Team Glasses in the Kitchen: the 3 Dip Adventure

Of course there are days wherein we just aren’t up to the task of adventuring through the city in the name of finding healthy food. Last Saturday was one such occasion, and so we decided to whip up our own snacks at home instead of getting food to-go or ordering in. After a little searching and tweaking, we agreed to try out three dip recipes that hopefully wouldn’t trigger another of Lee’s GERD attacks:

  •         Yogurt and cucumber (a little bit like the Persian appetizer must o’ khiar)
  •         Cottage cheese with mint and coriander
  •         Salsa Fresca

Our ingredients ran as follows:


For the yogurt and cucumber dip:

  •         200 grams of Greek yogurt      
  •         1 cucumber                                    
  •         Ground black pepper   


For the cheese dip

  •         200 grams of cottage cheese  
  •         15 grams of fresh coriander     
  •         3 fresh mint leaves
  •         Ground black pepper     


For the salsa fresca

  •         6 native tomatoes                       
  •         15 grams of fresh coriander     
  •         1 lemon                                            
  •         1 red onion       


All in all, these ingredients cost us just around 380 pesos—quite a bargain considering that a jar of commercially available salsa or cheese dip would cost around 180 to 250 pesos.

First up for preparation was the yogurt and cucumber dip, since we wanted to keep this as cold as possible. We peeled the cucumber and chopped it into cubes. Then we mixed the cucumber bits in with the Greek yogurt and added in a little pepper for a bit of extra kick.  


The cheese dip was also just as straightforward: we chopped up the coriander leaves and the mint, and blended them all in with the cottage cheese and a little pepper. The resulting dip was rather chunky and mild, even for our tastes. Alternatively, we could have used a different cheese such as ricotta, or a blend of cottage cheese and another cheese such as cheddar for a zingier taste.


Likewise.the salsa fresca  was also fairly simple: we chopped the tomatoes into chunks, and the onion and coriander into smaller pieces. We tossed all of these with the juice of one whole lemon and a quick mixing up.


How long did it take for us to put all of this together? Just half an hour.

All in all, we had all these three dips and Lee’s GERD wasn’t triggered even after we went through a pack and a half of Melba toast with the three dips. In fact we still had plenty left over for the next day. We surmised that perhaps we should have invited two more friends over to share the food ,as well as tried other snacks for dipping such as carrot sticks, crackers, or slices of flat breads such as chappati, paratha, or pita. Most importantly we realized that GERD-friendly cooking did not necessarily mean bland cuisine. We could still experiment with a wide range of sharp and subtle flavors, and yet still avoid triggering another attack of reflux. It’s something that we will definitely keep in mind for our upcoming culinary experiments.

Stay tuned for our next adventures in the kitchen!