redhotchick Posted November 20, 2008 Share Posted November 20, 2008 I have been tasked with bringing dips for a gathering on Friday night. They may well be trotted out over the weekend until they are gone, so I'm thinking not avocado as it doesn't keep too well. My thoughts are: Cheese and Onion dip Chunky tomato and coriander dip A roasted vegetable dip Humous dip Have I missed anything that would add to the variety of textures and colours? Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 20, 2008 Share Posted November 20, 2008 I like cream cheese with wholegrain mustard - Philly type cheese. I have this about three days a week - with carrot and apple. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted November 20, 2008 Share Posted November 20, 2008 I like a good Taramasalata, me. Nice & fishy, different from the others, & its PINK Garnish with a lemon wedge & a sprig of parsley. Quote Link to comment Share on other sites More sharing options...
Chook n Boo Mum Posted November 21, 2008 Share Posted November 21, 2008 A friend always brings Philly & salsa mixed , her daughter is coeliac/diabetic & she can eat this by the bucket load with crudites, when other nibbles are often based on wheaty things. Sha x Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 21, 2008 Share Posted November 21, 2008 What do you use as the base of the creamy dips usually? I love dips and would to able to make more of them when we want them over Christmas. Quote Link to comment Share on other sites More sharing options...
Lewis Posted November 23, 2008 Share Posted November 23, 2008 What do you use as the base of the creamy dips usually? I love dips and would to able to make more of them when we want them over Christmas. I think yoghurt is normally used. Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 23, 2008 Share Posted November 23, 2008 ......or creme fraiche.....or cream cheese.. Quote Link to comment Share on other sites More sharing options...
Guest Posted November 23, 2008 Share Posted November 23, 2008 my favourites are; tapenade (made with green olives) and roasted red pepper humus and a good (FR egg) mayo (as raw veggies dipped in mayo are lush ) Quote Link to comment Share on other sites More sharing options...
bluekarin Posted November 23, 2008 Share Posted November 23, 2008 Ones we like are; Sour cream/ crème fraiche/ low fat yoghurt with a dollop of sweet Thai chilli sauce in it. Tzatziki - yoghurt with mint and grated cucumber. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted November 24, 2008 Share Posted November 24, 2008 my favourites are; tapenade (made with green olives) and roasted red pepper humus and a good (FR egg) mayo (as raw veggies dipped in mayo are lush ) Yum - I had forgotten about Tapenade - I love it too Quote Link to comment Share on other sites More sharing options...
redhotchick Posted November 24, 2008 Author Share Posted November 24, 2008 What do you use as the base of the creamy dips usually? I love dips and would to able to make more of them when we want them over Christmas. I use soft cream cheese as a base, like Philadelphia, but usually which ever I can get cheapest. Beat it to soften and add a combination of mayonnaise/sour cream/plain yoghurt/creme fraiche etc until you get the flavour and texture that you like. You can buy low fat varieties if you like. I grate cheddar into this base and some finely chopped spring onion/onion/garlic (depends what I have in and who I am making it for) Soft cheese usually has quite a long BBE date, this is something you can have in and whip up over Christmas if people drop in. It sets in the fridge overnight again and It's lovely on toasted bagels or toast. Yum! I've never used it as a dip but if you add salt to plain yoghurt and leave it to strain through muslin you get a yoghurty soft cheese which might be nice to try. I love Sweet chilli sauce, and whole grain mustard. Both ideas I would try. I have tapenade in the cupboard. I never know what to do with it. I thought it would be too strong flavoured to use straight out of the jar as a dip? The dips went down well. OH liked the humous on toast for breakfast too. The creamy one was most people's favourite. We used nachos to dip, but I've used toasted and sliced into strips pitta bread in the past. Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 27, 2008 Share Posted November 27, 2008 Thanks for that I will be making these over Christmas we love carrot, celery and cucumber sticks eaten with dips and loads of breadsticks Quote Link to comment Share on other sites More sharing options...
..lay a little egg for me Posted November 27, 2008 Share Posted November 27, 2008 I know it's too late now, but wanted to share my favourite dip recipe: smoked mackerel. Packet of smoked mackerel (about 3 fillets usually) Double cream...prob a small pot but depends on how runny you like your dip A lemon Black pepper Peel the skin off the mackerel fillets and pop them in the food processor. Juice half of the lemon and put the juice in too. Add a good grinding of black pepper and then pour in a good dollop of cream. Whizz until smooth. Check consistency and taste. Add more cream until the consistency is right and, if needed, more lemon juice and/or black pepper. Keep in fridge. It does tend to thicken up in the fridge so err on the side of runny...or make it thick and call it pate! You could also use smoked salmon if feeling posh! Mmmm, must put smoked mackerel on my shopping list! Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 27, 2008 Share Posted November 27, 2008 Sounds great we all love smoked mackerel Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 27, 2008 Share Posted November 27, 2008 .....and it's nice with a small dollop of good Horseradish Sauce added........ Quote Link to comment Share on other sites More sharing options...
