Making your own Dips

Given it is the silly season, many of us are eating out and entertaining more frequently. One of the challenges during this time is making good food choices. Dips are a classic example as many commercially prepared dips are quite high in sugar, canola or vegetable oil, thickeners and preservatives such as E211 (Sodium benzoate.)

Fed Up is an Australian based website that has a comprehensive listing of all food additives, flavourings and preservatives. Check it out here

It is actually quite quick and easy to make your own dips. This way you know what is in them & that they have been freshly prepared with good quality ingredients. I use my Thermomix to make my dips but a food processor will work just as well.

Capsicum Dip

Adapted from the Thermomix Everyday Cookbook

Ingredients

  • 30 grams Parmesan cheese, grated
  • 1 clove garlic
  • handful of fresh coriander leaves
  • 150g raw cashews
  • 1 large red capsicum, quartered and deseeded
  • 30ml white wine vinegar
  • 100 grams Semi sundried tomatoes
  • 30 grams EVOO (extra virgin olive oil), or use oil the tomatoes come in
  • Optional: 1 red chilli, you can reduce to half or deseed chilli if preferred

Method

  1. Combine all ingredients in thermomox or food processor.
  2. Pulse a few times until you have a chunky style dip.
  • This is delicious with carrots, celery or crackers. It also works really well as a salad dressing or over the top of baked chicken or fish, so you won’t have leftovers for long!
DIPPPPP
Basil Pesto

Ingredients

  • 1 clove garlic
  • 1 bunch fresh basil leaves
  • 150g raw cashews
  • 80g olive oil
  • 2 tbsp white wine vinegar
  • 2-4 heaped tablespoons grated parmesan cheese.

Method

  1. Combine all ingredients in thermomox or food processor.
  2. Pulse a few times until you have a chunky style dip.

Rocket & Almond Dip

Ingredients

  • 60g rocket
  • 200g almonds
  • 2 garlic cloves (I put an extra one in but I love garlic, it might be too strong for some of you)
  • 50g parmesan
  • 80g olive oil
  • Salt and/or lemon juice to taste

Method

  1. Combine all ingredients in thermomox or food processor.
  2. Pulse a few times until you have a chunky style dip.

Cauliflower Hummus

Ingredients

  • 1 head of cauliflower
  • 1/2 cup tahini
  • 1/4 cup olive oil
  • 1 scant tablespoon of cumin
  • 2 garlic cloves
  • juice of 1 lemon

Method

If making in a Thermomix 

  1. Chop cauliflower into florets and add to thermomix with cumin, olive oil and garlic cloves.
  2. Chop on speed 7 for for 10 seconds until chopped into fairly small pieces, scrape down sides.
  3. Cook on 100 degrees, on speed 1, for 12 minutes.
  4. Add the rest of the ingredients, and blend on speed 7-8 until smooth (about 10 seconds.) Scrape down the sides if needed.

Regular Method

  1. Preheat the oven to 180 degrees Celsius.
  2. Chop cauliflower into florets, and  toss in a  bowl with some olive oil and cumin.
  3. Bake in the oven for half an hour until golden in colour and cooked through,
  4. Add cooked cauliflower and all other ingredients to a processor and process until smooth.

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