Healthy Holiday Dips

We love finding new ways to use the Solo Blend aside from the smoothies we know and love. With the winter holidays coming up, why not use your Solo Blend to whip up a few healthy, satisfying dips?


 Festive Feta Dip


  • ½ small red onion, quartered
  • 2 fresh jalapeno chilies, seeds removed, roughly chopped
  • ½ medium avocado, chopped
  • 200g feta cheese, roughly chopped
  • 1 clove garlic
  • Salt, paprika, and freshly ground pepper, to taste
  • Chopped fresh cilantro leaves, to garnish



Place onion and jalapeno into blender jug and secure lid. Pulse 3-4 times or until combined. Add the avocado, feta, and garlic and blend for 20-30 seconds or until smooth. Season with salt, pepper, and paprika to taste. Place in a serving bowl and garnish with fresh cilantro. Serve with pita or tortilla chips, or your favorite snacking vegetables. 



Evergreen Arugula-Almond Dip


  • ¼ cup blanched almonds
  • 2 TBS finely grated parmesan cheese
  • 2 cups baby arugula leaves
  • 2 cloves garlic
  • 2-3 tablespoons extra virgin olive oil, plus extra to cover
  • 1-2 teaspoons fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Vegetable crudites or fresh bread to dip



Place all the ingredients into the blender. Blend for 20-30 seconds or until almost smooth. Season with salt and pepper to taste. Place in a serving bowl and serve with fresh bread, vegetable crudites, or use as a marinade for fish or chicken. 


Very Merry Vegan Spinach Artichoke Dip


  • ½ can artichoke hearts, drained
  • ¼ cup raw sunflower seeds
  • ¼ cup water
  • ¼ cup cooked chickpeas
  • 1 clove garlic
  • 1 teaspoon dijon mustard
  • juice of ½ a small lemon
  • 1-2 handfuls of spinach
  • Olive oil
  • 2-3 TBS nutritional yeast
  • Extra virgin olive oil
  • Salt and freshly ground pepper to taste
  • Toasted pine nuts (optional)



Chop half of the artichoke hearts and set aside in a separate bowl. Add the remaining artichoke hearts, sunflower seeds, water, chickpeas, garlic, mustard, lemon, nutritional yeast, and a pinch of salt and pepper to the blender and blend until smooth. Season to taste and set aside.

In a small skillet, sauté spinach and olive oil until wilted.

In a serving bowl, combine the sauteed spinach, artichoke hearts, and blended dip until well-mixed. Top with a drizzle of olive oil and toasted pine nuts. Serve with vegetable crudites, bread, crostini, or crackers. 




No matter how you’re spending the holidays this year, you can’t go wrong with a few healthy and delicious dips! Follow @solo__blend on Instagram for more delicious recipes and innovative