dip Archives - Bo's Kitchen

I’m so excited to share this with you – my Green Goddess dip. If there was a bowl of self-love, this would be it.

This dip is gonna get you glowin’ girrrrl…or boy, if you’re cool enough to be reading this.

It’s my quick fix when I need a bit of a detox. I had this for a snack after breakfast today and I’ve only just remembered I need to eat dinner. It’s kept me full and energised all day! That is no mean feat. Healthy dips like this are incredibly easy to whip up and you can also use it on pasta, tortillas, burritos, sandwiches, rice cakes, baked potatoes… you get my drift. I just love having something like this in the fridge for those random savoury hunger pangs I often get in the evening.

I’ve loaded this with beautiful, powerful ingredients to help nourish and detox. First up- my favourite superfood, spirulina- packed with chlorophyll that removes toxins from the blood. It’s also loaded with iron, essential for all cell renewal in the body.

Kale actually activates detoxifying enzymes in the liver and is rich in antioxidants – hello gorgeous skin! Garlic improves circulation and boosts the immune system, which is a good job because I eat garlic every damn day. Avocado clears and nourishes the skin and is full of vitamins A, B, C, E and K- I’ll take all of them today please!

I hope you have a hot minute to make this dip. You may just be rewarded with energy, good health and the glow of a Goddess.

Green Goddess dip

3 cloves garlic, peeled
2 large handfuls kale, roughly chopped (include the stems)
Juice of 2 lemons
5 tbsp avocado oil
2 medium sized avocados
2tsp organic spirulina (I use Organic Burst)
1 tin cannellini/white beans, drained and rinsed
Handful of parsley
1/4 tsp salt
Black pepper, to taste

Add garlic to the food processor and pulse briefly to chop.
Add all other ingredients, pulsing until smoothy and creamy. Taste, season and adjust as needed.

I have a problem. I don’t have a table big enough for my friends to fit around. Normally I end up making curry or something you can have in a bowl so that people can find a space to sit and eat, even if it isn’t at the table. I haven’t been up to cooking much lately, so when I planned to have friends round for a little birthday celebration yesterday I needed something that required minimal effort. Dips and homemade crackers was the answer! I love food you can nibble at throughout the evening. There’s a lot less washing up too. I’ve been making the beet humous for a while, it’s earthiness blends so well with the smoked paprika. The golden curry dip was a revelation, everything I wanted, thick and daal like, yet spicy-sweet and moreish enough to make you want to slather it over everything. There’s no end to creativity with dips, if you haven’t made your own before, give it a go- you won’t regret it. Dips are one of those things where it’s kind of hard to go wrong. Just add a little of what you fancy, taste, then adjust accordingly.

Beet humous

3 smallish peeled beets, raw
1 can organic chickpeas, drained
1 tbsp tahini
2 garlic cloves
4 tbsp extra virgin olive oil
1 tsp smoked paprika (I usually add a bit more than this but I love smoked paprika)
1 tsp cumin
1/4 tsp cayenne pepper
Sea salt and black pepper
Juice of one lemon

Blend all ingredients together until well combined.
Add a little water at a time until smooth and creamy.
Taste and adjust as needed. Keeps well for 2-3 days in the fridge.

Golden curry dip

2 cups red lentils, washed
2 cups water
2 garlic cloves
1 thumb fresh ginger, minced
1 tsp ground turmeric
1/2 tsp smoked paprika
2 tsp apple cider vinegar
2 tbsp olive oil
2 tbsp maple syrup
1/3 cup – 1/2 cup water

Cook lentils in the two cups of water for around 15-20 minutes over a medium heat, until all the water is absorbed. Allow to cool.
Add cooled lentils and all other ingredients to a blender, apart from the half cup of water. Now add the water a little at a time, until desired consistency is reached. I like mine thick, so I just added a little water.
Taste and adjust as needed. Keeps well in the fridge for 3-4 days.