by Jackie Youngman

Created on: April 25, 2008   Last Updated: December 30, 2008

FIVE FAVORITE DIP RECIPES

We all love dips, don't we. These are all self-created, and are my favorites. They go down very well at social gatherings and occasions such as parties, wedding receptions, christening gatherings etc. They are very cheap and easy to make, and can brighten up even the dullest vegetable stick or whatever else you care to use.

1. SPICY TOMATO DIP - Place one small (8oz) can of tomatoes into a blender. Add one small peeled garlic clove, a one inch piece of cucumber, a small pinch of powdered ginger, a couple of twists of freshly ground black pepper, a small pinch of dried turmeric and 2 small drops of Tabasco sauce. Whizz everything together in the blender to make a smooth sauce. Chill in the fridge for at least 2 hours before serving. On serving sprinkle lightly with finely chopped fresh coriander and float 2 or 3 small ice cubes or a little crushed ice on the top.

2. VEGETABLE MEDLEY DIP - Place 2 chopped baby corn cobs, a 2-inch piece of peeled and grated carrot, a diced 2-inch piece of courgette (zucchini), 1 small peeled and diced onion, 1 small peeled and grated beetroot and half a de-seeded and de-stalked chopped green pepper. Add 2 teaspoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of freshly squeezed lemon juice and 2 tablespoons of cold water. Whizz the whole mixture until it's smooth. This can be served as a hot or a cold dip. If required hot, then place the mixture in a saucepan and gently bring to the boil, stirring occasionally, then place in a heat-proof serving dish over (but not touching the flame) a tea-light candle.

3. SWEET NUTTY CHOCOLATE DIP - Take 2 large bars of good quality chocolate, one milk and one plain, and place in a microwaveable container. Microwave on high power for 2 minutes. Remove, and thoroughly stir 8 fl.oz. single cream, 2 tablespoons of Greek yogurt, 1 teaspoon of runny honey and 2oz of mixed chopped nuts into the chocolate. Decorate with fresh mint leaves or halved glace cherries, and serve. Whilst this sauce is on your buffet table, it will need stirring occasionally.

4. VERY HOT CHILI, CORIANDER & CUCUMBER DIP - De-stalk, de-seed and chop 2oz green chilies and place in a blender. Add a 6-inch piece of cucumber, 2 heaped tablespoons of chopped fresh coriander, 1 pinch of dried powdered ginger, 1 pinch of turmeric powder and a very generous amount of freshly ground black pepper. Add 8 fl.oz of plain Greek yogurt, and whizz in the blender until it forms a smooth sauce. Chill well

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