DIY dips

Dipping in delight delight PHOTOS: DONNA LEWIS RECIPES AND STYLING: KRISTEN SCHEEPERS

Just a swirl or two can elevate even the simplest of crackers. Want in on the secret? Here’s how to become a DIY dip master

SPICED HUMMUS WITH DUKKAH

A classic that’s quick and easy to make. Combine 1 tin (400g) drained chickpeas with ¼ cup (60ml) tahini. Add 2 tsp (10ml) ground cumin, 2 tsp (10ml) ground coriander, 1 tsp (5ml) chilli powder and juice (60ml) and zest of 1 lemon. Blitz until smooth with a stick blender, pouring in ½ cup (125ml) olive oil in a thin stream while blitzing. Serve sprinkled with 2 Tbsp (30ml) dukkah and drizzled with 2 Tbsp (30ml) oil. MAKES ABOUT 2 CUPS

CHEESE AND CARAMELISED ONION DIP WITH BACON BITS

This sweet appetiser is simple to make but so yum you might need to double the recipe! Heat 2 Tbsp (30ml) olive oil in a pan. Add 4 sliced onions and sauté for 15-20 minutes on low heat, taking care not to burn. Add 2 Tbsp (30ml) each butter and brown sugar. Cook for 5-7 minutes, until sticky and caramelised. Allow to cool completely. Fry ½ packet (100g) chopped streaky bacon in a separate pan until crispy. Fold cooled onion through 1 tub (230g) plain cream cheese. Top with bacon and chopped parsley to serve. MAKES ABOUT 1 CUP

FRESH MEXICAN CORN DIP

We’ve turned traditional elote (Mexican street corn) into a simply divine dip. Heat a griddle pan over high heat and char 1 packet (4s) corn on the cob. Slice kernels off cobs using a sharp knife. Mix charred corn with ½ fi nely chopped red onion, 1 fi nely chopped jalapeño and a handful chopped fresh coriander. Add juice (60ml) and grated peel of 1 lemon, 2 tsp (10ml) chilli powder, 1 tsp (5ml) dried chilli fl akes, salt and milled pepper. Crumble 1 disc (50g) feta and fold through. Add a squeeze of fresh lime juice before serving. MAKES ABOUT 2 CUPS

PLANT-BASED HARISSA-ROASTED CARROT DIP

Spread this golden treat onto crackers for a sweet, spicy and nutritious snack.

Combine 1 packet (500g) chopped carrots, ¼ cup (60ml) harissa paste and 2 Tbsp (30ml) olive oil in an oven tray, and season. Roast at 180°C for 20-25 minutes or until fully cooked. Allow to cool slightly. Add roasted carrots, ¼ cup (60ml) olive oil, a handful fresh parsley and 2-3 Tbsp (30-45ml) water to a blender and blitz until smooth. Serve with chopped parsley.

MAKES ABOUT 2 CUPS

Scoop up your dips with crisp pita wedges, toasted French loaf, cheese sticks, assorted crackers, potato crisps, nachos or sliced vegetables.

WHIPPED FETA WITH HOT HONEY

It’s creamy, tangy, sweet and spicy… This dip will be the talk of the party! Combine 4 discs (200g) feta, 1 tub (230g) plain cream cheese, 1 clove garlic and juice (60ml) and grated peel of 1 lemon in a blender. Blitz until smooth and season. Combine ¼ cup (60ml) honey and 2 Tbsp (30ml) dried chilli fl akes in a saucepan. Simmer for 5 minutes to infuse. Season. Spread whipped feta onto serving plate and top with hot honey to serve. MAKES ABOUT 2 CUPS

Use this dip as a spread for sarmies or wraps too.

SMASHED PATTY BURGER SANDWICHES

Divide 500g beef mince into 4 (125g each) balls and season. Heat a pan over mediumhigh heat and add a mince ball, immediately smashing it down using a spatula. Fry for 2 minutes per side. Repeat with the remaining 3 mince balls. Top each patty with 1 slice First Choice cheese. Mix ¼ cup (60ml) mayonnaise and ¼ cup (60ml) peri-peri sauce. Spread 8 slices toasted ciabatta with mayo mixture, add lettuce, sliced tomato and pickled red onion, and top with burger patty. Close sandwich and serve. MAKES 4

BACK TO COOL

Say bye-bye to bland lunchboxes! The whole family will love this hero recipe oozing with First Choice Cheese Slices. Individually wrapped, they’re the perfect solution for time-strapped parents who need to make quick, easy but delicious sarmies

COOK’S NOTE Smashing down patties while in the pan creates a crispy crust.