I need DIP recipes.?

Question

I know how to make hummus but I want to vary more. Any ideas..

Thanks, thanks.

Answer 1

I have 2 that are simple & a hit where ever I take them. VEGAN & Raw. Don't let that put you off they really a super.

ZUCCHINI HUMMUS by Jennifer Cornbleet
RAW FOOD MADE EASY

1 Zucchini, peeled & chopped (about 1 ½ cups)
2 TBS. Raw Tahini
2 TBS. Fresh lemon juice
½ tps. Crushed garlic (1 clove)
¼ tps. Ground Cumin
¼ tps. Paprika
¼ tps. Salt

Place all ingredients in a food processor fitted with a S blade and process until smooth. Stop occasionally to scrape down the side of the bowl with a rubber spatula. Stored in a sealed container in the fridge, Zucchini Hummus will keep for 5 days.

For smoother Hummus use Blender.
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Jennifer Cornbleet :Raw Food made Easy
Soaking Guide
Walnuts 1 cup dry ~ soak time 4-6 hour yields 1 ¼ cups, can soak longer

WALNUT PATE’
Yield 2/4 cups 2 servings

1 Cup Soaked Raw Walnuts
1 TBS Fresh Lemon Juice
1 TPS extra Virgin Olive Oil
1 TPS Tamari
¼ TPS Garlic Powder
Dash Salt
1 TBS Minced Parsley ( 1tps. Dried)
1 TPS Mince Onion

Place Walnuts, Lemon Juice Olive Oil, Tamari, Garlic Powder & salt in food processor fitted with S Blade and process into paste. Stop occasionally to scarped down sides of bowl with rubber spatula. Transfer into small mixing bowl & add Parsley & Onion and mix well. Store in sealed container in the fridge. Walnut Paté will keep five days.
Variations:
Curried Walnut Paté add ¼ Tps. Curry powder
Pecan Pate replace walnuts with soaked Pecans

CHANGES I MADE:
I put all ingredients into Blender, added 1 TBS more EVOO, & about 2 tbs. Water to make smoother. Adding the water a little at a time. Scarping sides down often as you blend.

Slainté (to your health)

Answer 2

Spiced Almond Dip
vegan
Serve with crudités, bread sticks or sliced pitta bread.

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Ingredients

40g / 1½oz flaked almonds
1 clove garlic, crushed
pinch cayenne pepper
2.5m1 / ½tsp salt
2 small tomoatoes, skinned and finely chopped
30ml / 2tbsp red wine vinegar
150ml / ¼ pint olive oil

Method

1. Lightly roast the almonds under a grill and leave to cool.

2. Grind finely in a nut grinder.

3. Put the almonds, garlic, cayenne pepper, salt, tomatoes and vinegar into a liquidiser and blend.

4. Add the oil very slowly while blending, until the whole mixture is amalgamated.

5. Chill well.

Port & Stilton Pate

2oz / 50g butter or vegetarian margarine
1 bunch spring onions, finely chopped
2floz / 60ml crusted port*
zest of half a lemon
4oz / 110g vegetarian Stilton, crumbled
1 small bunch parsley, finely chopped
freshly ground black pepper

* Most port is fined with gelatine, crusted port is always suitable.

1. Melt the butter in a saucepan and gently sweat the spring onions until soft. Remove from heat and allow to cool. When cool, add the port and simmer gently for 3 minutes.

2. Add the remaining ingredients and stir well.

3. Transfer to a blender and process until the mixture has bound. Check the seasoning.

4. Divide between individual ramekins and refrigerate for at least 2 hours.

5. Serve with melba toast.

www.vegsoc.org go to this web site and look up soups and starters hope this helps

Answer 3

Here's a recipe for moutabal, a Middle Eastern eggplant dip. It's a wonderful dip for hot pita bread. Enjoy!

INGREDIENTS:

2 large eggplants, about 1 kg (32 oz)
¼ cup lemon juice (as desired)
¼ cup sesame seed paste
3 cloves garlic crushed with ½ tbls salt (as desired)
1 tspn white vinegar
2 tbls parsley, finely chopped

PREPARATION:

Grill eggplants on high heat for 15 minutes after piercing them by a fork on all sides. Turning frequently.
When tender, wash under running water then peel off skin while hot and remove “stem.
Pound to a purée (use a food processor, if available). Blend in gradually sesame paste, lemon juice, and vinegar. When mixture is consistent, add garlic and beat mixture well. If thick, adjust by lemon juice and water.
Serve it garnished with parsley, red pepper and olive oil.

Answer 4

Here's a vegan mock-chopped liver recipe I adapted from "How it All Vegan!" You can serve it with any sort of cracker you like:

8 oz mushrooms, cut up
1 medium onion, chopped
2-3 cloves garlic, minced
two to three handfuls of walnuts
salt
pepper

Saute mushrooms, onion, and garlic until mushrooms and onions start to soften. Dump mixture in a blender and add walnuts, salt, and pepper. Puree until smooth. Scrape into a bowl and refrigerate at least four hours, preferably overnight, before serving.

Answer 5

Chilli Dip

1 can kidney beans
3/4 tsps chilli powder
1 tsp vinigar
1/4tsp salt
1tsp freshly chopped parsley
1/3 small onion chopped.

Put all ingredients in a blender and blitz

Cucumber Dip

1 cup, peeled and chopped cucumber
2 tbsp lemon juice
1/2tsp mustard
8 oz low fat cheese.

Combine all ingredients in a blender and blitz til smooth.

Sour Cream and Chive Dip

Mix together 1/4 cup sour cream
1 tbsp fresh chives.

Basil and Mayo dip.

Mix together 1/4 cup fresh chopped basil
1 cup low fat mayo.

Cheese Dip

6 oz cream cheeses
2 tbsp cream
olives or chopped spring onions.

Blend Cream Cheese and cream together top with onions or olives.

Answer 6

a great taco dip:

packet of taco seasoning
regular tub of sour cream, I get the light
block of cream cheese, i get the reduced fat
jar of salsa
shredded cheddar cheese

mix the taco seasoning, sour cream, and cream cheese...you can use a blender or just mix it really good, and then put it in the bottom of a pie dish or medium size casserole dish
top it with a layer of salsa
top that with a layer of cheese

it doesn't sound like much, but everyone always likes it!

Answer 7

Dip is easy to make. You don't need a recipe.

Answer 8

Check out Sparkpeople.com they have ALOT of great recipes.

Answer 9

i have 2 delicious and easy to fix recipies, Chipotle Tuna dip and Surimi. I'll send you teh recipies via email.

Answer 10

here is a site with several. http://vegetarian.about.com/od/saucesdipsspreads/r/index.htm