Healthy Summer Cookouts

Summer Cookouts are happening left and right which can usually mean a lot of tempting appetizers and snack foods at your fingertips. Here are two great dips to make for your cookout or bring to one you are attending. Pair them with some homemade pita or tortilla chips or fresh cut vegetables for a healthy and delicious appetizer.

Classic Guacamole

avocado

Ingredients:

2-3 medium avocados
¼ cup of cilantro
¼ cup of white or red onion
salt, pepper & garlic powder
fresh lime juice

Directions:
Cut each avocado in half and remove the core and outer skin
Mash avocado into bigger chunks using a fork
Add in the chopped cilantro and onion and continue to mash to the consistency of choice
Drizzle lime juice into mixture to prevent from browning
Sprinkle salt, pepper, and garlic powder to taste and mix well

Optional: chop cherry tomatoes or red peppers into small pieces and mix into guacamole for an added flavor and crunch

White Bean Dip
(adapted by Giada De Laurentiis’s recipe)

whitebeandip

Ingredients:
1 can of organic white beans and/or cannellini beans
4 cloves of garlic
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
A small bunch of basil (about 6-8 medium basil leaves)
3 tablespoons olive oil

Directions:
In a food processor combine beans, garlic, lemon juice, basil, salt and pepper.
Pulse a few times until the mixture looks somewhat chopped.
Add in the 3 tablespoons of olive oil while the machine is still running.
Let process until the mixture is creamy.

Homemade Pita or Tortilla Chips

tortillas


Ingredients
:
Food for Life Tortilla Wraps or Pita Pockets
Olive Oil
Salt & Pepper

Directions:
Preheat the oven to 375 degrees.
Cut the tortilla wraps and/or pita pockets into small pieces
Place tinfoil on a baking sheet and spray with olive oil and/or coconut oil
Spread the pieces evenly all over the baking sheet and drizzle with olive oil
Sprinkle salt and pepper lightly – you can also add other spices to flavor how you like them
Bake in the oven for 20 minutes; flipping the chips about half way through.

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