Spinach Dip with Cob Loaf

A traditional old favourite.

Spinach Dip with Cob Loaf

Ingredients:

1 small tub of sour cream
1 packet of frozen spinach
1 packet of spring vegetable soup mix
Mayonnaise
1 large bread loaf (preferably a cob or Vienna)

Method:

1. Defrost the spinach and drain.

2. Mix with the sour cream and soup mix, adding small amounts of mayonnaise until you like the flavour.

3. Cut out the centre of the bread loaf leaving just enough at the bottom to support the dip.

4. Tear the remaining bread into small pieces and surround the bread loaf. Place on a tray and put in the oven at 180*C for a few minutes to make the bread crispy.

5. Pour the dip mixture into the bread loaf and serve.

Serves: 4+

Rating: 4

Avocado and Raisin Dip

Because you can never have too many dips!

Avocado and Raisin Dip

Ingredients:

2 Avocados; peeled & chopped
1/2 cup raisins or sultanas
1/2 cup vegetable oil
1/4 cup lime juice
1 tsp sugar
1 tsp salt
1/4 tsp freshly ground pepper

Method:

1. Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds.

2. Serve with raw vegetables, assorted crackers or fried tortillas.

Rating: 4

Blue Cheese and Port Paté

This recipe is too good to be true. The taste is amazing, the texture is smooth and delicious, and it will certainly be a hit! We missed pate so much after becoming vegetarian, and here we have a recipe that fills that "hole". You HAVE to try it!

Blue Cheese and Port Paté

Ingredients:

350g cream cheese (e.g. Phillidelphia), at room temperature
60g unsalted butter, softened (regular butter will do)
1/3 cup (80mls) port
300g blue cheese, at room temperature, mashed
1 Tbsp snipped fresh chives
walnut halves (optional - for decoration)

Method:

1. Using electric beaters, beat the cream cheese and butter until smooth, then stir in the port. Add the blue cheese and chives and stir until just combined. Season to taste.

2. Spoon the mixture into a serving bowl and smooth the surface. Cover the paté with plastic wrap and refridgerate until firm.

3. Arrange the walnuts over the top of the paté (if desired), pressing down lightly. Serve at room temperature with crusty bread, crackers and/or celery sticks.

Rating: 5!!!!!

Babaghanoush

This dish is so simple, and yet tastes devine. It's eaten widely in the Middle East, Lebanon and Turkey. Tastes great as a dip, an accompaniment to meals, or even "straight" on Lebanese bread.

Babaghanoush

Ingredients:

2 large (about 500g each) eggplants
1 tsp olive oil
2 garlic cloves (or as desired - I love garlic)
1/4 cup (75g) tahini
2 tbs fresh lemon juice
1/2 cup (125ml) olive oil, extra
Salt & freshly ground pepper

Method:

1. Preheat oven to 200°C. Place the eggplant on a baking tray and rub with the oil. Bake for 30-40 minutes or until the eggplant is very soft. Set aside to cool slightly.

2. Carefully peel skin off the eggplant, discarding the skin. Place the eggplant flesh, garlic, tahini, lemon juice and extra oil in a food processor. Process until well combined and smooth. Season well with salt and pepper.

3. Store in an airtight container in the fridge, until required.

Rating: 4.5

Spinach-Cheese Dip

This dip is certainly a favourite in my household. It's great served with chips, vegetable sticks (e.g. carrots, celery, cucumber), or even biscuits.

Spinach-Cheese Dip:

Ingredients:

300g frozen chopped spinach, thawed, well drained
500g cream cheese, softened
30g dry vegetable soup mix (or vegetable stock powder)
250g can of water chestnuts, chopped

Method:

1. Squeeze spinach in several paper towels to drain thoroughly
2. In mixing bowl, beat cream cheese until smooth. Fold in spinach, soup mix and water chestnuts. Chill
3. Serve with chips or crackers.

NOTE: Can serve with chopped pecans mixed through.

Serves: well, it's too hard to say - it makes a bowl's worth of dip!

Rating: 4 stars