Whip up a PARTY DIP
Fresh and easy, these tasty snacks will impress the crowds!
Cottage Cheese & Tuna Dip
SERVES 4 PREPARATION & COOKING 10 MINUTES
3 x 95g cans tuna in springwater 2 tablespoons cottage cheese 2 tablespoons chopped coriander leaves, plus
extra leaves to serve (see tip) 200g snow peas or sugar snap peas
1. Drain tuna and transfer to a bowl. Stir through cottage cheese and coriander until combined. Season to taste.
2. Bring a saucepan of water to the boil on high. Blanch peas for 30 seconds or until bright green. Drain. Refresh in cold water for 5 minutes. Drain. Using a small, sharp knife, halve some lengthways. Serve dip topped with coriander leaves and peas.
Creamy Spinach Dip
SERVES 4 PREPARATION & COOKING 5 MINUTES
120g baby spinach
1 / cup Greek-style natural yoghurt 3 1 teaspoon grated lemon zest 1 tablespoon finely chopped chives 1 tablespoon lemon juice 1 bunch baby red radishes
1. In a saucepan of boiling, salted water, blanch spinach for 20 seconds or until just wilted. Drain. Refresh under cold water. Squeeze out excess water, then finely chop.
2. Transfer spinach to a bowl. Stir in yoghurt, zest, chives and juice. j Season to taste. 3. Wash radishes under cold water and trim tops, then cut into quarters.
4. Serve dip with radish.
Spiced Pumpkin Dip
SERVES 4 PREPARATION & COOKING 5 MINUTES
320g chopped pumpkin (see tip) 1 garlic clove, crushed 1 teaspoon ground coriander 1 teaspoon ground cumin thickly sliced Lebanese cucumbers, flat-leaf parsley leaves to serve
1. In a large saucepan of boiling, salted water, cook pumpkin for 5 minutes until tender. Drain and cool slightly.
2. Transfer pumpkin to a bowl and mash with a fork until smooth.
3. Stir in garlic, coriander and cumin. Season. Serve with cucumber and parsley.
Spicy Eggplant Dip
SERVES 4 PREPARATION & COOKING 10 MINUTES
4 small eggplants 1 tablespoon sesame seeds
1/3 cup Greek-style natural yoghurt ¼ teaspoon chilli powder ¼ teaspoon ground cumin sliced celery stalks to serve
1. Preheat oven to 180°C. 2. Steam eggplants in a steamer basket over a saucepan of boiling water until tender. Cool slightly, then finely chop.
3. Arrange sesame seeds on a baking tray and bake for 5 minutes until golden. Set aside to cool.
4. In a bowl, combine chopped eggplant with yoghurt, chilli and cumin. Season to taste.
5. Serve dip sprinkled with sesame seeds. Accompany with celery stalks.