Cheesy Tuscan Dip
1 small tub low fat cottage cheese
2 tablespoons Tuscan Dressing Flax Oil Waltanna Farms
Mix ingredients together in serving bowl. Refrigerate until ready to serve.
Creamy Cucumber Dill Dip
½ cup non-fat yogurt
¼ tsp. dried dill
4 teaspoons fresh lemon juice
½ cup peeled cucumber coarsely grated
Ground black pepper to taste.
Combine all ingredients and chill. Serve with a platter of raw vegetables. This could also be used as a dressing.
Leaping Lycopene Dip
10 oil free sun-dried tomato halves
2 roasted red peppers
2 garlic cloves, chopped
1 chilli (none or small or large as desired)
200 gram can beans (e.g. red kidney, haricot, adzuki, or cannellini)
200gm soft tofu or ricotta cheese
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ cup flax oil
Freshly ground black pepper
Soak tomatoes in hot water until soft, and then squeeze out moisture. Chop tomatoes and place in blender/food processor; add the roasted red peppers, garlic, chilli and blend until fine. Add beans and blitz again. Add tofu, cumin and oregano, blitz once more until fine. Slowly add oil while blender is still going and season with black pepper and a dash of sea salt. Chill and serve.
To roast peppers… bake in a 260C oven for 15-20 mins then place in a paper bag. Seal tightly and allow to further cook for 25 minutes. Remove from bag and slop off skins. Remove seeds and use immediately or refrigerate for several days in an airtight container until ready to use.
Red Capsicum and Olive Tapenade.
2 red capsicums
½ red onion
Olive oil spray
1 ½ cups (150gm) kalamata olives, pitted
3 tablespoons (26gms) capers rinsed and drained.
1 tablespoon fresh parsley
¼ teaspoon lemon zest
1 teaspoon garlic
1 teaspoon ground black pepper.
Preheat oven to 260c. Cut off the tops of the capsicum and halve lengthwise. Remove the seeds and membranes. Slice the red onion into large pieces. Place the capsicum and onion pieces in a baking dish, spay generously with olive oil and place on the upper rack of the oven. Roast until the capsicum blister and are tender.
Set aside to cool. Once cool, slice capsicum and onion into strips. Combine all ingredients in a blender/food processor and blitz until mixture is finely chopped.
Serve on rounds of cucumber, squares of capsicums, whole semi sun-dried tomatoes, roasted eggplant or even try mushrooms.