Recipes » Recipes for Schools » Vegetable Dips

Vegetable Dips

Recipes » Recipes for Schools » Vegetable Dips

Vegetable Dips

This recipe meets the GREEN criteria in the National Healthy School Canteen Guidelines.

Serves 10

Ingredients
Beetroot Dip
450g can baby beets, drained
½ cup creamed cottage cheese or natural yogurt
1 tsp garam masala (optional)
2 tablespoons orange juice
1 tablespoon lemon juice

Carrot and Chickpea Dip
2 medium carrots, grated
400g chickpeas, drained and rinsed
1 clove garlic
1 tablespoon tahini (avoid if any sesame seed allergies)
¼ cup orange juice
2 tbsp olive oil

Method

  1. Add all ingredients to a blender and mix until smooth.
  2. Serve with vegetable crudites or pita crisps.

Beetroot Dip:

 

 

 

 

 

 

 

 

 

Carrot and Chickpea Dip: