This Beet and Carrot Dip has the most amazing colour. This is one of my favourite dip among all the dips as this dip is sweet. The natural sweetness comes from the beets and the carrots.
Prep time: 30 minutes; Yield: 2 cups (500ml)
- 1 large beet, washed
- 2 medium carrots
- 1/2 cup (125ml) sour cream
- 1/2 cup (125ml) crumbled feta
- 1 green onion, chopped
- 1 tablespoon (15ml) finely chopped fresh dill
- 1 teaspoon (5ml) orange zest
- 1 teaspoon (5ml) orange juice
- 1/2 teaspoon (2ml) salt
- 1/4 teaspoon (1ml) freshly ground black pepper
When I asked Minoo about the origin of this dish, she told me it’s a combination of Persian’s Baba Ganouj (an eggplant dip) and Greek Hummus, hence the name Baba Gha-Hummus.
Minoo is not sure of the source of this recipe as she has a huge repertoire of recipes collection.
Prep time: 45 mins; Yield: 3 cups
- 1 large eggplant
- 3 tablespoons tahini (sesame-seed paste)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 garlic cloves, chopped
- 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
The next dip which Minoo made in the South Arm Community Kitchen is Lime Spiked Black Bean Dip. This dip is very easy to make and perfect for any casual gathering.
The Lime Spiked Black Bean Dip tastes best at room temperature. This recipe is adapted from myrecipe.com.
Prep time: 15 minutes; Standing time: 30 minutes; Yield: 3 cups
- 2 x 15 ounces cans black beans
- 1 cup grated carrot
- 1/2 cup freshly squeeze lime juice, about 2 limes (we substituted with lemon juice)
- 1/4 cup finely chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 teaspoon minced garlic
- pinch of salt
- 1/8 teaspoon ground red pepper or cayenne
In the South Arm Community Kitchen, Minoo whipped up 6 dips. These dips are great for game nights with a group of friends. They also made great appetizers.
These dips can be served with baguette, pita bread, corn chips, crackers and assortment of vegetables.
We simply love the great colours of the dips. Can you guess it by its colour?
The first dip is Tzatziki which is popular in Greek cuisine.
Prep time: 10 mins; Yield: 2 cups
- 1 cup Greek style yogurt
- 1 cup finely diced cucumber
- 2 tablespoons freshly chopped dill
- lemon juice to taste
- 2 small shallots finely chopped or 1/2 small red onion finely chopped
- salt and pepper to taste
If you cannot find Greek yogurt which sometimes called Mediterranean-style yogurt, you can make your own substitute with plain yogurt. Just line a colander with a double layer cheesecloth and place over a bowl. Pour in 2 cups of plain yogurt and chill overnight in the fridge. Discard the liquid the next morning. You’ll end up with 1 cup of Greek-style yogurt which is thicker than plain yogurt.