Tag Archives: Dip

Spring Socialising

It’s hard to believe it’s November already. For me, November heralds the start of the party season and the count-down to Christmas. As your calendar starts to fill up, it’s handy to have some tasty recipes for entertaining.

I actually “borrowed” this recipe from a friend who recently purchased a thermomix. Now I love my kitchen gadgets, but haven’t been able to make the commitment to purchase one, but I’ve heard they are fantastic and she was excited to be experimenting with new recipes. I’ve added my own twist to the ingredients and come up with the below version (no thermomix required). I used a store-cupboard standby with the roasted peppers, but you could roast your own fresh red capsicum if you desire. If you would like a chunkier version of this dip, process the ingredients without the cashews first, then add the cashews and pulse the food processor until you achieve your desired texture. If your dip is a little to thick, you could add a bit of the drained oil that the tomatoes came in to help in getting the desired texture.

Serve your dip with your favourite accompaniments – crackers or vegetable crudités.

What I was cooking this time last year: Passionfruit and Strawberry Gum Bavarian

Cashew and Tomato Dip

Ingredients:

  • 100g semi-sundried tomatoes in oil, drained
  • 1 clove of garlic
  • 1 birds eye chilli
  • 50g roasted red peppers or roasted red capsicum, drained
  • 1 lemon, juiced
  • 120g raw unsalted cashews
  • 30g parmesan cheese

Method

  • Add the tomatoes, peppers, cashews, garlic, chilli, lemon juice and parmesan cheese to your food processor or thermomix bowl.

Cashews, tomato, pepper, chilli, garlic, cheese, ingredients

  • Blend until you have achieved your desired texture.
  • Transfer your dip to a bowl and serve (or refrigerate until ready to serve). Enjoy.

Cashew and tomato dip

What is your favourite stand-by recipe when friends drop by? Has this post inspired any new ideas?

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Filed under Capsicum, Cashews, Cheese, Dip, Lemon, Nuts, Recipes, Savoury, Tomato, Vegetarian

Picnic in the park

I was meeting friends in Centennial Park today for a baby shower picnic, and was responsible for bringing dips. I wanted to bring one of my favourite dips, tzatziki. After researching different recipes, it seems the secret with this dip is to keep things simple. I was thinking of experimenting with the addition of spices, but the only things that seem to be added are a generous amount of salt and pepper, and either mint or dill. I went with adding both herbs, and some lemon zest and lemon infused olive oil for an extra citrus kick.

The raw garlic actually adds a bit of heat to the dip, so taste as you go when adding the garlic and pepper. Some recipes ask you to peel the cucumber and / or scoop out the seeds, I didn’t but instead allowed the yoghurt and grated cucumber to drain to remove some of the excess liquid. Suspend your strainer over a bowl to allow the liquid to drip through.

Serve this dip with your favourite crackers, or vegetable crudités (I used celery and carrot sticks) or as part of a Middle-Eastern inspired feast.

What I was cooking this time last year: Asian Marinated Salmon

Tzatziki Dip

Ingredients:

  • 1 cup natural greek-style yoghurt
  • 1 cucumber
  • Zest of 1 lemon
  • 1 tablespoon olive oil (I used lemon infused)
  • 1 garlic clove, finely crushed
  • 1 tablespoon finely chopped fresh mint leaves
  • 1 tablespoon finely chopped fresh dill leaves
  • Salt and pepper to taste

Method

  • Grate the cucumber and add to a suspended strainer.
  • Add the yoghurt to the grated cucumber in the strainer and set aside for the excess liquid to drip through.

Yoghurt and cucumber straining

  • Set aside the draining yoghurt and grated cucumber for half-an-hour while you prepare your vegetable crudités.
  • Discard the liquid and add the yoghurt and grated cucumber to the blow.
  • Grate the lemon zest and finely mince the garlic and add to the bowl.
  • Add the finely chopped mint, dill, olive oil and salt and pepper to taste.

Tzatziki ingredients

  • Mix with a spoon until everything is combined.
  • Transfer your dip to a bowl and serve (or refrigerate until ready to serve). Enjoy.

Tzatziki dip celery carrot crudité

What is your favourite dip? Has this post inspired any new ideas?

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Filed under Dip, Herbs, Lemon, Recipes, Savoury, Vegetarian

Beetroot blast

Beetroot are in abundance at the moment, and are the inspiration for this recipe. Ingredients that compliment beetroot include cumin, walnuts and feta, which produce a vibrantly coloured purple dip – what’s not to love. This recipe makes quite a large batch, so feel free to halve if you aren’t cooking for a crowd or don’t want to be eating it for the next week.

To toast and grind your cumin seeds, cook them without any oil in a fry pan over a low to medium heat – be careful to keep the spices moving so they toast evenly and only cook until lightly toasted and the aroma is released, don’t let the spices burn, then grind to get maximum flavour into your dip. The cumin seeds can be ground in a blender, coffee grinder or a with a pestle and mortar.

Serve your dip with your favourite biscuits or rice crackers, and / or vegetable crudités.

What I was cooking this time last year: Chocolate Beetroot Cake

Beetroot dip

Ingredients:

  • 1 bunch of beetroot, approximately 1 kg
  • 200g feta
  • 2 garlic cloves
  • 50g toasted walnuts
  • 1 teaspoon cumin seeds
  • 2 lemons, zest and juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method

  • Turn the oven on to 180°C.
  • Peel the beetroot and chop into pieces.

Beetroot

  • Lay beetroot pieces on a baking tray, add the garlic cloves (with skins intact).

Beetroot pieces garlic

  • Put the beetroot into the oven to start roasting while you prepare the walnuts.
  • Put the walnuts in a heat proof dish and put in the oven for 10 minutes or so, until the nuts are toasted and fragrant.
  • Set aside the walnuts to cool.
  • Toast the cumin seeds in a dry pan until fragrant, stirring occasionally to ensure they cook evenly.

Toasting cumin seeds

  • Grind the cumin seeds.
  • Roast the beetroot until it is tender, then remove from the oven and allow to cool.
  • Add the roast beetroot, feta, ground cumin, peeled garlic cloves, walnuts, lemon zest and juice and olive oil to your food processor bowl or blender.

Beetroot feta

  • Blend until smooth and everything is combined.
  • Add salt and pepper to taste and blend to combine.
  • Transfer your dip to a bowl and serve (or refrigerate until ready to serve). Enjoy.

Beetroot dip

What is your favourite dip? Has this post inspired any new ideas?

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Filed under Beetroot, Cheese, Dip, Recipes, Savoury, Spices, Vegetarian

Sage and butter bean dip

Getting back to my new year resolution to focus on healthy eating (after last weeks’ cheesecake detour), I wanted to share with you a recipe for dip. This makes a refreshing change from hummus.

Sage is known for its’ antioxidant and anti-inflammatory properties, and has quite a distinctive flavour. The taste of fresh sage and fried sage are different and I used both in this dip to add an extra depth of flavour. I currently have an abundance of sage thanks to two plants growing on my kitchen windowsill, but feel free to experiment with whatever herbs you have available.

Extra virgin olive oil does not withstand high temperatures well, but is delicious on salad or used in dips where it is not heated. Regular olive oil can be used for frying or cooking.

If you don’t have a food processor, you could make this dip by mashing the ingredients together with a fork, just make sure to finely chop the garlic.

Depending on how healthy you are trying to be, this dip is great served with corn chips, vegetable chips, vegetable crudités, or even pita or flat bread ‘chips’.

Pita chips: Take your favourite flat bread, it could be Lebanese bread, pita, or your favourite wrap. For a gluten-free option, use a gluten-free wrap or flat bread. Cut the bread into chip size triangles and spread on a baking tray. If you want to crank up the flavour of your flat bread chips, spray your cut bread with a little olive oil spray, sprinkle with salt  or feel free to experiment with other flavour combinations. Cook in a low 150°C oven until crisp and dry, tossing occasionally to prevent those chips on the outsides from burning and to let the chips crisp evenly. Cool completely and store in an airtight container until ready to serve.

Sage and butter bean dip

Ingredients

  • 40 sage leaves, or to taste
  • 1 small lemon, zested and juiced
  • 400g tin of butter beans
  • 50mls olive oil for frying
  • 50mls extra virgin olive oil
  • 1 small clove of garlic
  • Salt, to taste

Method

  • Heat the olive oil and fry 2 of the sage leaves until crisp.

Sage leaves frying

  • Remove from the oil and drain the fried sage leaves on paper towel.
  • Drain the butter beans to remove the liquid and add to a food processor bowl.
  • Add the fried sage leaves, the fresh sage leaves, lemon zest and juice, salt and garlic to the food processor bowl.
  • Add the remaining sage infused olive oil you used to fry the sage leaves and the extra virgin olive oil to the food processor.

Sage dip ingredients

  • Blitz the ingredients until you have a smooth dip.
  • Transfer your dip to a bowl and serve with your favourite accompaniments. Enjoy.

Sage and butter bean dip

What is your favourite dip? Has this post inspired any new ideas?

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Filed under Dip, Herbs, Lemon, Recipes, Savoury, Vegetarian

Guacamole

This dip is great served as part of a Mexican inspired feast, with corn chips, vegetable crudités, or even pita or flat bread ‘chips’.

I’ve used roast garlic in this recipe. As roasting removes the harshness from garlic, roast garlic is perfect for use in dips or mashed potato.

I love gutsy lemon flavours, so this recipe is quite tangy. If you prefer things subtler, use just the juice, or add a little zest at a time until you get your desired taste.

Roast garlic: Remove any excess outer skin from a whole bulb of garlic. Cut the bulb of garlic in half, so that all the cloves inside are exposed. Place halves in a small baking dish, drizzle with a little olive oil and cover with foil. Cook in a 200°C oven for approximately 1 hour, or until the garlic bulbs are soft and golden. I tend to cook roast garlic when I already have the oven on for other things. Roast garlic cloves removed from their skin can be kept in an airtight container in the fridge for up to a week. You can experiment with flavours by adding herbs such as rosemary or a splash of balsamic, but for the Guacamole dip recipe below, I keep it simple.

Pita chips: Take your favourite flat bread, it could be Lebanese bread, pita, or your favourite wrap. For a gluten-free option, use a gluten-free wrap or flat bread. Cut the bread into chip size triangles and spread on a baking tray. If you want to crank up the flavour of your flat bread chips, spray your cut bread with a little olive oil spray, sprinkle with salt and smoked paprika or feel free to experiment with other flavour combinations. Cook in a low 150°C oven until crisp and dry, tossing occasionally to prevent those chips on the outsides from burning. Cool completely and store in an airtight container until ready to serve.

Avocado tips: For me buying avocados can be a bit of a lucky dip. I tend to buy avocdos while they are still hard and allow to ripen on my window sill, then if I am not quite ready to use, I transfer the ripe avocado to the fridge crisper. To test if your avocado is ripe, when you squeeze it gently it should have a little give to it, and not be too firm in any spots. Cut your ripe avocado length ways around the stone. Twist the 2 halves of the avocado and the halves will come away from each other. You will end up with one half with no stone, the other half still with the stone still attached. To remove the stone from the remaining half, take the avocado half in one hand, tap the long blade of a knife onto the stone (I suggest not stabbing it with the tip of a knife or you may end up cutting yourself). Twist the knife with the attached stone and remove the stone from the avocado half. Your avocado halves are now de-seeded and ready to scoop out or peel and dice or slice. If you do happen to have some brown bruised areas, discard these sections, but you may be able to salvage any remaining green parts of the avocado. If you are not serving your guacamole straight away, reserve a stone to put in the bottom of your serving bowl to help prevent the avocado oxidizing and turning brown.

Guacamole

Ingredients

  • 2 large or 3 small avocados
  • 1 large or 2 small tomatoes, finely diced
  • 1 small shallot or 1/2 small red onion, finely diced
  • 1 small lemon, or 2 limes, zested and juiced
  • 1/2 teaspoon smoked paprika
  • tabasco, or other chilli sauce, to taste
  • 1 or 2 cloves of roast garlic, mashed
  • Salt, to taste

Method

  1. Halve and de-seed your avocados. Scoop out the avocado flesh from the skins and roughly mash.
  2. Add the mashed roast garlic, finely diced shallot, tomato, paprika, mix to combine.
  3. Add lemon or lime juice and zest if you are using it, tabasco or chilli sauce and salt to taste. Mix and adjust flavours until you are happy with the balance, when to stop depends on how spicy and tangy you like things.
  4. Transfer to a serving bowl (with an avocado stone in the bottom if you aren’t serving straight away). Enjoy.

What is your favourite dip? Has this post inspired any new ideas?

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Filed under Avocado, Dip, Lemon, Recipes, Savoury, Vegetarian