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Dips

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Showing: 37 recipes
Crispy pasta dippers with tomato sauce
Crispy pasta dippers with tomato sauce
Your air fryer can do so much more than crisp up chicken and chips. Try these crunchy nibbles at your next do

Recipe by Sarah Akhurst

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Serves: 4-6
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Reader recipe: Spicy peanut houmous
Reader recipe: Spicy peanut houmous
Mike, from Lancashire, won our recipe competition with a spicy peanut houmous dip, replacing tahini with peanut butter
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Serves: 6
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Feta and charred spring onion tzatziki
Feta and charred spring onion tzatziki
Tzatziki is traditionally made with cucumber, but griddled spring onions add a lovely touch of sweetness and work brilliantly with the saltiness of the feta. Char the onions on the barbecue, if you prefer

Recipe by Esther Clark

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Serves: 6 as a starter
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Mockamole
Mockamole
Avocado has hit the headlines for being an unsustainable crop – try our planet-friendly alternative to guacamole, made from frozen peas

Recipe by Abigail Spooner

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Serves: 4-6
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Courgette and tahini dip
Courgette and tahini dip
Enjoy this delicious dip served with warm pitta as part of a Middle Eastern feast

Recipe by Tony Kitous

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Serves: 6
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Houmous with ras el hanout and hazelnuts
Houmous with ras el hanout and hazelnuts
This tasty houmous makes a delicious dig-in starter or a light lunch

Recipe by Tamsin Burnett-Hall

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Serves: 6
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Salted cucumber feta dip
Salted cucumber feta dip
Serve this cooling cucumber dip with flatbreads, pitta or crudités for a tasty vegetarian starter or side

Recipe by Anna Glover

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Serves: 6
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Spiced cranberry and orange relish
Spiced cranberry and orange relish
This is perfect with turkey or gammon, but also good served with game, terrines and patés, or added to a pie filling. Cranberries are sour so need to be cooked with a lot of sugar. Extra jars make lovely Christmas gifts

Recipe by Mark Hix

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Makes: 3 x 250ml jars
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Salt-baked beetroot houmous with spelt flat breads
Salt-baked beetroot houmous with spelt flat breads
Salt crusting is a clever technique that intensifies beetroot’s beautiful earthy flavour. Don’t worry about the sodium content: you discard the salt after the beetroot has cooked

Recipe by Rosie Ramsden

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Serves: 8 as a starter
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