Raw food vegetables Dip recipe

Raw Food Recipes for Dips, Raw food appetizers and Spreads
La Aguacate » Bagna Cauda

Dips are all the rage at parties. Seems everyone these days is knocking themselves out to make the most interesting of all dips known to mankind. Gone are the days of your mom's French onion sour cream dip. These recipes all work with the raw food diet but that can just be your little secret. You'll find dips for veggie sticks, spreads for sandwiches, wraps, or crackers, and even a sweet dip for fruit and desserts.

1. Raw Rosemary Basil Tapenade

Kalamata olives form the base of tapenade. Dip veggie sticks in this amazing and powerfully flavorful dip. Use these flavors of the Mediterranean to create a spreadable, lovable dip that goes great on crackers, chips, or in wraps.

2. Raw Walnut Herb Pate Recipe

This recipe calls for the classic Italian herbs parsley, thyme and rosemary, but you can use anything you like or have on hand. The raw walnut base is basic and can be used to create any number of flavor variations.

3. Raw Food Cilantro Mint Chutney

Chutney is typically served alongside Indian food dishes. It compliments spicy food or meals with strong flavors. This particular chutney even tastes great right off the spoon. It transforms pretty easily into a salad dressing as well, and makes a great dip for summer rolls.

5. Raw Sundried Tomato Olive Pate

Another great pate recipe. Pates are very common in the raw food lifestyle. Having them on hand can sure take away the hunger without much effort. This particular recipe uses soaked sunflower seeds as a base, which delivers a creamy consistency.

7. Herb Pine Nut Macadamia Nut Raw Cheese

With a consistency resembling ricotta and the hardy flavors of pine nuts and macadamias, this raw cheese makes wraps and terrines very rich and indulgent. You can also use this cheese as a dip for crudites or as a side in a salad.

Source: vegetarian.about.com

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Well... it's not vegetables

2006-07-20 18:37:17 by Bug

But it's not "meat" by the popular definition.
Taramosalata is a Greek meze. The traditional recipe is made from tarama, the salted and cured roe of the carp, though blends based on other forms of fish roe, particularly cod, have become more common.
The roe is mixed with lemon juice, onions, garlic, and olive oil. Bread crumbs, milk, cream and even gelatine are sometimes added.
The colour can vary from orange to pink, depending on the type of roe used. Mass-produced taramosalata can often be a bright pink colour due to the addition of food colouring.
It is usually eaten as a dip, with pita bread or raw vegetables.

Try this

2003-08-19 09:34:58 by Anne_sf

I've not tried it but:
Categories: Appetizers, Lebanese, Dips, Vegetarian
Yield: 1 cup
1 ea Garlic clove
1/2 ts Salt
1/3 c Tahini
1/3 c Lemon juice
1/2 c Cold water
Chop the garlic in a food processor & add salt. Place all the
remaining ingredients into the processor & blend until smooth,
scraping down the sides of the bowl at intervals. Serve as a dip or
a dressing for raw or cooked vegetables.
Mary Salloum, "A Taste of the Mediterranean: Vegetarian Style"
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