Summer is finally on it’s way and we all champing at the bit to dust off the barbecue, wait for a gap in the clouds and enjoy some al-fresco dining. Dips are the ideal summer food; cool, quick and easy. They are especially great for entertaining, often requiring little to no cooking and can be ready to serve in minutes with some crusty bread, vegetables or tortilla chips. Likewise, they can be made in advance and kept in the fridge until needed.
We have some great recipes for you to try. All of these will work perfectly for an impromptu barbecue, a party or just a Friday night in with a bottle of wine. All of these dips are suitable for vegetarians and don’t require a food processor!
Whipped Feta Dip
This is a great way to incorporate the fresh tang of feta in to all sorts of things. Try it in a sandwich with some avocado and sliced cucumber. Remember, a little goes a long way as it’s quite rich.
Serves: 4
Prep time: 5 minutes
Cooking time: No cooking required
Ingredients
- 250g feta cheese
- 85g full fat cream cheese
- Paprika or sumac to serve
Equipment
- Sharp cooks’ knife
- Whisk
- Mixing bowl
- ProWare Cast Iron 10cm Mini Casserole to serve (chill in the freezer for 30mins and it will keep the dip cool for longer)
Method
- Add cream cheese to mixing bowl and whisk until smooth.
- Finely chop feta and add to cream cheese. Whisk thoroughly until smooth. If a little stiff, loosen with a drizzle of olive oil.
- Add a sprinkle of paprika or sumac then serve with bread or veggies to dip.
*Alternatively, using a food processor, pulse feta to fine crumbs. Add cream cheese and and pulse until well combined.
Pan con Tomate
A traditional tapas dish, this tomato dip is light, fresh and very easy to make with essentially two ingredients. It is also a popular breakfast dish spread liberally on toast. Make sure your tomatoes are good quality and ripe as they are the star of the show.
Serves: 6
Prep time: 5 -10 minutes
Cooking time: No cooking required
Ingredients
- 2 large, ripe beefsteak tomatoes
- 1 cloves of garlic, minced
- 2tsp extra virgin olive oil
- 1 good pinch of sea salt
- Sprig of fresh basil to garnish (optional)
Equipment
- Box grater
- Bowl
Method
- Chop tomatoes in half and grate coarsely on cut face. The flesh should grate leaving the skin behind in your hand.
- Add minced garlic, oil and salt and mix.
- Serve with toasted ciabatta or warm flat breads.
Classic Chunky Guacamole
This is much nicer than the ones you buy in the shops and is so simple. You can use a food processor for this but do it by hand if you prefer a chunkier texture.
Serves: 4
Prep time: 5 minutes
Cooking time: No cooking required
Ingredients
- 2 large, ripe avocados
- 1 small onion
- a handful of fresh coriander
- 1 clove garlic
- 5 ripe cherry tomatoes
- 1 red or green chilli
- juice of 1 lime
- 1 good pinch of salt
Equipment
- Mixing bowl
- Fork
- Sharp knife
Method
- Remove stones from avocado and scoop out flesh in to a bowl. Mash with the back of a fork; add lime juice and mix, this will stop the avocado going brown.
- Add the onion, very finely diced. Chop garlic, chilli, tomatoes and coriander very finely and add.
- Combine everything in a bowl and chill covered until serving. Serve with warm tortilla chips.
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