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Recipe By:
Jim Clark
Classic Mediterranean dish using black olives, anchovies and capers. This dip is great with toasted pita bread or crusty bread.
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Recipe By:
Patsy Jamieson, Diane Temple
Beans are the magic ingredient in this tasty artichoke dip. It makes an appealing starter and is an excellent choice for year-round entertaining as well. Try it with Wholemeal pita crisps (recipe on this website) or a selection of fresh vegetable sticks.
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Recipe By:
Janet Mitchell
Actually the bud from a thistle-like plant, globe artichokes are high in fibre, folate and potassium, and supply a surprising amount of vitamin C as well. This simple dip uses canned artichoke hearts so you can enjoy it at any time of the year.
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Recipe By:
Dieter Weber
Great salad dressing for all salads. This recipe makes a large amount and you can store the dressing in the fridge.
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Recipe By:
Patsy Jamieson, Diane Temple
Tofu stretches the peanut butter in this spicy dip, reducing kilojoules and giving it a velvety consistency. Serve with crudités, as a spread or as a dressing for an Asian noodle salad.
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Recipe By:
Barbara Vinson
People cannot get enough of this salsa, whether it's served as a side dish or a dip.
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Recipe By:
FHIVESHOT
Looking for a refreshing, sweet and spicy salsa for a warm summer evening? This is our favourite. Serve with corn chips. This is also fantastic served on grilled fish.
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Recipe By:
Nina
This garlic mayonnaise originates from Provence and is excellent with fish. Serve with grilled salmon, fried cod or baked seabass. Vary the flavour by using olive oils from Greece, France or Italy, but definitely choose an extra virgin olive oil. Ensure you serve it fresh - do not store for more than a few hours.
Recipe By:
Kathy Berliner
An impressive party nibble. Serve with thin slices of toasted baguette.
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Recipe By:
Mellie
Add balsamic vinegar to your dressing to give it a fresh and lively taste!
Recipe By:
TAZF18
This basic recipe for hummus is quick and easy - you'll have no reason to buy it from the supermarket again!
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Recipe By:
Janet Mitchell
Tofu, instead of oil, is the basis of this fresh herb dressing.
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Came across this recipe some time ago I think it's the best Pesto around
Recipe By:
PHLOX
The trick to great guacamole is - of course - good avocados. Make sure your avocados are ripe, and the Haas variety is best in this recipe. Serve this dip with tortilla crisps or an array of fresh vegetables.
Recipe By:
Ashley
This is a simple and delicious recipe! Serve with toasted ciabatta, crackers, carrots and celery sticks. This dip is also great cold.
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Recipe By:
Lynn Lewis
This tangy orange blue cheese dressing goes well with mixed bean, green or vegetable salads.
Recipe By:
The Iron Chef -- Suzi-Q
This is an old Italian recipe from my Nonie's kitchen. It is a spread of anchovy, parsley and garlic and is meant to be eaten with crusty warm bread. It is almost sinful to share this secret recipe with the world, but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavour.
Recipe By:
Beverly Estes
A deliciously seasoned broad bean, onion and tomato spread. This recipe is inspired by a dish traditionally served with pita bread for breakfast in Egypt. A great way to use broad beans when they're in season, but feel free to use frozen when they're not.
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Recipe By:
Patsy Jamieson, Diane Temple
Caponata is terrific for entertaining because you can make it ahead of time. In fact, it gets better as it sits. Serve it in a bowl surrounded by wholegrain biscuits or toasted sourdough baguette slices. You can also use it to perk up a sandwich filling or enliven a tomato-based pasta sauce.
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Tracie's Mum used to make this. It is great with drinks. Any dry biscuits or toast will work with it.