Easy recipes from Apple Tree

Tag: Dips

Blue Cheese Dip

Great as a dip for veg, crackers and buffalo wings

  • 1/2 cup sour cream
  • 1/2 cup crumbled blue cheese
  • 1/4 cup mayonnaise
  • 1 small clove garlic, chopped
  • 1 tbs milk
  • Juice of 1/2 lemon
  • salt and pepper

Mix. That’s it!

Pitta Chips

Great for dips. Make as many as you like. All you need is a pack of pitta breads and some olive oil.

Heat the oven to 190C

Slice the pittas in half horizontally so they are thinner.

Paint each side lightly with olive oil (I say paint because I use a silicone cooking brush)

Cut into triangles.

Place on an oven tray in a single layer.

Cook for 8-10 minutes. Watch them carefully, at the 8 minute mark they will go from white to brown very quickly, you want to catch them when they are golden.

Let them cool then keep in an airtight tin.

 

Tzaziki dip or sauce

Serve as a sauce with grilled chicken or as a dip

  • 125ml plain yogurt
  • 2 cloves of garlic, minced
  • 1/2 teaspoon¬† salt
  • grinding of black pepper
  • 1 Tbsp lemon juice
  • 1/2 cucumber

Grate the cucumber coarsely. Get it as dry as possible by draining in a sieve and/or patting dry with kitchen paper. Now mix everything together.  That was easy!

Sour cream dip

As approved by a real American.

  • 2 cups sour cream or creme fraiche
  • 1/4 cup mayo
  • 2 tbs chopped fresh dill
  • 1 tbs chopped fresh chive
  • 1 tbs chopped fresh parsley
  • Salt and pepper to taste

Instructions:

  1. Mix
  2. Dip!

Hummus

You need:

  • 1 can of chickpeas, drained
  • 2tbs olive oil
  • 1 garlic clove or equivalent (or more)
  • Lemon juice – 1/2 to 1 lemon
  • Salt
  • Optional – 1tbs tahini paste

Stick it all in a jar and blitz with a stick blender. That is all there is to it. Adjust the ratio of ingredients to find the combo you like.

Ottolenghi version:

  • 250g dried chickpeas

Wash and put in a bowl. Cover with at least twice the volume of cold water and leave overnight. Next day, drain the chickpeas and add to a pan with

  • 1.5 litres water
  • 1tsp bicarbonate of soda

cook for 40 minutes ( or Instant Pot 15 minutes). Drain, then process until you have a thick paste. Add

  • 270g tahini paste
  • 4tbs lemon juice
  • 1tsp salt
  • 4 garlic cloves crushed

Process until smooth. Drizzle in iced water (up to 100ml) to loosen and keep mixing until you get a smooth creamy paste. Refrigerate until needed, but it is best served at room temperature.

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