Dip Platter

Yes, dips are a little retro, but a good party gets even better when you serve finger food. And dipping is it! Serve your dips on a large platter surrounded by all your favourite Bakers crackers, crisps and pretzels. Stuff a glass full of paper serviettes and relax. Tomorrow is another day!

Tomato Chilli Dip

Ingredients

200 g low-fat cream cheese 125 ml sour cream 65 ml mayonnaise 15 ml tomato paste 10 ml sugar 30 ml fruit chutney 5 – 15 ml red seeded and chopped chillies 250 ml brunoise of tomato (see PS) 125 ml finely torn basil leaves 30 ml olive oil 10 ml lemon juice salt and milled black pepper sugar for sprinkling

Directions Mash the cream cheese and stir in the sour cream, mayonnaise, tomato paste, sugar, chutney and chillies. Spoon mixture into a wide-rimmed serving bowl. Combine the tomato brunoise, basil, olive oil and lemon juice and season with salt, pepper and sugar. Spoon mixture on top of the dip and serve.

Makes about 400 ml dip.

PS: Brunoise means very small dice of vegetables. To make brunoise of tomato, first skin the tomatoes. Halve them and scoop out all the pips and ribs. Slice the tomato shells in fine julienne strips. Turn them 90º and slice again. There! Tender, beautiful, tiny dice.

Carrot & Red Lentil Curry Dip

Ingredients:

125 ml dried red lentils 125 ml diced carrots 15 ml olive oil 45 ml finely chopped onion 15 ml mild curry powder 10 ml grated gingerroot 10 ml finely chopped garlic salt and milled black pepper 200 g low-fat cream cheese 65 ml coarsely chopped coriander leaves 65 ml finely chopped spring onions

Directions Cook the lentils and carrots in unsalted water until tender. Drain very well, place in a colander lined with a double sheet of kitchen towel and set aside to drain further. When dry enough, place in the processor. Meanwhile heat the oil and add the onion, curry powder, gingerroot and garlic. Sauté until the onion is soft. Add to the lentils and carrots and process until smooth. Season with salt (you may be surprised how much salt is needed!) and pepper. Add the cream cheese and pulse until combined. Spoon the mixture into a wide-rimmed serving bowl and sprinkle with the coriander and spring onion.

Makes about 500 ml dip.

Red Bean Hummus with Olives

Ingredients

1 x 400 g can red beans in brine 45 ml tahini (see PS) 2 – 3 cloves garlic 65 ml lemon juice (about) 3 ml salt (about) 200 ml halved and pitted black olives 15 ml finely chopped parsley

Directions Drain the beans but reserve the liquid in case you require it to thin the dip down. Place the beans in a processor and add the tahini and garlic to taste. Process until smooth and add the lemon juice and salt to taste. Use a bit of the canning liquid to loosen the dip if too firm. Spoon the mixture into a bowl. Top with olives and a sprinkling of parsley.

Makes about 400 ml dip.

Cheese & Salsa Verde Dip

Ingredients

90 ml olive oil 30 ml lemon juice 2 cloves garlic 6 anchovy fillets 30 ml capers 45 ml sliced gherkins 6 large sprigs flat-leaf parsley 250 ml basil leaves 125 ml mint leaves 200 g low-fat cream cheese 125 ml freshly grated parmesan cheese 30 ml French (Dijon) mustard 125 ml sour cream (about)

Directions For the salsa, place the olive oil, lemon juice, garlic and anchovy fillets in a processor and process until smooth. Add the capers, gherkins and all the herbs and pulse until the herbs are medium-fine. Mash the cream cheese and stir in the parmesan and mustard and enough sour cream to create a medium-thick dip. Add 30 ml of the salsa and stir. Spoon the mixture into a wide-rimmed serving bowl and spoon the balance of the salsa on top.

Makes about 400ml dip.

PS: Tahini is a paste made from crushed and puréed sesame seeds. It looks and tastes a little like peanut butter (with a sesame flavour) and although not many recipes call for it, it’s a great addition to dressings, sauces and dips. Well worth keeping a bottle in your fridge.

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