In the summer time there are so many delicious vegetable platters, full of healthy greens, but unhealthy dips. These dips are often filled with unhealthy fats, calories, and preservatives. They may taste good, but are not good for your waistline! Here are some dip recipes that taste great, and will keep you in shape!

Vegan Artichoke Dip:

2 tablespoons olive oil11
1 onion, roughly chopped
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes (optional)
5 ounces baby spinach
1 (14 ounce) package soft tofu, drained
1/2 cup nutritional yeast flakes
2 Tbsp. lemon juice
1 teaspoon dried basil
1 1/2 teaspoons sea salt
1/2 teaspoon fresh ground black pepper
14 ounces artichoke hearts, drained (canned or frozen)
bread or tortilla chips, for serving

Directions:
1. Preheat oven to 350 Fahrenheit; lightly grease a 1-qt. baking dish.
2. Heat the oil in a large skillet over medium-high heat and sauté the onions until soft. Add garlic and red pepper and cook a few more minutes, then reduce the heat to medium-low and add spinach. Cook, stirring, until spinach is wilted.
3. Blend together the tofu, yeast, lemon juice, basil, salt and pepper until smooth, in either a blender or food processor. Add artichokes and spinach mixture and pulse about 15 times to chop the veggies.
4. Transfer the mixture to the prepared baking dish and bake for 30 minutes, or until lightly browned on top. Let cool a few minutes, then serve with bread or chips.

*Make sure not to have tofu more than 2X per week, and buy organic!

Super Simple Hummus:

 2 Cups chickpeas, rinsed

½ cup fresh parsley

½ cup lemon juice

1 Tbsp. Garlic

½ cup Tahini

¼ cup olive oil

1 Tsp. Sea salt

Directions:

Blend all ingredients in food processor till smooth using a rubber scrapper to help the hummus turn over.

 

To learn more about our Marvellous Monday blogger Aly Shoom visit her personal blog

www.alyshoom.wix.com/bodyalive

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