Adorable little ladybirds made of wee cherry tomatoes, olives and chives that are great for birthday parties and school fetes. Put on a cracker or a cucumber slice.
Recipe by: CheekyKiwi
The trick to great guacamole is to use good avocados. Make sure your avocados are ripe and if possible the Hass variety works best in this recipe. Add some chilli powder if you like too.
Recipe by: PHLOX
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.
Recipe by: Patsy Jamieson, Diane Temple
A recipe that will change your Guacamole standards forever. The pomegranate seeds are the secret to its unique bittersweet flavor. Irresistibly delicious! You can also mash this dip by hand.
Recipe by: gema
Asparagus rolls with brown bread and buttered with cream cheese make a great picnic treat or just a delicious after school snack.
Recipe by: JuliettevanSon
A very robust tapenade with the assertive flavours of anchovies, capers and kalamata olives. Serve with pita bread triangles for dipping.
Recipe by: Jim Clark
This is a great take on salsa which uses watermelon instead of tomato but still includes onion, chilli, coriander and balsamic vinegar.
Recipe by: Larry Brodahl
Stir together this easy, tangy Gorgonzola cheese dip flavoured with garlic, red wine vinegar, lemon juice, red onion and parsley. You can use other blue cheese if you wish.
Recipe by: Hammertime
This is a nice, basic tomato salsa that is great as is, or you can add to it if you wish. Sometimes I like more jalapeno.
Recipe by: Valerie's Kitchen
These delicious asparagus rolls are a kiwi staple. Just butter your bread then roll up your asparagus. Yum.
Recipe by: Cattleya