5 Summer Dips for your BBQ

1) COLESLAW

INGREDIENTS:

• 3 cups shredded green cabbage
• 3 cups shredded red cabbage
• 3 cups shredded carrots
• ¼ cup roasted pumpkin seeds, optional
• ¼ cup chopped parsley, optional 

Greek yogurt dressing:
    •    ½ cup organic plain yogurt
    •    2.5 Tbsp olive oil 
    •    3 Tbsp apple cider vinegar
    •    1 Tbsp raw honey
    •    1 garlic clove, minced 
    •    Salt and black pepper, to taste 

DIRECTIONS:
 
Dressing: 

1. Combine all of the ingredients into a medium mixing bowl. Whisk together until smooth and well combined. Taste test and adjust any ingredients as needed. 

Salad:  

1. Mix the cabbage, carrots, parsley, and seeds. Toss until well combined.
2. Pour dressing over the salad and toss. Serve immediately or cover and refrigerate.

2) BEET HUMMUS

INGREDIENTS:

• 1 14 oz. can garbanzo beans, rinsed and drained
• 3 Tbsp creamy tahini
• 2-3 Tbsp olive oil
• ½ lemon, juiced
• 1 garlic clove, minced
• 1 tsp cumin
• Sea salt and pepper, to taste
• 2-5 tbsp of water, as needed
• 1 cup steamed beets

DIRECTIONS:

1. Add all ingredients to a high-speed blender or food processor. Blend until smooth.
2. Transfer to a bowl. Enjoy!

3) GUACAMOLE

Note: Spice it up with fresh mango or pineapple, or add additional veggies like bell peppers or kale!

INGREDIENTS:

• 3 medium avocados, ripe
• 1 medium tomato, diced
• ¼ cup red onion, diced
• 1 clove garlic, mashed
• ¼ cup fresh cilantro, chopped
• 1 lime, juiced
• Sprinkle of salt and black pepper, to taste
• ½ cup pomegranate seeds (optional)
• jalapeño pepper, diced, to taste (optional)

DIRECTIONS:

1. Slice avocados lengthwise and remove the pits. Spoon out avocado and add to a bowl.
2. Then, mash the avocado with a fork until chunky.
3. Fold in the remaining ingredients, including any additional add-ins. Taste test and adjust ingredients as needed. Serve and enjoy!

4) TZATZIKI

INGREDIENTS:

• 1 cup cucumber, grated
• 1 cup organic Greek yogurt
• 1-2 tsp fresh lemon juice
• 1 tbsp fresh dill, finely chopped
• 1 garlic clove, mashed
• Salt and ground black pepper, to taste 

DIRECTIONS:

1. Using a grater, grate cucumber or use food processor. Drain excess liquid from the cucumber.
2. In a bowl, combine the remaining ingredients and stir until well combined.
3. Refrigerate for 30 minutes to one hour to let the flavors marinate.
4. Serve chilled.

5) SUMMER SALSA

INGREDIENTS:

• 1 15oz can san Marzano tomatoes crushed
• 1 4 oz. can green chiles, diced and undrained
• 3 ripe roma tomatoes, chopped
•  ½  small red onion, roughly chopped
• 2 green onions, ends trimmed
• 1 fresh lime, juiced (about 3 tbsp)
• 2 cloves garlic, smashed
• 1/4 cup fresh cilantro, chopped
• ½ - 1 tsp ground cumin
• ½ teaspoon chili powder
• Sea salt and black pepper, to taste 

DIRECTIONS:

1. Add all ingredients, aside from the crushed tomatoes and green chiles, to a food processor or high-speed blender.
2. Pulse until the mixture is well blended.
3. Pour the mixture into a large serving bowl and add the remaining ingredients. Stir well.
4. Serve and enjoy!