13 Sep 2019 | Cherry Cai
Dips are simple, delicious and, with minimal effort, can look great styled up on a platter or grazing table. As always, the best dips are those homemade from fresh and flavoursome ingredients.
But, dips aren’t just for dipping. Sure, there is nothing better than sitting down with wine and a platter of cheese and dips, but have you thought about using dips in your everyday cooking? How about sandwiches with dip spread on them instead of mayo or butter? Or homemade souvlakis topped with a fresh and zingy tzatziki? Don’t be afraid to skip dressings either, and incorporate dips into your salads; it will give a textural element that will lift a basic salad.
140 g (5 oz) julienne-cut sun-dried tomatoes, oil drained, plus extra chopped sun-dried tomatoes to garnish
3 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1 rosemary sprig, leaves stripped and chopped, plus an extra sprig to garnish
125 g (4½ oz/½ cup) low-fat sour cream
140 g (5 oz) goat’s cheese, plus extra to garnish if desired–
MAKES: 350 G (12½ OZ)
TIME: 20 MINUTES
In a food processor, combine the sun-dried tomatoes, olive oil, oregano and rosemary with a pinch of salt and pepper. Pulse until chunky.
Add the sour cream and goat’s cheese, then blend for approximately 5–6 minutes until smooth. If the dip still seems a little thick, add another splash of olive oil.
Serve chilled or at room temperature. When ready to serve, crumble over some extra goat’s cheese, chopped sun-dried tomatoes and another drizzle of olive oil. Garnish with a rosemary sprig.
This dip can be stored in an airtight container in the refrigerator for up to 4 days. It is best served with crackers or ﬂat bread.