Entertaining? Try these winning dips…

We celebrated Billy’s 4th birthday last weekend. How time flies when you are having fun!

The image below was “The Spread” – not your conventional 4 year old party food (or maybe it is) but no one, not even the kids went away hungry. There was something there for everybody. Not pictured is a fruit platter and a small bowl of chocolates (because…party)!

Party food

The dips were a bit of a hit, so i wanted to share the recipes so you can impress at your next gathering:

Moroccan Spiced Carrot Hummus (makes 3 ½ cups)

450g Carrots, chopped 1-inch chunks

3 Garlic Cloves, peels left on

4 tbsp Extra Virgin Olive Oil, divided

1 ½ cups Chickpeas (cooked), rinsed and drained if from can

¼ cup Tahini

2 tbsp Lemon Juice

¼ cup Water, more to thin if necessary

½ tsp Ground Cumin

½ tsp Ground Ginger

½ tsp Salt

¼ tsp Black Pepper

¼ tsp Cinnamon

¼ tsp Ground Coriander

¼ tsp Ground Cayenne

¼ tsp Ground All-Spice

1/8 tsp Ground Cloves

Fresh Coriander to serve

  1. Preheat oven 200C. Toss garlic and carrots in half the olive oil. Scatter evenly on a baking tray lined with paper and roast until carrots are tender and lightly browned, 18-20mins.
  2. Once cool enough to handle, squeeze garlic out of peel.
  3. In a food processor, combine carrots, garlic, chickpeas, tahini, lemon juice, water and all spices.
  4. Blitz away, scraping down sides as necessary. Drizzle in remaining olive oil.
  5. Taste and adjust seasonings as necessary. Top with coriander, serve with veggies or crackers.

Store hummus in an airtight container, in the fridge for up to 7 days.

Pumpkin & Goats Cheese Dip (makes 2 cups)Dips

2 ½ cups Pumpkin, peeled and cubed

3 tbsp Olive Oil, extra for drizzling

½ tsp Salt

½ tsp Black Pepper

¼ tsp Garlic Powder

¼ tsp Ground Nutmeg

250g Goats Cheese, at room temperature

3 tbsp Fresh herbs, chopped (i used basil and parsley

  1. Preheat oven to 200C. Toss pumpkin with olive oil, salt, pepper and garlic powder. Scatter evenly on a baking tray lined with paper and roast until tender, 20-30mins.
  2. In a food processor, add pumpkin, nutmeg cream cheese and herbs. Blitz until completely smooth and pureed.
  3. Adjust seasonings to your liking.
  4. Drizzle with olive oil, top with more herbs and serve with veggies or crackers.

Store dip in an airtight container, in the fridge for up to 4 days.

Spinach & Artichoke Dip (makes 2 ½ cups)

400g Artichoke Hearts, in brine, drained

250g Frozen Spinach, chopped, thawed

250g Cream Cheese

1 tsp Garlic Powder

¼ cup Mayonnaise

½ cup Sour Cream or Yoghurt

1 cup Cheese, grated (cheddar, Colby, Tasty)

½ cup Parmesan, grated

Salt and Pepper, to taste

  1. Roughly chop the artichokes. Squeeze excess liquid out of spinach, using a chux.
  2. Place cream cheese in heat proof bowl. Microwave in 30 sec bursts until softened. Mix until smooth.
  3. Add remaining ingredients. Mix gently until just combined (don’t overmix as you will smoosh the artichokes and spinach).
  4. Adjust salt and pepper to taste. Serve with veggies or crackers.

Store dip in an airtight container, in the fridge for up to 4 days.

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