Eight Quick Dips

Tomato Base:

4 large, ripe tomatoes

1 heaped tsp of tom puree

½ tsp brown sugar

a few drops of sherry vinegar

olive oil


Chop tomatoes until pulpy, add all ingredients escept oil, stir and then drizzle oil over.


Herby – add chopped oregano and basil to taste.

Spicy – add a large splash of tabasco, 1 tsp Worcestershire sauce and a good sprinkling of celery salt.

Sweet and chunky – stir in 2 heaped tbsp caramelised red onion relish, a chunk of diced cucumber and a few slices of green jalapeno.

Piquant pepper – chop 4 Peppadew peppers, a handful of black olives and add to the tomato base along with some chopped parsley.

Speedy salsa – add 1 chopped tomato, cut into chunks, along with 1 finely chopped red onion, the juice of 1 lime and a small bunch of chopped coriander.


Creamy base:

150g plain yoghurt

85g mayonnaise

salt and black pepper


Mix all ingredients together thoroughly.


Sweet roasted garlic – roast the unpeeled cloves from ½ a garlic bulb with a drizzle of olive oil for 15 min at 190C/170c fan/gas 5. Peel, crush then stir into the base.

Blue Cheese – chop 50g Dolcelatte into small chunks, stir into base, making sure that cheese is well incorporated.

Thai – style – slice 2 spring onions into fine slivers, mix into base then swirl in 2 tbsp sweet chilli sauce.

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