole bowl. My dear friend Cheryl is coming out with an amazing book on yogurt, so yogurt has been on my mind and in my Instagram feed a lot recently.
Swapping out a sour/cheese cream-based dip with a vegetable or bean based dip is a simple way to still enjoy dip without feeling deprived or cut off. You can also swap out your chips or crackers for carrots, cucumber slices, endive leaves, bell peppers, broccoli, celery… The options are endless. Happy snacking!
This recipe is part of a series called Nutrition DL. Nutrition DL gives you the download on seasonal fruits, vegetables, or pantry staples. Once you learn about the basics of the featured ingredient, I share a four recipes over four weeks to inspire and feed you with this great seasonal food. Check out other foods I’ve covered here.