“Dip” Your Way Into Health

Dip Your Way Into Healthier Dip Options With These 3 Spectacular Dippy Recipes

My absolute favourite dip among the three is the Queso. Especially when I serve it heated. It’s just the next level. 

The flavours of this dip are spicy, sweet, and tangy with a texture of hot melted cheese. It’s truly one of those dips you find yourself wiping the bowl with your finger so you don’t miss a bit!

The queso is even better with what you serve it with. Crackers are good but corn chips are – BOOM!!

I like to heat the corn chips in the oven for about 8 minutes, it’s like I have refreshed them for that extra freshness and crunch. And warm corn chips are a game changer!

Decorating your dip is a must. This is when I feel super creative and proud as these little dip recipes become a work of food art. I like to pull out all those random seeds in the pantry and whack them in the oven to get them nice and crunchy. This is a great way to have some colour contrast on your dips.

Then a few edible flowers and herbs are scattered over the bowls of yummy dips and your guests start to notice how spectacular your skills are – this happens to me all the time!

Baba Ganoush

Baba ganoush is all about eggplant. You need to make it the star of the show. And when cooked on an open flame, things transform and there is a lot more depth of flavour when my flatbread scoops it up. I can’t help but make this dip at least twice a month when people come over and my flatbread too.

Click here for the full recipe.

dip

Vegan Queso Dip

This dairy and gluten-free vegan queso dip is perfect with that warm nacho chips!

Here is the link for the full recipe.

dip

Bean Dip

Easy to follow and arguably the best damn tasty bean dip situation of epic amounts of glory I have ever made.

Click here to check this recipe out.

dip

Being home in Oz for a few months, I have noticed lately how many people don’t cook. And I can see why… I really can. 

It’s because COOKING TAKES TIME. 

It’s not just making the recipes that take time – it’s the shopping, the cutting up of isms, and then being in the suitable headspace to cook. 

I find having the music on (loud) and having all your ingredients out and starting from the feeling of beginning again with a gentle whisper of how much your health does matter.

Sooo… That’s me this week. All dipped out and blissful.

Don’t forget to subscribe to my YouTube channel, share on your socials, and tag me with anything you make. I just love to know what you’re cooking of late. 

PS. My Super Ebook Bundle has a section for dressings and sauces, too!

With love from my kitchen to yours,

Chef Cynthia Louise xx


Get a free copy of my Let's Eat Plant-Based Ebook.


I have included some of my favourite plant-based and much loved recipes.



>> Grab It Now <<


About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.

Contact Us