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5 Insanely Easy Dip Recipes Literally Nobody Could Fuck Up

Dip it real good.

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Anna Mendoza / BuzzFeed

1. Creamy, Smoky Sriracha Dip

You will need:1 x 200g block of cream cheese1 x 290g jar of fire-roasted baby red peppers, drained1 tbsp Sriracha Directions: Allow your cream cheese to soften a bit before blending by taking it out of the fridge about 20 minutes prior. Then, blitz all ingredients together in a food processor.
Anna Mendoza / BuzzFeed

You will need:

1 x 200g block of cream cheese

1 x 290g jar of fire-roasted baby red peppers, drained

1 tbsp Sriracha

Directions: Allow your cream cheese to soften a bit before blending by taking it out of the fridge about 20 minutes prior. Then, blitz all ingredients together in a food processor.

2. Coriander and Lime Guacamole

You will need:2 ripe avocados Juice of 1 - 2 limes, depending on juicynessHandful of corianderCayenne pepper (optional) SaltDirections: Roughly tear coriander into your food processor and blitz a couple of times. Scoop in the avocado, squeeze in the lime juice, and add a generous pinch of salt (to taste). Blitz for a couple of seconds if you like it chunky. Sprinkle with cayenne pepper if you’d like a little spice.
Anna Mendoza / BuzzFeed

You will need:

2 ripe avocados

Juice of 1 - 2 limes, depending on juicyness

Handful of coriander

Cayenne pepper (optional)

Salt


Directions:
Roughly tear coriander into your food processor and blitz a couple of times. Scoop in the avocado, squeeze in the lime juice, and add a generous pinch of salt (to taste). Blitz for a couple of seconds if you like it chunky. Sprinkle with cayenne pepper if you’d like a little spice.

3. Chargrilled Eggplant and Yoghurt Dip

You will need:1 large eggplant3 tbsp Greek yoghurt1 clove of garlic1 generous tbsp of lemon juice2 tbsp extra virgin olive oilSalt and pepper Directions: Place the whole eggplant on the BBQ and char until skin is black and crisp to the touch. Rest until cool. Scoop the flesh into a food processor and blend with all other ingredients, except the yoghurt, until smooth. Gently stir through the yoghurt, season with salt and pepper, and serve.
Anna Mendoza / BuzzFeed

You will need:

1 large eggplant

3 tbsp Greek yoghurt

1 clove of garlic

1 generous tbsp of lemon juice

2 tbsp extra virgin olive oil

Salt and pepper

Directions: Place the whole eggplant on the BBQ and char until skin is black and crisp to the touch. Rest until cool. Scoop the flesh into a food processor and blend with all other ingredients, except the yoghurt, until smooth. Gently stir through the yoghurt, season with salt and pepper, and serve.

4. Feta and Beetroot Dip

You will need:2 large beetroot, roasted100g feta 1 clove of garlicJuice of half a lemon3 tbsp of extra virgin olive oilSalt and pepper Directions: Cut your beetroot into chunks, drizzle with olive oil and roast at 180 degrees celcius until tender, about 25 minutes. You can also skip this step by using pre-cooked, vacuum packed beetroot found in supermarkets. Place in a food processor with all other ingredients and blend until smooth.
Anna Mendoza / BuzzFeed

You will need:

2 large beetroot, roasted

100g feta

1 clove of garlic

Juice of half a lemon

3 tbsp of extra virgin olive oil

Salt and pepper


Directions:
Cut your beetroot into chunks, drizzle with olive oil and roast at 180 degrees celcius until tender, about 25 minutes. You can also skip this step by using pre-cooked, vacuum packed beetroot found in supermarkets. Place in a food processor with all other ingredients and blend until smooth.

5. Classic Chickpea Hummus

You will need:1 can of chickpeas, drained1 generous tbsp of tahiniJuice of one lemon2 cloves of garlic4 tbsp of extra virgin olive oilSalt Directions: Blend all ingredients together until smooth. If it feels too thick, you can add a little water, no more than a tablespoon. Season with salt to taste - the amount you use may vary according to how salty your chickpeas are.
Anna Mendoza / BuzzFeed

You will need:

1 can of chickpeas, drained

1 generous tbsp of tahini

Juice of one lemon

2 cloves of garlic

4 tbsp of extra virgin olive oil

Salt


Directions:
Blend all ingredients together until smooth. If it feels too thick, you can add a little water, no more than a tablespoon. Season with salt to taste - the amount you use may vary according to how salty your chickpeas are.