Dips are fun! You can experiment with different vegetables, nuts, seeds and spices and come up with some tasty bowls of nutrient-filled deliciousness, in which to dip your homemade crackers and raw veggies, or to smother on an oven-baked potato, or as a side dish to your lovely salad, or well, you get the idea. You can use dips however and whenever you wish! Make them sweet, make them savoury, the possibilities are endless! Here are a few examples. I will be adding more as soon as I get around to photographing them.
I love sweet potatoes, so it was inevitable that sooner or later I would make a sweet potato dip! If you want to make a sweet version, just leave out the garlic and maybe add a sprinkling of nutmeg and cinnamon. I haven't tried it, but I think it might work..
Most salsa recipes call for the tomato skins to be discarded, but since there's nutrition in the skins, I like to keep them on. The roasted tomatoes are sweeter than raw ones and the lycopene present in the tomatoes is enhanced by cooking.
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