To ask for your best dip recipes!

[TheBeaTgoeson1]

I’m going to try my had at making dips using my new blender and I am hoping not to be disappointed! Can anyone recommend their best salsa, guacamole, and hummus recipes! I’d love to know what works! I’m hoping to create better than I normally buy from the shop! Thanks in advance 😊

More of a method than a recipe. Shove it all in blitz it taste and see.

Very easy.

Although for salsa, there's the raw toms approach or the garlic roasted toms approach, followed by the shove it all in blitz taste and see method.

I have a delicious whipped feta recipe, but I'll post it later.

Oh yes please @RampantIvy

I think I’m going to try the raw toms type first!

Hot artichoke dip. Tin of artichoke hearts roughly whizzed but not smooth, 100g mayo, 100g Parmesan, one crushed garlic clove, hot oven for 15 minutes. Your life will never be the same :)

Philadelphia
grated cheese
tablespoon of mayo
dash of milk to loosen
garlic (however many cloves u desire)

mixed together and blitz with a hand blender
great for crisps, veg dippers, general picky tea dip

This is one of my favourites -

A jar of spicy sweet red peppers (peppadew)
Half a block of feta, crumbled
A dollop of Greek yoghurt
Juice of half a lemon
A good glug of extra virgin olive oil
Salt and pepper

Whiz in a blender and chill for an hour or so for the flavours to develop.

Great with warm pitta or tortilla chips!

I love this thread please continue

Salivating!

a tin of concentrated tomato pure
a tub of sour cream
as much garlic as you like

whizzzzzzzzzz

Sounds divine ! I’m going to try

Artichoke 🤢

The hot artichoke dip is divine. Some recipes call for spinach. You don’t have to like artichokes.

I have really enjoyed a roasted aubergine and yoghurt dip in the past:

https://somethingnewfordinner.com/recipe/burnt-eggplant-and-yogurt-dip-ottolenghi/

I also lovvvve fresh pesto: loads of basil, parmesan, oil, salt, nuts. Blitz. Cover with oil and it will keep for several days. I reckon you could then mix with creme fraîche to make a delicious dip.

Small tub of sour cream (or cream fraiche/Greek yoghurt), dollop of mango chutney, a teaspoon or two of Chipotle paste, mixed together.

Great thread idea thanks @TheBeaTgoeson1 I’m watching with interest!

fried mushrooms, cashews or walnuts or both, onions, garlic, tarragon. Whizz up. Mushrooms need to be fried until they're dried out. You can add a bit of olive oil or hyou could add butter or cream cheese but I like it just nutty, use the nuts for the creaminess

Possbily a smidge of lemon juice and lemon zest

DH made this tonight, we spread it on crackers.
Crumbled feta, 1x garlic minced, olives,pinch of chilli flakes and olive oil all squished up in food processor. Scrummy !

I make a salsa with finely chopped onion, tomato, cucumber, chilli and fresh coriander, seasoned with a bit of red wine vinegar, a dash of lemon juice and plenty of salt and pepper.

For guacamole, I mash avocado with lemon juice, salt and pepper and a big dash of tobasco. You can add chopped tomato to bulk it out.

Whizz together the juice and zest of one lime, equal amounts parsley and cilantro (or just parsley),2 or 3 garlic cloves, a tablespoon of white wine or other vinegar, a chopped jalapeno and then add a glug of olive oil and whizz again. When ready to serve add an avocado and whizz again. It is a Venezuelan version of guacamole.

This is a hot blue cheese dip (US measurements it is from the NYT)

• 18-ounce package cream cheese
• 2garlic cloves, minced
• 1pinch kosher salt
• ¼cup heavy cream or half and half
• ¼cup mayonnaise
• 1teaspoon Worcestershire sauce
• ½teaspoon hot sauce, more for serving if desired
• ¼teaspoon freshly ground black pepper
• 4ounces blue cheese (about 1 cup, crumbled)
• 2tablespoons chopped chives
• Celery sticks, chips or chicken wings, for serving

Whizz it all up and then bake it in the oven until melting and bubbling.

I feel that hummus is really a question of adapting it to your own taste but always has chickpeas, lemon juice, olive oil, cumin, tahini and garlic. But one tip I use is to add a few tablespoons of ice cold water at the end and do a final blend to make it aerated and fluffy. It really works

Oh I need this thread! The artichoke and peppers/feta ones sound fab.

My favourite is muhammara - roasted peppers (from a jar), pomegranate molasses, walnuts, breadcrumbs and various spices. Lots of recipes online, I can’t remember which I use.

I don’t use a blender for guacamole as I like some small chunks of avocado in it rather than fully smooth. I use avocado, a small amount of deseeded chopped tomato, small amount of chopped red onion, paprika, cayenne, chopped coriander, bit of lime juice and salt.

I love dips so thanks for the thread OP …

Two of my favourite that I use a blender for -
Beetroot borani from the Moro cookbook -
4 medium raw bunched beetroot (about 700g) is suggested, but I use ready cooked 1 small garlic clove, crushed to a paste with ½ teaspoon salt
4 tbsp extra virgin olive oil, plus extra for drizzling
4 tbsp strained Greek yoghurt, such as Total
2 tbsp chopped dill, plus a few sprigs to garnish
2 tbsp Forum Cabernet Sauvignon vinegar, or a good-quality aged red wine vinegar with a pinch of sugar
50g feta cheese,
crumbled 6 walnut halves,
roughly crushed ½ tsp black onion seeds

Blend everything but the walnuts, black onion seeds and feta - garnish with walnuts, seeds and feta and serve with flat breads.

Totally different, but a childhood favourite - tinned tuna, Philadelphia, Greek yogurt and lemon juice and seasoning - blend to taste - serve on toast

I also use the blender to make sauces for dinner.

Sour cream/mayo/parsley/capers and a bit of juice from the capers is a lovely tartar sauce

Sour cream/mayo/paprika/one pepper in adobo sauce and some sauce (rest will keep in a container in the fridge) is a lovely spicy sauce for chicken or fish

Yotom has a lovely horseradish sauce recipe for roast beef.

Rocket and horseradish sauce
50g rocket
2 tbsp freshly grated horseradish (I used 1 heaped tbsp from a far)
1 garlic clove, crushed
2 tbsp olive oil
1 tbsp milk
1/2 tsp salt
1/2 tsp black pepper
125g Greek yoghurt

Put all the ingredients except the yoghurt in a blender or food processor and pulse until smooth. Transfer to a bowl, add the yoghurt and mix well.

Creamy Feta Dip

1 garlic clove, chopped
1 tbs sweet chilli sauce
400g feta cheese, cubed
1 tsp paprika
100g Greek yogurt
1 tbs lemon juice
50 g extra virgin olive oil

Blend ingredients until smooth