Home-Made Dips

It's undeniable that you can taste the difference between bought and home-made dips... Even if you head to your favorite Gourmet Deli, it's still hard to beat the freshness of what you can whiz up at home in no time at all. I realise time is an issue for most of us which is why I have tried and tested all of these very quick, easy and yummy home-made dips.

You cannot cut corners. It goes against my advice BUT, they are your guests your wanting to impress :-) As with all recipes, do not be afraid to add your own personal touch and please, share what works for you, with us... Enjoy!...

Hot Cheddar Cheese Dip

Hot Cheddar Cheese Dip

Ingredients:

Serve with crusty garlic bread sticks

Tzatziki dip

Tzatziki Dip

Ingredients:


Method:

Cheddar Nut Dip

Cheddar-Nut Dip

Ingredients…
1 cup shredded medium cheddar cheese
1/2 cup plain yogurt
1 tbsp tomato paste
2 chopped clove garlic
Pinch of salt
Pinch of Cayenne pepper
Parsley for garnishing
1/3 Cup walnuts, toasted and chopped

Method..
Throw everything in a food processor and blend until fairly smooth.Spoon into bowl and stir in 1/3 cup toasted chopped walnuts. Garnish with fresh parsley.

Serve with Crudities and/or Bread sticks

Roasted Garlic Dip

Roasted Garlic Dip

Ingredients…
1/4 cup sour cream
1/2 cup Philadelphia Cream Cheese
1 head roasted garlic
1 Tablespoon Fresh Parsley
Pinch Salt
1/4 Teaspoon Paprika

Method:
Preheat the oven to 200C, place the garlic bulb in the oven and cook for 20 minutes. Remove and allow to cool.

With a fork, mix cream cheese and sour cream until smooth. Once the Garlic has cooled, squeeze out the garlic pulp and mix with the cheese and cream. Add the Parsley, Salt and paprika. Cool in the refrigerator until ready to serve.

Garnish with a sprig of Parlsey and another sprinkling of Paprika.

Guacamole

Guacamole Dip

Ingredients…
1/2 Red Onion chopped thinly
1 Small Tomato, chopped thinly
1 Red Chilli, thinly sliced
1 Tablespoon finely chopped Fresh Corriander
Juice of 1/2 Lime
1/4 Cup Sour Cream
1 Advocado

Method:
Cut the Avocado in half, remove the pip. Scoop out the flesh and place into a bowl. Add the finely chopped tomato and red onion, mix. Add all of the remaining ingredients and serve.

Harissa Dip

Harissa Dip

Ingredients:
Red Chillis 300g
1 Red capsicum
1/2 Preserved Lemon
3 Cloves Garlic
½ bunch Fresh Coriander
2 Tbsp ground cumin
1 Tsp Smoked Paprika
1 Can Chopped Tomatoes
Salt
Olive Oil

Method:
Roast capsicum in oven until cooked. Remove and cover tightly for 15 mins max. peel and place into a food processor. Add remaining ingredients and whiz. Leave to stand for one hour, place in a tight jar then cover with oil and refrigerate indefinitely.

Harissa keeps well in the fridge, but be sure to cover it with a little olive oil to keep it from being exposed to the air.

Houmous Dip

Houmous Dip (Spicy)
Ingredients:
Good Quality/Organic Chickpeas, soaked over night - 400g
2 tablespoons Tahini Paste
Juice of 1 Lemon
4 cloves Garlic
Olive Oil
Smoked Paprika
Small red chilli
1/4 cup Reserved water from chickpeas
(cumin/Cayenne pepper)

After soaking the chickpeas over night, place into a saucepan covered with water and boil for around 30 minutes. Do not drain the water but simply leave to cool or if you are rushed for time, remove the chickpeas with a slotted spoon. You'll still need to leave them to cool slightly.In a blender, add all of the ingredients together plus 1/4 cup of the chickpea water... Blitz this to form a thick paste. With the motor running, add olive oil in a steady stream, add around 1/4 cup good qaulity olive oil.

NB
Chickpeas - You can use canned chickpeas if your pushed for time. Just drain them and use tab water to replace the chickpeas liquid.
Tahini - Tahini comes in a jar and can be found in the Health Section of your local Supermarket. Tahini is crushed Sesame Seeds.

Babaganoush

Baba Ganoush

Ingredients:
1 Large Eggplant
2 Cloves Garlic
2 Tbsp Lemon Juice
2 Tbsp Tahini
2 Tbsp extra virgin olive oil\Salt

Method:
Bake Eggplant in the oven for at least 1 hour on 180 degrees. More if your using more than one. Remove and cover tightly for around 15 mins max. Peel and place into a food processor with the rest of the ingredients.

Serve sprinkled with some paprika (optional)