If there`s one thing to know about The Wonderingchef..so moi, is that I like dipping! Ok so now its out there let me tell you why… cos it`s fun! I mean who doesn’t like to dip fresh bread or nachos into tasty and cool dips? Its perfect for movie night, bbq night, wine tasting night, party night, or just nights… Also never over think it, if you got a blender at home, and a few cans of stuff hidden in your kitchen there’s so many things a creative mind can do.
I took the photos a couple of months ago, as I’m working on a project only a few friends know of. I been saving the recipes and pictures, but to be honest with you, they are just too good to stay on a disk, and not be shared. So here they are hope you will enjoy them! The whole 3 dips and 1 salad should take not much more then an hour. If you only pick one, there’s one which literally takes 5 minutes to create!
Note: If you use yogurt, wherever in the world you are, there`s going to be plenty to chose from, however, I really advise you to buy good quality, THICK Greek or Turkish yogurt! Otherwise the dips will end up runny, and that’s not nice. In case there’s no available thick yogurt, press it trough a fine sieve, so it will get rid of excess water!
Be creative with the spices! Don`t have ginger? use coconut milk! Don`t have chili? Use pepper! and so on and on and on…you dip will be tasty anyway:)
1st zucchini and yogurt salad, with lemon grass (serves 4)
2-3 small zucchinis, or 2 big ones, or 1 very big one
200ml of thick yogurt
handfull of lemon grass..shiffanade
salt, white pepper
1 onion finely chopped
3 spoons of olive oil.
Slice the zucchini into small-medium cubes, so they will stay chunky after frying. Heat a frying pan, add olive oil, onion and crushed garlic. Add zucchini and fry/brown all sides, until cooked in the middle.season. Set aside to cool. When cold, mix it with yogurt, and lemon grass! (With mint, or Thai basil, or with some extra chili is fantastic!)
Instant beetroot dip
Here you can use fresh or canned beetroots as well. It doesn`t make any difference. Only the fresh beets you need to cook and peel of course. If you use canned beetroot, get rid of the brine..you don’t need that!
1 medium can of beetroot. or 2-3 fresh ones
3- 4 cloves of garlic
3 spoons of olive oil
handful of fresh thyme leafs
Blend all ingredients together! WOA…I told you it`s instant! (add a bit of honey, and rosemary for an extra twist!)
3: 5 minute mint-chili and yogurt dip!
200 ml of yogurt
handful of fresh mint
2 cloves of garlic
a bit of olive oil
chilies– depending how much you like them, or how strong are the ones you have. Here i really cant tell. I used one, of course i didnt use the seeds, and it was till nice and spicy!
bit of salt.
Blend mint, garlic, salt, and chili together. Most likely you will need to use some olive oil to help your blender. Don`t leave any chunks it should look like a pesto.
Mix with yogurt! (got some nice middle eastern spices at home? use them!)
4: Roasted Carrot dip with honey, ginger, and corriander
3-4 carrots, thinly sliced
1 onion finely chopped
2 spoons of olive oil
1 spoon of honey
1 spoon of shredded fresh ginger
couple of fresh coriander leafs
Roast carrot on a frying pan, with olive oil, honey and onion. Make sure they are soft!
Blend all ingredients together while still warm!
So now! Dip the bread and enjoy!
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