Dips for Vegetables

Coriander Pesto

If you love coriander this is just another brilliant way to find an excuse to eat it! This is a wonderful condiment to have with chicken or Asian dishes or to use as a dip on its own. This recipe is also safe to freeze.

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 a high heat - that brings out their delicious flavour. Then pop them into your blender along with your crushed garlic and chilli. Process them until they are finely chopped.

Put in your oil, lemon juice and coriander leaves and give it another whip, adding more leaves until you’ve got the consistency you like.

Then season the mix with salt and pepper to taste! Serve chilled. Yum!

Herb and Garlic Mayonnaise

2 egg yolks
2 tablespoons white 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.

Spicy Beetroot Dip

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!

Coriander Yoghurt Dip

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.

Tomato Salsa

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.

Liptauer

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
pinch paprika
salt and pepper to taste

Beat the creme 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.