There’s no better way to kick off the social season than a gathering and some quick bites! Serve up any of these 8 dips with fresh veggies, crackers or chips to keep everyone deliciously satisfied. 

Each serves 4-6 as a side

Roasted garlic and cauliflower dip

Ingredients 

1 halved cauliflower head
halved garlic bulb
3 Tbsp olive oil
2 tsp cumin seeds
1 cup smooth cottage cheese
2 Tbsp each of chopped fresh mint, parsley and dill 

Method 

1. Drizzle 1 halved cauliflower head and a halved garlic bulb with 3 Tbsp olive oil and 2 tsp cumin seeds. 
2. Enclose garlic in tin foil with extra olive oil and salt. 
3. Roast the veggies at 200°C until tender and caramelised. 
4. Squeeze garlic out of its skin and mash together with cauliflower until smooth. 
5. Stir through cup smooth cottage cheese and 2 Tbsp each of chopped fresh mint, parsley and dill. Season and serve. 

Lemony whipped feta and cucumber

Ingredients 

3 discs (50g each) feta
2 cups plain yoghurt
1 cup finely diced cucumber
Zest and juice of 1 lemon
Milled black pepper. 

Method 

1. Blitz together 3 discs (50g each) feta and 2 cups plain yoghurt. 
2. Add cup finely diced cucumber, zest and juice of 1 lemon and season with milled black pepper. 
3. Stir to combine and serve. 

Also read: Make cucumber your unsung summer hero

Carrot and chickpea dip  

Ingredients 

300g baby carrots
1 can (410g) drained and rinsed chickpeas
A splash of lemon juice
2 Tbsp plain yoghurt
3 Tbsp tahini 

Method 

1. Place 300g baby carrots onto a baking tray, drizzle with oil and season. 
2. Roast at 180°C for 20-25 minutes or until cooked through. Blitz together carrots and 1 can (410g) drained and rinsed chickpeas. 
3. Stir in a splash of lemon juice, 2 Tbsp plain yoghurt and 3 Tbsp tahini. Season and serve. 

Creamed blue cheese

Ingredients 

1 cup crumbled blue cheese
1 cup plain yoghurt
1 cup sour cream
1 spring onion, sliced
1 Tbsp lemon juice
Salt and milled black pepper
Crispy bacon bits (optional)  

Method 

1. Blitz together 1 cup crumbled blue cheese with cup plain yoghurt and cup sour cream.  
2. Stir through 1 sliced spring onion, 1 Tbsp lemon juice and season. 
3. Serve topped with finely chopped crispy bacon bits, if you like. 

Cheat’s paprika aioli

Ingredients 

3 cloves roasted garlic
2 tsp smoked paprika
1 cup mayonnaise
Salt and milled black pepper
lemon juice 

Method 

1. Mix 3 cloves roasted garlic and 2 tsp smoked paprika with 1 cup mayonnaise. 
2. Season with salt and milled black pepper, then add a squeeze of lemon juice before serving. 

Simple guacamole

Ingredients 

2 avocados, sliced
Juice of 1/2 a lemon
1 disc (50g) of crumbled feta
1 deseeded and finely chopped chilli
Salt and milled black pepper  

Method 

1. Mash together two sliced avocados with a fork. 
2. Stir through juice from 1/2 a lemon, 1 disc (50g) of crumbled feta and 1 deseeded and finely chopped chilli. 
3. Season with salt and milled black pepper, and serve. 

Quick tzatziki

Ingredients 

1 cups double-cream yoghurt
Zest and juice of lemon
1 grated garlic clove
1 Tbsp olive oil
1 Tbsp chopped dill
1 Mediterranean cucumber, grated
Drizzle of olive oil
Coriander seeds, toasted
Salt and milled black pepper 

Method 

1. Combine 1 cups double-cream yoghurt, zest and juice of lemon, 1 grated garlic clove, 1 Tbsp olive oil and 1 Tbsp chopped dill in a bowl. 
2. Squeeze out and discard the excess water from 1 grated Mediterranean cucumber and add to the tzatziki. 
3. Finish with a drizzle of olive oil and sprinkle of toasted coriander seeds, salt and milled black pepper. 

Sour cream pesto 

Ingredients 

2 cups sour cream
1 cup basil pesto
Zest of 1 lemon
Fresh basil leaves, for serving
Parmesan (optional)  

Method 

1. Combine 2 cups sour cream and cup basil pesto in a bowl with the zest from 1 lemon. 
2. Serve topped with fresh basil leaves and a grating of Parmesan, if you like.

Words: Sjaan van der Ploeg

Photography: Fresh Living Magazine

Also read: Serve your fresh fruit with these fun dips