This week we have a special treat! Joe Hughes of the website http://sousvidewizard.com developed four Paleo-friendly dips for us. My snacking prayers have been answered! Thanks Joe.
If you’re hosting or attending a party this spring, you may not know what to bring as a paleo-friendly appetizer. These four paleo dip recipes are bursting with flavor and are sure to please a crowd – even the kids.
Spicy Salsa Verde
Spicy, smoky and bursting with flavor, this spicy salsa verde is a crowd-pleaser. The ingredients in this salsa recipe can be easily adjusted, too. Kick it up a notch by adding more jalapenos, or tone it down with a milder pepper for the lightweights who can’t handle the heat.
- 1 pound tomatillos, husked
- 1 serrano chili pepper, minced
- 1 jalapeno, stem removed
- 3 garlic cloves, minced
- 2 tbsp. fresh cilantro, chopped
- 1/2 red onion, minced
- 1/2 tsp. cumin
- Salt and pepper to taste
- Juice of one lime
- Preheat the oven to 425F.
- Line a baking pan with parchment paper, and add the tomatillos, peppers and onions to the pan.
- Roast in the oven for 20 minutes.
- Remove and allow to cool for 15 minutes.
- After they’ve cooled, add the tomatillos, garlic, jalapeno, serrano chili, onion and salt to the food processor.
- Pulse a few times to chop the vegetables.
- Add the lime juice, cilantro, and process again.
- Stir in the salt and cumin.
This salsa can be served right away, or it can be chillled in the refrigerator for 20-30 minutes first. Just like its red cousin, salsa verde can be served with sweet potato chips – or whatever you please.
Creamy Artichoke and Spinach Dip
This recipe puts a paleo spin on the classic spinach and artichoke dip, so you can indulge in an old favorite without breaking the rules. And it calls for ingredients you probably have on hand already (a win-win for everyone).
In this recipe, we trade in the cream cheese for avocados to keep the texture creamy and rich.
- 2 avocados (very ripe)
- 1 can artichoke hearts, drained and rinsed
- 2 cups frozen spinach, thawed and drained
- Juice from two lemons
- 1 tbsp. hemp seeds
- 2 garlic cloves, minced
- Salt and pepper to taste
- Cook the spinach with a 1/2 tablespoon of olive oil over medium heat for about 5 minutes, stirring occasionally.
- Meanwhile, quarter the artichoke hearts.
- Remove the flesh from the avocados, and place into the bowl of a food processor.
- Add the lemon juice, garlic, hemp seeds, salt and pepper to the food processor.
- Blend until very smooth.
- In a large mixing bowl, gently mix the creamy avocado mix, the artichoke hearts and the spinach.
- Transfer to a serving dish.
Serve this dip with sliced vegetables or your favorite paleo chips. If you have leftovers, add this dip to your morning eggs for a flavorful breakfast.
We’ve also heated this dip in a sous vide cooker before serving. It gives this dip an interesting flavor, and it really helps the flavors meld. If you’re not familiar with sous vide cooking, don’t worry – it’s not necessary to heat the dip before serving.
Spiced Apple Dip
Who says you can’t enjoy apples and cinnamon in the spring? Savor these classic fall flavors when the weather is warmer and appreciate that sweater weather is behind you.
This recipe is paleo-friendly and bursting with flavor.
- 1/4cup coconut milk
- 1/4 cup mascarpone cheese
- 3 tsp. maple syrup
- 1/2 cup raw pecans
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 1/2 tsp. vanilla extract
- Place all of the ingredients in a food processor, and blend until smooth and creamy.
Transfer the dip to a serving dish, and sprinkle a little extra cinnamon on top.
This dip is best served with apple slices with just a few squirts of lemon juice on top (to keep the apples from turning brown, and add flavor).
Roasted Cauliflower Dip
This super-simple roasted cauliflower dip combines the creaminess of this vegetable with bright Mediterranean flavors for an interesting pairing guests are sure to love.
- 1 head of cauliflower
- 2 cloves of garlic
- 2 tbsp. nutritional yeast
- 4 tbsp. olive oil
- Salt and pepper to taste
- Preheat the oven to 400F.
- Wash the cauliflower, and separate the florets.
- Boil the cauliflower for about 10 minutes. The florets should still be a little crispy.
- Transfer the cauliflower to a large mixing bowl.
- Add half the olive oil and garlic to the bowl, and mix to combine well.
- Transfer the mixture to a parchment-paper lined baking sheet, and roast for 15 minutes, or until the cauliflower is golden brown.
- Add the cauliflower, garlic, nutritional yeast, the remaining olive oil and 3 tbsp. water to a food processor. Process until smooth and creamy.
- If the mixture is too thick for your liking, add more water until you get just the right consistency.
- Add salt and pepper to taste.
- Transfer to a serving dish, and enjoy.
This delicious spring dip can be served with fresh vegetables or your favorite paleo-friendly crackers.
What are your favorite spring dip recipes? Share in the comments!
|Joe Hughes, known by most as the Sous Vide Wizard, is an expert in the cooking technique known as sous vide. He runs the very popular website, http://sousvidewizard.com, which provides the latest sous vide industry news, techniques, tricks, and recipes. He can be reached at Joe@SousVideWizard.com|