May 26, 2017

Make Easy and Healthy Dips to Snack on All Summer Long


As the weather changes, so does our diet, eating, and cooking habits. Recipes that don’t require a stove or oven, that are light, refreshing, and help us stay cool (but still fill us up) become our go-to! Plus, the summer season brings family gatherings, barbecues with friends, holidays, vacations, and weekends hanging out by the pool. Luckily, we’ve got just the thing for you to snack on, serve to your guests, or bring to a party–and it’s healthy!

In collaboration with Sarah Martorella, The Nutritious Princess, we’ve developed two recipes that are perfect for dipping an array of crunchy snacks or to spread on toast for something different (why not?). An easy way to feed a crowd, the possibilities are endless with Sarah’s delicious cannellini-based Pesto Hummus and yogurt-based Cucumber Carrot Tzatziki! Pair the dips with sliced baguette, tortilla chips, nutritious veggies, multi-grain crackers, or fresh pita bread… The choice is yours!

Don’t think that these dips are only for big groups, special occasions, or to make when you have down time! These recipes are so quick and easy to do that you can start making them part of your weekly routine; make a batch to munch on while watching TV or typing away at work. Think of them as an everyday essential for summer!

If you crave creamy things and can’t get enough veggies, the yogurt dip just might be for you, or if you are looking for a low-fat, high-protein option, you can live off of this hummus recipe–it literally goes with everything. What’s more is that these dips are considered part of the Mediterranean diet, which promotes the healthy way people eat in the regions around the Mediterranean: lots of veggies, lots of sharing, and no compromising on taste.

Let Sarah show you how easy these recipes are to make and turn fresh summer ingredients into dips that are a hassle-free crowd pleaser!


Pesto Hummus (with cannellini beans)
Servings: 1 bowl
Author: The Nutritious Princess
  • 2 cups cannellini beans
  • 1 cup basil
  • 1 cup arugula
  • Juice of 1 lemon
  • 4 tbsp extra virgin olive oil
  • Salt to taste
  1. Strain and rinse cannellini beans.
  2. Place all ingredients in a food processor or high-speed blender. Blend until smooth.
  3. Serve on the Provencal Paddle Board with your favourite veggies, tortilla chips and crackers in the Dublin Serving Bowls.


Cucumber Carrot Tzatziki
Servings: 1 bowl
Author: The Nutritious Princess
  • 1/2 cup grated cucumber
  • 1/2 cup grated carrot
  • Salt to taste
  • 1 cup Greek yogurt full-fat for a thick texture
  1. Grate carrot and cucumber.
  2. Squeeze out excess liquid of grated cucumbers and carrots.
  3. Mix grated veggies with yogurt and salt to taste.
  4. Serve with your favourite veggies chopped with the Kiyosu Utility Knife, tortilla chips and crackers in Alfresco Fleur Bowls. Enjoy!


Helping you be that person who brings the healthy option to the party,


Meet the blogger!



I am an Italian-Canadian living in Montréal, Quebec with a major passion for food! Fun fact: most of my baby pictures involve me posing with food. I am the recipe developer, food stylist, photographer, writer, editor, and everything else in between behind my blog I make delicious eats for the body and soul – a kale smoothie and minestrone for the body and fresh pasta and a decadent brownie for the soul. There are no off-limits foods! I believe that food should be made from scratch in the kitchen, with real ingredients.

When I’m not cooking or baking away in my humble kitchen, I’m out and about in the beautiful foodie city we call MTL, dining, brunching or indulging in fine pastries. Fitness is something very important to me – between running, a HIIT workout, Pilates or trying something new! In 2016 I became a passionate runner and completed two 10km races! This summer I’m running my first half-marathon! Although I’m not a fashion blogger, I looooove shopping! I can never have enough running shoes, leggings and basically activewear in general. Plus, my best sense of direction is at the mall!

Ps. This year, I am following my heart (and stomach) and enrolling in culinary school!



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