7 Tasty Dips To Make At Home

Whether you’re into crisps or crudités, there’s nothing quite like a good dip when you’re feeling peckish – plus, they’re brilliant for packing in the nutrients, they’re also incredibly versatile, says food writer and SL contributor Chloe Scott-Moncrieff. From veg-rich varieties perfect for snacking to party dips best suited to small festive gatherings, here are some of her favourite recipes.
Muhammara

Serves

1 large bowl

Difficulty

Easy

Total Time

25 Minutes

Ingredients

2 red peppers
1 large tomato
Half an onion
50g of breadcrumbs
1 tbsp of pomegranate molasses
70g of walnuts
Paprika (to taste)
Chilli (optional)

Method

Step 1

Preheat the oven to 190°C. Place the vegetables in a baking tray, drizzle with oil, season and roast.

Step 2

After approx. 20 minutes, when they’re cooked, remove.

Step 3

In a blender, mix the vegetables with the walnuts and pomegranate molasses. If it’s too thick, add a little more olive oil or water to help it thin out.

Step 4

Sprinkle with a pinch of salt, pepper and paprika. If you like heat, add some chilli.
Real Taramasalata

Serves

1 small bowl

Difficulty

Easy

Total Time

5 Minutes

Ingredients

150ml of olive oil
1 garlic clove
200g of cod’s roe or any fish’s roe
Juice of 1 lemon
100g of breadcrumbs

Method

Step 1

Soak the bread in 2 tbsp of water.

Step 2

In a blender, blitz the bread, roe and garlic clove with a sprinkling of sea salt. Season.

Step 3

Add the lemon juice at the end.
Butternut Hummus-Style

Serves

1 large bowl

Total Time

25 Minutes

Ingredients

1 butternut squash, peeled and cubed
1 400g tin of chickpeas
100g of sesame seeds
Half a garlic clove
1 -2 tbsp of olive oil
A pinch of ground cumin

Method

Step 1

Preheat the oven to 190°C-200°C. Place the cubed squash in a tray. Season. Drizzle with oil. Bake for approx. 20 minutes or until soft.

Step 2

First, blend the sesame seeds, olive oil and garlic together to form a paste. Blitz for up to a minute. Then add the squash, chickpeas and seasoning.

Step 3

Add more oil or 1 tbsp of water at a time if it’s too thick. You want a smooth consistency. Scoop into a bowl with a final glug of quality olive oil and ground cumin.
Baba Ghanoush

Serves

1 large bowl

Difficulty

Easy

Total Time

35 Minutes

Ingredients

2 aubergines
1 tbsp of tahini
1 garlic clove
Juice of 1 lemon
A pinch of cumin

Method

Step 1

Preheat the oven to 190°C. With a fork, spike the aubergines and hold them in the gas flame on the hob so they char. Alternatively, grill them for 10 minutes, turning now and again, so their skin blisters.

Step 2

Once charred and cool, pop in the oven to roast until the flesh inside is soft.

Step 3

When the aubergines are cooked after approx. 20-30 minutes, remove.

Step 4

Peel off the skin and place the flesh and garlic clove in a Nutribullet. Add the seasoning. Pour in enough olive oil to emulsify and make it creamy.

Step 5

To finish, stir in the tahini and lemon juice.
Smoked Salmon Dip

Serves

1 small bowl

Difficulty

Easy

Total Time

5 Minutes

Ingredients

120g of smoked salmon
180g of cream cheese
20g of dill, finely chopped
Freshly ground black pepper
A squeeze of lemon or lime (optional)

Method

Step 1

Slice the smoked salmon into small pieces.

Step 2

Mix with the finely chopped dill and cream cheese and pepper. If you wish, stir in some lemon or lime juice.
Skordalia

Serves

1 large bowl

Difficulty

Easy

Total Time

25 Minutes

Ingredients

4 white potatoes or Maris Pipers, peeled and cubed
1 red pepper, sliced finely
3 spring onions, chopped
1 garlic clove
100ml of olive oil
Juice of 1 lemon
Salt and pepper, to season

Method

Step 1

Blitz the garlic clove with the olive oil and lemon juice.

Step 2

When the potatoes are cooked (boil in hot water for 20 minutes), mash and mix with the olive oil until creamy. Stir in the spring onions, pepper and season with salt and pepper.
Avo & Broadbean Mash Up

Serves

1 small bowl

Total Time

10 Minutes

Ingredients

Half a garlic clove
150g of broad beans (can be subbed with edamame beans)
1 avocado, skin removed
1 handful mint, finely chopped
Juice and zest of 1 lemon
Sprinkle of feta (optional)

Method

Step 1

Simmer the broad beans in a pan for a few minutes. When cooked, drain. Carefully slice the rind off the lemon.

Step 2

Smash up the avocado, squeeze the lemon juice in and season the mix.

Step 3

In a blender, blitz the broad beans, lemon rind and garlic together. If you need some extra water to make it creamy, pour it in 1 tbsp at a time. A glug or two of olive oil makes a delicious substitute.

Step 4

Season with salt, pepper and the chopped mint. Blitz again briefly. Mix with the smashed avocado. Finally, there’s the option to crumble in some feta, if you like.

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.