Creamy Feta Dip

I have been on a real feta kick these days. I’ve been adding them to my turkey and lamb burgers, throwing it in salad, and slicing it with grilled eggplants. Last night, I used a fresh block of feta to create this tangy, creamy dip (or sauce) for some roasted sweet potato wedges and I am so glad I did! You can use this feta dip/sauce/dressing however you’d like! Serve it with roasted veggies, add it as a “special sauce” for your turkey or lamb burger, or use it as a salad dressing! For those of you who live in San Francisco, it really reminds me of the Souvla dressing, and that is tough to beat!

Ingredients:

• 1 small garlic clove, minced

• ½ cup plain Greek yogurt

• ⅓ cup feta, crumbled

• 2 tsp fresh lemon juice

• 2 tsp olive oil

• Pinch of pepper
  

Directions:

• Combine all ingredients in a food processor until creamy and smooth

Optional: Add in some fresh herbs like dill or parsley for more of a green goddess sauce. You can also thin this out with more lemon juice or water if using for a salad dressing.

Smoky Eggplant Dip

I love making veggie-centric dips. They are always a crowd pleaser, but they also provide us with a nutrient-dense, yet delicious snacking option. Plus, they are so quick and easy to make! This one is a bit more time consuming, but once the eggplant is prepared, you throw everything into a blender or food processor and it’s ready in no time.

Ingredients:

• 2 medium eggplants

• 5 tbsp tahini

• 2 tbsp olive oil

• 1 garlic clove, roughly chopped

• Juice from 1 lemon

• ¼ tsp cumin

• 1 tsp salt

Directions:

• Char eggplants. First, poke holes in the eggplant (with a fork). Then you can either broil (for about 10-12 minutes, flipping at the halfway point) or place directly over a gas flame, turning every so often as to char the skin of the eggplant.

• Turn oven to 375 degrees.

• Allow eggplants to cool. Then chop off stems and slice in half lengthwise. Roast on a baking sheet, flesh side down, for 25-30 minutes, or until flesh in very tender and soft

• Remove outer skin from eggplants. Place eggplant flesh, and the remaining ingredients into a blender. Blend until smooth.

• Taste and adjust seasonings as needed.

• Garnish with olive oil, sea salt, and toasted pine nuts.

Carrot Dip with Harissa and Cumin

This dip is a guaranteed crowd-pleaser served as an appetizer. The rich, spice-driven flavors from the harissa and cumin mixed with the natural sweetness from the carrots is the perfect combination. Top it off with some fresh herbs, high quality olive oil, sesame seeds, and flaky sea salt to really wow your taste buds (and your guests).

Health Benefits:

• Carrots are rich in beta-carotene, which our bodies convert to vitamin A, which is important for eye health and our immune systems

• They are rich in antioxidants, which is helpful in reducing effects of early aging and in cancer prevention

• Eating carrots can reduce cholesterol levels and the risk for coronary heart disease

• They are high in fiber, which helps promote healthy digestion

Ingredients:

• 6 medium/large carrots

• 2 tbsp olive oil (plus more for finishing)

• 1 tbsp freshly chopped parsley

• 1 tsp cumin

• 1 tsp harissa

• 1/4 tsp salt

• 1/4 tsp pepper

• Sesame seeds for garnish

Directions:

• Bring water (make sure it's salted) to a boil

• Meanwhile, peel carrots and chop off the ends

• When water is boiling, add carrots to pot, and boil for 10 minutes or until carrots are soft when poked with a fork

• Transfer to a food processor and blend with olive oil, harissa, cumin, salt, and pepper

• Scoop into a bowl - let cool - then top with freshly cut parsley (or cilantro), sesame seeds, flaky sea salt, and a drizzle of olive oil