Tag Archives: dip

Zucchini & Mint Dip

Zucchini Dip 002aI came across this recipe on another blog The Kitchn a few days and thought ‘that sounds good’ and ‘I must make that while zucchini are still in season’. So when then was a lonely looking zucchini in the vegetable crisper it seemed to be the perfect way to use it and to get to try this recipe.

This is my very slight adaption of the recipe on The Kitchn – take a look at their recipe as there is a lovely story about how the recipe came about.

Zucchini & Mint Dip

Makes about 1 cup

2 tbsp olive oil
1 medium (about 150g) zucchini, halved lengthwise and sliced into 2.5cm pieces
½ cup Greek-style natural yogurt
2 tbsp mint, roughly chopped
1 clove garlic, crushed
1 tsp grated lime or lemon zest plus 1 tsp juice
salt and freshly ground pepper

1              Heat oil a small non-stick frying pan over a medium heat. Add zucchini and cook for 4-5 minutes each side or until brown.
Remove pan from heat and allow zucchini to cool to room
temperature.
2              Place zucchini with their pan juices in a food processor. Add yogurt, mint, lime or lemon zest and juice and pulse to combine.
Season to taste wit salt and pepper. Spoon dip into a serving bowl

Serving suggestion: Drizzle dip with a little additional olive oil,
scatter with some additional mint and lime or lemon zest and top with some sliced or chopped green olives.

Happy cooking and eating.

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Guacamole with Bacon, Tomato & Chilli

Gucamole 003aI read somewhere recently “…anything with bacon tastes better…” the addition of bacon to an otherwise fairly traditional guacamole certainly elevates it to another level.

This guacamole is also delicious as a sandwich filling put between a couple of slices of your favourite bread with a lettuce leaf or two for a stunning paper bag lunch or even have it on toast for breakfast – it’s got all the flavours of a BLAT.

Guacamole with Bacon, Tomato & Chilli
The chipotle flake adds a nice bit of heat, but for something a bit tamer you could use Orcona Smoked Sweet Paprika.

Makes about 2 cups

3 (160-180g each) ripe avocados
200g bacon, rind removed
¼ cup lemon juice
½ (50g) small red onion, finely diced
1 (125-150g) tomato, peeled, seeded and diced
3 tbsp chopped flat-leaf parsley or coriander
½ tsp Orcona Smoked Chipotle Flake, or to taste
salt and freshly ground black pepper, to taste, if necessary

1              Place bacon in a non-stick frying pan over a medium heat and cook until golden and crisp. Drain on paper towels and when cool enough to handle break into pieces.

2              Cut avocados in half, remove pit, then scoop flesh from skin and place in a bowl. Add lemon juice and roughly mash.

3              Add bacon (reserve some for garnishing), onion, tomato, parsley or coriander and chipotle flake and mix to combine. Season to taste. Spoon into serving bowl, scatter with reserved bacon. Serve with corn chips, crackers or vegetable crudities for dipping.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using avocado you might like to try:

Cool Cucumber & Avocado Salad

Cool Cucumber & Avocado Salad

Caesar Avocado Salad

Avocado Caesar Salad

 

Beetroot & Walnut Dip

Beetroot Dip 002aThis bright red dip has a festive appearance so is perfect when entertaining at this time of year – it’s also inexpensive, simple to make and can be made in advance.

Roasting the beetroot does take some time, but once it is in the oven no attention is required, so it can be left to cook while you are doing other things. The beetroot could be cooked in the microwave which is much quicker but roasting gives a more intense flavour to the finished dip, so I think it is worth cooking them this way.

Beetroot are low in kilojoules, a good source of fibre, folate and vitamin B. Their red colour comes from betanin, a phytochemical which is believed to boost immunity. They are however, messy to prepare with their red colour tending to colour anything they come in contact with. To avoid ending up with beetroot coloured stained hands wear disposable gloves and to protect your clothing wear an apron (even if you don’t usually wear an apron this is the one time it is worth getting it out of the drawer and putting it to use!)

Beetroot & Walnut Dip

With its bright red colour this dip fits in perfectly at any festive occasion and will take you right through summer, but best of all it is also healthy. Wrapping the beetroot in foil helps shorten the cooking time as it steams as it roasts.

Makes a medium-sized bowl

2 medium (300-400g each) beetroot
½ cup walnuts
1 large garlic clove, roughly chopped
1 tbsp tahini
1 tsp ground cumin
juice of 1 lemon, or to taste
3-4 tbsp olive oil
sea salt and freshly ground black pepper, to taste
crackers, to serve

1              Loosely wrap beetroot in foil, place in a baking dish and bake at 180°C for 1½ to 2 hours or until tender – you should be able to easily pierce the beetroot with a skewer.
Remove beetroot from foil and set aside until cool enough to handle.
2              Place walnuts on a baking tray and place in the oven for 5 minutes or until lightly toasted – this can be done while the beetroot are cooking.
3              Once beetroot have cooled a little, remove skin, if they are properly cooked the skin should easily slip off. Cut cooked beetroot into chunks and place in the bowl of a food
processor.
4              Add walnuts, garlic, tahini, cumin, lemon juice and 3 tbsp oil to the food processor bowl and process to make a smooth dip. Season to taste with salt and freshly ground black pepper – add a little more lemon juice and remaining oil, if necessary. Transfer dip to a serving bowl and accompany with crackers.

Happy cooking and eating.

Recipe by Rachel Blackmore