Sunday, 10 September 2017

Two quick and easy low carb dips


One of my all time favourite snacks is chips and dips, or anything dippy and dips for that matter. It'd the perfect things to throw out if you've got people over and one of my favourite things to eat when I'm at home alone and can't be bothered to cook. Luckily there are quite a few dips that are naturally low in carbs though you do always have to check as unexpected ingredients can sometimes throw a spanner in the works and cause the carbs to rocket so as is often the case, making your own is best when possible as you know exactly what you're getting.



I decided to play around with a few dips in my Blendtec this weekend, and two of them were especially good so I had to share, there's another I'm still getting right but will also be sharing very soon... So let me share with you, lemon alioli and edamame and mint dip, both dips you're going to want to make in big batches as they're going to go very quickly!

I also wanted to show you a few ideas of things you can dip in which are low in carbs, I chose parmesan crisps, slices of peppers, mini cucumbers (large ones also work of course but are just less cute!), and cherry tomatoes- a bit awkward but as I always say, where there's a will there's a way!

Let's get cracking then (literally). To make the alioli you will need (makes a big portion- around 450ml):
  • Three large egg yolks- you can use the egg whites to make egg chips if you've got the oven on
  • 100 ml lemon juice 
  • Four cloves of garlic- warning this is quite garlicky, use three if you don't like it so strong
  • 1 tsp of salt and 1 tsp of black pepper
  • 400ml olive oil
Making this in a high speed blender like a Blendtec makes it s much easier, if put in in the right order they will emulsify really easily:

  • Put the egg yolks, lemon juice, garlic and seasoning into the blender and start to blend on a low setting-around 1-2
  • slowly increase the speed up to around a 6-8
  • Keep it blending and slowly add the oil through the top as it blends
  • When it's completely combined, turn the blender off, serve and enjoy, any extra will keep in an airtight container (probably won't be necessary)
Secondly, to make the edamame and mint dip you will need:
  • One cup of endamame beans- you don't need to cook these first, straight from the freezer will do
  • A handful of spinach
  • 1/2 cup creme fraiche 
  • A small handful of mint
To make the dip:
  • Pop all the ingredients (save a little bit of mint to garnish) into the blender 
  • Blend on a medium speed until smooth, or you can of course leave it a bit chunkier if you prefer
  • Serve and enjoy!
Ad that's it! The second one is the quickest, but the aioli is so delicious and goes with so much so you really should try both! I'll be back very soon with a lovely feta number...
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5 comments

  1. Oh I do like the sound of these especially the lemon garlic dip, do you know how many carbs are in this?
    Cathy x

    ReplyDelete
    Replies
    1. Hi. I'll look and amend the post with the carbs.
      Xx

      Delete
  2. Yum yum yum, this looks like the best spread to out on for a party, even if it is just a party for two, or one! Hope we will see more party food posts coming towards christmas!
    xx

    ReplyDelete
    Replies
    1. Hi thanks, I've got lots more party posts planned! Xx

      Delete
  3. These are the very prettiest photos!
    Ellax

    ReplyDelete

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