5 Insanely Easy Dip Recipes Literally Nobody Could Fuck Up

Dip it real good.

Anna Mendoza / BuzzFeed

1. Creamy, Smoky Sriracha Dip

Anna Mendoza / BuzzFeed

You will need:
1 × 200g block of cream cheese
1 × 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

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

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

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

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.

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