I am always searching for easy, tasty vegetable dips to eat with my raw veggies. I’ll be the first to admit that sometimes eating the 5-7 servings of veggies suggested daily as a part of a Fertility Diet (any healthy diet) becomes a chore. And I love veggies (especially fresh from the farmers market or my garden)! So, anything I can do to “jazz up” my experience of eating veggies while staying healthy definitely helps. I hope that you enjoy these recipes I’ve created!
Easy Hummus
15 ounces chickpeas* (cooked)
2 Tablespoons olive oil
¼ cup Tahini
¼ cup fresh lemon juice
1 garlic clove, chopped
½ teaspoon salt
To make: Blend together in a blender or food processor. Enjoy!
Tasty Addition: Spice it up with 2 chipotle peppers for a little heat and a metabolism boost.
*If you choose canned beans, try to find a BPA-free can or beans in a Tetra pack (those food-grade boxes).
Cucumber Dill Dip
2 cups plain non-dairy Greek yogurt*
1 English cucumber (seeded and diced)
2 Tablespoons minced fresh dill or 1 Tbsp. dried dill
1 garlic clove, minced
1 teaspoon salt
¼ teaspoon pepper
To make: Dice cucumber and mince garlic. Combine all ingredients in a bowl and let rest for ½-1 hour in the refrigerator. Then, enjoy!
*I like these:
Amande Cultured Almond milk Yogurt
So Delicious Almond Milk Plain Greek Yogurt
Daiya Greek-Style Dairy-Free Yogurt
Decadent Onion Spinach Artichoke Spread
3 thinly sliced yellow onions
2 cups plain non-dairy Greek yogurt*
1-2 cloves garlic, crushed
1 14-ounce jar artichoke hearts, drained
1 cup fresh baby spinach leaves, thinly sliced or julienned
1 teaspoon salt
To make:
1. Heat 2 tablespoons olive oil in a sauté pan. Add onion and sauté on med-low, stirring often, until they are soft and golden.
2. Add the minced garlic and spinach leaves. Stir to combine until spinach is wilted.
Stir in artichoke hearts to warm.
3. When the sautéed mixture has cooled some, combine it with the yogurt and salt. This spread is now ready to eat!
Notes: You can add ¼ cup grated parmesan cheese and broil it (be sure it’s in an oven-safe dish) only for a few minutes to make this dip toasty warm. I like this spread with toasted sourdough bread too! Yum!
*I like these:
Amande Cultured Almond milk Yogurt
So Delicious Almond Milk Plain Greek Yogurt
Daiya Greek-Style Dairy-Free Yogurt
Black Bean “Salsa”
3-4 diced fresh roma tomatoes
15 ounces black beans, cooked*
½ cup chopped yellow onion
2 tablespoons fresh-squeezed lime juice
½ teaspoon salt
¼ teaspoon each cumin, garlic powder and black pepper
¼ cup chopped cilantro
To make:
1. Blend in a blender or food processor cooked black beans, tomatoes, onion and lime juice.
2. When smooth, stir in cilantro and spices.
3. Let the salsa rest for ½-1 hour in the refrigerator. Then, enjoy!
*If you choose canned beans, try to find a BPA-free can or beans in a Tetra pack (those food-grade boxes).
Enjoy your veggies!
Share with us in the comments section below if you try these dips and like them. Feel free to also share with us any recipes you love or tips you’ve tried to help yourself eat more veggies!
You may also appreciate these guides for more Fertility Diet tips:
Fertility Diet Tip – 5 Ways to Eat More Fresh Fruits and Veggies Daily
Do You Know How to Eat for Fertility? Top 10 Fertility Diet Tips
PCOS Fertility Diet Tip – Simple Food Choices to Stabilize Blood Sugar
Elizabeth Willett is the Senior Herbalist and Lead Educator at NaturalFertilityInfo.com. She holds a BS in Mass Communications (2000) from Minnesota State University, and a Master of Arts degree (MA, 2010) in Holistic Health Studies with a specialization is herbalism from St. Catherine University in St. Paul, MN. Liz has written over 200 articles on women’s fertility and brings a vast wealth of knowledge and expertise in holistic health and healing to Natural Fertility Info.com
