Dips & Nibbles
WITH Jazmyn McKinnie
Snacks • Serves: 4
CHOCOLATE FRUIT DIP
- ½ cup low fat Greek yoghurt
- 1 TBSP cocoa powder
- 2 TBSP honey
- pinch salt
- fresh strawberries
- banana
- Mix yoghurt, cocoa, honey and salt together
- Serve with fresh strawberries and banana
AVOCADO & FETA DIP WITH BAKED PITA CHIPS
- 1 avocado
- big squeeze of lemon juice
- ¼ block (50g) low fat feta
- ½ tsp salt & pepper
- 1 large wholemeal pita bread (or 2 small)
- extra virgin olive oil
- salt & pepper to season
- preheat oven to 180oC, fan-forced
- cut pita into triangles
- place on lined baking tray, drizzle with olive oil, season with salt & pepper
- bake for 8-10mins (until crispy)
- mash avocado with fork
- stir in lemon juice, salt & pepper
- crumble and stir in feta
- Serve with crispy baked pita chips
CRISPY BAKED CAULIFLOWER
- ½ medium sized cauliflower
- 1 cup wholemeal plain flour
- ½ cup milk
- 1 tsp cumin
- ½ tsp salt and pepper
- ½ cup low fat Greek yoghurt
- ½ tsp crushed garlic
- 1 TBSP lemon juice
- salt and pepper to season
- extra virgin olive oil
- pre-heat oven to 190oC, fan-forced
- cut cauliflower into small florets
- put flour and milk into separate bowls
- mix cumin, salt and pepper into flour
- dip cauliflower into milk, then flour. Place on lined baking tray
- Drizzle with olive oil
- Bake 25 mins, flip cauliflower florets over, then bake further 25 mins
- Mix yoghurt, garlic, lemon juice, salt & pepper
- Serve with crispy cauliflower
PEANUT BUTTER YOGHURT DIP
- ½ cup low fat Greek yoghurt
- 1 TBSP honey
- 1 TBSP peanut butter
- apple
- carrot sticks
- mix yoghurt, honey and peanut butter together
- serve with apple, carrot sticks or fruit of choice