NZ Woman's Weekly

Top 10: dip recipes

Adding dips can make the plainest food that much tastier.  Whether it’s for a party you’re hosting, taking on a picnic, a BBQ or an after school snack dips can add a delightful taste – and dips made from scratch are extra delicious. Here are our top ten dip recipes for you to enjoy.

White bean dip

This recipe not only makes a delicious dip, but if you double the recipe, it can also serve as an accompaniment with roast or barbecued chicken.

Carrot dip

While supermarket chillers are packed full of ready-made dips, they are actually very easy and economical to make at home. At this time of year, when the weather is warm and meals are casual, dips are

Cashew nut dip and vegies

1/2 cup sun-dried tomatoes, coarsely chopped 1 cup cashew nut pieces 3 tbsp extra-virgin olive oil ¹/3 cup sour cream Salt and freshly ground black pepper Carrot sticks, to serve Cherry tomatoes,

Five-layer Mexican dip

Whenever you have friends or family over, this healthy snack or lunchtime dish will be a real hit. It’s best made and served as fresh as possible and can be put into take-home packs.

Easy mussel dip

Just throw the following ingredients into your sturdy food processor – my Kenwood made an easy job of it.

Eggplant dip

Prepare this dip ahead of time for an impressive last-minute appetiser. Preparation: 15min. Cooking: 20min. Makes: 1 1/2 cups

Red capsicum dip

Serve this as a dip or alongside crispy calamari or barbecued lamb. Preparation: 20min. Cooking: 15min. Makes: 1 1/2 cups

Beetroot yoghurt dip

Makes 1¼ cups 300g (1 large) beetroot ½ cup thick yoghurt 2 tbsp chopped fresh basil Sea salt and freshly ground black pepper 1. Cook the beetroot whole in boiling salted water for 40

About Marilynn McLachlan

Online editor for the New Zealand Woman's Weekly

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Issue 1541

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