Prawn dip recipe
Process the cottage cheese, milk, onion, parsley, dill, garlic and pepper in a food processor or blender until smooth. Stir in the prawns. Cover and refrigerate for at least 1 hour. (This dip will keep for 2 days.) 200 g fresh, cooked, peeled and ... [... more]
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Artichoke Spinach Dip
Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes. Mix cream cheese and sour cream into the spinach mixture. Stir in parmesan salt and pepper. Cook, stirring ... [... more]
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Piquant crab dip with crudités
To make the dip, put the crabmeat, mayonnaise, yogurt, tomato paste, lime zest, sun-dried tomatoes and gherkins in a bowl and stir together thoroughly. Season with Tabasco to taste. Place the dip in a small serving bowl, cover with plastic wrap ... [... more]
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Yogurt Dips
Brush pita breads with milk and sprinkle with za'atar. Place on a baking tray and bake at 200°C or 180°C fan-forced for 5-10 minutes or until pita is browned on the edges and crisp. Cut into wedges to serve with dips. Place carrot, garlic and ... [... more]
Australian Womens Weekly |
Spicy eggplant dip
Place the whole eggplant under a preheated moderate grill and grill for 10 minutes. Using tongs, turn the eggplant over and cook for a further 10 minutes. Allow to cool slightly, then cut the eggplant in half, scoop out the flesh with a spoon and ... [... more]
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Deb's Crab Dip with Damper
Combine all ingredients in a bowl, mixing well and add curry powder to taste. Remove an appropriate amount of bread from the loaf and reserve. Spoon the dip into the hollowed out loaf. I round loaf of damper about 25 cm wide - or any round loaf ... [... more]
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Crudites with three dips
To make the pesto-yoghurt dip, use a blender or food processor to puree the basil, garlic and pine nuts to a paste. Work in the yoghurt a spoonful at a time, until thoroughly combined. Add pepper to season. Transfer to a bowl, cover and chill ... [... more]
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Artichoke dip
Preheat the oven to 180°C. Combine the artichokes, cheese, mayonnaise, garlic and lemon juice in a medium-sized mixing bowl. Spoon the mixture into an ungreased small casserole dish and bake, uncovered, for 20 minutes or until bubbly and slightly ... [... more]
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Curried onion dip
Mix the sour cream in small bowl with the mayonnaise, spring onions, milk, curry powder and garlic. Cover and refrigerate for at least 1 hour. (This dip will keep for 2 days.) 1/2 cup mayonnaise, homemade or bought 2 large spring onions with ... [... more]
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Steamed vegetables with peanut dip
To make the peanut dip, bring the water to the boil in a small saucepan. Stir in the peanut butter, garlic, ginger, spring onion, sugar, soy sauce and chilli powder. Simmer 2 minutes. Remove from heat. Stir in lemon juice. Set aside to cool ... [... more]
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Vegetable chips with spicy peanut dip
To make the dip, heat the oil in a small pan over medium heat, and fry the shallot and garlic for 3-4 minutes. Stir in the cumin and coriander and cook for a few more seconds, then add the peanut butter, soy sauce, honey and 4 tablespoons water. ... [... more]
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Lime & honey dip
Beat the cream cheese in a small bowl with an electric mixer. Add the yoghurt, honey, milk, lime juice, vanilla and mace and beat until creamy. Stir in the lime rind. Cover and refrigerate for at least 1 hour. (This dip will keep for 2 days.) You ... [... more]
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