Beetroot Dip
·450g can baby beets
·1/3 cup greek yoghurt
·1 garlic clove, crushed
·Fresh mint leaves
Place beetroot in a food processor. Process until almost smooth. Add yoghurt, garlic and mint to taste. Process until well combined. Season with salt and pepper. Remove to a bowl. Cover and refrigerate until serving.
Carrot Dip
·1kg carrots, peeled, coarsely chopped
·60ml (1/4 cup) olive oil
·2 tsp ground cumin
·3 garlic cloves, crushed
·Freshly ground Salt & pepper
Cook the carrot in a large saucepan of salted boiling water for 30 minutes or until tender. Drain.
Place the carrot, oil, cumin and garlic in the bowl of a food processor, and process until smooth. Taste and season with salt and pepper. Transfer to a serving bowl and serve.
Creamy tomato Dip
·1 cup semi-dried tomatoes in oil, drained, roughly chopped
·250g cream cheese
·1/2 cup sour cream
·1/2 cup good-quality mayonnaise
·2 shallots (spring onions), finely chopped
Place the tomatoes, cream cheese, sour cream, mayonnaise and shallots in a food processor.
Process briefly until just combined, then place in a serving bowl and surround with raw vegetables, for dipping.
Guacamole
·2 large avocados, chopped
·2 tablespoons greek yoghurt
·1 tablespoons lime juice
·Fresh coriander
Place avocado and lime juice in a bowl. Using a fork or potato masher, mash together until smooth. Stir in yoghurt, and add Coriander to taste. Season with salt and pepper. Serve.
Try these with various crackers until you get the right combination.
A good one is Lavash / Rice bread..( flat bread ) ... washed with butter and roasted in the oven until crispy.
enjoy.... recipes courtesy of daughter Tjara.
cheers