7 not-too-naughty dips for summer

taste of home

If you’re drooling at the photos in this post, have some sympathy for the 20-week pregnant author! It was all I could do not to race home and immediately start whipping up each of these recipes (for the baby, you understand, not me!).

Make friends at your next house party, or simply veg out on the couch with a big bowl of dip and your fave bikkies. Team with a movie from our recent Chick Flicks blog and you’ve got yourself a rockin’ weekend!

Dill Pickle Dip

What you’ll need:

  • 1 cup pickles, finely chopped
  • 115g soft cream cheese
  • 450g sour cream
  • 1/4 cup fresh dill, finely chopped
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste
Whip it up!
  • Combine the sour cream and cream cheese
  • Add all other ingredients and mix together.
  • Pop in the fridge for a few hours before serving

Salmon Mousse

Image: Martha Stewart
Image: Martha Stewart

What you’ll need:

  • 1 tsp gelatin
  • 4oz smoked salmon, chopped
  • 1 and 1/4 cups sour cream
  • 2tbs fresh lemon juice (or less depending on taste)
  • Salt (to season)
  • Fresh dill for garnish

Whip it up!

  • In a saucepan sprinkle gelatin over 3tbsp of cold water and allow to soften (5 minutes). Heat on low until gelatin dissolves. Remove from heat
  • Add salmon, sour cream, and lemon juice in a food processor and whizz until smooth, seasoning with a little salt as you go
  • Leave the motor running and add the gelatin mixture until combined
  • Pour into ramekins or bowls and regrigerate until firm (overnight)

Fresh Tomato Salsa

Image: Real Food Traveler
Image: Real Food Traveler

What you’ll need:

  • 1 cup tomatoes (seeded, drained, diced)
  • 1/3 cup red onion (diced)
  • ¼ cup jalepeno pepper (chopped)
  • 1 tbsp fresh coriander
  • 1 tsp fresh lemon or lime juice
  • Salt and pepper to taste

Whip it up!

  • Chop everything up and mix together in a bowl

Edamame Avocado Dip

Image: Simply Recipes
Image: Simply Recipes

What you’ll need:

  • Around 450g shelled edamame
  • 1/2 cup coriander, roughly chopped (including stems)
  • 1/2 cup plain yogurt
  • 1 avocado, roughly chopped
  • 1/2 cup water
  • 1/4 cup lime or lemon juice
  • 1-2 tsps salt
  • Few drops of Tabasco sauce (less or more to taste)

Whip it up!

  • Add the shelled edamame to a pot of boiling water. Simmer for 5 minutes or until tender. Drain in cold water
  • Blitz edamame in food processer, add coriander and pulse a few times
  • Add rest of ingredients and keep blitzing until you reach desired consistency – add water to make it smoother

Warm Leek & Goat’s Cheese Dip

Image: Ryan Bakes
Image: Ryan Bakes

What you’ll need:

  • 4 tbs unsalted butter
  • 8 small leeks, chopped into rings
  • 450g fresh goat’s cheese
  • 200g cream cheese, at room temperature
  • Salt and pepper to season
  • Chives for garnish

Whip it up!

  • Melt the butter and add leeks. Cover and cook on high for about 3 minutes, or until soft
  • Uncover and keep cooking for around 8 minutes, until leek starts to char slightly
  • Remove from heat and stir in both types of cheese then season with salt and pepper
  • Serve warm or refrigerate overnight and serve cold

Cheesy Roast Cauliflower Dip

Image: Just A Taste
Image: Just A Taste

What you’ll need:

  • 1 head cauliflower, cut into florets
  • 2 tbsp olive oil
  • 115g cream cheese
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1-5 cups Parmesan cheese
  • 2 cloves garlic, chopped
  • 1/2 cup chopped spring onions, plus more for garnish

Whip it up!

  • Preheat oven to 220 degrees Celsius and line a baking tray with foil
  • Toss olive oil through cauli florets, sprinkle with a pinch of salt and pepper
  • Place cauli on single layer on the baking tray and roast for about 30 mins, until golden brown
  • Blitz cauli in a food processor with cream cheese, mayo, sour cream, 1 cup of the parmesan, garlic and spring onions. Season to taste with salt and pepper
  • Blend until smooth then pour into a baking dish
  • Top with remaining Parmesan and bake at 180 degrees until golden brown (around 20 minutes)

Mango Chili Dip

Image: Rocking Raw Chef
Image: Rocking Raw Chef

What you’ll need:

  • ½ cup  sun-dried tomatoes
  • 1/3 cup olive oil
  • 1/2 cup fresh mango (heaped)
  • 1 tbsp fresh ginger, chopped
  • 1 tbsp apple cider vinegar
  • 1 tsp minced chillies or 1tsp chili powder
  • 1 tsp turmeric
  • 2 tsp sale

Whip it up!

  • Grab a hand blender or food processor and blitz it all together!

Feature image: Taste of Home