The perfect dips for sharing

Nibbles are always essential when you’re having a party so I scratched about for ideas that everyone will enjoy and came up with these. They look great and take literally minutes to make so it should be a cinch to do several and get massive host points. Serve with my crispy wedges (see recipe), ready salted tortilla chips or ready salted potato crisps and batons of carrot and celery.

This quick recipe gives a lovely fresh result and the lemon stops it going brown.

1 large soft avocado
1 large tomato
½ small onion
1 clove of garlic
squeeze of lemon

Place the avocado, tomato and onion in a food processor and blend until smooth. Using a garlic press, crush the garlic into the mix as well as the lemon. Stir well and serve.

This is a refreshing, rather than spicy, salsa. If you like yours hot, add fresh chopped chilli to taste.

2 large tomatoes
1 red onion
2 cloves of garlic
½ lime
5 stalks of coriander

Place the tomato, onion, garlic, coriander and chilli (if you’re using it) in a food processor and whiz until finely chopped. Squeeze the juice and stir in. You’re done!

Pea and mint
This fresh-tasting dip is particularly nice with carrots.

100g peas
1 clove of garlic
½ supermarket bunch of mint (or equivalent size of mint from your garden)
2 tbsp soya milk (sweetened or unsweetened)
2 tbsp olive oil

Boil the peas until tender. Drain and pour into a bowl with the soya milk, olive oil and garlic. Using a hand blender, stir until it has formed a lumpy puree. Take the leaves off the mint and chop them finely. Stir into the puree.

OK, I admit it, I cheated on this one and bought it from a supermarket. Honestly, I’ve tried loads of times to make homemade hummus and it’s never as nice as the shop stuff (though do check the label to make sure it will be suitable for your guest). However, I’ll keep going and when I’m successful you know where I’ll post the details!

Creamy garlic dip
This is an absolutely delicious dip, though perhaps a little antisocial for those not also partaking. Don’t let that put you off though…

1 small tin of butterbeans
5 cloves of garlic
6 tbsp olive oil (no, really)
½ tsp salt
½ lemon

Drain the beans. Using a hand blender, blend the beans with the oil. Press the garlic into the mix with a garlic press. Then stir in the salt and lemon and serve.


Recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking.

By the way - don't forget to ask all your guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in a chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy post first.