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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
  1. Mix yoghurt, cocoa, honey and salt together
  2. 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
  1. preheat oven to 180oC, fan-forced
  2. cut pita into triangles
  3. place on lined baking tray, drizzle with olive oil, season with salt & pepper
  4. bake for 8-10mins (until crispy)
  5. mash avocado with fork
  6. stir in lemon juice, salt & pepper
  7. crumble and stir in feta
  8. 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
  1. pre-heat oven to 190oC, fan-forced
  2. cut cauliflower into small florets
  3. put flour and milk into separate bowls
  4. mix cumin, salt and pepper into flour
  5. dip cauliflower into milk, then flour. Place on lined baking tray
  6. Drizzle with olive oil
  7. Bake 25 mins, flip cauliflower florets over, then bake further 25 mins
  8. Mix yoghurt, garlic, lemon juice, salt & pepper
  9. Serve with crispy cauliflower

PEANUT BUTTER YOGHURT DIP 

  • ½ cup low fat Greek yoghurt
  • 1 TBSP honey
  • 1 TBSP peanut butter
  • apple
  • carrot sticks
  1. mix yoghurt, honey and peanut butter together
  2. serve with apple, carrot sticks or fruit of choice

 

 

 

 

 



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