Recipes+
White bean dip
Nutrient-packed white beans are the main ingredient in this easy homemade dip. Add bread and fresh vegie sticks and your work or school-day lunch is ready to eat.
Carrot dip
While supermarket chillers are packed full of ready-made dips, they are actually very easy and economical to make at home. At this time of year, when the weather is warm and meals are casual, dips are perfect for easy entertaining and bridging the gap before dinner.
Cashew nut dip and vegies
1/2 cup sun-dried tomatoes, coarsely chopped 1 cup cashew nut pieces 3 tbsp extra-virgin olive oil ¹/3 cup sour cream Salt and freshly ground black pepper Carrot sticks, to serve Cherry tomatoes,
Five-layer Mexican dip
Whenever you have friends or family over, this healthy snack or lunchtime dish will be a real hit. It’s best made and served as fresh as possible and can be put into take-home packs.
Easy mussel dip
Just throw the following ingredients into your sturdy food processor – my Kenwood made an easy job of it.
Red capsicum dip
Red capsicum dip
Beetroot and yoghurt dip
This simple beetroot dip takes just 5 minutes to prepare. But if you’ve the time or the inclination, using fresh beetroot instead of canned will give the dip a truly rich and earthy flavour.
Vegetables with eggplant dip
Drained chick peas can be added. Okra is good in this dish when available. Note
Eggplant and tarragon dip
Eggplant and tarragon create an earthy deep flavour for this dip. Add crunch with radish on the side or serve with olives and grissini.
Carrot hummus
Substitute 300g peeled, chopped pumpkin for carrot. Note
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