Bring a plate or night shift = Trio of dips

It’s always a bit tricky when you go out of the comforts of home and are faced with endless plates of food you’d prefer not to be tempted with ! These dips are great for such occasions and snacking during a long night shift as well, they keep well outside a refrigerator for a period of time. 

The trio is made up of Indian “Saag” Spinach Dip, Roasted Capsicum Dip and Spicy Hommus Dip.  The Hommus Dip recipe can be found here Spicy Hommus Dip as I featured it earlier on its lonesome . I sprinkled this particular cauliflower dip with Sumac, a sensational and highly flavoured Middle Eastern spice mix.

Roasted capsicum dip

2015-07-31 02:05:22

Yields 1

Super sweet dip because of the roasting process that is great with cut up vegetables. The cauliflower rice gives it the texture of the dips which you can buy with nuts through them, like a pesto style dip.

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Ingredients

1. 2 large red capsicums
2. 3/4 cup cauliflower rice
3. 1 garlic clove, quartered
4. 1/2 teaspoon dried chilli flakes
5. 1 teaspoon ground coriander
6. 2 tablespoons lemon juice
7. 1/4 cup chopped fresh parsley
8. Vegetables, to serve

Instructions

1. Preheat oven to 210 °. Place capsicums on a large baking tray. Pierce each capsicum with a skewer. Roast for 25 minutes or until skin is blistered and blackened. Add cauliflower rice to the oven in a small dish at the 15 minute mark. Remove both from oven and transfer the capsicums to a large snap-lock bag. Seal bag. Set aside for 10 minutes or until cool enough to handle. Leave cauliflower rice in its oven tray to rest.
2. Peel and discard capsicum skin. Carefully open capsicums (steam will escape). Remove and discard seeds and membranes.
3. Process capsicum, garlic, chilli flakes, coriander, lemon juice and parsley until combined. Stir through the cauliflower rice. Season with salt and pepper. Spoon into a bowl. Serve with vegetables.

Notes

1. Refrigerate overnight for flavours to develop.
2. You need to make up 3/4 of a cup of cauliflower rice for this recipe (raw)

By Joni Condos

Opti Cook https://opticook.org/

Indian "saag" spinach dip

2015-07-31 02:22:08

Yields 1

Inspired by Loks Sathish, I've made a traditional Indian spinach dish into a flavoursome dip.

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Ingredients

1. 400g bag fresh baby spinach
2. 1 medium onion, quartered
3. 2 large cloves garlic
4. 2 tablespoons olive oil
5. 1 teaspoon ground coriander
6. 1/2 teaspoon ground cardamom
7. 1 piece of peeled and chopped ginger (or 2 tsp minced)
8. 2 tablespoons water
9. 1/2 teaspoon ground cinnamon
10. 1/2 teaspoon ground cumin
11. 1/4 teaspoon turmeric
12. 1/8 teaspoon cayenne pepper
13. 1/2 teaspoon sea salt
14. Freshly ground black pepper
15. 1 cup cauliflower puree
16. 1 tablespoon lemon juice
17. Cut up vegetable sticks, to serve (carrot, capsicum, cucumber, zucchini, celery)

Instructions

1. In a food processor finely chop the spinach and transfer to a bowl. To the same food processor, add the onion, garlic, ginger, and water, and process to a smooth paste.
2. Heat the olive oil in a large frypan over medium-high heat. Add the onion paste and cook, stirring frequently, for 5 to 7 minutes or until the paste begins to turn golden.
3. Add the coriander, cardamom, cinnamon, cumin, turmeric, and cayenne and cook for 1 minute.
4. Add the reserved spinach and the seasoning to the paste and cook for 2 minutes, scraping up any caramelised bits from the bottom of the pan.
5. Add the cauliflower puree to the pan and heat through, stirring constantly and continuing to scrape up any caramelised bits.
6. Add the lemon juice, stir to combine well, and adjust seasoning. Let the dip cook until you are happy with the thickness of it.
7. Transfer the dip to a bowl and serve with your cut up vegetables.

Notes

1. This dip is good warm as well with steamed or stir fry vegetables to dip.
2. Add a dash more cayenne pepper if you like a bit of spice.
3. Keeps well for up to 5 days covered in the fridge, actually tastes better after a day or two as the flavours develop.

By Joni Condos

Adapted from One Green Planet

Adapted from One Green Planet

Opti Cook https://opticook.org/

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