10 Great Dips and Accompaniments to Try This Summer

tom dip

 

As the warmer months are approaching, you will probably want some lighter meals to enjoy and may even consider eating outdoors as a family or inviting guests around to your home. If so, dips and accompaniments are ideal for serving along with crudites, homemade flatbreads, breadsticks, and snacks. Here are ten great dips and accompaniments to try this summer. 

  1. Bean Dip
  2. Spicy Tomato Dip
  3. Baba Ganoush
  4. Salsa
  5. Mango Salsa
  6. Raita
  7. Guacamole
  8. Blue Cheese Dip
  9. Humous
  10. Funky red cabbage slaw
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RECIPE: Easy Bean Dip

bean dip

This easy bean dip is a tasty but low-fat option to serve on a buffet or as a snack. It is surprisingly quick and simple to make and the result is delicious considering the lack of effort required to make this dip. Here is an easy recipe for bean dip. 

Ingredients for Bean Dip

  • 1 x 400g tin of chickpeas
  • 1 x 400g tin of cannellini beans. 
  • 4 heaped tablespoons plain yoghurt
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 1 clove of garlic, crushed
  • 1 tsp ground cumin

How to Make Bean Dip

  1. Put half the beans and chickpeas into a food processor with the yoghurt, lemon juice, cumin, and garlic.
  2. Blitz into a smooth paste. 
  3. Add the remaining beans and chickpeas along with the lemon zest.
  4. Blitz only quickly to get a chunky bean dip. 
  5. Serve with crudites, flatbreads, or other dipping ingredients. 

 

 

 

RECIPE: Spicy Tomato Dip

tom dip

If you are having people around to your home, one of the easiest things to serve is a selection of dips with other tasty morsels, such as crudites and flatbreads for dipping. A spicy tomato dip is a delicious option that is easy to make in advance and keep chilled until you are ready to serve. Here is an easy recipe for spicy tomato dip. 

Ingredients for Spicy Tomato Dip

  • 400g tin of chopped tomatoes
  • 1/2 red onion, finely chopped
  • 2 chillies, finely chopped
  • 2 cloves of garlic, crushed
  • 2 tbsp olive oil
  • 1 tsp chilli powder
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 3 tbsp tomato puree

How to Make Spicy Tomato Dip

  1. Heat the oil in a saucepan over a medium heat.
  2. Add the garlic, paprika, cayenne pepper, and chilli powder and cook for 3-4 minutes.
  3. Add the chopped onion and chilli and cook for a further 2 minutes.
  4. Add the tinned tomatoes and tomato puree and cook for 10 minutes.
  5. Blitz the mixture for a few seconds for a chunky dip or a little longer for a smooth dip using either a hand blender or a food processor. 
  6. Transfer to a container and leave to cool. 
  7. Cover and put in the refrigerator until ready to serve.

Other Dips You Might Like to Try

Guacamole

Raita

Salsa

Mango Salsa

Blue Cheese Dip

Baba Ganoush

Humous

You can try these with flatbreads or wholemeal flatbreads.

 

RECIPE: Basil Pesto

BasilPesto.JPG

If you want a quick, simple and tasty tea, then pasta served with green pesto is a great choice. Making your own pesto is simple and, in addition to serving with pasta dishes, you can use the pesto as an ingredient in many other recipes. Here is an easy recipe for basil pesto. 

Ingredients for Basil Pesto

  • 80g fresh basil
  • 50g pine nuts
  • 50g Parmesan cheese
  • 2 cloves of garlic
  • 150 ml olive oil

How to Make Basil Pesto

  1. Put a small pan over a medium heat on the pan and add the pine nuts.
  2. Cook for five minutes, shaking occasionally, to lightly toast the nuts. 
  3. Transfer the pine nuts to a food processor with all the other ingredients.
  4. Blitz to combine the ingredients.
  5. Your basil pesto is now ready to use with pasta or as an ingredient for another dish. 

RECIPE: Pork Medallions with Creamy Mushroom and Mustard Sauce

pork medallions 2

If you are looking for a new way to serve pork instead of a traditional roast or pork chops, then you should give these pork medallions with a creamy mushroom sauce a try. It is a simple dish to make that has a variety of serving options. Here is how to make pork medallions with a creamy mushroom and mustard sauce

Ingredients for Pork Medallions with Creamy Mushroom and Mustard Sauce

  • 2 pork loins
  • 300g mushrooms
  • 300 ml double cream 
  • 1 onion, finely chopped
  • 2 tsp English mustard
  • 2 tsp dijon mustard
  • 2 cloves of garlic, crushed
  • 3 tbsp olive oil
  • Salt and ground black pepper

How to Make Pork Medallions with Creamy Mushroom and Mustard Sauce

  1. Trim the fat and any sinews from the pork loins.
  2. Slice the pork loins into medallions approximately 2 inches thick.
  3. Season the medallions with salt and black pepper. 
  4. Heat the oil in a large frying pan over a medium heat on the hob.
  5. Add the pork medallions to the pan four at a time. Fry until browned on one side and then turn over.
  6. Remove the first batch and add the second. Add a little more oil if necessary.
  7. Once all the pork medallions are cooked, transfer to a baking tray and put on a low heat in the oven to keep warm.
  8. Using the same pan you cooked the medallions in, add the onions to the fat and meat juices. Fry for five minutes until browned. 
  9. Add the crushed garlic and sliced mushrooms to the pan. Continue to cook for a further five minutes or until the mushrooms are cooked through and stir occasionally. 
  10. Add the cream to the pan and stir through to pick up the juices from the bottom of the pan.
  11. Season with salt and black pepper.
  12. Add the English mustard and dijon mustard and stir through again. 
  13. Leave the sauce to simmer for five minutes and thicken.
  14. Serve the medallions onto plates and top with the creamy mushroom sauce. 

TIPS

Serving suggestion– I either serve this with rice like a stroganoff or with crispy potatoes and seasonal vegetables. 

 

RECIPE: Creamy Mushroom and Mustard Sauce

mush sauce

A creamy mushroom and mustard sauce is an excellent accompaniment to many types of meat and works especially well with pork and chicken. Here is how to make a creamy mushroom and mustard sauce. 

TIP: If you have cooked meat in a frying pan, use the same pan to cook the sauce and leave the juices of the meat in the pan. This will give your sauce extra flavour. 

Ingredients for Creamy Mushroom and Mustard Sauce

  • 300g mushrooms
  • 300 ml double cream
  • 1 onion, finely chopped
  • 2 tsp English mustard
  • 2 tsp dijon mustard
  • 2 cloves of garlic, crushed
  • Salt and black pepper
  • 2 tbsp olive oil

How to Make Creamy Mushroom and Mustard Sauce

  1. Heat up the olive oil in a frying pan over a medium heat (if you are not cooking in the pan with meat juices).
  2.  Add the chopped onions and fry for five minutes until softened and lightly browned.
  3. Add the crushed garlic and sliced mushrooms to the pan. Continue to cook for a further five minutes or until the mushrooms are cooked through and stir occasionally. 
  4. Add the cream to the pan and stir through to pick up the juices from the bottom of the pan.
  5. Season with salt and black pepper.
  6. Add the English mustard and dijon mustard and stir through again. 
  7. Leave the sauce to simmer for five minutes and thicken.
  8. Serve the medallions onto plates and top with the creamy mushroom sauce.

EASY RECIPE: Raita Dip

raita

When it comes to Indian food accompaniments, a raita dip is one of the most popular of all. This is really simple to make at home, so you do not have to rely on ordering some from your local takeaway. Here is how to make a tasty and refreshing raita.

Ingredients for Raita

  • 250g plain yoghurt
  • 1/4 cucumber
  • A small handful of coriander, chopped
  • A small handful of mint leaves. chopped
  • I clove of garlic
  • Juice of half a lime

How to Make Raita

  1. Add the yoghurt to a bowl.
  2. Chop the cucumber into small cubes and finely chop the garlic.
  3. Finely chop the fresh coriander and mint leaves.
  4. Add the cucumber, coriander, mint and garlic to the yoghurt.
  5. Squeeze over the mixture the juice of half a lime.
  6. Stir the mixture thoroughly and serve.

TIPS

  • This is a delicious accompaniment to Saag Aloo.
  • Add some grated ginger or chopped chillies if you want a kick to the dip.