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Kidneys in the Kitchen: Mocktails & Appetizers

Renal Dietitian Melanie Betz joins us to share her tips for sticking to a renal diet while enjoying tailgate parties, late summer cookouts and family get togethers. In this month's edition of Kidneys in the Kitchen, she shares recipes for mocktails and appetizers.

Turkish Carrot Dip

1-2 tbsp olive oil

3-4 carrots, peeled and shredded (or 1/2 bag pre-shredded)

1-2 cloves of garlic, minced

1 c. plain yogurt

Fresh cracked black pepper, to taste

Heat olive oil in a skillet. Add shredded carrots and saute until tender. Add garlic and cook until fragrant. Remove from heat. Place carrots in mixing bowl and add yogurt. Mix until dip is pale orange. Top with cracked pepper and drizzle with a little olive oil. Serve with celery or other low-phosphorus veggie for dipping.

Cranberry Mocktail

1/4 c. fresh or frozen cranberries

1 tsp. granulated sugar

1 c. sparkling water

Lime wedge

Add cranberries and sugar to a highball glass. Muddle with a muddler or wooden spoon until cranberries are mashed and sugar is incorporated. Add sparkling water and garnish with lime wedge.

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