An appetiser plateau with cheese, vegetables and a spinach and artichoke dip;Girl's Night In

Recipe: Dip it Low

28 Jul 2015

Sweet and savoury dips to swoosh fruit, veggies, crackers or bread into

SPINACH AND ARTICHOKE DIP
SERVES 4
INGREDIENTS

285g spinach, thawed, frozen or chopped
340g artichoke hearts, drained and chopped
½ cup cream cheese, whipped
¾ cup sour cream
1 cup Cheddar cheese, grated
½ tsp salt
¼ tsp black pepper

METHOD
1      Heat oven to 200C.
2      Squeeze the spinach between paper towels to remove excess moisture. In a medium bowl, combine the spinach, artichokes, cream cheese, sour cream, and Cheddar. Season with the salt and pepper.
3      Scrape the mixture into a small oven-safe baking dish.
4      Bake until lightly golden and heated through, about 15 minutes. Serve warm with chips or bread.

GUACAMOLE
SERVES 4

INGREDIENTS
½ white onion, finely chopped
2 tomatoes, chopped
1 jalapeno (seeded for less heat, if desired), finely chopped
¼ cup fresh coriander, chopped
Salt and black pepper, to taste
2 ripe avocados, diced
2 tbsp fresh lime or lemon juice

METHOD
1      In a large bowl, combine the onion, jalapeno, tomatoes, coriander, salt and pepper.
2      Mash the vegetables until they begin to form a juice.
3      Add the avocados and lime juice and stir to combine.

CARAMELISED ONION DIP
SERVES 8

INGREDIENTS
2 tbsp unsalted butter
2 medium onions, thinly slice
Salt and black pepper, to taste
240g cream cheese
1 cup sour cream
2 tbsp fresh chives, chopped

METHOD
1 Melt the butter in a large frying pan, set over medium to low heat.
2 Add the onions and ½ tsp salt and cook, stirring occasionally until golden brown. Remove from heat and allow to cool.
3 Once cool, combine the onions with the cream cheese, sour cream, chives. Season to taste with salt and pepper.

CHIVE DIP
SERVES 4

INGREDIENTS
¾ cup low-fat sour cream
55g soft goat cheese
1 small shallot, minced
1 tbsp fresh lemon juice
1 tbsp fresh chives, chopped
1 tsp sea salt

METHOD
1 In a small bowl, combine all the ingredients and stir until smooth.
2 Refrigerate and serve cold.

NUTELLA AND MARSHMALLOW DIP
SERVES 4

INGREDIENTS
340g cream cheese
½ cup Nutella
1 tub of marshmallow fluff

METHOD
1 Beat cream cheese and Nutella together until smooth.
2 Stir in marshmallow fluff until completely combined.

CARAMEL APPLE DIP
SERVES 4

INGREDIENTS
16 individually wrapped caramels
¼ cup water
240g cream cheese
½ cup brown sugar
1 tsp vanilla essence

METHOD
1 Melt caramels with water in a saucepan over medium to low heat. Stir frequently.
2 In a medium sized bowl, cream together cream cheese, sugar and vanilla essence.
3 Fold in the caramel mixture into the cream cheese mixture. Serve warm.

BROWNIE BATTER DIP
SERVES 8

INGREDIENTS
1 box dry brownie mix
1 cup plain yoghurt
2 cups whipping cream
1 cup mini chocolate chips

METHOD
1 Combine the brownie mix, yoghurt and whipping cream together in a large bowl. Stir until completely combined.
2 Fold in chocolate chips and serve.