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.
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.
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
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,
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.
Just throw the following ingredients into your sturdy food processor – my Kenwood made an easy job of it.
Prepare this dip ahead of time for an impressive last-minute appetiser. Preparation: 15min. Cooking: 20min. Makes: 1 1/2 cups
Serve this as a dip or alongside crispy calamari or barbecued lamb. Preparation: 20min. Cooking: 15min. Makes: 1 1/2 cups
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