SUNBITES DIP RECIPES
Lunchboxes don't have to be boring! Pop in a pack of your favourite Sunbites Crackers, include one of the fresh dips (recipes shown here) and the lunchboxes are sure to come home empty!
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Zucchini Tzatzki Dip
Coarsely grate 1 medium zucchini into a small sieve.
Sprinkle over 1 teaspoon sea salt flakes and set aside for 5 minutes.Squeeze all the liquid from the salted zucchini, pressing between several sheets of paper towel, to ensure all liquid is removed, transfer to a bowl.
Add 1 finely grated garlic clove, 1 teaspoon finely chopped parsley, 1 teaspoon lemon juice and 3/4 cup low fat natural yoghurt.
Transfer to a bowl and drizzle with a little extra virgin olive oil. Serve with Sunbites Crackers and enjoy.
Makes 1 cup
Prep time 10 minutes. Can be made the night before and stored in the fridge.
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Sweet Potato and Red Capsicum Dip
Preheat oven 200°C and line a small roasting tray with baking paper.
Put 1 1⁄2 cups diced sweet potato into the tray with 1/2 red capsicum, chopped, 1 peeled garlic clove and 1/2 teaspoon fresh rosemary leaves. Season with salt and pepper and drizzle with a teaspoon of olive oil. Roast for 30 minutes.
In a small food processor, blend all the ingredients until smooth; stir through 1/3 cup light sour cream and season to taste. Serve with Sunbites Crackers and enjoy.
Makes 1 cup
Cook and prep time 40 minutes.
Prep time 10 minutes. Can be made the night before and stored in the fridge. -
Pea and mint
Bring a small saucepan of water to the boil and add 1 1/2 cups frozen peas. Cook for 5 minutes; drain.
In a small food processor, combine peas with 12 mint leaves and season generously with sea-salt and freshly ground black pepper. Puree until smooth; adding a little water if necessary. Stir through 1/3 cup low fat yoghurt.
Serve with Sunbites Crackers and enjoy.
Transfer to a bowl and drizzle with a little extra virgin olive oil. Serve with Sunbites Crackers and enjoy
Makes 1 cup
Prep and cook time 10 minutes. Can be made the night before and stored in the fridge. -
Spice Roasted Pumpkin
Preheat oven 200°C and line a small roasting tray with baking paper.
Put 2 cups diced pumpkin onto the prepared tray.
Season with salt, pepper and 1/4 teaspoon Moroccan spice mix. Drizzle with a teaspoon of olive oil; roast in the oven for 30 minutes.
In a small food processor, blend cooled pumpkin mix until smooth. Stir through 1/3 cup low fat natural yoghurt and season to taste. Serve with Sunbites crackers and enjoy.
Makes 1 cup
Cook and prep time 40 minutes. Can be made the night before and stored in the fridge. -
Creamy Pesto
Put 1 cup basil leaves, 1/4 cup finely grated parmesan, 1/4 cup toasted pine nuts and 1 peeled garlic clove into a small food processor.
Process to a thick paste then fold through 3/4 cup light sour cream. Season to taste.
Serve with Sunbites Crackers and enjoy.
Makes 1 cup
Prep time 5 minutes. Can be made the night before and stored in the fridge. -
Hummus
Drain a tin of chickpeas and transfer to a small food processor.
Add 3 tablespoons toasted sesame seeds, 1 peeled garlic clove, 2 teaspoons lemon juice, 1/2 teaspoon ground cumin and one tablespoon extra virgin olive oil. Process to a smooth paste adding a little water until light and creamy.
Season generously with sea-salt and freshly ground black pepper.
Serve with Sunbites Crackers and enjoy.
Hummus can be served with a variety of toppings:
A sprinkle of smoky paprika
Toasted pepitas and sesame seeds
Finely chopped tomato, parsely and mint
Finely chpped coriander and chilli
Pomegranate arilsMakes 1 cup
Prep time 7 minutes. Can be made the night before and stored in the fridge.