More Easy Celery Snack Ideas

Eating healthy doesn't have to be bland! Here are two simple dips that will help your veggies taste delicious, and each one had very quick prep times where I was in the kitchen for less than 5 minutes for any step.

I should note that there is a cooking time on the eggplant dip, and both have a cool down time. So, I'd say make this when you're make something else (like a Ziti), and eat it the following day, or when you get the midnight munchies.

Cucumber Dill Dip



What you need:
Small container of Sour Cream
1 Cucumber
Fresh Dill (Remove the stem from a little bunch, and rip the thin leafy parts, which you'll use.)
1-2 stalks of Celery, cut for dipping
**Optional** Spice it up with a little bit of minced onion and or garlic.

Step 1. Chop about 1/3 of the cucumber off, and remove the skin. The rest of the cucumber you will cut into strips for dipping.

Step 2. Cut the skinned cucumber into little bits.

Step 3. Mix the bits of cucumber and the dill into the sour cream. If you are adding in onion and/or garlic, mix those in to it too.

Let the dip chill in the fridge for at least an hour.


Eggplant and Green Pepper Dip
This is actually a really, really yummy dip, and it sounds more difficult than it actually is to make.



What you need:
1 small Eggplant
1 Green Bell Pepper
1-2 cloves of Garlic, outer skin removed
7-8 fresh Basil leaves (or approximately a tablespoon of the dried)
2 tablespoons of Extra Virgin Olive Oil
1 to 1-1/3 cups of Water
1 can of Italian seasoned, diced tomatoes (or you can use a medium sized ripe tomato)

Step 1. Poke the eggplant and green bell pepper a lot with a fork (about 10-15 jabs each).

Step 2. In an oven-safe dish place the poked eggplant, green pepper and cloves into the dish with the water.

Step 3. Bake at 375 for 1-1/2 to 2 hours (until they are deflated and very wrinkled).

Step 4. Take the dish out of the oven and let the veggies cool. I left them for at least a half-hour.

Step 5. Slice the baked eggplant and green pepper open to remove the seeds. Remove the fleshy parts from the skins.

Step 6. Mush the eggplant and green pepper up with either your fingers or a big spoon (fingers are faster). It should be the consistency of a thick salsa.

Step 7. Add in the basil, olive oil, and 1/2 of the can of tomatoes (wrap the rest up in a container, and store in the fridge for something else).

Step 8. Mix it all, and then store in the fridge at least an hour or two before eating.



Serve with sliced celery and/or cucumber. It was seriously really good.



More Veggies Ideas: Classic Celery Snack, More Celery Snack Ideas: Dips.



More Snack Ideas: Simple Cracker Snacks, Brilliant Smallfish Cracker Snacks, Cucumber, Dill, and Tomato Salad, My Keys are Happy! Veggie Dip, By Thecookie, Celery Snack Ideas! More Easy Celery Snack Ideas, Nethaera's Epic Chicken Nachos, 4 Layer Mexican Black Bean Pie Dip, Mexican Layered Pie Dip, Devilishly Delicious Devilled Eggs, Quickee Tasty Quesadillas, Salami and American Crackers! Pizza 101, Mini Burrito Dessert, Telaari Grape Salad, Super Stuffed Ganking Apples, Brazilian Puss in Boots, Chocolate Cream Strawberry Shortcakes, Strawberry Shortcakes, Real Whipped Cream, Really Fast, Simple Strawberry Snack, Tundra Berry Salad, Simple Fruits, Great Taste!