Greek Feta and Red Pepper Dip

In need of a little mid week treat?

You all know I have a complete love affair with Greek food. It is everything Irish food would be if we had a better climate, I think.

Dips from the shop never stand up to the ones you make yourself, and I always prefer to make my own. So when a dip is as easy to whip up as this one, you’ll never look back. Really, there’s no way to make this more complicated than throwing ingredients into a food processor.

Served with warm pita bread it’s a meal all of its own, but it is also delicious as a little side to a Greek feast.

And here's one I prepared earlier! Spanakopita, feta dip, and aoili.

Red Pepper Butterbean Dip

I have ABANDONED the blog while I'm on my holidays, I'm so sorry.

Just dropping in to post this dip, a perfectly summery thing. There is something about it which just calls to be eaten outdoors, on a table filled with yummy dips, hummus and pate. For me, that's better than dinner, the nibbles that come beforehand. Especially with an aperitiv or two!

This is a really simple but effective dip that can be whipped up in a hurry. It is a great accompaniment to Middle-Eastern style dinners, but just as good with some tortilla chips dipped into it. It’s nutty and slightly tangy, delicately spiced and an all-around good dip.

I buy a lot of butterbeans with good intentions, so my cupboard is always full of them.  I have a tendency to over-buy all kinds of beans (like 3 tins with every grocery shop) because I never check what’s in the cupboard beforehand, and I’m deathly afraid of running out of beans. If there’s ever a zombie apocalypse, come to my house. There’s beans to last us YEARS.

Touch wood, there’s no sign of zombies coming (I’ve not got red on me), so I’m always looking for ways to use them up in new and delicious ways. And this makes a nutritous and delicious dip.

Guacamole

Basically, this is one of my favourite dips/sides ever. I always thought I hated avocados but clearly I was young and stupid.

One of the best things about it is the variability. Everyone has their favourite recipe and ingredients that they like in it. My recipe is pretty much a mix between keeping it simple and adding a little crunch/spice. It varies from day to day depending on what I have in the cupboard, but the base is always the same: I want a little bit of onion flavour, paprika and salt and pepper. Everything else is a bonus and depends on my mood.