Whip up a dip to turn any occasion into a fine spread.

Delicious, make-ahead dips and spreads for relaxed and easy entertaining

French Onion Dip

onions, butter, olive oil, cream cheese, sour cream, aioli, balsamic vinegar

Thinly slice 2 large onions. Heat 35g butter and 3 tablespoons olive oil in a large pan over medium heat. Add onions; season well with salt and pepper and sauté 10 minutes, stirring regularly. Reduce heat and cook, stirring occasionally, for 20 minutes or until onions are caramelised. Cool. Beat ½ cup cream cheese, ½ cup sour cream and ¼ cup aioli together until smooth. Add ¾ of the onions and 1 teaspoon of balsamic; mix well. Scatter with remaining onions. Serve with vegetable sticks, potato chips, seed crackers or crostini to dip. Makes about 2 cups

Roasted Cauliflower & Tahini Dip

cauliflower, olive oil, garlic, tahini, lemon juice, smoked paprika, toasted sesame seeds, chilli flakes

Spread the florets from half a cauliflower over a baking tray. Drizzle with oil, sprinkle with salt and pepper and toss well. Roast at 180°C for 2030 minutes until tender and golden brown. Cool then place in a food processor. Add 2 cloves garlic and pulse to chop. Add 2 tablespoons tahini, 2 tablespoons oil, juice of a lemon and ½ teaspoon smoked paprika. Blend until smooth. Transfer to a bowl and drizzle with oil. Sprinkle with sesame seeds and chilli flakes. Serve as a dip or spread on bruschetta and top with cherry tomatoes and olives, for example. Makes about 2 cups

Roasted Red Pepper & Feta Dip

roasted red peppers, cream cheese, creamy feta, extra virgin olive oil, toasted pine nuts, fresh thyme leaves

Place 2 roasted red peppers (with cores, seeds and skins removed),100g cream cheese, 150g creamy feta and 1 tablespoon oil in a food processor and blend until smooth. Transfer to a serving bowl. Drizzle with oil and scatter with toasted pine nuts and thyme leaves. Serve dolloped onto toasted pita crisps, crostini or crackers. Serve immediately or refrigerate for up to a week. Makes about 2 cups

Spicy Black Bean & Avocado Dip

canned black beans, red onion, garlic, lime juice, tomatoes, avocado, ground cumin, chilli powder, coriander, sour cream

Rinse and drain a 400g can of black beans. Place beans in a food processor and pulse to a chunky, salsa-like texture. Transfer beans to a bowl. Mix in 1 finely diced small red onion, 2 crushed garlic cloves, the juice of 2 limes, diced flesh of 1 avocado, 2 finely diced tomatoes, a good pinch of ground cumin and chilli powder and ¹⁄3 cup chopped coriander leaves. Season with salt and pepper. Serve with a dollop of sour cream if desired, and with corn chips, seed crackers or vegetable chips to dip.

Makes about 2 cups

Green Goddess Dip

garlic, cashew nuts, spinach, basil, mint, extra virgin olive oil

Place 2 cloves garlic and ½ cup cashew nuts in a food processor. Pulse to chop then add 1 cup each tightly packed spinach and basil leaves and ¼ cup mint leaves; blend to combine. Season with salt and pepper. While the motor is running, add ¹⁄3 cup oil in a slow stream and blend until smooth. Spoon into a jar or container and store in the fridge for up to a week. Serve with, for example, prosciutto-wrapped bread sticks, seed crackers or crostini to dip. Makes about 1 cup