As the name suggests, it is used for dipping… literally anything you want … crackers, tortilla, pita bread, grissini, raw vegetable sticks, cheese, meat, seafood, even your finger (though the last option might incur a “smacko”, so does double dipping!) But its not only limited to that usage if you’re creative or crazy…(like me). They could be omnipresent in the food world – Use them as a spread on toast, condiment for the sandwich, filling in the pie…. even frosting on the cake!!! Alright, alright… that is a bit far-fetched, and you are NOT that crazy yet…But hang on for a minute, why not slather some on those savoury scones or potato pancakes, just to spice things up or kick the flavour to the next level.
Most of all, dip a life-saver for those who love to host a party at home without being stuck in the kitchen, slaving over the stove to produce some nibbleys. Because you can pre-make them a day before and making them is as easy as pie (actually much easier).
Being a quirky cook, I love to play with different ingredients and twist recipes… Here are two examples of my successful experiments (I will be buried with my disastrous ones).
Here are two of which I just used for my toast spread:
Tweaked avocado dip recipe
1 medium Hass avocado,
1-2 Tsp pistachio dakkah
1 Tsp freshly squashed lemon juice,
salt & pepper, to taste
1.Smash the avocado with lemon juice, salt and pepper till it reaches a paste-like texture.
2.Sprinkle it with pistachio dakkah ( or any other kind of dakkah).
3. Serve it with crackers, pita bread, sesame grissini, mini toast, etc.
Spicy red kidney bean dip
1 can (400g) of red kidney bean,
2 Tbsp of vegetable oil,
1 small brown onion, chopped,
1 big handful of fresh coriander, roughly chopped,
2 Tbsp of Korma paste,
2 Tsp of curry powder,
50ml of stock( veg, beef, chicken, doesn’t matter)
30ml cooking cream or coconut cream,
A pinch of Sweet paprika (optional)
1 Tsp of palm sugar (optional)
Salt, to taste
1. Fry the onion with oil, korma paste, curry powder in a pan on medium heat till it becomes translucent and soft.
2. Stir in the red kidney bean and stock , cook for 5 mins.
3. Add the coriander and keep cooking for another 2 mins.
4. Turn off the heat and stir in the cream.
5. Leave it cool for a little while at room temperature, pour them in a food processor and pulse till it reaches desired consistency.
6. Serve it with papadum.