Basil & Feta Cheese Dip

Ingredients

• 500g feta cheese crumbled (use a semi soft texture) • 1 cup loosely packed basil leaves • 1/4 cup chopped chives • 2 cloves garlic (finely minced) • Olive oil • Fresh ground black pepper (to taste) • Pinch of salt (if required - some fetta cheese can be salty)

Method

1. Process basil and chives in food processor until fine.

2. Add feta and garlic until well mixed. Check seasoning.

3. Add enough olive oil to make spreadable.

4. Season to taste.

5. Serve with Paradise Veri Deli Crackers.

beetroot dip Recipe courtesy of In-House Food and Catering, Brisbane: 0418 721 898 Ingredients   • 3 medium beetroots • 1 tbsp red wine vinegar • 3 tbsp olive oil • 1 garlic clove, crushed • 1 - 2 tsp horseradish cream • Salt and freshly ground black pepper Method Place beetroots in a saucepan, cover with plenty of water and bring to the boil over a medium heat. Once boiling, reduce heat, cover and cook for 30–40 minutes, until beetroots are tender. Allow beetroots to cool, remove skins and chop flesh roughly. Place beetroot in food processor; add vinegar and oil and process until smooth. Add garlic, horseradish, and salt and pepper to taste. Serve with Paradise Veri Deli Crackers.

SESAME & GINGER DIP

Ingredients

• 3 tsp dijon mustard • 1/2 tsp ginger, ground • 2 tsp soy sauce • 1 tsp sesame oil • 1 tsp sesame seeds • 1/4 tsp ground black pepper • 3 tsp chives finely chopped • 1 cup sour cream

Method

1. Mix the mustard, ginger and soy sauce, blend well.

2. Mix in the sesame oil, sesame seeds, pepper and chives, mix thoroughly.

3. Blend in the sour cream. Cover and chill. Makes about 1 1/4 cups of dip.

4. Serve with Paradise Veri Deli Crackers.

blue cheese & bacon dip Recipe courtesy of In-House Food and Catering, Brisbane: 0418 721 898 Ingredients   • 250g blue cheese, crumbled • 3/4 cups sour cream • 1/4 cup yoghurt • 250g bacon bits, cooked • 1/8 teaspoon cayenne pepper Method 1. Mix all ingredients together well and refrigerate for at least two hours before serving. 2. Garnish with a few chopped chives. 3. Serve with Paradise Veri Deli Crackers.

avocado & sardine dip Recipe courtesy of In-House Food and Catering, Brisbane: 0418 721 898 Ingredients   • 2 large avocados, mashed • 1 x 110g tin sardines, mashed • 1 tsp lemon juice • ¼ small spanish onion, finely chopped • 1 small jalapeno, finely chopped (optional) • Pinch of paprika • 1 garlic clove, minced • 1 tsp coriander finely chopped • 1 tsp small tomato diced • 1/2 tsp lemon pepper seasoning Method 1. Mash avocados, mix well with other ingredients. Chill before serving. 2. Serve with Paradise Veri Deli Crackers.

hot crab dip Recipe courtesy of In-House Food and Catering, Brisbane: 0418 721 898 Ingredients   • 500g cream cheese, softened • 1/2 cup cream • 200g fresh crab meat • 1/2 teaspoon Worcestershire sauce • Salt to taste & ground pepper, to taste. Method 1. Combine all the ingredients in a mixing bowl, then transfer to a casserole dish and bake uncovered at    180c till bubbly - about 20 minutes. 2. Serve with Paradise Veri Deli Crackers.

guacamole Recipe by Alison Turner, courtesy Australian Good Taste Makes : about 1.5 cups Prep: 10 minutes This guacamole will keep for up to 1 day in an airtight container in the fridge. Ingredients   • 2 ripe avocados, halved, stones removed, peeled • 1 small red onion, finely chopped • 1 ripe tomato, finely chopped • 2 garlic cloves, crushed • 1 small fresh chilli, deseeded, finely chopped • 60mls (1/4 cup) fresh lime juice • Salt and ground black pepper to taste Method 1. Place the avocado flesh in a medium bowl and use a fork to mash until almost smooth. 2. Add the onion, tomato, garlic, chilli and lime juice and use a spoon to mix well. 3. Taste and season with salt and pepper. 4. Serve with Paradise Veri Deli Crackers.

hommus dip Ingredients   • 250g dried chick peas (soak overnight) • 1/4 brown onion diced • 1 clove garlic, peeled, crushed with 1/4 tsp salt • 1/4 cup of tahini • 1/4 cup of olive oil • 1/2 lemon, more or less to taste • Ground cumin and hot paprika to taste Method 1. Wash the chick peas very well and simmer in water with the onion until tender. Drain, reserving 1/4 cup     of cooking liquid. 2. In a blender, mix tahini, garlic and lemon juice until the mix 'whitens'. With the blender running, slowly     add the chickpeas (while hot), followed by the reserved liquid and olive oil. 3. Season with salt and pepper and the cummin and paprika. 4. Adjust with more oil or lemon juice if required. 5. Serve with Paradise Veri Deli Crackers.

roast pumpkin dip Recipe by Alison Turner, courtesy Australian Good Taste Makes: about 2 cups Prep: 10 minutes (+ 15 minutes cooling time) Cooking: 25-30 minutes This dip will keep for up to 3 days in an airtight container in the fridge. Ingredients   • 1 kg piece jap (kent) pumpkin, deseeded, peeled, cut into 2cm chunks • 2 tbs olive oil • 1 tbs brown sugar • 2 tsp ground cumin • 125g (1/2 cup) light sour cream • Salt and ground black pepper to taste Method 1. Preheat oven to 220 degrees Celcius. 2. Place the pumpkin, olive oil, brown sugar and cumin in a large bowl and toss well to combine. 3. Place the pumpkin in a single layer in a large roasting pan. 4. Roast in preheated oven for 25-30 minutes or until the pumpkin is very tender. Remove from the oven     and allow to cool for 15 minutes. 5. Place the pumpkin in a food processor. Process until almost smooth. Add the light sour cream and process     until just combined. 6. Season with salt and pepper. 7. Serve with Paradise Veri Deli Crackers.

SALMON & RICOTTA DIP Recipe by Alison Turner, courtesy Australian Good Taste Makes: about 2.5 cups Prep: 15 minutes The consistency of the dip can vary depending on the type of fetta used. If the dip is too thick, adjust it by adding 1-2 tablespoons of water, milk or cream to reach the desired consistency. Ingredients   • 250g fresh ricotta • 250g fetta, coarsely chopped • 60mls (1/4 cup) fresh lemon juice • 1x 210g can red salmon, drained, skin and bones removed Method 1. Place the ricotta, fetta and lemon juice into the bowl of a food processor and process until just combined. 2. Add the salmon and process until smooth and just combined. 3. Serve with Paradise Veri Deli Crackers.

smoked trout & dill dip Recipe by Alison Turner, courtesy Australian Good Taste Makes: about 2 cups Prep: 10 minutes This dip will keep for up to 3 days in an airtight container in the fridge. Ingredients   • 1 (approx 350g) whole smoked trout, skin and bones removed, flesh flaked • 1 x 250g tub spreadable cream cheese, at room temperature • 125g (1/2 cup) natural yoghurt • 2 tbs chopped fresh dill • Salt and ground black pepper, to taste Method 1. Place the flaked trout and cream cheese in the bowl of a food processor and process until well combined. 2. Add the yoghurt and dill and process until just combined. 3. Season with salt and pepper. 4. Serve with Paradise Veri Deli Crackers.