Baby First Finger Food – Recipes For Healthy Dips And Spreads

Vegetarian Avocado, Ricotta and Asparagus Dip

3 asparagus spears, trimmed and cut into small pieces

1/2 ripe avocado, pitted

1 tsp lemon juice (optional – some babies may react to lemon juice)

1 tbsp ricotta

1. Steam the asparagus pieces until tender, then cool.
2. Place all the ingredients together in a blender and blend until smooth and creamy.

Eggplant Dip

1 small eggplant (aubergine)

2 tsp olive oil

1/2 small onion, minced

1/2 garlic clove, crushed

2 tsp tomato puree

1. Pre-heat the oven to 400 deg F, 200 deg C.
2. Bake the eggplant in a baking dish for one hour, then cool.
3. Halve the eggplant and scoop out the flesh, then chop well.
4. Meanwhile, saute the onion in the oil over a medium heat, stirring often, until very soft (10 mins).
5. Add the garlic and saute for a further minute, then add the tomato puree and cook for one more minute.
6. Stir in the eggplant and cook until the dip has thickened.

Serve warm. This is quite a chunky dip/spread – puree if necessary.

Cucumber And Dill Dip

1/2 cucumber

8 fl oz (1 cup) whole milk natural yogurt

1 tbsp fresh dill, chopped

1. Peel the cucumber.
2. Cut in half lengthwise, then remove the seeds and grate.
3. Squeeze the grated cucumber to remove excess liquid, then combine with the remaining ingredients.

Chill and serve.

Tarragon And Tofu Dip (8 months+)

5 oz (2/3 cup) soft silken tofu

3 tsp lemon juice (optional)

tiny pinch of white pepper

1 tsp tarragon

1. Simply blend all ingredients in a food processor.

This dip is best if heated gently before serving.

Cheese Spread With Basil

3 fresh basil leaves

1/2 garlic clove

4 oz (1/2 cup) cream cheese, softened

4 oz (1 cup) Parmesan cheese, grated

2 oz (1/4 cup) olive oil

1. Finely chop the basil and garlic.
2.  Place all ingredients into a food processor and blend until smooth.

Fruity Spread

6 oz (3/4 cup) cream cheese, softened

4 oz (1/2 cup) crushed pineapple

1. Drain the pineapple and add to the cream cheese in a bowl.
2. Combine well, then whisk with a large wire whisk until fluffy.

Simple and delicious!

Tomato Butter

1 medium vine-ripened tomato

4 fl oz (1/2 cup) tomato juice

2 tbsp unsalted butter at room temperature

1/2 tbsp thick cream.

1. Halve the tomato and place, cut side up, in a baking tin.
2. Roast at 450 deg F, 230 deg C, for 20 mins.Puree the roasted tomato with the tomato juice, then strain.
3. Place in a small saucepan and bring to the boil over a high heat.
4. Reduce the heat and simmer for 10 mins.
5. Just before serving, slowly add the butter and warm gently.
6. Finally, whisk in the cream.