DIY Gourmet Dips

(photo source)

One of my weaknesses (I have many) is store bought gourmet dips. I love them. They're so good on their own, with crackers, vegie sticks, tossed through warm pasta, as a filling for a hot baked potato, spread on wraps for extra flavour, sandwich fillings etc etc. Sometimes I can get two for $5 when they're on special but as the warmer weather approaches I'm going to make my own.

Black Swan has a range called "Farmer's Best" which I adore. Some of the flavours include Beetroot Tzatziki, Olive Grove Mix, Roasted Garlic Hommous, Smoked Salmon and Avocado, Baby Spinach and Feta and Wild Rocket. All rather simple when you think about it. The base for most of them would be Greek yoghurt, cream cheese or sour cream. I realise that by the time you've bought the sour cream or cream cheese to make these dips, you may as well have just bought the dip. Using Greek yoghurt you make at home and fresh ingredients you already have will save you a little along the way and you'd know exactly what was in it.

I've gathered a few recipes from the Internet for the above.



Beetroot Tzatziki



Olive Dip



Roasted Garlic Hummus



Smoked Salmon & Avocado Dip



Spinach & Feta Dip



Rocket Dip

There are so many variations on those that I listed above. I guess, if it can be chopped, pureed, is in a paste form already or is slightly chunky (like a relish for example), mix it with cream cheese, Greek yoghurt or sour cream and you have a dip, ready to go.

Pin It