- Ingredients A-Z
- In Season
Ingredients by
Dip
Long Description to add
Servse 6-8Black Bean and Jalapeno Dip
Spicy, unusual and made in minutes, this dip is a great addition to your repertoire when you want some interesting nibbles. Serve it with potato wedges, crudites or strips of toasted pitta bread.
Serves 6 to 8 people as a first course or 12 to 15 at a drinks partySummer Crudités with Three Dips
When the heat is on, you either don't feel like cooking or even eating a great deal. This recipe fits the bill perfectly and would also be ideal at a drinks party or as a nibble before dinner.
Serves 4-6Frijolemole
This Mexican recipe is rather like hummus, but with added zing from limes and chillies. Serve it with flatbreads or salad as a dip, starter or light lunch.
Serves 6Hummus Bi Tahini
If you want to make the proper authentic version of this you'll need to hunt out some tahini paste, which is available at supermarkets and health-food shops.
Serves 4Mexican Guacamole
The first time I ever used Tabasco (hot chilli sauce) was when I made my first guacamole. This spicy Mexican purée, made with fresh avocados, chillies and ripe tomatoes, is still a great favourite. Serve it as a first course with good crusty bread or
Makes ¾ pint (425 ml), serves 4-6Tapenade of Sun-dried Tomatoes, Olives and Basil
Tapenade, that strong gutsy pâté of minced olives, is converted into something more elegant and aristocratic if you replace half the amount of olives with sun-dried tomatoes. Serve it with ciabatta warm from the oven, or baked croutons brushed with o
Serves 8Taramasalata
Whatever happened to real taramasalata? Unfortunately, it has been eclipsed by the counterfeit, pink blancmange-coloured variety that is mass produced. There must be a whole generation who have never tasted the genuine article. Here it is – courtesy
Return to Homepage
Have you looked at the Delia Online Cookery School
