Dipping into Dips

Dipping into dips













I have to say that dipping into dips is one of my favourite past times and when Michelle Nielsen sent me these two recipes my taste buds went into over-drive.

In fact I would go as far to say that dips and savouries are better than chocolate!

Oh my gosh did the earth move then, did I hear a collective gulp from the chocoholics of the world.

I know I may  be creating a divide here, but hang in there. If you are a chocoholic still give these delicious dips a try, you can eat them first and enjoy a chocolate treat after!

Dipping into Dips

Guest post by Michelle Nielsen

Today I am dipping into dips & sharing my two old faithful, favourite recipes. It’s that beautiful time of the year when all you want to do is pack a cane basket full of food, grab a blanket & head to a park for a picnic with family and friends. And what better snack to take on a picnic then dips with veggie sticks! Say hello to delectable homemade dips & good-bye to the store bought, preservative filled, tasteless dips.

On the menu for today is delicious beetroot & guacamole dip. I love to cut up some crunchy organic carrot, celery, capsicum and cucumber sticks to go with these dips. Homemade mixed herbed pita chips also go down a treat!

Let’s dip in!

Beautiful Beetroot Dip

Not only a beautiful colour, but an amazing taste! Beetroot is just incredible – packed full of potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid.


  • 2 medium organic beetroots, peeled, boiled & grated (or 1 large tin of organic beetroot slices, juice drained)
  • 1 x 400g tin organic chickpeas, washed & drained (Or you could soak dried chickpeas over night but once again, I am a little lazy)
  • 1 garlic clove, crushed
  • 2 tbsp cold pressed extra virgin olive oil
  • 1 tbsp cumin spice
  • 1 fresh lemon, juiced
  • 1 tbsp organic unhulled tahina paste
  • Himalayan salt & pepper to taste


  1. Put all ingredients in a food processor & blend until smooth.
  2. Spoon out into a bowl, & voila, Beetroot dip!


DipsIf you are anything like me and you are obsessed with avocados then you won’t be able to go past this guacamole dip. Guacamole provides a healthy dose of unsaturated fat, the type of fat beneficial to your health. Unsaturated fat lowers harmful blood cholesterol, and a diet rich in monounsaturated fat, the kind found in avocados, also lowers blood pressure. Eating guacamole also boosts your intake of vitamin C, as avocado, tomato and lime juice all provide the vitamin. Holy Guacamole!





  • 2 large ripe organic avocados, mashed
  • 2 tbsp organic natural Greek yoghurt
  • 1/2 red onion finely chopped
  • 1/2 tomato finely chopped
  • 1 stalk of spring onion finely chopped
  • 1 fresh lime, juiced
  • Salt & Pepper to taste


  1. Stir all ingredients together in a large bowl until well combined.
  2. Spoon out into a bowl, & voila, Guacamole dip!

I like to serve these dips with;

Mixed Herbed Pita Chips

These healthy pita chips are a great alternative to normal ‘crackers and dip’. The delicious mixed herb and garlic seasoning will tantalise your taste buds, leaving you wanting more. They go so perfectly dipping in any of the three dips above.  For the Coeliac’s out there, just try it with gluten free pita breads. 

Dipping into dips


  • 1 pack of organic wholemeal pita bread
  • ½ cup cold pressed extra virgin olive oil
  • 1 tbsp dried mixed herbs
  • 1 tbsp garlic salt
  • Black pepper
  • 2 tbsp parmesan cheese


  1. Preheat oven to 150 degrees.
  2. Pour ½ cup olive oil into a bowl. Add dried mixed herbs, garlic salt and pepper to oil.
  3. Cut wholemeal pita bread into triangle chips and lay on baking tray.
  4. Brush the pita chips with the oil herb mixture, sprinkle with parmesan cheese and put into a medium oven for 10min or until brown.
  5. Removed from oven, let cool for a few minutes then serve on a platter with dips immediately.

Try one or all of these dips this weekend, I promise they will be a crowd pleaser.


Made with love by Michelle xx

Click here to download a PDF of the recipes 

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