Easy Dips: Part 2


As promised in my earlier post, here are my other three favourite dips which I love to have as a starter or as a lazy Sunday afternoon snack at home. Vegetable sticks bring lots of additional flavour to them.

200g plain Greek-style yoghurt
1 cucumber, peeled, halved and seeded
1 garlic clove, crushed
1 tablespoon finely chopped fresh chives
1 1/2 tablespoons juice of fresh lemon
salt, to taste

Coarsely grate the cucumber and squeeze out excess moisture with your hands. Combine yoghurt, cucumber, garlic, chives and lemon juice in a bowl and mix well. Season with salt, cover and keep in the fridge for 1-2 hours before serving to allow flavours to develop.

Baba Ganoush
2 medium eggplants
1/4 cup tahini
1/4 cup juice of fresh lemon
1 garlic clove, crushed
1/4 teaspoon ground cumin
2 tablespoons chopped fresh parsley leaves
1 tablespoon olive oil
salt, to taste

Preheat oven to 190-200C. Poke the eggplants in several places with the tines of fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil. Place on a baking sheet or foil, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes. Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. When the eggplants are cool enough, scrape out the flesh, add tahini mixture and combine in a food processor until smooth. Stir in parsley and drizzle the top with olive oil before serving.

Roasted Capsicum
2 red capsicums, roasted and cooled
100g cream cheese, softened
1 garlic clove, crushed
1/2 cup basil leaves, finely copped
salt and pepper, to taste

Place capsicum, cream cheese, garlic, salt and pepper in a food processor. Process until smooth. Spoon mixture in a bowl, add basil and serve.

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