Want a snack? Pop a few bits and pieces in the blender and dip in with some versatile vegetable crudites.
Friends drop in? All join in to rustle up a tasty dip recipe.
Planning a nice dinner? Start with some well presented hors d'oeuvres.
Because of the popularity of dips and pates, it seems food manufacturers have gone overboard to clutter supermarket shelves with multipackaged, bland or artificial tasting dollops of questionable nature.
There's no fun plonking an obvious supermarket dollop in a plastic container on your table. Where's the compliments?
Where's the satisfaction... and whose health is compromised by the preservatives needed to keep this dollop hanging around?
Dish the dollops and make your own beautiful dip recipes.
1 large bunch of coriander
200 ml macadamia or other vegetable oil
100 g macadamia nuts
1 clove crushed garlic
100 ml lemon juice
1 chilli (optional)
Salt and black pepper
A blender or food processor
- Brown the nuts in a dry frying pan over medium heat — that brings out their delicious flavour. Then pop them into your blender along with the crushed garlic and chilli. Process them until they are finely chopped.
- Add the oil, lemon juice and coriander leaves and give it another whip, adding more leaves until you’ve got the consistency you like.
- Season the mix with salt and pepper to taste. Serve chilled.
2 egg yolks
2 tablespoons apple cider or wine vinegar
1 cup oil
1 clove garlic, crushed
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh basil
2 teaspoons canned green peppercorns, drained, crushed.
- Blend egg yolks, vinegar and garlic until smooth.
- Add oil gradually in a thin stream while blending continuously.
- Transfer mixture to a bowl and stir in herbs and peppercorns. Chill well before serving.
4 medium beetroot
3 tablespoons extra virgin olive oil
2 pita bread
250ml natural yoghurt
2 cloves garlic crushed
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon chilli powder (optional)
Salt to taste
- Preheat oven to 180C. Peel beetroot and cut into 1" cubes. Coat the beetroot with olive oil by tossing in a bowl. Spread cubes on an oven tray and cook until soft, about 30 minutes. Remove and let cool.
- Once beetroot is cooked and removed, turn the oven up to 200C. Cut the pita bread into dipping pieces, either triangles or strips.
- Spread them out on a baking tray and bake for 10 minutes, or until crisp.
- Place the cool beetroot with all other dip ingredients in a blender and puree. Chill.
- Serve as a starter or with drinks at your next get together for something a little different!
1 cup plain yoghurt
2 tablespoons chopped fresh coriander
1 teaspoon grated lemon rind
1 tablespoon lemon juice
- Blend all ingredients and chill before serving.
2 cups chopped fresh tomatoes
1/2 cup small diced red onion
1/2 jalepeno pepper, seeded and diced
1/2 tablespoon chopped parsley leaves
1 tablespoon chopped garlic
1/2 teaspoon worcestershire sauce
3 tablespoons fresh lime juice
1/2 tablespoon extra virgin olive oil
3/4 teaspoon salt
pepper to taste
- Combine all ingredients and chill before serving.
9oz cream cheese
1 cup cottage cheese
2 tablespoons capers
4 cornichons, chopped
1 1/2 teaspoons paprika
1 teaspoon caraway seeds
1 teaspoon french mustard
1 tablespoon vegetable oil
salt and pepper to taste
- Beat the cream cheese and cottage cheese together until smooth.
- Add all other ingredients until well mixed in a bowl. Place in the fridge to set. Serve chilled.
2 ripe avocados, peeled and pitted 1 lime or lemon, juiced 1/4 cup finely chopped red onion or chives 2 tablespoons chopped cilantro (optional) 2 cloves garlic, finely chopped and crushed 1 tablespoon finely chopped jalapeno pepper Salt and pepper to taste.
- Put the avocados and lime or lemon juice in a bowl and mash with a fork.
- Mix in remaining ingredients. Serve immediately or cover and chill for up to 1 day.