5 Summer Dips

by Jillian Michaels 2 min read

5 Summer Dips

COLESLAW

Ingredients

  • 3 cups shredded green cabbage
  • 3 cups shredded red cabbage
  • 3 cups shredded carrots
  • ¼ cup roasted pumpkin seeds, optional
  • ¼ cup chopped parsley, optional
Greek yogurt dressing:
  • ½ cup organic plain yogurt
  • 2.5 Tbsp olive oil 
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp raw honey
  • 1 garlic clove, minced 
  • Salt and black pepper, to taste 

Directions
 
Dressing: 

  1. Combine all of the ingredients into a medium mixing bowl. Whisk together until smooth and well combined. Taste test and adjust any ingredient as needed. 

Salad:  

  1. Mix the cabbage, carrots, parsley, and seeds. Toss until well combined.
  2. Pour dressing over the salad and toss. Serve immediately or cover and refrigerate. 

BEET HUMMUS

Ingredients

  • 1 14 oz. can garbanzo beans, rinsed and drained
  • 3 Tbsp creamy tahini
  • 2-3 Tbsp olive oil
  • ½ lemon, juiced
  • 1 garlic clove, minced
  • 1 tsp cumin
  • Sea salt and pepper, to taste
  • 2-5 tbsp of water, as needed
  • 1 cup steamed beets

Directions

  1. Add all ingredients to a high-speed blender or food processor. Blend until smooth.
  2. Transfer to a bowl. Enjoy! 

GUACAMOLE

Note: Spice it up with fresh mango or pineapple, or add additional veggies like bell peppers or kale!

Ingredients

  • 3 medium avocados, ripe
  • 1 medium tomato, diced
  • ¼ cup red onion, diced
  • 1 clove garlic, mashed
  • ¼ cup fresh cilantro, chopped
  • 1 lime, juiced
  • Sprinkle of salt and black pepper, to taste
  • ½ cup pomegranate seeds (optional)
  • jalapeño pepper, diced, to taste (optional)

Directions

  1. Slice avocados lengthwise and remove the pits. Spoon out avocado and add to a bowl.
  2. Mash the avocado with a fork until chunky.
  3. Fold in the remaining ingredients, including any additional add-ins. Taste test and adjust ingredients as needed. Serve and enjoy! 

TZATZIKI

Ingredients

  • 1 cup cucumber, grated
  • 1 cup organic Greek yogurt
  • 1-2 tsp fresh lemon juice
  • 1 tbsp fresh dill, finely chopped
  • 1 garlic clove, mashed
  • Salt and ground black pepper, to taste 

Directions

  1. Using a grater, grate cucumber or use food processor. Drain excess liquid from the cucumber.
  2. In a bowl, combine the remaining ingredients and stir until well combined.
  3. Refrigerate for 30 minutes to one hour to let the flavors marinate.
  4. Serve chilled.

SUMMER SALSA

Ingredients

  • 1 15oz can san Marzano tomatoes crushed
  • 1 4 oz. can green chiles, diced and undrained
  • 3 ripe roma tomatoes, chopped
  •  ½  small red onion, roughly chopped
  • 2 green onions, ends trimmed
  • 1 fresh lime, juiced (about 3 tbsp)
  • 2 cloves garlic, smashed
  • 1/4 cup fresh cilantro, chopped
  • ½ - 1 tsp ground cumin
  • ½ teaspoon chili powder
  • Sea salt and black pepper, to taste 

Directions

  1. Add all ingredients, aside from the crushed tomatoes and green chiles, to a food processor or high-speed blender.
  2. Pulse until the mixture is well blended.
  3. Pour the mixture into a large serving bowl and add the remaining ingredients. Stir well.
  4. Serve and enjoy!
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