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Thread: Dip recipes (that are safe during pregnancy)

  1. #1

    Cool Dip recipes (that are safe during pregnancy)

    Hey guys



    Does anyone have any easy peasy dip recipes (that I can even eat being pregnant)?

    I thought about making a creamy pesto type one but really, I have no idea!

    (It's DH's bday today and I am trying to cook up a storm!)

    Thanks!

  2. #2

    Join Date
    Jan 2008
    Location
    Insular Peninsula - Sydney
    Posts
    312

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    Go mexican....guacamole, spicy tomato salsa, black bean would make a nice trio of dips

  3. #3

    Join Date
    Dec 2005
    Location
    In Bankworld with Barbara
    Posts
    14,235

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    Anything can be unsafe in pg if it isn't kept refrigerated or prepared properly. I ate most dips in pg - cream cheese based ones, sour cream, salsa etc.

  4. #4

    Join Date
    Oct 2003
    Location
    Forestville NSW
    Posts
    9,031

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    Hummous:

    1 can chick peas drained
    1 tbsp tahini
    1/2 lemon juiced
    1tbsp cold pressed olive oil
    1 clove garlic crushed
    1 tsp cumin
    salt & pepper

    I use a bar mixer & if its too thick I add a bit of water at a time. I sometimes put some sweet chilli sauce on top of this dip as well. My kids eat this dip like there is no tomorrow.

  5. #5

    Join Date
    May 2007
    Location
    Newcastle NSW
    Posts
    1,688

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    I love dip, drool
    Here are a few of my fav

    Creamy pesto dip
    250gm cream cheese
    1 cup chopped basil
    60gm pine nuts (roasted)
    3 garlic cloves (crushed)
    1 tablespoon balsmic vinegar
    1 tablespoon basil (finely chopped)
    Additional tablespoon pine nuts (roasted)

    Using food processor/blender, combine cheese, basil, pine nuts, garlic and vinegar. Serve sprinkled with basil and pine nuts.

    This one i got off a friend but have yet to make it myself - it is delish

    Pea/pesto dip
    1/2 x 500g frozen Birds Eye Mint Peas, cooked
    50g pinenuts, toasted
    1 clove garlic, crushed
    ? cup grated Parmesan cheese
    1/3 cup olive oil

    Place peas, pinenuts, garlic, and cheese in a food processor. Puree ingredients.
    Gradually add oil until the mixture is smooth using full quantity of oil.

    Beetrool dip (its kind of chunky when finished)

    1 x 450g can baby beetroot, drained, coarsely chopped
    250g (1 cup) Greek-style yoghurt or plain yoghurt
    2 tbs fresh lemon juice
    1 tsp ground cumin
    1 tsp ground coriander
    Salt & freshly ground black pepper

    Throw everything into a bowl with alittle salt and pepper
    Goes really yummy with pita bread cause its chunky - make it smoother by chopping beetrool smaller if you want
    this on is great for summer

    Happy birthday to your DH

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