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5 Protein-Rich Dip Recipes for Smart Snacking

Almond Quinoa Dip Recipe

A riff on the Spanish soup, sopa de ajo blanco, you can decide how much garlic you'd like to add. The traditional soup recipe omits olives, but the olives give this dip a salty, briny bite that helps balance the sweetness of the white grape juice.

Ingredients
  • 1/2 cup cooked quinoa
  • 1/4 cup raw almonds
  • 1 to 2 garlic cloves, minced (use as much as garlic as you'd like)
  • 1 tablespoon pitted Spanish olives
  • 1/2 to 1 cup white grape juice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • sprinkle of salt
  • 1/4 teaspoon freshly ground black pepper

Combine all ingredients in a food processor or blender and whizz, adding grape juice as necessary, until desired consistency is reached.

More: Southwestern Quinoa Cakes Recipe

White Bean Dip Recipe

Ingredients
  • 1 15-oz. can cannellini beans
  • 1/4 cup toasted pine nuts
  • 1 small garlic clove, minced
  • 1/2 small shallot, minced
  • 1/2 to 1 cup water
  • juice of 1 lemon
  • 1 tablespoon extra virgin olive oil
  • 1 sprig fresh rosemary, destemmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Combine all ingredients in a food processor or blender and whizz, adding water as necessary, until desired consistency is reached.

More: 5 High-Protein Foods for Optimal Recovery

Smoky Black Bean Dip Recipe

Ingredients
  • 1 15-oz. can black beans, drained
  • 1/4 cup fresh or defrosted corn kernels
  • 1 small chipotle pepper
  • juice and zest of 1 lime
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground chili powder
  • 1/2 to 1 cup water
  • 1 tablespoon extra virgin olive oil
  • 1 small handful cilantro, chopped
  • 2 tablespoons cotija or feta cheese

Combine all ingredients in a food processor or blender and whizz, adding water as necessary, until desired consistency is reached.

More: 8 Snacks With Less Than 150 Calories

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About the Author

Sabrina Tillman Grotewold

Sabrina Tillman Grotewold is the former running editor for Active.com, and the creator of the Active Cookbook. She runs nearly every day, enjoys cooking and developing recipes, and taking her son for long walks in his stroller.
Sabrina Tillman Grotewold is the former running editor for Active.com, and the creator of the Active Cookbook. She runs nearly every day, enjoys cooking and developing recipes, and taking her son for long walks in his stroller.

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