Three easy “Party Dips” to impress.

Having surprise friends over?… kids hungry and very little time to make a complicated meal?… Looking for a last minute little something to bring to a party you’ve been invited to?

These recipes have saved me a few times from situations like that . They are not just healthy, but economic and easy to make as well. Plus with the Mediterranean touch that I learned from my family in law and friends here in Australia.

You can either use fresh or preserved ingredients.
I will use preserved ingredients in this recipe. I tend to use them if I am rushing and have not enough time to make the trip to the grocery store because both options have worked pretty well for me in the past.

Spinach and Yogurt Dip (Borhani)

Ingredients:

250g frozen spinach
1 cup of plain yogurt
1 onion, halved , finely chopped
2 garlic cloves finely chopped
Salt, Pepper, Olive oil

Method:

Cook onions in olive oil over medium temperature until they are soft. Add the garlic. Once onions and garlic are golden brown add the defrosted spinach and cook for about 4 minutes or until spinach wilts.
Let it cool down and add yogurt to form a creamy paste.
Season with salt and Pepper to taste.
Serve with Pita bread or crackers.

Chick peas Dip ( Hummus)

Ingredients:

400g can of chick peas
2 Tablespoon of Tahini paste
2 Garlic cloves crushed
Juice of half lemon
6 tsp Olive oil
Salt, Pepper.

Method:

Put all ingredients in a food processor , add a bit of the liquid from the chick peas can ( if necessary)
Serve with crackers , Pita bread or fresh cut vegetables.

Cucumbers and Yogurt Dip (Tzatziki)

Ingredients:

1 cup of plain yogurt
2 peel cucumbers
1 garlic clove grated
Salt and pepper to taste.

Method:

Use the coarse side of the grater to grate the cucumbers. and your hands to queeze out any excess moisture .
Add the yogurt to form a creamy paste. (Add as more as needed.)
Season with salt and pepper to taste.
Garnish with dry mint and serve with pita bread.

We love to use this dip to accompany our barbecues as well .