01
Oct
2017
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Rainbow trio of dips (Low Fibre)

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Carrot cashew ginger dip

Makes approx. cup and half, approximately 2-3 grams of fibre per serve

30 gram serve per person (with bread)

*Vegetarian, vegan

Ingredients

  • 2 cups of roughly chopped peeled cooked carrot
  • 1 cup cashew nuts paste
  • ¼ cup of chives
  • 1 tablespoon of grated ginger
  • 2 teaspoons of powdered *garlic
  • 1/4 cup of lemon juice
  • Salt and pepper to taste

Method

  1. Place all ingredients into a blender and blend until smooth
  2. Serve with crusty white sourdough bread

*may cause wind and odour for ostomy patients


Ruby beetroot dip

Makes approx. cup and half,  2-3 grams of fibre per serve (with bread or crackers)

30 gram serve per person

*Vegetarian

Ingredients

  • 450 grams of cooked beetroot roughly chopped
  • 250 grams of plain Greek yoghurt
  • 2 teaspoons lime juice
  • 1 ½ teaspoons of sweet sumach powder
  • Salt and pepper to taste

Method

  1. Place all ingredients into a blender and blend until smooth
  2. Serve with crusty seeded wholegrain toasted bread or rice crackers

Spring green dip

Makes approx. cup and half, 1-2 grams of fibre per serve (with rice crackers)

30 gram serve per person

*Vegetarian

Ingredients

  • 1 cup of cottage cheese
  • ¼ cup of goats cheese
  • ½ a ripe avocado
  • ½ cup packed continental parsley
  • ¼ cup of extra virgin olive oil
  • 1 teaspoon of chopped fresh chives
  • Salt and pepper to taste

Method

  1. Place all ingredients into a blender and blend until smooth – add extra oil if too dry
  2. Serve with plain rice crackers