Dips

1. Dips Recipe ideas for the 2011, Section A exam question

2. Notes to note!! • Most dip recipes are very simple to do • Many involve simple preparation of ingredients before mixing together • Some smoother dips e.g. Hummus will use a food processor to puree the ingredients • Often dips have oil added or use cream or Greek style yogurt and this can make them high in fat – lower fat alternatives can be chosen instead (try to think of examples!!)

3. TsatzikiGreek Origin ½ cucumber - cubed 4 spring onions – finely chopped 1 garlic clove - crushed 200ml Greek / plain yogurt 3 tbsp chopped fresh mint MIX!!

4. Guacamole – Mexican Origin Ingredients 2 avocados – peeled and mashed 1 small onion, finely chopped 1 clove garlic, minced 1 ripe tomato, chopped 1 lime, juiced salt and pepper to taste

5. Hummus – Middle Eastern Origin Ingredients 1 clove garlic 1 (19 ounce) tin chick peas, half the liquid reserved 4 tablespoons lemon juice 2 tablespoons tahini 1 clove garlic, chopped 1 teaspoon salt black pepper to taste 2 tablespoons olive oil – EVERYTHING IN BLENDER EXCEPT ! Tbsp CHICK PEAS FOR GARNISH

6. Tomato and Chilli Salsa Ingredients 4 tomatoes – deseeded and chopped 1 chilli – deseeded and chopped ½ red onion – finely chopped 2tbsp chopped fresh coriander Juice of 1 lime Salt and pepper Olive oil to loosen (NB – If you leave out the oil it is a healthy , low fat recipe MIX

7. Dip Ideas Mind Map Ideas for Dip recipes... Common Ingredients for ideas?? * * * * * * * * * * *