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!
Avocado, Yoghurt and Mint Dip
- 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
- 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.
Cannellini Bean Dip
- 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)
- 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.
Roasted Pepper (Capsicum) Pesto
- 2 large red capsicums – roasted and peeled See Note 1
- ¼ cup blanched almonds – toasted See Note 2
- 1 tbsp olive oil See Notes 3 and 4
- 1 small garlic clove – chopped
- ½ tsp Dijon mustard
- 1 tsp lemon juice See Note 5
- 1 tsp maple syrup
- sea salt and freshly ground black pepper – to taste
To Roast the Capsicums:
- To roast the capsicums/peppers, put them on a foil-lined baking tray 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.
- When you remove the capsicums, heat your oven to 180 degrees C (350F). Place the blanched almonds onto a small tray and toast 5-7 minutes, stirring once or twice, until golden brown and aromatic. Keep an eye on the almonds when roasting them; they have a tendency to burn the moment you turn your back. Tip into a bowl and set aside until cool.
- After the capsicums have steamed for 15-20 minutes and are cool enough to handle, 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 a paper towel. It’s important to remove as much moisture as possible so the pesto is not too thin.
For the Pesto:
- Put the capsicums and almonds, along with the remaining ingredients, into a high-powered blender and blend until smooth. – see Note 6
- Add sea salt and freshly ground black pepper to taste. Put into a serving bowl and enjoy.
- When choosing capsicums to roast, 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.
- Blanched almonds are almonds without the skin. They are readily available in supermarkets.
- For the best flavour and to obtain maximum nutritional benefit, I like to use extra virgin olive oil.
- The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have to adjust your measurements accordingly.
- My preference is freshly squeezed lemon juice; the flavour is brighter than the bottled variety.
- 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 recommend pushing the pesto through a sieve. Alternatively, use a regular blender. The pesto will have a little more texture but will still be delicious.
- Please note, the nutritional information is based on this recipe being enjoyed as a starter by four people. It does not include what the pesto is served with. The nutritional information is an estimate only.
- 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
- pomegranate seeds and fresh mint
- a drizzle of olive oil and a sprinkle of cayenne pepper
- serve with crackers, pita bread, vegetables etc.
- 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.
- 180 g feta at room temperature
- 80 g cream cheese at room temperature
- 3 tbsp olive oil extra virgin
- 2 tsp lemon zest
- 1 tsp sesame seeds toasted
- 1/4 tsp chilli flakes
- 1/4 tsp lemon zest
- 2 tsp olive oil extra virgin
- 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
- 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.
Homemade Onion Dip (Caramelised Onion Dip)
- 1 cup (225 g) cream cheese – at room temperature (softened) See Note 1
- 2/3 cup caramelised onion jam See Note 2
- 1/2 cup sour cream
- 2 tsp fresh thyme, finely chopped
- freshly ground black pepper – to taste
- a sprinkle of fresh thyme as a garnish – optional
- Add the softened cream cheese to a food processor, and blend until smooth.
- Add remaining ingredients to the blender. Mix until well combined. Season to taste.
- Place the dip in a serving dish, and garnish with fresh thyme.Serve with your choice of biscuits, chips or crudites.
- Ensure your cream cheese is at room temperature, so it is soft enough to blend smoothly.
- I use a storebought Caramelised Onion Jam in this recipe, but you could certainly use homemade.
- Please note, the nutritional information is based on this dip being enjoyed as an appetiser by 6 people.