Finger foods are universally loved by kids and adults alike for their no-fuss, no-muss nature, but they could not exist without their trusty companion: the dip. Folks may first think of ranch sauce or garlic aioli when asked about our favourite dips, but they can be as varied and creative as your imagination allows. Typically made using local ingredients, dip recipes can contain just about anything including vegetables, grains, dairy, oils and spices, elevating the taste of the foods they’re combined with.
Middle Eastern cuisine sees dips being made with eggplant, chickpeas, yogurt and so much more. Their Indian counterparts are often loaded with veggies and spices, while East Asian cuisine offers a wide array of dips accompanying everything from rolls to edamame to dumplings and everything in between.
Here are 4 easy dip recipes to master for snack time!
- 1/2 jar (80 g) tahini
- 4 tbsp (60 mL) cold water
- 1 tsp (5 mL) lemon juice
- 1 garlic clove, crushed
- 1/2 tsp (3 g) salt
- Pepper, to taste
- Parsley, to taste
- Combine tahini, water, lemon juice, garlic, salt, pepper and parsley in a small bowl and whisk together.
Lime, Pickle and Yogurt Dip
- 3 tbsp (45 mL) jarred lime pickle
- 1/3 cup (100 g) yogurt
- 3 tbsp (45 mL) cream
1. Mix all ingredients in a bowl and blend to a smooth dip. Serve with naan bread.
Baked Camembert With Sweet Chilli
- 1 camembert wheel (packaged in a wooden box)
- 2 tbsp (30 mL) sweet chilli sauce
- Remove camembert from the box, remove and discard the waxed paper wrapping the cheese and replace the cheese in its box.
- With a sharp knife, cut a neat circle into the centre of the cheese to create a well, reserving the rind/cheese that has been removed.
- Fill the hole with sauce, then top with reserved rind (you may need to trim the excess cheese from under the rind to make it fit).
- Replace wooden lid, place on a baking sheet in a 400°F (200°C) pre-heated oven and cook for 20 minutes or until cheese has melted and sauce can be easily stirred into the molten camembert. Serve with veggie sticks.
- 1/2 cup (125 mL) jarred mango chutney
- 3 tbsp (45 mL) coconut cream
- Purée chutney in a blender or finely chop it on a cutting board.
- Pour into a saucepan and stir in coconut cream. Cook on medium heat until most of the water evaporates.
- Serve with naan bread.
Content & Recipe: tasteadventure.ca via News Canada