The concept of Dips has always been a welcome change when it comes to doing something simple, easy and different with a twist of flavours to entice the taste buds of our guests. Making a dip is always fun and enjoyable experience for a chef or a foodie since we have a wide array of ingredients to churn up, mix and fold together in order to fill that bowl to accompany various options to take a steep into a sensual concoction all set to create an appetite for the next course to come. At times it is also advisable to keep the set rules aside and incorporate unusual combinations into that inviting bowl or a platter of dips!
Here are some simple yet different variety of Dips:
Herbed Eggplant & Walnut Dip
Ingredients
Eggplant/bhartha brinjal- 2 no med sized.
Olive oil- 2-3 tbsp.
Salt & crushed black pepper to taste
Sesame seed paste/tahini paste- 2-3 tsp
Boiled chickpeas/kabuli chana-1/2 cup
Lime juice- 2 tsp
Garlic- 2 tsp chopped
Onion-2 tbsp. chopped
Parsley-2 tsp chopped
Cream cheese- 2 tsp
Walnuts- 2 tbsp. roughly cut.
Chilled water-2-3 tsp
Method
- Assemble and pre-prep all the ingredients for the dip.
- Apply little olive oil on the eggplants and roast them on the flame/oven until nice and roasted, peel and mash the pulp of the eggplants.
- Using a food processor combine all the other ingredients as listed for the dip and churn them into a smooth paste and adjust the texture with a little olive oil, lime juice or few drops of chilled water.
- Remove into a serving bowl, drizzle a little olive oil and paprika/chili flakes/chili sauce on top, check for seasoning and serve chilled with sticks of vegetables like carrots/ celery/ radish etc.
Spicy Pepper & Bean Dip
Ingredients
Red capsicum- 2 no.
Boiled kidney beans/rajma- ½ cup
Olive oil-2-3 tbsp.
Chilled water-2 -3 tsp
Garlic-1 tsp chopped
Chili flakes-1/2 tsp
Lime juice- 2 tsp
Onion-1 tbsp. chopped
Parsley- 2 tsp chopped
Tomato ketchup-2 tsp
Red chili sauce- 2 tsp
Cream cheese- 2 tsp
Salt and crushed black pepper- to taste
Green and black olives- 3-4 each
Assorted nuts-2 tbsp.[almonds/pinenuts/cashews]
Method
- Apply little oil on the red capsicums and slightly roast them on a live flame or in the oven until lightly charred, finely chop them and keep aside.
- Using a food processor jar combine together the boiled rajma with the roasted chopped red capsicums and all other ingredients and prepare the dip by churning it to a nice coarsely smooth paste.
- Dish out the dip into a mixing bowl and check for seasoning adjust it as needed, add in some lime or honey as needed to balance the flavors, allow to chill.
- Remove the dip once chilled and portion into serving bowls, drizzle a little olive oil on top garnish with fresh herbs, nuts and seeds of your choice and serve with cheese straws, garlic bread, herb rolls etc.
Yogurt Delight Low Cal Dip
Ingredients
Low fat yogurt/ green yogurt- 1 and a half cup
Olive oil-2 tsp
Garlic-1 tsp chopped
Jalapeno peppers- 3-4 sliced
Grated carrots-2 -3 tbsp.
Chopped celery- 2 tbsp.
Grated cucumber- 2-3 tbsp.
White sesame seeds- 2 tsp roasted
Lime juice- 2 tsp
Mint leaves- 8-10 no
Almond powder- 2 tsp
Honey-2 tsp
Dates-2-3 chopped finely.
Salt and pepper to taste
Black and green olives- 3-4 each.
Chili flakes-1/2 tsp for garnish.
Method
- Assemble all the ingredients for the dip.
- In a mixing bowl beat up the yogurt well until smooth and light in texture add in the seasonings, herbs and mix well.
- Add in the veggies and dates, almond powder, honey and give it a nice mix.
- Allow the dip to chill for couple of hours before serving.
- This dip goes well with crisp cuts of raw vegetables or with a nice grilled paneer tikka, or marinated grilled baby corn and mushrooms on sticks/ roast chicken/ grilled sausages etc.
Peri Peri Peanut Butter Dip
Ingredients
Peanut butter- 2 tbsp. Ideally choose the crunchy variety.
Warm water-1/2 cup
Olive oil-1 tsp
Garlic- 1 tsp chopped
Tomato ketchup-2 tsp
Red chili sauce/Capsico-1 tsp
Crushed black pepper-1/4 tsp
Chili flakes-1/2 tsp
Mexican peri peri spice-1/2 tsp
Or use mixed herbs-1/2 tsp + red chili powder-1/2 tsp + chaat masala-1/2 tsp
Chopped raisins-2 tsp
Parsley-1 tsp chopped
Olives-black and green- 3-4 no chopped
Serve this with grills/ pan fries/ chips/ nachos etc.
Method
- Assemble all the ingredients for the dip
- Using a saucepan cook the dip by starting up with olive oil add garlic add in the peanut butter and warm water and blend it well.
- Now add in the tomato ketchup, chili sauce, seasonings to taste and mix it well. Simmer for 3-4 mins.
- Add in the peri peri mexican spice or the alternative as suggested, raisins, olives, parsley and mix it well.
- Serve this dip at room temperature or warm with assorted toasted bread/sticks/ savory digestive crackers/ grilled prawns/fish etc.
Avocado Basil Dip
Ingredients
Avocado- 1 no ripe, peel, remove the stone and mash it, add a little lime juice and keep aside.
Fresh basil leaves- 10-15 no.
Garlic- 1 tsp chopped
Pinenuts/ almonds/cashews-2 tbsp.
Lime juice- 2 tsp
Olive oil- 2 tbsp.
Chilled water-2 tbsp.
Salt and pepper to taste
Veg/egg mayonnaise-1/4 cup
Or use hung curd-1/4 cup
Chaat masala-1/2 tsp
Red chili flakes-1/2 tsp
Parsley-1 tsp chopped.
Method
- Assemble all the ingredients for the avocado basil dip.
- Using the jar of a food processor combine together the avocado mash, fresh basil, garlic, nuts, lime, olive oil and a few drops of chilled water and churn it into a nice coarsely smooth mixture.
- Remove in to a mixing bowl add in the mayonnaise or use hung curd and blend it well together adjust seasonings with salt, pepper and chaat masala.
- Chill the dip for around 20 mins, dish out into a serving dip bowl, drizzle some olive oil on the top add in some seeds like flax seeds, melon or sunflower seeds for a crunch to the dip and serve with assortments.
Black Eyed Pea & Mint Dip
Ingredients
Black eyed peas-1 cup boiled
Olive oil-2-3 tbsp.
Garlic- 1 tsp chopped
Mint leaves- 10-12 no
Salt and crushed black pepper to taste
White sesame seeds- 2 tsp slightly dry roasted.
Mixed herbs & chili flakes to taste
Spinach leaves- ½ cup blanched
Chaat masala-1/2 tsp
Dates-3-4 no chopped
Lime juice- 2 tsp
Cream cheese- 2 tsp
Method
- Assemble and pre-prep all the ingredients for the dip
- In a food processor jar combine together the boiled black eyed peas with the other ingredients and process it to a smooth paste, adjust the texture with a few drops of chilled water.
- Remove into a mixing bowl, check for seasonings and adjust it to taste and allow to chill for 30 mins.
- Portion the prepared dip into serving bowls and garnish them with slivers of nuts and serve
Beetroot & Sweet Potato Dip
Ingredients
Beetroot-2 no boiled, peeled and mashed
Sweet potato- 150 gms, peeled and mashed
Olive oil-2-3 tbsp.
Garlic- 1 tsp chopped
Salt and crushed pepper to taste
Chaat masala-1/2 tsp
Flax seeds/ sunflower seeds- 2 tsp
Lime juice- 2 tsp
Parsley-2 tsp chopped
Cream cheese- 2 tsp
Assorted nuts-2 tsp
Chilled water-2-3 tsp
Mayonnaise-1 tbsp.
Method
- Assemble and pre-prep all the ingredients for the dip.
- Using a food processor jar combine together the beetroot, sweet potato and other ingredients and churn them into a smooth mixture.
- Remove into a mixing bowl add in the mayonnaise and mix it well. Adjust the seasonings to taste and allow to chill for 20 mins.
- Portion the dip into serving bowls and garnish with cream cheese and nuts as desired and serve with toasted pita bread, raw salad.
Chef’s Special Dip
Ingredients
Mayonnaise- 1 cup
Salt and crushed pepper to taste
Mustard paste-1/2 tsp
Capsico sauce- ½ tsp
Lime juice- 2 tsp
Parsley-2 tsp chopped
Carrots-2 tbsp. grated
Cucumber-2 tbsp. grated
Cream cheese- 2 tsp
Finely chopped pineapple- 2 tbsp.
Assorted chopped nuts-2 tsp- walnuts/ almonds/ cashews
Green apple-2 tbsp. chopped optional
Method
- Assemble and pre-prep all the ingredients for the dip.
- In a mixing bowl combine together the mayonnaise with the cream cheese and add in the seasonings and lime juice mix well.
- Add in the assorted veggies/fruits and nuts/seeds as desired and mix well, allow to chill for 30 mins.
- Serve it with an assortment of raw salad sticks/ toasts/ assorted breads/ soup sticks/ accompany them to your starters or snacks as well.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow
