Summer Dips: In the Pool & On the Table

Over the 4th of July week-end, my daughter and daughter-in-law came to our wonderful condo pool and took a dip to cool off and also enjoyed the dips I made instead of making a tossed salad.                
There are no definitive recipes, so these is a cooking-by-the-strings-of-your apron recipes, with the ingredients not measured, just eye-balled.



These are the three dips: Baba Ganoush, Guacamole, and Sweet Potato Dip

Here are the raw veggies for dipping: red and yellow bell pepper slivers, celery sticks, carrot sticks, and cucumber slices (ALL ORGANIC!)

Baba Ganoush (spellings vary)

One small baked (organic) eggplant, scooped out into a bowl. Add tahini to make a thick dip. Add powdered garlic or garlic salt and a dash or two of soy sauce or Bragg’s Aminos. Chill and serve with veggies. Sprinkle with sesame seeds for crunch.


Wash and cut open one ripe avocado. Mash with fresh garlic (one or two cloves) and salt to taste. Add juice of half a lemon. Chill and serve.  Feel free to add chopped tomatoes or cooked and smashed black beans for variations.

Sweet Potato Dip

Bake one medium-sized sweet potato. Scoop out cooked potato, add curry powder or just cinnamon. Chill and serve.


P.S. Feel free to use cut and baked pita bread sprinkled with olive oil and garlic or use pita chips. You can also use Indian  bread, Naan, which is similar to pita bread.




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