These recipes for baby dips and spreads add interest to baby first finger foods such as lightly toasted bread, sandwiches and tofu cubes.
Visit the guide to introducing finger foods for tips on how to get started or, for a complete list of foods to try, visit baby first finger foods.
If any of the ingredients included in these recipes are new to your baby, be sure to follow the four day rule as you introduce them. This will help you identify and prevent potential food allergies and digestive problems.
Some recipes contain tomato or tomato-based ingredients, which some parents prefer to introduce in the latter part of baby’s first year.
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 small eggplant (aubergine)
2 tsp olive oil
1/2 small onion, minced
1/2 garlic clove, crushed
2 tsp tomato puree
Serve warm. This is quite a chunky dip/spread – puree if necessary.
8 fl oz (1 cup) whole milk natural yogurt
1 tbsp fresh dill, chopped
Chill and serve.
5 oz (2/3 cup) soft silken tofu
3 tsp lemon juice (optional)
tiny pinch of white pepper
1 tsp tarragon
This dip is best if heated gently before serving.
How to prepare homemade yogurt cheese – a tasty spread for baby
Sweet potato and chickpea puree – spreadable and ‘dippable’!
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
6 oz (3/4 cup) cream cheese, softened
4 oz (1/2 cup) crushed pineapple
Simple and delicious!
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.
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Guidelines for feeding your 10-12 month baby