Messing with classics isn't at all a mark of disrespect - it's about showing their flexibility and resilience! Case in point, this creamier-than-creamy, dreamier-than-dreamy, avocado tzatziki.
Pair it with a rye cracker:
For those times when you feel like eating spring in a dip. It would also work as a nice little side for some roast lamb.
Goes especially well with parmesan:
Eggplant and goat's cheese are a time-honoured pairing, so why not unite the two in dip form?
Bring on the grissini:
Ok, we had to include one traditional hummus recipe, and this Food Safari gem is particularly special: it features a dusting of sweet paprika and a wading pool of extra-virgin olive oil filled with flat-leaf parsley and whole chickpeas.
Don't skimp on the dippers:
From daytime to nighttime - take the elements of your morning juice (beetroot, carrots, orange juice) and add some olive oil, garlic and dill to turn them into something suitable for evening entertaining.
Make your own wands for this magic dip:
Two main players come together to create this vibrant Northern Moroccan dip: dried green beans, and harissa, a flavourful paste of grilled red capsicum, chillis and spices. You can buy harissa ready-made or make your own.
Major in M'smen:
This dip makes you want to be overlooking the Italian Riviera while you spoon it on crusty bread and sip on prosecco. At least two of these three are easily accessible!
Time for ciabatta toasties:
If fondue had a healthy Italian cousin, this would be it. There really is no better way to eat raw seasonal vegetables.
Smear it on foccacia:
Pomegranate molasses gives this dip an extra little something-something, enhancing the sweetness and tang of the capsicum. You'll only need a teaspoon of it, and there's plenty you can do with the rest of the bottle.
Perfect with pide:
Bought some Jerusalem artichokes and not sure what to do with them? Aside from making them into chips, turn them into this easy dip.
Spoon them onto wafers:
Suzma is the Uzbekistani name for what's more commonly known in Australia as labneh, strained yoghurt. Here are three great ways to serve it as a dip (1) blended with spring onions, coriander, dill and flat-leaf parsley; (2) blended with garlic and dill; and (3) blended with beetroot and sugar.
Amazing with a little cracked pepper:
To make this dip, you’ll first need to simmer the dried fava beans with onion and garlic until tender. This makes a deeply flavourful base for the rest of the ingredient line-up.
Slide some onto one of these:
This softly textured baba ganoush uses eggplant that is grilled whole then wrapped in cling film and set aside to steam for 30 minutes. The result is a creamy, smoky, melt-in-the-mouth dip.
Flat out flatbread is perfect here:
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
