We are just beginning this fun collection; be sure to add your favorites in the comment section below and we will add you and your favorite veggie dips to this helpful collection. Try out each dip on 8 ounces each of raw broccoli and cauliflower and other cruciferous veggies.

Peanapplebutter Pulse Dip - by Jim and Colleen

2 large sweet apples

2 cups *sprouted pulse mix

1" fresh ginger root, sliced

1 lemon or lime, juiced or 1 Tbsp cider or balsamic vinegar

1+ Tbsp natural peanut butter, to taste

S-blade ingredients in food processor and then use as a delightful veggie dip!

Sweet Italian Veggie Dip - by Jim and Colleen

1 cup Greek Yogurt

1 cup cherry tomatoes

1/2 avocado

1 lemon, juiced

1 cup finely grated parmesan

1+ tsp Italian season, to taste

1 pinch stevia, to taste

Blend all ingredients until smooth and enjoy using as a dip for raw veggies.

Mango Salsa Dip - by Jim and Colleen

2 Mangos 

2 cups cherry tomatoes

1 lemon or lime, juiced or 1 Tbsp balsamic or cider vinegar

3 Tbsp fresh cilantro

1/2 serrano chili pepper

1/2 avocado, diced

1/2 small red onion

1/2 tsp salt

Chop all ingredients in food processor with S-blade and chunk to desired consistency. Can be either chunky or smooth. This is wonderful! 

Cheesy Veggie Dip 
- by Jim and Colleen

1/2 Avocado

1 lemon, Juiced

1 cup water

2 tsp Deliciously Dill (by Spice Hunter)

3 Tbsp goat or sheep cheese (optional)

Add powdered stevia, to taste

Blend all ingredients until smooth. Adjust the amount of lemon juice and stevia powder to your preference and enjoy this ultra simple and refreshing dip!

Garbanzo Veggie Dip - by Jim and Colleen

1/2 Avocado

1 lime, juiced

1 jalopeno pepper

2 cloves garlic

1 14-oz can of garbanzo beans (chickpeas), drained and rinsed

3/4 cup water

Blend ingredients until smooth. Enjoy as dip for raw veggies.

Vanilla Peanut &
 - by Jim and Colleen

1/3 cup natural peanut butter

2 cups soy, almond, or rice milk

3 medjool dates, pitted

1/2 to 1 tsp vanilla

3 to 4 Tbsp chia seed, to desired thickness

Blend everything except chia seed until very smooth; then turn blender to low and add chia seed slowly as it mixes in without pulverizing the chia seed. Turn off blender and pour into container where it can sit for 10 to 15 minutes while the chia thickens the dip. Use more or less chia seed depending upon the thickness you desire.

Strawberry Feta Dip 
- by Jim and Colleen

10 strawberries

1/4 C feta cheese

1/4 C soy milk (to help turn it over)

1/2 Tbsp pure maple syrup

1 tsp Italian Seasoning

1/2 T Balsamic Vinegar

1/8 C red onion

4 Tbsp chia seed

Combine all ingredients except chia seed into blender until smooth. Then stir in chia seed and allow to sit 10 minutes until it thickens. Enjoy as a simple dip for lettuces and raw veggies, or over any salad or leafy greens of choice.

Mediterranean Dip
 - by Jim and Colleen

1 14.5 oz can of garbanzo beans, drained and rinsed

1 cup sun-dried tomatoes, cut into small pieces

1 to 2 cups almond, soy, or goat milk

2 Tbsp Johnny's Garlic Spread

1.5 Tbsp Italian Herbal Seasoning

1 cup finely grated Grana Padano cheese

10 to 15 kalamata olives, sliced (optional)

2 Tbsp Chia Seed

Blend all ingredients except olives, sun-dried tomatoes, and chia seed until smooth. Then stir remaining ingredients in by hand and allow dip to sit 10 to 15 minutes before use.

*Sprouted Pulse Mix:  Add equal parts dry lentils, Mung beans, and adzuki beans to bowl and cover with water by one inch. Allow to soak for 24 hours; then, drain and rinse well and transfer into colander. Rinse twice daily for 20 to 3 days until sprouts are as long as the lentil or bean. Also, allow to soak in water for one hour each day before rinsing them again. This will sweeten up the pulse considerably, overcoming any bitter flavor. Eat this by the handful  plain or toss some in to any of the above dips. They are extremely high in nutritional value, are considered to be negative calorie food, and help to turn on seven known fat-burning conditions.

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