15 Days of Dips · C.H.E.F. Recipes (Cheap Healthy Easy Fast)

# 9 Roasted Red Pepper Dip


Roasted Red Pepper Dip

1, 15-oz far roasted red peppers (or you can roast your own 2-3 large red peppers, de-seeded/cut in half)

1, 15 oz can white beans or chickpeas

1-2 cloves garlic

1 tsp lemon juice

1/2 tsp celery seed

dash chili powder

dash paprika

dash salt & pepper

splash olive oil

Combine all ingredients in a blender or food processor and blend until smooth. If mixture looks too thin you can thicken it with chickpea flower or as I did 1/4 cup ground flax-seed meal.

Chill for at least an hour to overnight. Serve with assorted vegetables, crackers, pita chips or toasted baguette slices.

15 Days of Dips · C.H.E.F. Recipes (Cheap Healthy Easy Fast)

Festive Roasted Beet & Garlic Dip

Who needs Red Velvet cake when you can have this savory, beautiful, garnet red dip with fresh, healthy vegetables…and quite festive too!

8-Roasted Beet Dip

Beets are very healthy for you, garlic & beans are too. This dip is almost fat-free; the fat that is in it, comes from the olive oil which is good for you as well.

This is another simple recipe, after baking the beets for 45 minutes, the dip only took me 10 minutes to pull together.

This recipe will serve 4-6 people so if you have a larger crowd be sure to double it.

Roasted Beet & Garlic Dip

3 fresh beets, about the size of a plum though any size will do

2-3 cloves garlic unpeeled and roasted along with the beets (you may need to remove them from the oven sooner than the beets though)

enough olive oil to coat beets in roasting pan

sprinkle of salt (I always use Himalayan pink salt for the 84 essential minerals it offers)

1/4 tsp. sage

1/8 tsp. cumin

1/2 tsp  rosemary

a few grinds or dash of black pepper

1 cup white beans (I used cannellini – it adds creaminess without dairy or fat)

a few tablespoons olive oil added during blending

Oven – 400°

Wash beets, cut ends off, cut beets into quarters, toss in baking pan with enough olive oil to coat, sprinkle with salt-add garlic cloves.

Bake for 45 minutes. Remove garlic cloves if they get dark, set aside to cool.

Remove beets, let cool 10 minutes.

Add beets and remaining ingredients a few at a time, leaving beans until last, to a food processor or blender and blend until smooth and creamy.

Put into bowl, cover and chill at least an hour. Serve with fresh vegetables such as peppers, carrot sticks, celery sticks, broccoli & cauliflower crowns or any other favorite veggies.

15 Days of Dips · C.H.E.F. Recipes (Cheap Healthy Easy Fast)

# 7 New England Clam Dip

7NEClam Dip

While this one isn’t completely healthy, it is a comfort food sort of dip that has been a local hit for as long as I can remember. I’m dedicating this one to my brother who was mentioning recently that he couldn’t find it in stores anymore. While this might not be the healthiest of dips I’ve been sharing, this homemade version is definitely more healthy that a store-bought brand.

I wasn’t brave enough to create my own version so I searched and found one closest to what we’re familiar with out of the Yankee Magazine site. There are only two things I’d do differently which is add a second can of clams (or another 6 oz. if you’re using fresh) and cut the lemon juice back to 1 TBS. instead of 2. I also didn’t have onion juice, though I wonder how easy it is to make?, so I used 1 TBS. onion powder with 2 TBS. clam juice since I saved it in a bowl until I was done mixing.

Here’s the recipe from yankeemagazine.com

  • 1, 3-ounce package cream cheese, softened
  • 1, 7-ounce can minced clams
  • 1/2 pint sour cream
  • 1/8 teaspoon Worcestershire sauce
  • 2 tablespoons onion juice
  • 2 tablespoons lemon juice

Drain the clams, reserving some of the liquid, and mash into the softened cream cheese. Add the remaining ingredients and blend well.
If a thinner dip is preferred, use 1 or 2 tablespoons of the reserved clam liquid to thin the mixture.
Serve with corn chips or potato chips.

15 Days of Dips · C.H.E.F. Recipes (Cheap Healthy Easy Fast)

#6 Garlicky Edamame Dip


1, 16 oz. bag frozen shelled edamame (whole soybeans)

1/2 an avocado, peeled

1 lg or 2 smaller cloves garlic, peeled

small handful fresh parsley (rinsed)

small handful fresh cilantro (rinsed)

1 tsp. lemon juice

3 TBS. olive oil

dash of salt

Add all ingredients to food processor and blend until smooth, add more olive oil if needed. Can serve immediately but the taste gets better when refrigerated for several hours to overnight.

Great with assorted vegetables, pita chips, crackers or tortilla chips.



15 Days of Dips · C.H.E.F. Recipes (Cheap Healthy Easy Fast)

#5 Chunky Salsa

Salsa is simple to make and can taste fresh year round. In the summer months when tomatoes are overflowing in the garden and farm stands, I use those but in the winter months it’s pretty easy to make a fresh tasting salsa using good quality canned tomatoes. When tomatoes are not in season, canned actually tastes better than the bland, hard tomatoes you find in the store due to the fact that canned are picked at peak ripeness. Try to choose organic, low sodium brands when purchasing canned tomatoes.


Here’s the recipe:

1 – 15 oz can diced or petite tomatoes (or about 4-5 large fresh when in season, diced small)

2 cloves garlic, minced

1 small onion, diced small

juice from 1/4 of a lime

1/4 tsp. Himalayan pink salt

few grinds black pepper (or shakes)

drizzle of olive oil

1/2 or 1 whole green bell pepper, diced (depending on size)

1 fresh jalapeno pepper, diced

Mix all ingredients in a large bowl, stir gently mixing well.

Can serve immediately or refrigerate a few hours to a day or two. Serve with tortilla chips. I prefer Xochitl chips as they are organic, no GMO’s, they’re thin and crispy…delicious!

If you’re in a hurry or don’t have all the ingredients, you can share, if you’re willing, your sister-in-law’s home canned salsa!

5-Marie's Salsa





15 Days of Dips · C.H.E.F. Recipes (Cheap Healthy Easy Fast)

#4 Creamy & Crunchy Guacamole


1 ripe avocado

1 clove garlic

1/4 of a sweet onion

1/2 small green bell pepper, diced small

6-8 cherry tomatoes chopped or 3 Tbs of good quality, organic canned tomatoes

juice of 1/2 lime

drizzle of olive oil

1/2 tsp. salt and a few grinds of black pepper

Mash avocado until smooth and creamy adding lime juice and olive oil to help make it smooth. Add remaining ingredients and mix gently but well.

Chill for at least an hour or several hours. Goes well with tortilla chips and carrot, bell pepper or other veggies. It tastes delicately nutty and fresh. Enjoy!

15 Days of Dips · C.H.E.F. Recipes (Cheap Healthy Easy Fast)

#3 Herbed Yogurt Dip


2 cups plain Greek yogurt

1/2 tsp. Himalayan pink salt

1/4-1/2  tsp black pepper

1 TBS. dried dill (or 3 TBS, fresh, chopped dill)

1 TBS. chopped mint leaves

1 TBS dried cilantro (or 3-4 TBS. fresh cilantro, chopped)

1 tsp. dried tarragon

dash of cayenne

Mix all ingredients well. Refrigerate overnight. Stir and serve with vegetable sticks, chips or pita chips. It’s also great dolloped onto chicken or fish.