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This recipe was taken from the Take a Biscuit recipe book, written and published by us.



Dip Platter

Ingredients


  • Tomato Chili Dip
  • 1 tub low-fat cream cheese
  • 125 ml sour cream
  • 65 ml mayonnaise
  • 15 ml tomato paste
  • 10 ml sugar
  • 30 ml fruit chutney
  • 5 10 ml red chili flakes (or to taste)
  • 250 ml brunoise of tomato (see Chefs hint)
  • 125 ml finely torn basil leaves
  • 30 ml olive oil
  • 10 ml lemon juice
  • salt and freshly-milled black pepper
  • extra sprinkling of sugar
  • Carrot & Yellow Pea Curry Dip
  • 125 ml dried split yellow peas
  • 125 ml diced carrot
  • 15 ml olive oil
  • 45 ml finely chopped onion
  • 15 ml mild curry powder
  • 10 ml grated ginger root
  • 10 ml finely chopped garlic
  • salt and freshly-milled black pepper
  • 200 g low-fat cream cheese
  • 65 ml coarsely chopped coriander
  • 65 ml finely chopped spring onion
  • Red Bean Hummus with Olives
  • 1 x 400 g can red beans in brine
  • 45 ml tahini (see Chefs hint)
  • about 65 ml lemon juice
  • about 3 ml salt
  • 200 ml halved and pitted black olives
  • 15 ml finely chopped parsley
  • Cheese and Salsa Verde Dip
  • 90 ml olive oil
  • 30 ml lemon juice
  • 2 cloves of garlic
  • 6 anchovy fillets
  • 30 ml capers
  • 45 ml sliced gherkins
  • 6 large sprigs of flat-leaved parsley
  • 250 ml basil leaves
  • 125 ml mint leaves
  • 200 g low-fat cream cheese
  • 125 ml freshly grated parmesan cheese
  • 30 ml French (Dijon) mustard
  • about 125 ml sour cream



Chef's hint:


Brunoise means very small dice of vegetables. To make brunoise of tomato, first skin the tomatoes. Halve them and scoop out all the pips and ribs. Slice the tomato shells in fine julienne strips. Turn them 90º and slice again. There! Tender, beautiful, tiny dice. Tahini is paste made from crushed and pureed sesame seeds. It looks and tastes a little like peanut butter (with a sesame flavour) and although not many recipes call for it, it’s a great addition to dressings, sauces and dips. Well worth keeping a bottle in your fridge.


Method



Tomato Chili Dip Mash the cream cheese and stir in the sour cream, mayonnaise, tomato paste, sugar, chutney and chilies. Spoon mixture into wide-rimmed serving bowl. Combine the tomato brunoise, basil, olive oil and lemon juice and season with salt, pepper and sugar. Spoon mixture on top of the dip and serve with your favourite Pyotts crackers, crisps or pretzels. Makes about 400 ml dip without the topping.

Carrot & Yellow Pea Curry Dip Cook the peas and carrots in unsalted water until tender. Drain very well, place in a colander lined with a double sheet of kitchen towel and set aside to drain further. When dry enough, place in the processor. Meanwhile heat the oil and add the rest of the ingredients except the salt and sauté until the onion is soft. Add to the lentil and carrots and process until smooth. Season with salt (you may be surprised how much salt is needed!) and pepper. Add the cream cheese and pulse until combined. Spoon the mixture into a wide-rimmed serving bowl and sprinkle with the coriander and spring onion. Serve with your favourite Pyotts crackers, crisps or pretzels. Makes about 400 ml.

Red Bean Hummus with Olives Drain the beans but reserve the liquid in case you may require it to thin the dip down. Place the beans in a processor and add the tahini and garlic to taste. Process until smooth and add the lemon juice and salt to taste. Use a bit of the canning liquid to loosen the dip if too firm. Spoon the mixture into a bowl. Top with olives and a sprinkling of parsley. Serve with your favourite Pyotts crackers, crisps or pretzels. PS: Tahini is paste made from crushed and pureed sesame seeds. It looks and tastes a little like peanut butter (with a sesame flavour) and although not many recipes call for it, it’s a great addition to dressings, sauces and dips. Well worth keeping a bottle in your fridge.

Cheese and Salsa Verde Dip For the salsa, place the olive oil, lemon juice, garlic and anchovy fillets in a processor and process until smooth. Add the capers, gherkins and all the herbs and pulse until the herbs are medium-fine. Mash the cream cheese and stir in the parmesan and mustard and enough sour cream to create a medium-thick dip. Add 30 ml of the salsa and stir. Spoon the mixture into a wide-rimmed serving bowl and spoon the balance of the salsa on top. Serve with your favourite Pyotts crackers, crisps or pretzels. Makes about 400 ml dip.