These are my best dips ever! And are my top favorites - I'm sure they will become yours too! Serve with crackers, crisps, or veggie sticks - Enjoy! ;)
For Garlicky Greek yogurt dip click here and follow the recipe using my probiotic thick homemade cream or cottage cheese, so thick there will be no need to drain the cucumber - increasing your health benefits! In the below recipe, use 100 % cream cheese without the sour cream.
Note onbought , cream cheese, or yogurt: If you use bought cream or cottage cheese, make sure that you drain it well in a fine-meshed sieve covered with a dinner plate or an ordinary sieve lined with a clean dishtowel . For yogurt, drain it to a very thick consistency as for a thick cream or cottage cheese. Best done overnight or early morning if needed for the evening. ;)
Ingredients:
240 g cream or cottage cheese
1 avocado, large and ripe
10 ml lemon juice, freshly squeezed
45 ml finely chopped parsley, fresh
10 ml onion, grated
2.5 ml of salt
1.25 ml pepper
1 clove garlic, finely minced or crushed
Paprika or cayenne pepper to garnish
Method:
Mash avocado flesh very finely in a bowl with lemon juice.
Cream cottage or cream cheese together with avocado and stir in the balance of ingredients.
Place mixture into avocado shells. Sprinkle with paprika or cayenne pepper. Place in refrigerator to chill before serving.
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Tuna Dip
Makes about 400 ml dip
Ingredients:
198 g canned tuna (240 ml) - drained and flaked
227 g cream or cottage cheese
125 ml thick sour cream
15 ml preparedhorse-radish
5 ml Worcestershire sauce
30 ml mincedonion
1 clove garlic, minced or crushed
5 ml parsley, finely chopped
2.5 ml of salt
Light sprinkling pepper, to taste
Method:
Drain tuna thoroughly in a sieve.
Cream cottage or cream cheese with a handheld blender or beat until smooth.
Blend sour cream, horse radish, and Worcestershire sauce into cream cheese.
Add in flaked fish followed by the balance of your ingredients.
Cover and refrigerate for 2 - 3 hours to chill and allow flavors to blend.
30 minutes before serving allow to stand at room temperature to soften so that the mixture will be of dipping consistency.
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Chili or Fiji Dip
Garnish with a sprinkling of finely chopped fresh parsley.
Makes about 1 cup dip.
Ingredients:
180 ml mayonnaise
45 ml chopped sweet dill pickles
15 ml chopped stuffed olives (Optional)
1 hard-boiled egg, chopped
7.5 ml grated onion
Tomato paste to color pale pink (optional)
Squeeze lemon juice to taste
15 ml chili powder or cayenne powder
Method:
Thoroughly mix them together in a small bowl.
Cover and set aside. Refrigerate for 1 - 2 hours to chill and allow flavors to blend.
Hard-boiled Eggs: - See Microwave Method here.
Follow Recipe. After bringing water and eggs to a boil, allow to stand covered for 20 minutes. Plunge cooked eggs immediately into running cold water. Promptly crack shells underwater and roll eggs between hands to loosenshells . Once cool, start peeling at the large end .
From the original book that I've been using all these years
Note on
Ingredients:
240 g cream or cottage cheese
1 avocado, large and ripe
10 ml lemon juice, freshly squeezed
45 ml finely chopped parsley, fresh
10 ml onion, grated
2.5 ml of salt
1.25 ml pepper
1 clove garlic, finely minced or crushed
Paprika or cayenne pepper to garnish
Method:
Mash avocado flesh very finely in a bowl with lemon juice.
Cream cottage or cream cheese together with avocado and stir in the balance of ingredients.
Place mixture into avocado shells. Sprinkle with paprika or cayenne pepper. Place in refrigerator to chill before serving.
_______________________________________________________
Tuna Dip
Makes about 400 ml dip
Ingredients:
198 g canned tuna (240 ml) - drained and flaked
227 g cream or cottage cheese
125 ml thick sour cream
15 ml prepared
5 ml Worcestershire sauce
30 ml minced
1 clove garlic, minced or crushed
5 ml parsley, finely chopped
2.5 ml of salt
Light sprinkling pepper, to taste
Method:
Drain tuna thoroughly in a sieve.
Cream cottage or cream cheese with a handheld blender or beat until smooth.
Blend sour cream, horse radish, and Worcestershire sauce into cream cheese.
Add in flaked fish followed by the balance of your ingredients.
Cover and refrigerate for 2 - 3 hours to chill and allow flavors to blend.
30 minutes before serving allow to stand at room temperature to soften so that the mixture will be of dipping consistency.
____________________________________________
Chili or Fiji Dip
Garnish with a sprinkling of finely chopped fresh parsley.
Makes about 1 cup dip.
Ingredients:
180 ml mayonnaise
45 ml chopped sweet dill pickles
15 ml chopped stuffed olives (Optional)
1 hard-boiled egg, chopped
7.5 ml grated onion
Tomato paste to color pale pink (optional)
Squeeze lemon juice to taste
15 ml chili powder or cayenne powder
Method:
Thoroughly mix them together in a small bowl.
Cover and set aside. Refrigerate for 1 - 2 hours to chill and allow flavors to blend.
Hard-boiled Eggs: - See Microwave Method here.
Follow Recipe. After bringing water and eggs to a boil, allow to stand covered for 20 minutes. Plunge cooked eggs immediately into running cold water. Promptly crack shells underwater and roll eggs between hands to loosen