Want to whip up quick, healthy and crazy delicious dips for entertaining or even just to enjoy whilst binge-watching your fave TV series? Of course you do! Here are my current top 3 superfood dip recipes. Oh - and as for the TV series - I am currently addicted to Suits. Highly recommend!

Lemony Sardine Pate

Sardines are jam-packed with Omega 3, good fats and work wonders on your skin, hair and nails.  Personally I think sardines are underrated and this is a good way to get more into your diet. And when paired with homemade corn-chips this pate is just too good!

What you’ll need:       What to do:
  • 2 cans sardines (in oil or springwater)
  • 4 tbsp butter, softened
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Aleppo pepper (or chilli of your choice)
  • 2 teaspoons fresh lemon zest
  • 2 teaspoons fresh thyme (if I don’t have I just use dried)
  1. Put all ingredients in a blender and blend until you get a smooth-(ish) consistency.  Taste and add salt & pepper and lemon juice if needed. 
  2. Serve immediately or refrigerate. If refrigerated, let warm to room temperature before serving. (Mine never lasts more than a day or two – a definite favourite in our house!)

*Recipe courtesy of Food52

Garlic Kale & Spinach Dip

So you already know that kale and spinach are two of my favourite greens and nutrition powerhouses, you really can’t get enough of them! This is another great way to incorporate them into your diet. The garlic gives this dip a good kick and is great at keeping your immune system fighting fit. I love roasting up some herbed sweet potato chips to go with this dip.

What you’ll need:           What to do:
  • 1 bunch kale washed & tough stems removed
  • 1 bunch spinach washed & stems removed
  • 2 medium cloves garlic ( I love garlic so I actually use 4)
  • 3 tbsp roasted pine nuts
  • 4 tsp balsamic vinegar
  • ½ cup olive oil
  1. Bring a large pot of salted water to the boil. Prepare a bowl of icy water by combining water and ice, set aside.
  2. Add kale and spinach to boiling water, cook until wilted (about 2-3 mins) then remove from boiling water and place in icy water. Once cool remove from water and place in blender.
  3. Add garlic, pine nuts and vinegar and while pureeing slowly add in olive oil until the mixture is smooth. This takes me about five minutes or so. Season with salt and serve!

*Recipe courtesy of

Roasted Red Pepper & Paprika Hummus

I have a slight hummus obsession (and by slight, I mean MAJOR) which is a good thing as chickpeas are an excellent source of protein so they provide you with long-lasting energy. Add in the immunity boosting tahini, antioxidant-full capsicum and Vitamin A packed paprika and you’ve got yourself one super healthy and downright delicious hummus.

What you’ll need: What to do:
  • 2 ½ cups chickpeas
  • 1 large red capsicum
  • ½ a jalapeno pepper (I like it spicy so I tend to use a whole one or more)
  • 3 tbsp olive oil
  • ¼ cup water
  • 1 tbsp tahini
  • 2 tsp paprika
  • 1 tsp cumin
  • 2 lemons
  • salt
  1. Slice the capsicum lengthways, discard seeds and bake in moderate oven for about 10 minutes.
  2. While the capsicum bakes make the rest of the hummus. Squeeze the juice of 2 lemons then place juice and all other ingredients (excluding capsicum) in blender and blend until smooth.
  3. Once the capsicums have cooked for ten minutes and turned ever so slightly brown, remove from oven & let cool. Once cool, add to remaining dip ingredients & blend until smooth. Then serve and enjoy!


*recipe courtesy of Deliciously Ella 

 Happy dipping!