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Guacamole
Serve with lightly blanched or
raw vegetables, or corn chips
2 ripe avocados, mashed lightly 1
med ripe tomato, diced 1 small onion, chopped
tabasco sauce to taste 2 tbsp lemon juice salt.
1 tsp cilantro 1/4 cup salsa
In a small bowl, combine all the ingredients. Mix well, add salt to taste
and mix again
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Hummus
1 drained can of chickpeas in brine.
2 tbsp tahine dash
lemon juice olive oil 1/4 tsp cumin pinch
of salt clove of garlic
Method:
Blend the chick peas, add the garlic, lemon juice, tahine, cumin and
pinch of salt and blend drizzling olive oil until a spreadable paste.
Variations:
paprika parsley
roasted garlic roasted red peppers dill
sundried tomatoes roasted chillies cayenne pepper
coriander garam masala
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Thai Basil
Hummus
2 cans of chickpeas in brine
rinsed and drained 2 tbsp roasted peanut oil 2
tbsp peanut butter juice and zest of 2 limes salt/pepper to
taste
1/4 cup fresh basil leaves, minced 1/4 tsp cayenne
pepper 2 cloves garlic, minced
Combine beans, oil, peanut butter, lime juice with zest, and garlic.
Stir in basil, pepper, salt, and pepper. Allow to chill for an
hour.
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Mexican dip
1 tin reduced cream 1 pkt tomato and onion soup mix 1 tsp
cumin 1-2 tbsp chilli sauce chopped up tomato and green
pepper. Mix all.
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Curry / Garlic Dip
Present with an assortment of lightly blanched and raw vegetables
1 pint mayonnaise 3 tbsp chilli sauce
1 tbsp curry powder 1tbsp garlic powder 1/4 tsp salt
1/4 tsp pepper 1 tbsp grated onion
1 tbsp Worcestershire sauce.
Combine all ingredients in a large bowl and mix well. Cover and
refrigerate for at least 24 hours, allowing the flavours to blend
together.
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Herb Cheese Spread
Serve spread on french bread or sliced
cucumbers or as a dip for sliced peppers, baby carrots and other
vegetables.
227g low-fat cream cheese 1 tbsp chopped chives 10 fresh
basil leaves 85g sun-dried tomatoes
Combine all the ingredients in a food processor and puree until smooth.
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Avocado Dip
1
cup mashed avocado pulp 1 pottle cream cheese 3 tbsp lemon
juice 1 tsp very finely chopped onion 1 tsp salt.
Dash of
Worcestershire sauce.
Gradually
add the avocado to the cream cheese, blending until smooth. Add the lemon
juice, onion, salt and worcestershire sauce and mix until well blended.
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Salmon Pate
250g lite cream cheese 2 oz softened butter
210g tin drained salmon juice 1/2 lemon crushed black
peppercorns
Beat all until smooth in a blender. Refrigerate.
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Radish Dip
8 oz cream cheese (softened) 1/2 cup butter or margarine
(softened) 1/2 tsp celery salt 1/8 tsp paprika 1/8 tsp
red cayenne pepper
1/2 tsp worcestershire sauce 1 cup finely chopped red radishes 1/4
cup chopped spring onions Mix all and chill before serving.
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Beetroot Dip
500gm trimmed beetroots 1 clove garlic, crushed 200gm
yoghurt 1 tsp ground cumin 2 tsp lemon juice
Cook beetroot in a saucepan of boiling water uncovered for approx 45
mins, until tender. Drain and cool about 5 minutes
Peel the beetroot and chop coarsely. Blend beetroot with garlic,
yoghurt, cumin and juice until nice and smooth.
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Vegetable Dip
Serve with rice crackers or vegetable
sticks
2 Large carrots 3 Spring onions 1 big handful Parsley 200 grams Edam cheese 3 tbsp ETA lite mayonnaise
Cut cheese, carrots and spring onions into large chunks. Add parsley and
process in a food processor.
Add mayonnaise to taste and process
until blended.
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Cheesy Dip
Camembert Cheese 1 tub of cream cheese spring
onions finely chopped
Blend
together both cheeses and add spring onion to taste ~ add
smoked salmon to this for a variation.
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Seafood Dip
Cream cheese 1 can of smoked salmon (drained and deboned)
1 tsp of vinegar and 1 pottle of sour cream
1/2 jar of
gherkin relish or corn relish Mix all together and chill.
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Shrimp Dip
1 tin reduced cream 1 pkt of Maggi tomato and onion soup mix 1
can of shrimps (drained) 1 tsp vinegar. Mix all together
and chill.
Use 1 pkt Maggi seafood soup for a different flavour.
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Hot Cheese
Dip
nice with corn chips
Sauté 1 diced onion and 1 finely
diced red pepper Add 1 tbsp tomato paste 1 tsp
garlic 1 dtsp sweet chilli sauce.
Mix in 1
cup grated tasty cheese and 1 cup cream Cook on low heat and
stir until thick.
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Anchovy - Celery Dip
Serve with potato chips or
crackers
2
tbsp cream 1 tbsp lemon juice 1 pottle cream cheese 2 tsp anchovy paste 2 tsp finely chopped onion 1/2 tsp
celery seed Dash of paprika
Gradually add the cream and lemon juice to
the cream cheese, blending until smooth.
Add the anchovy paste,
onion, celery seed and paprika and mix in well.
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Fresh Garden Salsa
This coarse textured salsa is
more of a relish or Pico de Gallo. The ingredients can be finely diced
or use a medium for chunky salsa.
Serve with traditional tortilla chips or use as a side dish with grilled
meat or anywhere you want a bright, tart, savoury accompaniment.
Ingredients:
2 large ripe tomatoes,
cored and chopped 1 small onion, chopped 1 spring onion, chopped Juice of a lime 1 tsp
salt
1/4 cup cilantro leaves, minced. 1 to 2 chilli
peppers seeded, finely chopped ( less if desired )
Method:
In a medium
bowl, toss together the chopped tomatoes, onions, peppers, and cilantro.
Squeeze lime juice over the mixture and sprinkle on salt.
Allow to rest 30 minutes before serving to allow salt to draw juice from
the tomatoes. Stir again just before serving.
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