French onion dip
Heat 30g butter in a large pan over a medium-low heat. Add 2 chopped onions, a pinch of brown sugar and a pinch of salt. Cook for 40-45 minutes until the onions are golden brown and caramelised, stirring frequently and adding a splash of water if the onions begin to catch on the bottom of the pan. Remove from the heat and allow to cool. In a bowl, stir together 250g sour cream, 100g light mayonnaise, ½ tsp garlic powder, ¼ tsp ground white pepper, and another pinch of salt. Stir in the onions when they are cool. Cover and refrigerate overnight. Sprinkle with snipped chives, to serve.
TOP TIP: perfect with toasted baguette or crudités.
Three-cheese spinach and artichoke dip
Preheat the oven to 180˚C/160˚C fan/gas mark 4. In a large bowl, combine 220g cream cheese, 4 tbsp sour cream, 60g grated Parmesan, 30g Mozzarella, 2 crushed garlic cloves, a pinch each of salt and pepper, 250g chopped artichoke hearts from a jar and 80g thawed, drained and chopped frozen spinach. Stir to combine well. Transfer to a small baking dish and top with an extra 30g grated Parmesan. Bake for 20-25 minutes until golden and bubbling.
TOP TIP: perfect with breadsticks or crackers
Irish cream liqueur dip
In a bowl, whip 250ml heavy cream until stiff peaks form. Set aside. Place 220g cream cheese into a bowl. Using a mixer on medium speed, slowly beat in 120g icing sugar and mix until well combined. Stir in 1 tsp vanilla extract and 5 tbsp Irish cream liqueur and continue mixing until creamy. Lightly fold the whipped cream into the cream cheese mixture until incorporated. Place in the fridge for at least an hour or overnight. Drizzle chocolate syrup around the inside of a serving bowl, add the dip and drizzle with extra chocolate syrup.
MAKE IT YOURS: perfect with chocolate biscuits or chocolate wafer straws.
Fiery roasted jalapeño hummus
Turn the grill on to a high heat and cook 3 whole jalapeños until charred all over, turning every few minutes. Place in a heatproof bowl and cover with cling film. Set aside for about 10 minutes. Once cool enough to handle, rub the skins off the jalapeños, split them open lengthways and strip out the seeds. Slice the jalapeños into thin strips and set aside. (Take care to not touch your eyes or mouth while working with these peppers as the jalapeño oils can burn. Wear gloves if desired.) Rinse and drain 1 x 400g tin of chickpeas and place in the bowl of a food processor. Add the juice of 1 lime, 2 crushed garlic cloves, 2 tbsp tahini, ½ tsp cumin and a pinch each of salt and pepper. While processing, stream in 3 tbsp extra-virgin olive oil. Scrape down the sides and whizz again until very smooth. Transfer to a serving bowl and stir in the sliced jalapeños. Taste and add more juice, salt or pepper to taste. Cover and place in the fridge for at least 20 minutes before serving. Sprinkle with chopped fresh coriander to serve.
TOP TIP: perfect with pitta chips or tortilla chips.
Did you know that you can enjoy you favourite dips and stay healthy at the same time? Just have a look at the following post to find out how to make your dips healthier.