We all have parties, don’t we? I don’t know about you, but I know my friends, family and I usually complain about the amount of food that was consumed during the party and how bad it is for us!
Yes, we all been there. It was bothering me also. Therefore, very slowly I started looking at the options of healthier snacks to serve to our guests. And you know what? I found them! Well, some better than others but overall these are much healthier options than crisps, bought-in sausage rolls or pizza!
My new invention (I know it’s not new out there in the world, but it’s new enough for me) are various dips. And vegetables, sometimes few breadsticks or crackers with it. You’ll see 😉
We had a small party this weekend just gone by and I made Beetroot Dip with Caramelised Onions and Creamy Tuna Dip. And you know what? It was unreal!
The best part is when kids run down to the table looking for a treat and there are carrots and broccoli all over the table 😀
Priceless! And seeing no other option on the table, kids usually grab the least scary looking option and run away! Now, this I call – A WINNING moment 🙂 So here it goes…
Roasted Beetroot & Caramelised Onions Dip
- 5 beetroots (800g)
- 2 red onion (340g)
- 2 tbsp olive or coconut oil
- 1 cup (100g) of ground walnuts
- 1 tbsp balsamic vinegar
- 2 tbsp soy sauce
- Preheat oven to 180°C.
- Cut beetroot in halves or quarters and wrap each piece individually in tin foil. Place beetroot in the oven and bake for approx 1 hour (until it’s cooked – check with the fork if beetroot is soft). You can use the bought-in and already boiled beetroot but I find that the colour of the dip wouldn’t as bright red as well as there is a small taste difference of the dip when you use roasted beetroots.
- Remove cooked beetroots from the oven, open up the tin foil and let it cool down. When they are cool enough to handle, remove and discard skins. Chop beetroot in smaller pieces ready for blending.
- In the meantime prepare the caramelised onions. Peel and slice the onions. In the frying pan put some oil and sautee red onions on the medium heat about 20 minutes or until tender. At the end sprinkle balsamic vinegar, soy sauce, season with some salt and pepper and cook for 1 minute.
- Place the cooked beetroot, caramelised onions, ground walnuts in the food processor and blend it all until smooth. Season to taste.
Creamy Tuna Dip
250g light cream cheese
- 185g can tuna in oil, drained
1/2 cup light whole-egg mayonnaise
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup drained capers (or chopped pickles)
1 tablespoon lemon juice
Super quick and easy, especially tuna dip is a life saver anytime someone visits unexpectedly 🙂 I usually have some carrots in-house and could never live a day without broccoli. Hence, I prepare raw carrot sticks, raw celery sticks, fresh cucumber sticks, lightly boiled broccoli florets and sometimes breadsticks or crackers to serve with the dips and everyone just LOVE it! trust me, you will never hear a complaint that there are no crisps 😉 Well, at least not out loud 🙂
Hope you got inspired and you’ll have a healthy’ish party snacks next time 😉
Lots of love,