2 zucchini, chopped
1 cup artichoke, steamed & chopped
1/2 cup raw tahini
2 tbsp nutritional yeast
4 tbsp freshly squeezed lemon juice
2 cloves garlic, minced
Sea salt & ground pepper to taste

Blend everything well before adding chopped artichoke.

 

1 cup plain Greek yogurt or sour cream, (unpasteurized if possible)
Several slices cucumber, well-chopped
3 cloves garlic, minced

Several leaves well-chopped mint
Juice of 1 lemon
Sea salt & ground pepper to taste

 

Mix well and garnish with mint.

 

6 oz. figs, chopped
Balsamic vinaigrette to taste
Juice of 1 lime

 

Pulse well in food processor.

 

For different variations, try using different fruits and different quantities of balsamic vinegar to see what you enjoy the most.  This dip can be used for veggies or fruits, or as a spread on your favorite crackers, too!

 

1 small eggplant, roasted
2 red bell peppers, roasted
1 red onion, chopped
3 garlic cloves
2 tbsp walnut oil
1 1/2 tsp sea salt
1/2 tsp ground pepper
1 tbsp tomato paste

 

Pulse in food processor, chill, and serve.

 

3 avocados, chopped
1/2 onion, diced
Handful cilantro, chopped
2 med tomatoes, chopped
2 cloves garlic, chopped

Juice of 1 lemon

1 tsp sea salt
1/2 tsp ground pepper
Pinch of cayenne pepper

 

Mix well and serve.