Having friends around for drinks or a picnicky lunch? Dips are always welcome. Here we have a selection of tapenades and dips to tempt the taste buds – the juicy, sweet but piquant sun-dried tomato version and the more earthy, intense olive one both shout with flavours of the Mediterranean. Then, there’s this recipe for guacamole which combines the luscious creaminess of avocado with a fresh coriander edge and a real kick of chilli. The three were all made in advance and in less than half an hour, using a mini food processor for each one and a quick wipe out in between – simple! Hummus – a staple in our household – has already been blogged but takes just seconds to knock up. In essence, dip into a quick, easy and vast array of flavours- yummy!
What you need…
for the Sun-Dried Tomato and Basil Tapenade
200g sun-dried tomatoes in oil, drained
A large handful of fresh basil leaves
1 garlic clove, peeled
2 tablespoons olive oil (from the jar of sun dried tomatoes if possible)
50g pine nuts
for the Olive Tapenade
100g pitted black olives, drained
100g pitted green olives, drained
2 tablespoons olive oil
2 anchovies in oil, drained
½ garlic clove, peeled
Black pepper, to taste
for the Guacamole with Coriander
1medium tomato, quartered
1 just-ripe avocado, peeled and roughly chopped
½ fresh green chilli, deseeded and roughly chopped
½ garlic clove, peeled and chopped
A large handful fresh coriander, roughly chopped
Zest of half a lime, finely grated
A good squeeze lime juice
Sea salt and freshly ground black pepper, to taste
What to do…
Stick all the ingredients for the sun-dried tomato tapenade into your food processor. Whizz until smooth. Decant into a serving bowl. Cover with cling film and pop into the fridge until needed.
Rinse out your food processor and blade. Dry with kitchen paper. Chuck all the ingredients for the olive tapenade into your processor and whizz until smooth. Decant into a serving bowl. Cover with cling film and pop into the fridge until needed.
Rinse out your food processor and blade. Tip all the ingredients for the guacamole into your processor, marvel at how lovely it is to have such a great gadget and then whizz the ingredients until the consistency is as you would like – rustically chunky, elegantly smooth or something in between! Decant into a serving bowl. Cover with cling film and pop into the fridge until needed.
Serve with hummus and an assortment of breads, crackers and crudités; some cold, crisp dry white wine and most importantly a good collection of family and friends. Enjoy!
An absolute whizz!