Tuesday, 22 October 2013 22:36

Flavorful easy dips from around the world

Some ideas for easy dips that you can adapt to suit your taste

As the hostess of innumerable dinner clubs I have become somewhat of a specialist on flavorful easy dips -  they make for fantastic party food and are generally inexpensive and quick to make. The main ‘tool’ being your blender - a handheld one will do fine.

Of course you can always mix some natural yogurt, curd or sour cream with herbs, garlic and/or spices or even a pack of salad dressing mix and you’ve got super easy dips. But coming up with more exotic dips does add excitement to any party. It’s especially fun to choose some easy dips from around the world.

Some Middle Eastern easy dips

Baba Ghanoush

  • 5-6 small eggplants, rinsed and sliced
  • 2-3 cloves of garlic, coarsely chopped
  • 2-4 teaspoons of sesame paste
  • Juice of 1 lime or lemon
  • Salt to taste
  • A pinch of cumin (optional)
  • A bit of warm water for the right consistency

Bake the eggplants for about 30 minutes until top side is slightly dry and crumpled

Put in blender and mix with the rest of the ingredients and blend to desired consistency - still chunky is ok for this


  • 2 cans of chick peas, drained
  • 2-3 cloves of garlic, coarsely chopped
  • 2-4 teaspoons of sesame paste
  • Juice of 1 lime or lemon
  • Salt to taste
  • A pinch of cumin (optional)
  • A bit of warm water for the right consistency

Blend all

Feta cheese dip

  • Mash a piece of feta cheese with a fork until smooth and add one or all of the following
  • Crushed garlic
  • Lemon juice
  • Olive oil
  • Oregano
  • Thyme

Carrot dip with homemade Ras El Hanout spice mix

  • rinse, peel and cut about half a kilo of carrots into big pieces
  • sauté in butter for a few minutes then add a little water and cook until soft
  • put in a blender and add 1 tablespoon of the spice mix and a dash of cream, milk or coffee creamer (optional)

Here an easy spice mix

easy dips

Indian easy dips with curry

Vegetable or lentil curry dip

  • steam a large broccoli or cauliflower or boil 500 grams red or yellow lentils
  • sauté 2 chopped onions and 1 clove of chopped garlic
  • add 1 tablespoon of freshly grated ginger
  • add 2 tablespoons of curry
  • add a dash of chili pepper optional
  • add half a can of coconut milk
  • blend all and season with salt and a dash of vinegar
  • serve with a dab of yogurt in the middle or served on the side

Mediterranean easy dips


  • 1 cup of yogurt, strained*
  • 2 small cucumbers (unpeeled if you like), grated
  • 2 gloves garlic crushed
  • 1 tbs vinegar, a dash of olive oil
  • Salt, white pepper to taste
  • 1 tablespoon fresh dill, finely chopped (optional)

Mix all with a fork

*If whatever yogurt you buy seems too liquid, pour it into a strainer lined with a kitchen towel and leave in the fridge for a day or two

Artichoke dip

  • 2 cans of artichokes in water (not oil), drained and coarsely chopped
  • 2 cups parmesan cheese, freshly grated
  • 1 cup of mayonnaise
  • Salt and pepper

Mix all and heat in microwave or bake in oven for about 20 minutes

Beet root dip

  • 1 x 425g can baby beets, drained, coarsely chopped
  • 2 tbs sour cream
  • 1 tbs grated horseradish
  • 1 tbs fresh lemon juice

Blend all

Serve your dips with baguette, toast, dark bread, chips, crackers, pita bread, flat bread, potato wedges, vegetable sticks… whatever you feel like – your guests will love you and your dips and you don’t even have to tell them they were such easy dips

Mary Anglberger

I’ve been travelling the world for over 20 years teaching English and am now taking time to follow my passion for photography and writing. I want to share all the things, events and people that have inspired and inspire me and spread those positive vibes all around.

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