Incredible Dip Recipes

Score extra points with your guests by making dips, that humble side dish, the hero of the party. Here are three cool ways to get creative with it.

Herbed Yogurt Dip with Mixed Vegetable Rosti

Serves: 4

Prep time: 20 minutes

Cooking time: 10 minutes

Calorie count: 200 calories (per serving)

Ingredients:

For the herbed yogurt dip:

3 tbsp fresh mint, finely chopped

2 cups hung curd

3 tbsp fresh parsley, finely chopped

2 cloves garlic, grated

1 tbsp fresh dill, finely chopped

Salt and pepper, to taste

Zest of 1 lemon

For the rosti:

1 large carrot, grated

1 large zucchini, grated

A pinch of white pepper

1 baking potato, grated

Juice of half lemon

¼ tsp garlic powder

Chopped flat-leaf parsley, to garnish

Method:

1. Combine the mint, yogurt, lemon juice, lemon zest, black pepper and salt in a bowl.
2. Mix well and check seasoning. Cover with a plastic wrap and refrigerate until ready to serve.
3. To make the rosti, place the grated vegetables in the center of a clean kitchen towel, pull the edges together and squeeze out all the excess liquid.
4. Place in a large bowl, and add white pepper, lemon juice, garlic powder and a tablespoon of oil. Mix well.
5. Heat the remaining oil in a non-stick pan. Shape the vegetable mixture into round patties and fry for five to ten minutes on each side until cooked. Drain on an absorbent paper.
6. Served hot along with the herbed yogurt dip.

Tip: Mix finely chopped celery into the herbed yogurt dip for added texture.

Beetroot Dip with Goat Cheese and Za’atar

Serves: 4

Prep time: 20 minutes

Calorie count: 125 calories (per serving)

Ingredients:

140 g crumbled feta, plus extra for garnishing

4 large beetroots, cooked, peeled and diced

½ lemon, juiced

1 garlic clove, minced

2 tbsp pomegranate seeds

2 tbsp extra-virgin olive oil, plus extra for garnishing

2 tbsp hot water

1 tbsp blanched hazelnuts,

1 scallion, sliced

Mixed crudites (vegetable sticks)

Salt, to taste

Za’atar spice mix

Freshly ground black pepper

1 apple, cored, quartered and cut into slices

Crackers, to serve

Method:

1. Combine feta, beetroot, lemon juice, garlic, extra-virgin olive oil and hot water in a food processor.
2. Blend on high until smooth, adding more olive oil into thin out as needed. Season to taste with salt and pepper.
3. Scrape into a bowl, cover, and chill until ready to serve.
4. Before serving, top with a drizzle of olive oil and some scallion, feta, hazelnuts, a pinch of za’atar spice mix and pomegranate seeds.
5. Serve with crackers, crudites, and apple slices on the side.

Tip: Make crudites by cutting celery, carrots, bell peppers and zucchini into thin sticks.

Red Pepper Dip with Ajvar and Chilli Peppers

Serves: 4

Prep time: 15 minutes

Calorie count: 150 calories (per serving)

Ingredients:

200 g full fat cottage cheese

1 shallot

Salt, to taste

200 g sour cream

1 tsp sweet paprika, plus extra for sparkling

120 g ajvar (spicy red pepper condiment)

Ground cumin

Freshly ground black pepper

Cayenne pepper

1 green chilli pepper

1 pointed red pepper

Method:

1. Peel and chop the shallot.
2. Blend the cottage cheese, sour cream, shallot, paprika, and ajvar until smooth.
3. Season with pepper, salt, cayenne pepper, and cumin. Pour the dip into a small serving bowl.
4. Wash the peppers, pat dry and cut into fine rings, removing seeds as desired.
5. Top the dip with the pepper and chilli rings, and sprinkle with paprika before serving.
6. Serve with nachos, vegetable sticks, garlic bread or chips.

Tip: Make ajvar by mixing pureed roasted red peppers, tomato paste, and chilli-garlic sauce.

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