Today I want to share with you six of my favourite Tasty Dips recipes! These easy to make recipes will help make
Like most things, homemade really is BEST. Dips are no exception to this rule.
I hope you’ll see from how easy these dips are to make, that you can whip them up in the time it will take you to visit your local shop and buy one! Aside from how quick and easy they are to make, I especially enjoy knowing exactly what goes in my dips – and that they only contain quality, healthy ingredients.
When entertaining, I love to serve a selection of these delicious, Tasty Dips. A mix of colourful dips on a plate is truly a thing of beauty. Dips make a great starter, and can be served with so many different things.
Some of my favourite things to serve with my Tasty Dips include:
- fresh, crusty bread or Focaccia
- Mixed Seed Crackers
- carrot, celery and cucumber sticks
- crostini – ideal for bread that has been around for a few days!
- an antipasto platter of cured meats, olives, cheese and my Dill Pickled Cucumbers for a more substantial meal
- Baked Feta with Rosemary and Olives
- Soy Roasted Almonds
Mix up the way you use your dips also! Dips go so well with your main meal too. Some of my favourite ways to use them include:
- add a little water to my Avocado, Yoghurt and Mint Dip, and use it as a salad dressing
- make bruschetta with my Cannellini Bean Dip, and top with shavings of Parmesan Cheese.
- serve my Roasted Capsicum Pesto with roasted chicken or grilled chicken breast
- my Easy Hummus goes so well with lamb!
- Whipped Feta is delicious as a crostini with fresh tomato and basil
- you will love my Caramelised Onion Dip with your homemade hamburger or steak sandwich!
One of the great things about Dips is the sheer variety! There really is something for everyone. I hope you’ll enjoy these six Tasty Dips recipes, and do let me know in the comments below which ones are your favourites!
Have a great weekend!
Alex xx
Avocado, Yoghurt and Mint Dip
This fabulous dip, which is made in minutes, makes a great appetiser. However, it is not just a dip. There are many ways in which to use it. Serve it with crudites for a nutritious snack, or serve it to accompany grilled meat or poultry. It can be used as a sandwich spread or thin it with a little water to make a nutritious salad dressing.
Print Pin RatePrep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 people
Calories: 24kcal
Ingredients
- 1 large avocado peeled, pitted and cut into chunks
- 1/2 cup Greek yoghurt plain
- 2 tsp lime juice * freshly squeezed
- 1/4 cup mint leaves finely sliced – keep a few aside for a garnish
- sea salt to taste
Instructions
- In the bowl of a small food processor*, place the avocado, Greek yoghurt and lime juice.
- Whiz the ingredients to combine. They should be smooth and creamy.
Season to taste and briefly whiz again*.Add the finely sliced mint leaves to the bowl of the food processor and stir to combine. - Turn the avocado mixture into a serving bowl.Top with a few mint leaves for garnish.Serve with crackers, corn chips, toasted pita bread or crudites.The dip can be made several hours in advance. If so, cover well and refrigerate.
Notes
*To obtain the bright, fresh flavour of lime juice, please use a fresh lime, not the bottled variety. *If you don’t have a food processor or blender, place the avocado in a medium bowl and mash. Add the yoghurt, lime juice and salt. It will not have the creaminess which is obtained by using a food processor or blender, but it will still be delicious. *As always, I encourage you to adjust flavours to suit your palate. Add more salt or lime juice if you need to.
Nutrition
Calories: 24kcal | Carbohydrates: 1g | Protein: 2g | Cholesterol: 1mg | Sodium: 12mg | Potassium: 16mg | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 1.7mg | Calcium: 40mg | Iron: 0.1mg
Cannellini Bean Dip
This simple appetiser, inspired by a visit to Italy, is quickly and easily prepared.
Print Pin RatePrep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 people
Calories: 89kcal
Ingredients
- 400 g cannellini beans
- 1 small clove of garlic
- 2 tbsp olive oil extra virgin
- sea salt and pepper to taste
- Parmesan cheese shavings (optional)
Instructions
- Drain beans in a colander and rinse with running water. Drain well.
- Place beans, garlic, and olive oil into a small food processor. Whiz to process.Add salt flakes and freshly ground black pepper to taste.Check that the paste is the consistency you require; add more oil if necessary.
- Serve in a nice bowl with crudites (celery, carrot and radish are my favourites) or with toasted bread and parmesan shavings.
Notes
*I use a small clove of garlic as I find that raw garlic can be too pungent. If you like a lot, use a larger clove. *Maldon Salt is a completely natural product; it is free of artificial additives, comes in thin flakes and has a mild, almost sweet flavour. It is ideal to use as a “finishing salt,” sprinkle a few flakes over a dish prior to serving. Try a sprinkle on a slice of ripe tomato to appreciate its flavour. * If serving as a dip with crudites, drizzle the top with olive oil and, if you like a little spice, sprinkle with a little cayenne pepper. (optional) * This recipe is vegan if you are not using the Parmesan cheese.
Nutrition
Calories: 89kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Sodium: 143mg | Fiber: 3g | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 1.4mg
Roasted Capsicum Pesto
A Spanish inspired twist on pesto – And it just happens to be vegan and gluten free!
Print Pin RatePrep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 people
Calories: 102kcal
Ingredients
- 2 red capsicums roasted and peeled
- ¼ cup blanched almonds toasted
- 1 tbsp olive oil
- 1 small garlic clove chopped
- ½ tsp Dijon mustard
- 1 tsp lemon juice
- 1 tsp maple syrup
- Sea salt and freshly ground black pepper to taste
Instructions
- To roast the capsicums, put them on their sides under a hot oven grill. Grill them for 15-20 minutes, giving a quarter-turn every 5 minutes or so, until the peppers are charred and soft. The skin will become very black and crispy and that gives them a slightly smoky flavour.
- Remove from the oven, place into a paper bag and seal or put into a heatproof bowl and sit a plate on top. The steam makes it easier to remove the skins. Let them steam for 15-20 minutes then remove the charred skin, the stalk and the seeds.
- Cut into strips; they don’t need to be uniform as you’re going to blend them.
- Pat the roasted and peeled red capsicum strips with paper towel. It’s important to remove as much moisture as possible so the pesto is not too thin.
- Heat your oven to 180oC. Place blanched almonds onto a small tray and toast 5-7 minutes, stirring once or twice, until golden brown and aromatic. Tip into a bowl and set aside until cool.
- Put the capsicums and almonds, along with the remaining ingredients, into a high powered blender and blend until smooth. Add sea salt and freshly ground black pepper to taste. Put into a serving bowl and enjoy.
Notes
To obtain a smooth result, a high speed blender is necessary. I use a NutriBullet. If you want a smooth result but don’t have a high speed blender I would recommend pushing the pesto through a sieve. When choosing capsicums to roast, I look for the smoothest ones as they are easiest to peel. Avoid those which are not a regular shape and have too many nooks and crannies. Please don’t try this recipe with green capsicums. They are not as ripe as red and have a slightly bitter flavour profile. Keep an eye on the almonds when toasting them; they have a tendency to burn the moment you turn your back. If you’re not on a gluten free diet, I have made some very simple pita chips to serve. Cut pita rounds into 8, brush with olive oil and sprinkle with za’atar. Bake in a 180oC oven for about 10 minutes. SERVING SUGGESTIONS: Use the pesto as a dip with crackers and crudites. For bruschetta, toast or grill some crusty bread. Spread with fresh goat cheese and top with the pesto. Make crostini by slicing a baguette to ¼” rounds, brush both sides with olive oil and bake in a 180oC oven 10-15 minutes, turning once. When cool, top with pesto and a white anchovy. For vegan bruschetta, top toasted crusty bread with pesto, rocket and black olives. Stir the pesto through pasta with some pitted black olives and grated parmesan. Serve alongside roast chicken.
Nutrition
Calories: 102kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Sodium: 11mg | Potassium: 177mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1865IU | Vitamin C: 76.7mg | Calcium: 23mg | Iron: 0.5mg
Easy Hummus
When you need a quickly prepared appetiser, this Easy Hummus recipe is a life saver. With just a few minutes’ work, you will have a nutritious, very tasty, smooth and creamy dip which will be suitable for many people with specific dietary requirements. Serve it plain or dress it up. Serve it with pita bread, crackers or vegetables.
Print Pin RatePrep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 people
Calories: 163kcal
Ingredients
- 425 g cooked chickpeas I used a can of chickpeas
- 1 clove garlic medium sized
- 3 tbsp hulled tahini well stirred *
- 3 tbsp lemon juice
- 2 tbsp reserved chickpea water *
- sea salt to taste I use Maldon sea salt flakes
Serving Suggestions
- pomegranate seeds and fresh mint
- a drizzle of olive oil and a sprinkle of cayenne pepper
- serve with crackers, pita bread, vegetables etc.
Instructions
- Drain the chickpeas in a sieve, over a bowl. Do not discard the chickpea liquid.*
- Add the chickpeas to the bowl of a food processor or high-speed blender.Add the remaining ingredients to the chickpeas.Blend until smooth.
- Test for seasoning and add salt, and/or tahini and lemon juice to taste.If the mixture is too thick, add more of the reserved chickpea liquid until it reaches the desired consistency.*
- I like my hummus to have a fresh, lemony tang, so depending on the variety of lemon I use, I may add more lemon juice. Some lemons have more flavour than others.*When you’ve blended your hummus and it is smooth, creamy and ready for serving, pour it into a serving bowl. Take a dessert spoon and press the back of the spoon into the centre of the hummus. With your other hand, rotate the bowl clockwise and you will create a spiral. This makes for a lovely presentation and allows a drizzle of olive oil to neatly pool in the indentation.Serve the hummus with crackers, pita bread or an assortment of vegetables.
Notes
*The Australian tablespoon is 20ml. *Tahini is a sesame paste, available in all major supermarkets. You may find with some brands of tahini that it has separated. There will be thick paste on the bottom of the jar and a fair degree of oil on the top. You will need to stir these two together to form a smooth paste. *If you forget, and accidentally discard the chickpea liquid, just use water instead. *I tested the recipe using three different brands of chickpeas and found that the amount of chickpea water I needed, to obtain the right consistency, varied between brands. Use your judgement, add more if you like a thinner consistency. *One of the tins I used seemed to lack flavour, requiring much more salt and lemon than the others. Adjust the flavour and the texture to suit your requirements.
Nutrition
Calories: 163kcal | Carbohydrates: 17g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 299mg | Potassium: 216mg | Fiber: 5g | Vitamin A: 15IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 1.8mg
Whipped Feta
A tasty dip made from just a handful of ingredients.
Print Pin RatePrep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 4 People
Calories: 303kcal
Ingredients
Dip
- 180 g feta at room temperature
- 80 g cream cheese at room temperature
- 3 tbsp olive oil extra virgin
- 2 tsp lemon zest
Topping
- 1 tsp sesame seeds toasted
- 1/4 tsp chilli flakes
- 1/4 tsp lemon zest
- 2 tsp olive oil extra virgin
Instructions
- Put feta, cream cheese, olive oil and lemon zest into a food processor. Blend together until ingredients are well mixed, smooth and creamy.
- Transfer to a serving dish.
- Heat a small frying pan over medium heat, add the sesame seeds and toast to a light golden brown, stirring occasionally.
- Top the whipped feta with sesame seeds, chilli flakes, lemon zest and drizzle with the olive oil. Refrigerate if not using immediately.z
Notes
NOTES:
- I generally use Danish feta as it is very smooth and creamy. If you’re using a drier feta it may be necessary to use more cream cheese or olive oil to thin it to blend.
- Be sure to bring the whipped feta to room temperature for serving.
Nutrition
Calories: 303kcal | Carbohydrates: 3g | Protein: 7g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 568mg | Potassium: 55mg | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 1.3mg | Calcium: 246mg | Iron: 0.5mg
Caramelised Onion Dip
Deliciously rich, creamy and simple to make!
Print Pin RatePrep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 people
Calories: 190kcal
Ingredients
- 1/2 cup sour cream
- 250 g cream cheese softened
- 2/3 cup caramelised onion jam
- 2 tsp fresh thyme finely chopped, plus more for garnish (optional)
- ground black pepper to taste
Instructions
- Take cream cheese out of the fridge in advance to allow it to soften.Place in blender, whiz until it is smooth.
- Add remaining ingredients to the blender and combine until smooth.
- Place dip in a serving dish, and garnish with fresh thyme.Serve with your choice of biscuits/crudites.
Notes
– I use Beerenberg Caramelised Onion in this recipe, but there are many other options. – If you prefer, you can caramelise your own onions.
Nutrition
Calories: 190kcal | Carbohydrates: 4g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 150mg | Potassium: 122mg | Sugar: 3g | Vitamin A: 690IU | Vitamin C: 2.6mg | Calcium: 68mg | Iron: 0.3mg
The avocado dip looks really nice, I love the color of it. I guess it would really be nice to be a dip of non spicy chips.
Isn’t the colour gorgeous? It would be lovely with some chips. I do hope that you try it. 🙂
I think dips go really well with drinks when you’re entertaining. This is a lovely selection.
Thank you Frankie, I also love to serve drinks when entertaining. Please let me know if you try some. 🙂
We all love love dips and your Avocado, Yoghurt and Mint Dip is something I want to try making for our family
It has lovely, bright flavours and is so easily made. 🙂
These are all great! We love hummus. Will be making some of these for the 4th of July weekend.
That sounds like a great idea Myrah, enjoy! 🙂
This is perfect timing! So glad I found this article, I’m hosting a 4th of July party & these dips would be perfect. Thank you 🙂
That sounds like a good idea Tonya. I do hope that you all have a great time. 🙂
These are some great dip recipes. I’m going to try that Cannellini Bean Dip! Thanks for sharing!
Thank you Corisa, I am so glad that you like the dips. I do hope that you enjoy the bean dip. 🙂
Love the collection of dips. I really want to try the avocado one. Thank you for sharing.
I love the avocado dip. I do hope that you do too Jackline. 🙂
I love the vibrant color of the capsicum pesto! And I think your hummus is the most beautiful hummus I’ve ever seen. I definitely need to make these both for my next event to wow my guests.
Thank you for the great comments Kate. I am delighted that you plan to try some dips; I do hope that you enjoy them. 🙂
I love dips, especially for parties and these all look so yummy! I like the homemade ones a lot better too! -Sondra Barker @cuisineandtravel.com
I agree with you about homemade Sondra. They are so quick and easy to make that there is no need to buy them. And they are better for you too. 🙂
Avocado and mint? Perfect! I’d love to have those in my belly!
I love the combination Kathy. The flavours are bright and fresh. I do hope that you try the dip. 🙂
These dips seem so tasty and delicious. Would love to try the one with pesto. Very easy to make it seems.
They are easy to make Lavern. Please let me know if you make some of them. 🙂
All of these dips look absolutely delicious! I would love to make that hummus soon, I had no idea how easy it would be.
It is quicker to make the dip than to go to the store Danielle. Please let me know if you try the hummus. 🙂