Fun Dip Recipes For School Lunches

Cashew Hummus

2/3 raw cashews
1 tbsp lemon juice
1 can of chickpeas (rinsed and drained)
1 clove garlic
1 tbsp tahini
1 tbsp olive oil
2 tbsp flax oil
1/2 tsp sea salt
2 tbsp nutritional yeast
5 tbsp water (for thinning if desired)

Using a food processor, blend together cashews with lemon juice until smooth. Add remaining ingredients except water and puree once more until smooth. Add water in as desired to thin the dip. Scrap down sides of bowl as required. Package in individual sized serving containers and send to school with a bag of pita wedges, crackers or cut-up veggies.

Hummus with Roasted Red Peppers

1 can chickpeas (rinsed and drained)
1/2 cup roasted red bell peppers (drained)
1/4 cup tahini
2 garlic cloves
2 tbsp balsamic vinegar
2 tbsp apple cider vinegar
1 tsp tamari
1/4 cup oil
1 tsp basil (dried)
1 tsp paprika
1 tsp salt

Combine all ingredients in a food processor or blender and mix until smooth.

Here are some of my favorite kid-friendly fruit dips:

Berry Dip (with Cottage Cheese)

1 cup cottage cheese
1 tbsp honey
1/2 ripe banana
1/3 cup fresh or frozen berries
1/4 cup orange juice concentrate

Blend all ingredients together in a food processor until smooth. Pack in individual serving containers and serve with fruit or rice crackers.

Amazing Almond Dip

1/2 cup almond butter
2/3 cup vanilla soy yogurt
3 tbsp unsweetened applesauce
2 tsp agave nectar
1/8 tsp sea sat
1/8 tsp cinnamon

Using a blender, puree ingredients until smooth. Package in individual serving sized containers and send to school with slices of apples and pears which have been tossed in a little orange juice to prevent browning.

Family Favorite Fruit Dip

16 oz jar marshmallow cream
8 oz tofu cream cheese or soy yogurt
2 tsp fruit juice/nectar (e.g. from a can of fruit salad, mandarin oranges or pineapple)

Using a food processor or blender, blend ingredients until smooth.

You're kids may not love veggies but chances are good they'll love these kid-friendly dips!

Spinach Dip

A great dip served with veggie sticks like carrots, celery, peppers etc.

1 cup mayo
16 oz tub sour cream
1 tsp tamari
1/4 cup red peppers
1/4 cup green onions
8 oz package frozen spinach (drained and chopped)
1 can water chestnuts (drained and chopped)
1 tsp pepper

Mix together mayo, sour cream, tamari, red peppers, and onions in a large bowl. Blend in spinach, water chestnuts and pepper. Pour into individual serving containers. Chill until ready to eat.

Ranch Dip/Dressing

1/4 cup buttermilk
1/2 cup sour cream
2 tbsp green onions or chives (minced)
1 tsp garlic powder
1/4 tsp each of salt and pepper
Squeeze of lemon juice

Whisk all ingredients together in a small bowl. Add another 1/4 cup buttermilk to make a dressing. Package in individual serving sized containers. Serve with a veggies or a favorite green salad.

Cucumber Yogurt Dip

Serve with pita wedges or assorted veggies.

2 cups soy yogurt
1/2 small onion (diced)
1 tbsp cilantro
1 seedless cucumber (peeled & diced)
1 tsp lemon juice
1 tsp ground pepper

Blend ingredients together. Pour into individual serving containers. Keep cold until ready to eat.