5 Insanely Easy Dip Recipes Literally Nobody Could Fuck Up

Dip it real good.

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1. Creamy, Smoky Sriracha Dip

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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

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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

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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

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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

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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.