Thursday, 8 May 2008

Summer tapas dining... Perfect Dips, Sticks and Crudités

The perfect summer finger food has to be my below selection of dips and sticks! Sometimes cutlery just doesn't cut it! (get it)

You also get your fruit and veg portions from this and to spice up a little bit more serve with some olives and wholemeal bread!

Servings: Makes 8 servings

You will need:

Sour cream dip

2/3 cup light sour cream
2 spring onions, finely chopped
1 tablespoon lemon juice

To make...

1. Lightly mix together all the ingredients

2. Don't over-stir, as the dip becomes runny quite quickly

3. This can be prepared the day before the party and kept in the fridge

For Duckeys Guacamole

2 ripe avocados, cut in half and chopped
2 tablespoons light mayonnaise
2 finely chopped tomatoes
2 tablespoons light sour cream
1 garlic clove

To Make...

1. Put the avocado, mayonnaise, and tomatoe in a food processor and whiz until smooth

2. Turn into a serving bowl and stir in the sour cream

3. Push the avocado pits into the mixture to prevent discoloration, remove before serving

This will keep in the fridge for up to a day

For hummus

1 (15-oz.) can organic chickpeas, drained
Juice of one lemon
1/3 cup light tahini paste
2 tablespoons light olive oil, plus extra for drizzling
1 garlic clove, peeled and crushed
2 tablespoons boiling water
Sea salt, to taste

To Make...

1. Put the chickpeas and lemon juice in a blender and work to a smooth purée

2. Add the tahini paste, olive oil, and garlic and blend until smooth

3. Scrape down the sides and add the boiling water

4. The consistency should be fairly loose and light

5. Taste and adjust seasoning if necessary, spoon into bowls and drizzle with a little olive oil

Will keep in the fridge for a couple of days.

For tomato salsa

11 oz (about 2-3 medium) very ripe tomatoes
1 spring onion, finely chopped1 garlic clove, peeled and crushed (optional)
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh basil leaves
1 tablespoon tomato ketchup
A little ground black pepper, to taste

To Make...

1. Quarter and core the tomatoes and remove the seeds

2. Finely chop the tomatoes and put into a bowl

3. Add all the remaining ingredients and combine

Keep at room temperature until ready to serve

This will keep in the fridge for up to 3 days.


  • Carrot sticks
  • Cucumber sticks
  • Red bell pepper sticks
  • Celery sticks
  • Cherry tomatoes
  • Blanched sugar snap peas or asparagus (cover with boiling water for 2 minutes, then drain under cold running water)
  • Radishes


  • Breadsticks
  • Tortilla chips ("healthiest" variety)
  • Beet, carrot, and parsnip vegetable chips
  • Mini oat crackers or mini rice cakes
  • Toasted pita bread sliced into strips

Bagel chips

Slice 2 organic bagels widthwise into 4 thin slices.

Brush with olive oil, and then bake at 150°F for 10 minutes.

Break into pieces

Tortilla chips

Cut 1 large tortilla into 8 slices

Place on a baking sheet and cook at 180 degrees for 10 minutes.

Sweet potato wedges

Peel and cut 2lbs sweet potatoes into wedges

Place them in a roasting pan, toss in a tablespoon of olive oil, and sprinkle with a teaspoon of paprika

Cook for 35-40 minutes at 400°F, turning a few times

These are great with the sour cream dip.

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