Posts Tagged ‘Dip’

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.


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


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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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.


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


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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