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)

Dip #2- Roasted Eggplant Dip/Spread

Roasted Eggplant Dip

1 large or 2 small eggplant, washed and diced about the size of cherry tomatoes

1 small onion, chopped

1-2 garlic cloves, minced

extra virgin olive oil – will use roughly 4-5 tablespoons

Himalayan pink salt and freshly ground black pepper

3 tablespoons sundried tomatoes, finely diced

Toss all ingredients up to the salt (leave black pepper and tomatoes out of cooking steps)

Bake in 400° oven about 30 minutes, until soft and golden, stir a few times during cooking. Remove from oven, add pepper, sundried tomatoes, another drizzle of olive oil and salt if needed. Mash with a fork until only slightly chunky and well combined. Transfer to serving bowl alongside, crackers, pita chips, tiny rye toasts, or veggie sticks.

Mashing the roasted eggplant dip