Hosting a get-together? Or feeling peckish? Blitz up something flavoursome and satisfying with these three impressive dip recipes.
Aside from grinding nuts and crumbing bread, your food processor has the power to make a stand-out dish of its own – dips! They make some of the best snacks and party treats, and are a little more luxurious than the plain old crackers and cheese.
Get creative and whip up these three homemade, delicious and filling dips!
Thai cashew dip
*Recipe and image credited to KitchenAid’s The Kitchenthusiast.
2 teaspoons vegetable oil
1 onion, roughly chopped
3 tsp or to taste, Thai red curry paste
150g (3 medium) carrots, peeled and thinly sliced
2 tablespoons lemon juice
½ small bunch coriander, roughly chopped
120g roasted salted cashews
½ cup coconut cream
Salt flakes and freshly ground black pepper, to taste
- Heat the oil in a medium sized saucepan. Add the onion and curry paste and cook stirring over a medium heat for 3-4 minutes or until very fragrant.
- Add the carrot and 2 tbs water. Cover and cook over a low heat until the carrots are very
Allow to cool completely. Lightly drain.
- Add the carrots, lemon juice, coriander, cashews, coconut cream and salt and pepper into the food processor.
- Process for a few seconds or until the desired consistency is achieved. Serve with vegetable pieces and crackers.
Roasted beetroot hummus with yogurt and dill
*Recipe and image credited to taste.com.au.
1 large (250g) beetroot, trimmed
1 teaspoon smoked paprika
1 teaspoon ground coriander
2 teaspoons extra virgin olive oil
400g can chickpeas, drained, rinsed
1/4 cup lemon juice
2 tablespoons tahini
1 garlic clove, peeled, quartered
2 tablespoons plain Greek-style yoghurt
2 tablespoons fresh dill sprigs
1 tablespoon pine nuts, toasted
1 tablespoon sunflower kernels, toasted
Assorted vegetables and crackers, to serve
- Preheat oven to 220C/200C fan-forced.
- Wearing disposable gloves, peel beetroot. Place in the centre of a sheet of foil. Sprinkle with paprika and coriander. Drizzle with oil. Season with salt and pepper. Fold up sides of foil to enclose beetroot, scrunching at the top to secure. Place on a small baking tray. Roast for 50 minutes or until tender. Set aside for 20 minutes to cool.
- Transfer beetroot and spice mixture to a food processor. Process until finely chopped. Add chickpeas, lemon juice, tahini and garlic. Process until smooth and combined.
- Transfer hummus to a serving bowl. Top with yoghurt. Season with salt and pepper. Sprinkle with dill, pine nuts and sunflower kernels. Serve with assorted vegetables and cauliflower crackers.
Minty Pea Dip
*Recipe and image credited to marthastewart.com.
3 cups frozen green peas
1/4 cup fresh mint leaves
Zest and juice of 1 lemon
1 clove garlic
2 tablespoons olive oil, plus more for drizzling
Salt and pepper
- Cook peas in salted boiling water until tender, 1 minute. Transfer to an ice-water bath; drain.
- Pulse peas in a food processor with mint, lemon zest and juice, garlic, 2 tablespoons olive oil, and tahini.
- Season with salt and pepper; drizzle with oil.