SEVEN DEADLY SINS. Seven dips as an adaptation of these seven sins. Why sins because they are super addictive, super indulgent and super sinful.
LUST – AN INTENSE DESIRE
Tzatziki – a Greek yoghurt and cucumber dip that is not only healthy but lust worthy.
GLUTTONY – OVER INDULGENCE
Sour cream – my favourite is the sour cream that I keep dipping my finger into when no one is watching (learnt the sly technique from my son)
GREED – A SIN OF EXCESS
Guacamole – simply because the colour of greed is green.
SLOTH – LAZINESS
Greek Garlic potato – rich creamy potato and almonds blended in to a paste with a hint of garlic. Overindulgence guarantees sloth.
WRATH – UNCONTROLLED FEELINGS OF ANGER
Salsa – red is the colour of anger and this spicy tangy salsa fits into this bracket perfectly.
ENVY – COVET THE ENTITY
Hummus – the hummus I make is so yum that envy is inevitable.
PRIDE – EXCESSIVE SELF ADMIRATION
Caramelized onion and goats cheese – sour Goats cheese and the sweetness from the caramelisation of the onions makes this dip so good that it’s bursting with pride.
Tsatziki cucumber dip
1 cup yogurt hung till dry
½ cup grated cucumber (water squeezed out)
2 flakes crushed garlic
1 tbsp finely chopped mint
½ tsp salt
½ tsp red chilli flakes
1) Mix all ingredients and serve chilled
50 gm fresh cream
1 ½ cup curd – hung and dry
1 tsp lemon juice
¼ tsp salt
1) Whip hung curd till smooth
2) Gradually add cream till get a soft dropping consistency. Don’t let it become too thin
3) Add salt and lemon juice. You can also add chopped dill. Serve chilled
1 green chilli
1) chop the avocado and blitz everything in a mixer.
Greek potato garlic dip
1-2 boiled potato
2 flakes crushed garlic
3 tbsp soaked badam and remove skin
2 tbsp olive oil
2 tbsp water
1 tbsp lemon juice
3/4 tbsp vinegar
1) Combine garlic, salt, badam and oil in a mixer to a paste
2) Add potato, water, lemon juice and vinegar to the paste. Blend again
3) Season and serve cold.
5 roasted tomatoes
1 tbsp olive oil
1 finely chopped onion
2 chopped green chillies
2 tbsp chopped coriander
1 tsp vinegar
½ tsp salt
½ tsp sugar
1) Roast tomatoes till skin is little blackish over the gas and remove skin.
2) Chop 2 tomatoes and puree the other 3 in a mixer
3) Heat oil, add chopped onions and green chillies. Cook till onions turn soft.
4) Add all other ingredients and cook for 2 mins. Do not cook further. Serve chilled.
2tbsp chickpeas soaked overnight and cooked in the pressure cooker next day
3tbsp lemon juice
1-2 tbsp lightly dry roasted til/sesame
4 tbsp olive oil
1 tsp garlic paste/2-3 crushed garlic
1-4 tsp salt
1) Grind toasted til to paste with little olive oil
2) Add the chickpeas, lemon juice, salt and garlic, churn again till smooth
3) While the the mixer is running, add 2 tbsp olive oil a little at a time.
4) Spoon the hummus in a bowl and drizzle olive oil and some red chilli flakes
Caramalized onion and goats cheese dip
1 tbsp butter
1 large sliced onion
1 cup sour cream
1/2 cup goat cheese
1/2 teaspoon minced garlic
1) Melt butter in a large pan
2) Cut onions into thin slices. Add to melted butter and cook over medium heat until caramelized and very brown. (This will take about 25 minutes. Don’t be scared to get the onions extra brown- it’s not burnt, just flavorful!)
3) Half way through add the minced garlic and fry with the onions. Turn off heat. Let cool slightly.
4) In a medium bowl (or in a mixer), combine sour cream and goat cheese until smooth and blended together.
5) Rough-chop cooled onions on a cutting board and add to sour cream/cheese mixture, stirring in by hand.
Cover dip and refrigerate to let flavors blend for a minimum of two hours.