Double Dip

Jul 4, 2009   //   by myrakelly   //   Recipes  //  3 Comments

double dip

These are a couple of Turkish inspired dips that you can use with almost anything. Perfect with celery sticks, cucumber slices or flax crackers, delicious with salad stuffed into a large leaf of romaine and great on their own as a soup if you add a little extra water.

 

Zucchini & Avocado Dip

The flavour of this dip reminds me of Mucver (pronounced MOOSH-vair), the zucchini fritters often served in a mixed vegetarian kebab or as an entree in Turkish restaurants.

1 Large Zucchini

1 Medium Avocado

1 Tsp Sea Salt or Himalayan Salt

Juice of 1/2 a Lemon

1 Tsp Cumin

1 Tsp Tumeric

1/2 Tsp Cayenne Pepper

1 Large Clove Garlic

Chop up the zucchini, avocado and garlic into smaller pieces.
Add with the remaining ingredients to your food processor or high speed blender and blend until smooth.
You can add a little water if the dip seems too thick.

 

Beetroot Dip

This was once a favourite of mine in vege kebabs. The traditional version sometimes has yoghurt which I have substituted here with brazil nuts although you could easily use cashews or macadamias or omit them all together if you are looking for a nut free version.

1 large beetroot

20 soaked brazil nuts

Juice of 1 Lemon

1 Large Clove Garlic

1 Tsp Sea Salt or Himalayan Salt

Chop up the beetroot and garlic into smaller pieces.
Add with the remaining ingredients to your food processor or high speed blender and blend until smooth.
You can add a little water if the dip seems too thick.

 

Both of these dips should keep for a week in an airtight container in the fridge.

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3 Comments

  • Looks delicious! Can’t wait to try to make them both!

  • Hi myrakelly, these dips are amazing! I rarely make the same recipe twice, and I’ve made these at least 3 or 4 times now. They look so beautiful and taste clean and simple, as raw food should be.

    I was nibbling on these dips with crudites while sipping an organic chardonnay recently. I was wondering if it would be okay with you if I reprint these recipes (with your name and a link back to your site, of course) on my blog with the wine review?

    Cheers!

  • […] making session. We munched on some crudites with two beautiful dips that I made using a recipe from The Kitchen Dispensary – beetroot and zucchini/avocado. The wine was well suited to the light, bright, clean flavors […]

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