This recipe has no mayo, cream cheese or sour cream which would be way to heavy in fat to actually be healthy in my opinion!!
I will serve it with crudités instead of chips, and I’ll be very happy! Truthfully, so will everyone else. I’ve served it before and it was a hit with the crowd!!
I’ve been really serious about eating for health and keeping my weight down. July 4th is just one more excuse to overeat, eat high fat party foods, gain weight and pack on the cholesterol. Not happening!!. I’m inspired to find delicious substitutes to bring along to any gatherings this year.
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| I topped the dip with extra mustard and sliced olives on top |
If it’s not a July 4th celebration, it’s someone’s birthday, or an anniversary, a graduation party, a wedding, etc. There are just too many occasions to keep indulging and keep making excuses to start to eat better tomorrow. The buck has to stop somewhere!
This dip/spread is low-fat, high fiber, high protein, easy to make and tastes great. It will keep you coming back for more and that’s ok!!
Get out the food processor and get- going!!
Ingredients:
1 large carrot, cleaned and sliced
1 large stalk of celery, cleaned and sliced
1/3 of a med-large red onion, peeled and sliced
1 can of chickpeas, washed and drained
3 tablespoons of dijon mustard
Firm Tofu: 1/5 of the standard tofu container , drained
Salt, garlic powder and cracked pepper
Optional : Chili powder to taste
Toppings: sliced olives, chopped scallions or parsley
Directions:
Place the carrots, celery, and onion in the food processor with the metal blade. Pulse on and off a few times until the vegetables are in tiny pieces. Add the remainder of the ingredients and process till slightly chunky and smooth. Serve with cut up vegetables sticks or (GF) crackers or (GF) chips.
Whether you are dairy-free, gluten-free, watching your cholesterol, or a Weight Watcher, this healthy dip will work for you.
I love to make individual trays for each person.
Additional Plant-Based Recipes:
