Tuna & Corn Dip Ingredients: 250g cream cheese 400g creamed corn 185g tuna in springwater, drained and crumbled Method: Heat the cream cheese in a small microwave safe dish for 45 seconds or until softened and mixable Add the creamed corn and the tuna and mix until
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Tzatziki Makes: approximately 1 1/2 cups Ingredients: 1 cup natural or Greek yoghurts 1 garlic clove, finely diced 1/3 cucumber, peeled and finely diced 1/2 cup shredded fresh mint 1/4 cup shredded fresh coriander 1 teaspoon lemon juice 1 teaspoon extra virgin olive oil Method: Combine all
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Spinach & Feta Cob Loaf Ingredients: 1 round cob loaf 250g cream cheese 300g sour cream 250g feta cheese, diced or crumbled 250g frozen spinach, defrosted 1 tablespoon minced garlic 1 cup grated cheese 1/2 cup grated parmesan cheese Method: Preheat your oven to 180 degrees Celsius Cut the
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Mushroom Paste This is for mushroom lovers only, if you don’t LOVE mushrooms then this one isn’t for you. Ingredients: 50g butter for stovetop, 25g butter for thermocooking 1 small onion 1 stalk celery 3 cloves garlic 300g button or field mushrooms 1 cup slithered almond 2 tablespoons cream
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Roast Eggplant Dip Ingredients: 1 large or 2 small eggplants 1 tablespoon tahini 2 teaspoons extra virgin olive oil 1 teaspoon fresh lemon juice Salt & pepper, to taste Method: Preheat the oven to 180 degree, spray the eggplant(s) liberally with rice brand oil cooking spray
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Roast Capsicum Dip Ingredients: 3 large red capsicums 125g cream cheese, softened 1 teaspoon minced garlic Salt & pepper, to taste Method: Preheat oven to 200°C, place the capsicum on a baking tray and roast, turning occasionally until the skin is charred and blistered Remove
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Nutella Dip Ingredients: 1 cup natural or Greek yoghurt 1/2 cup Nutella Method: Place all ingredients into a food processor and blend until well combined and perfectly smooth. Recipe Notes: Store in an airtight container for the maximum of 7 days This recipe is not
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Hummus Ingredients: 2 cans chickpeas, drained and rinsed 2 garlic cloves, crushed 100ml extra virgin olive oil 2 tablespoons tahini 1 teaspoon ground cumin Juice from 1 lemon 1/2 cup water Method: Place all ingredients, except the water into a food processor and blend until well
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Raspberry Mousse Serves: 6-8 Ingredients: 500ml thickened cream 2 cups raspberries, fresh or frozen 1/2 cup caster sugar 2 teaspoons gelatine Method: Whip the cream and sugar together until thick and glossy with the sugar dissolved, use a spatula to fold through the 2
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Cheesecake Dip Ingredients: 250g cream cheese 200ml thickened cream 1/4 cup brown sugar 1 tablespoon lemon juice Method: Heat the cream cheese in a small microwave safe dish for 45 seconds or until softened. Place all ingredients into a food processor and blend until well combined
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