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Nice Dip Bar photos

Tuesday, October 25th, 2011 at 6:33 pm

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Dip’s are so easy to make that I have utterly no idea why humans proceed to buy those poor quality costly little tubs of goo from the supermarket. Why not make everything yourself this Xmas, including the dips, with these three frequent party dips?

In order of increasing difficulty!

Garlic Dip Recipe:

- 2 cups of virgin or extra-virgin olive oil

- Lemon juice to taste

- 2 bulbs of garlic

Preparation:

Blend all the ingredients together until you get a white paste, then refridgerate for 2-3 hours. Couldn’t be easier!

Guacamole Dip Recipe:

A classic, but one that is done wrongly so often. Get it right this time with these ingredients:

- 2 ripe avocados (they must be soft, NEVER use hard ones)

- 3 tomatoes

- 5 sprigs of coriander

- 1 clove of garlic

- 5 green peppers

- Few drops of lemon

Preparation:

Peel and cut the avocados first, as well as the garlic. Hollow out and throw away the stems of the peppers, then blend it all together.

Chutney Mango and Ginger Sauce Recipe:

No blender in use for this one, I’m afraid, it will take a while to get ready and the ingredients list is a little longer:

- 1 tablespoon ginger

- 0.7 litres of apple juice

- 75 ml apple vinegar

- 1/4 tbsp of cardomom

- 75 ml of molasses

- Chinese oranges cut in half

- 1 peeled mango cut into segments

- Shallots

- 1 green peppercorns

Preparation:

Congratulations if you managed to find all that. Start by mixing the ginger, apple juice, vengar, cardomom and molasses in a pan. Bring to the boil and simmer over a low flame.

Poach the oranges, mango and shallots separately for one minute. Strain well and set aside. Add the green pepper to the syrup and rectify the seasoning.

Go back to the sauce you have on a low flame, and when the liquid has roughly halved, leave for another ten minutes until it has a nice, thick consistency. Allow to cool, and add in the oranges, mango and shallots.