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Archive for the ‘Dip’ Category

I chose this recipe as a second one to make for one of my team mates in our monthly recipes swaps. This is a super easy dip to make and it has a wonderful end result. I made this on the weekend for a BBQ were I was having 30 people over. It got rave reviews and lots of requests for the recipe. I made it the night before to allow all the flavours to come through and served it with bread, chips and lots of veggies to dip in it. I am the first one to review this and the only change I made was not to add water chestnuts as I did not have any and am not a big fan. To view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

10 Ounces frozen chopped spinach, thawed
1 1/2 Cups sour cream
1 cup mayonnaise
1 7/8 Ounces Knorr vegetable soup mix
Water chestnut, canned, drained and chopped
3 Green onions, chopped
1 Loaf bread, round

Method

1. Squeeze spinach until dry.

2. In medium bowl stir in spinach, sour cream, mayo, soup mix, chestnuts and onion.

3. Cover and refrigerate at least 2 hours.

4. Hollow out bread and put dip in center.

Serve with bread, chips and veggies to dip.

All photos taken by me unless otherwise stated.

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This is a wonderful dish when you have a crowd of people over, it makes a great dish, if making several like a buffet style meal or it also is a great appetizer to present while you are finishing up on the main affair. I prefer to serve it like this as they are really the best, eaten straight away, whilst crunchy and hot. It also gives your guests something to pick at, while they are chatting amongst themselves before a meal. These are also great to make as a snack, to sit and munch on, on a lazy Sunday afternoon whilst watching your favourite team play (don’t forget your cold beer). I love the dip that goes with these and I feel it compliments all the flavour in the fritters very well. These are also excellent for vegetarian guests even the most strictest ones. I have had guests that can not even eat egg, these work really well as you just use egg substitute instead, I have been asked on more than one occasion for the recipe for these, so I hope you enjoy.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1 Large eggplant or 2 medium (about 600g), peeled, chopped
1 Cup breadcrumbs
3/4 Cup fresh coriander, roughly chopped
1/2 Cup sultanas, chopped
1/2 Cup natural yogurt
1 Tablespoon tomato paste
3 Cloves garlic, crushed
11/2 Teaspoons ground cumin
11/2 Teaspoons paprika
1 Teaspoon ground cardamom
1/2 Teaspoon ground ginger
1/2 Teaspoon cayenne pepper
1/2 Cup plain flour
2 Eggs lightly beaten
Vegetable oil for deep frying

Yogurt Dip

1 Cup natural yogurt
2 Tablespoons fresh mint, finely chopped
2 Tablespoons fresh coriander, finely chopped
1 Teaspoon grated fresh ginger
1 Clove garlic, crushed

Method

Yogurt Dip

1. Combine all ingredients in a bowl, mix well, cover and refrigerate until ready to use.

Fritters

1. Boil, steam or microwave eggplant until tender, drain, process eggplant until smooth.

2. Transfer eggplant to a bowl, add remaining ingredients, except oil. mix well.

3. Heat oil in a large pan, drop teaspoonfuls of mixture into hot oil, deep fry until browned and crisp, drain on absorbent paper.

Serve fritters on serving plate accompanied with yogurt dip.

All photos taken by me unless otherwise stated.

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Spiced Carrot Dip

This is a quick easy dip that is healthy and light, it is a great recipe to put out, prior to a meal, for guests to pick at or as something to snack on. I made this on the weekend as I had my family over for my sisters birthday. I have also made this along with other dips when I have had 20-30 people over for a party, as something to snack on, while I am getting together the main affair.

                                                                                                                                                                                                                       Ingredients

4 Medium carrots, peeled and chopped coarsely
1 Tablespoon of olive oil
2 Cloves Garlic, crushed
3/4 Teaspoon ground cumin
3/4 Teaspoon ground coriander
1/2 Teaspoon ground turmeric
150g Greek yogurt
2 Tablespoons fresh coriander, chopped finely

Method

1. Boil or microwave carrots until soft, drain

2. Heat oil in a frying pan cook garlic and spices until fragrant.

3. Blend or process carrot, spices, yogurt and coriander until smooth.

Refrigerate until needed.

Serve with either homemade dippers or store bought.

All photo’s taken by me unless otherwise stated.

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