3 Dips that go beyond good ol’ salsa

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Cooking during lockdown alongside work is no mean feat. Those who have been doing the juggling act for a while now will tell you how leftovers and easy salads have been a total saver. There’s something else that can raise the bar in your home-based cooking. It’s a dip! Whip up an easy two or three-ingredient dip, store it in the fridge and you are set. And yes, we’re not talking about salsa. Try these out, today…
Chilled Tzatziki

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The Greek and Middle Eastern dip is a fave. All you need for it are yoghurt, cucumber, fresh herbs like mint and dill, olive oil, garlic and lemon juice.

IngredientsIngredientsIngredients

Hung cream: 150 g

Cucumber, grated – half Dill or mint – 1 tsp

Garlic: 4 cloves

Lemon juice – ¼ tsp

Salt: to taste

MethodMethodMethod

Grate the cucumber and mix it with the sour cream, fresh herbs minced garlic cloves and some salt. Serve with crudites or toasted bread.

Spinach-pesto dip

Perfect for pasta, sandwiches and on pizzas, too

IngredientsIngredientsIngredients

Baby spinach leaves – 1 ½ cups

Herbs: fresh basil and parsley – ½ cup together

Garlic cloves – 4

Lemon juice – 1 tbsp

Walnuts, chopped – ¼ cup

Grated cheese – ½ cup

Lemon zest – ¼ tsp

Olive oil – 2 tbsp

Salt and pepper – to taste

MethodMethodMethod

Blend the ingredients together with olive oil till smooth. Add salt and pepper to it. Transfer to an airtight jar. Note: You can also add toasted pine nuts to the mix and process it.


Hummus with sun-dried tomatoes
Here’s another fave that your family will love and it takes just a few ingredients to prepare.

IngredientsIngredientsIngredients

Chickpeas, cooked – 1 ½ cups

Sun-dried tomatoes – ¼ cup

Basil leaves – ½ cup

Garlic cloves – few

Tahini – 2 tbsp

Olive oil – 1 ½ tsp

Lemon juice – 2 tbsp

Zeera – a pinch

Salt – to taste

MethodMethodMethod

Blend the chickpeas, sun-dried tomatoes, basil leaves, garlic cloves, tahini and zeera and add the oil, lemon juice, water and salt to it. You should get a smooth consistency.

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