Wednesday, 21 September 2016

Best Ever Dips! Probiotic Avocado - Tuna - Chili or Fiji and Garlicky Yogurt Tzatziki - Delish!

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 recipe using my probiotic thick homemade cream or cottage cheese so thick there will be no need to drain cucumber - increasing your health benefits! In recipe use 100 % cream cheese without the sour cream.

Note on bought cream cheese or yogurt: If you use bought cream or cottage cheese make sure that you drain it well in fine meshed sieve covered with dinner plate or an ordinary sieve lined with clean dish towel. 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 evening. ;)

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 salt
1.25 ml pepper
1 clove garlic, finely minced or crushed
Paprika or cayenne pepper to to garnish

Mash avocado flesh very finely in bowl with lemon juice.
Cream cottage or cream cheese together with avo and stir in balance of ingredients.
Place mixture in avocado shells. Sprinkle with paprika or cayenne pepper. Place in refrigerator to chill before serving.

Tuna Dip

Makes about  400 ml dip 

198 g canned tuna (240 ml) - drained and flaked
227 g cream or cottage cheese
125 ml thick sour cream
15 ml prepared horse-radish
5 ml Worcestershire sauce
30 ml minced onion
1 clove garlic, minced or crushed
5 ml parsley, finely chopped
2.5 ml salt
light sprinkling pepper, to taste

Drain tuna thoroughly in sieve.
Cream cottage or cream cheese with hand held 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 mixture will be of dipping consistency.

Chili or Fiji Dip

Garnish with sprinkling finely chopped fresh parsley.
Makes about 1 cup dip.

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

Thoroughly mix together in small bowl.
Cover and set aside. Refrigerate 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 boil, allow to stand covered 20 minutes. Plunge cooked eggs immediately into running cold water. Promptly crack shells under water and roll eggs between hands to loosen shells. Once cool, start peeling at large end.