Need a nice tasty dip recipe for a function, something we can whizz up and put on tables to have with crackers and chips with a few drinkies, before a afternoon tea is served. Inspire me.

fifie - 2016-04-11 17:41:00

If you like seafood...

Tin of salmon and cream cheese whizzed together.

Tin of those lil smoked mussels (even tho they are little I still cut them in half) and make up a normal dip with maggis seafood soup and reduced cream.

Otherwise.... can't go past good ol' onion dip or cream cheese and sweet chilli sauce.

Edited by kirmag at 5:55 pm, Mon 11 Apr

kirmag - 2016-04-11 17:54:00

When is the function..... and how many being served.

Cheers

valentino - 2016-04-11 19:38:00

Minted pea dip is my go to recipe

bubblegirlblack - 2016-04-11 21:51:00

Valentino, its our 50th wedding anniversary, kids having a get together in weekend at the club, with drinks and a catered afternoon tea for 40, for us.

fifie - 2016-04-11 22:19:00

fifie wrote:

Valentino, its our 50th wedding anniversary, kids having a get together in weekend at the club, with drinks and a catered afternoon tea for 40, for us.

Would go for something that has that extra touch like a "Cobb of Bread Dip"
and do about 4 or 6.

Other posters may have something more apt.

The recipe below actually can use two nice slightly medium size cobbs hence 2 or 3 batches makes 4 or 6 dips.

Cheese Cob loaf.
One large cob loaf (cut top off and hollow out, taking the inside bread in chunks rather than crumbs)
250gm cream cheese
1 small pot natural yoghurt
1-2 cups grated cheese
1 onion finely chopped
1/2 cup mayonnaise
Optional extras such as salami, bacon, brier sticks all chopped up to suit
salt, pepper and any herbs you fancy.
Mix all filling ingredients together and put back into loaf. Put lid back on and wrap in foil and bake about an hour in moderate oven ( about@180degrees)
You can speed it up by baking just 15-20 min in oven and finish in microwave for 5-m10 minutes until filling has all melted and blended together.
Serve with the inside bread chunks, which can be left as is, or brushed/sprayed with oil or butter and baked for a about 5 minutes until crisped a bit. Can also serve with vegetable sticks to dip in the cheesy sauce.

Even the bread itself can be broken up and eaten, lovely.

Cheers.

Edited by valentino at 9:05 am, Tue 12 Apr

valentino - 2016-04-12 09:02:00

Another thought being the 50th and you do need to have good nibbles especially at the club - Drinks.

A nice Cheese log with rice crackers or other a variety of crackers.... and once again perhaps a double or triple batch and best made at least 2 days before.

Cheese Log
60g cream cheese,
1 tablespoon sour cream,
1/3 cup mayonnaise (Best, Edmonds Egg or Highlander Mayo is best),
200 g grated tasty cheese,
60g salami finely chopped,
2 gherkins finely chopped,
2 spring onions,
2 tablespoons chopped fresh chives,
2/3 cup chopped nuts,
vegetable sticks, lettuce leaves & crackers to serve,
fresh herbs to garnish.

Beat cream cheese, sour cream & mayonnaise in a small bowl until smooth.
Stir in cheese, salami, gherkins, spring onions & chives, mix well.
Shape mixture into a log / logs, roll in nuts.
Wrap log/s in foil, refrigerate several hours or overnight until firm, best after a couple of days.
Serve Cheese Logs with vegetable sticks, lettuce leaves & crackers. Garnish with fresh herbs.

And courtesy of Cookesessentials.... a nice pate
Blue Cheese & Port Pate

350g cream cheese, at room temp
60g unsalted butter, softened
1/3 cup port
300g blue cheese, at room temp, mashed
1 tbsp chopped fresh chives
1/2 cup walnut halves
Beat cream cheese & butter in small bowl with electric mixer until smooth,
stir in the port.
Add the blue cheese & chives until just combined.
Season to taste.
Spoon into serving dish & smooth the top.
Cover with plastic wrap and refrigerate 3-4 hrs.
Arrange walnuts over the top and press in lightly.
Serve at room temp with crusty bread, crackers or wedges of firm fruit such as apples or pears.

The above is something a little different but a wee bit goes a long way, nice tasty one.

valentino - 2016-04-12 09:51:00

Thanks for all the ideas, just what im looking for something a little different, they sound very nice.

fifie - 2016-04-12 10:17:00

I served the Blue cheese & port pate to guests a while back & it was delicious ...in fact one of the guests wanted the recipe to serve for nibbles at her wedding.

samanya - 2016-04-12 16:27:00

Hmmm, re cheese log, when using say gherkins, get the ones that are whole in a jar, they are ideal to use.

Cheers.

valentino - 2016-04-12 16:40:00

kirmag wrote:

cream cheese and sweet chilli sauce.

Change that to Cream Cheese and Baker's Apricot & Capsicum Chutney.

paora-tm - 2016-04-12 18:10:00

fifie, just re-read your opening post and noted the emphasis on the last few words, before a afternoon tea is served.

If not too late, the following is lovely and tasty.
Usually served as they are but you could have a nice soft creamy dip to go with it but feel a few thin slices / slivers of various items like smoked salmon, tomatoes, just some easy going treats and no more.

Now these can be flavoured to suit.... oh, at least 3 batches again and each one can be different.

Sesame Lavosh
Lavosh is a thin, crunchy Middle Eastern bread that's delicious as a picnic snack or pre-dinner nibble. I flavour it with sesame and oregano but you can also use parmesan, fennel seeds, or chillies. I quite often use surmac and even those sprinkles (masterfoods have them in the dried Herbs section of Supermarket).

• 1 cup plain flour
• ⅓ cup wholemeal flour
• 2 tbsp each black and white sesame seeds or 4 tbsp just one kind
• 1 tbsp finely chopped fresh oregano or 1 tsp dried oregano
• 1 tsp salt
• ¼ cup extra virgin olive oil
• 1 tsp sesame oil
• ½ cup water
To finish:
• extra virgin olive oil
• flaky sea salt
Preheat oven to 165ËšC and line an oven tray with baking paper. In a mixing bowl stir together the flours, sesame seeds, oregano and salt. Mix the oils and water together and add to the dry ingredients, stirring to form a soft, pliable dough.
Divide the dough into 4 pieces and roll each out on a lightly floured board as thinly as possible. Each piece of dough should yield a rectangle about 34 x 16cm. Cut each rectangle into strips measuring about 4 x 17cm and roll again. They need to be virtually see-through.
Carefully transfer strips to a baking tray, brush lightly with oil and sprinkle with flaky salt. Bake until crisp and pale golden – about 15-18 minutes. Need to be done in batches re oven baking.
Allow to cool fully then store in an airtight container.

Note, do the baking in batches using the same trays and paper, they cool quite quickly and placed into tins, not plastic containers....

Edited by valentino at 9:57 am, Wed 13 Apr

valentino - 2016-04-13 09:56:00

one of the best dips / party ideas that like to do is get 1 tub cream cheese, tip it upside down on a platter or large plate and then pour most of a jar of pickle (I prefer Branston pickle) over the cream cheese and arrange crackers around the outside - YUM

muffin2 - 2016-04-13 10:14:00

Probably a silly question but could I make ahead and freeze that cheese log. Am looking for do ahead things for Christmas already and I love the sound of that log. .. Thanks in advance.

skydancing - 2016-04-13 22:45:00

skydancing wrote:

Probably a silly question but could I make ahead and freeze that cheese log. Am looking for do ahead things for Christmas already and I love the sound of that log. .. Thanks in advance.

Gee, that is a long time to serving time and unsure in freezer, never had done that as I prefer foods reasonably closer to date of requirement.

To me is best made up to a couple of weeks prior, once again unsure of anything longer.

Cheers

valentino - 2016-04-14 08:16:00

Ha Ha valentino, made a tin of the lavosh this week, love them. Making up some cheese logs today, girls are doing a few dips later at weekend, Keeping it simple, veg sticks, dried,tomatoes,salmon, biccies,dips and logs,chips for kids, long as there is something to nibble on with the plonk lol. Oh nearly forgot, any tips for slow roasting leg wild pork in oven, SIL is bringing one to have over the weekend.

fifie - 2016-04-14 10:11:00

Beaker is the one for cooking game, a separate thread and he will reply. The only thing I normally do is as you noted - just slow cook it and perhaps baste it with something nice that includes a nice wine, oh covered as well, keep the juices close, not to dry it out.

valentino - 2016-04-14 14:31:00

I really didnt make that very clear. Am keeping the recipe to make a bit closer to Christmas lol!! Just trying to get ideas now and then get done a month or so before. Just liked the look of your recipe Valentino. Cheers

skydancing - 2016-04-14 15:04:00

skydancing wrote:

I really didnt make that very clear. Am keeping the recipe to make a bit closer to Christmas lol!! Just trying to get ideas now and then get done a month or so before. Just liked the look of your recipe Valentino. Cheers

Hmmm, imagine 3 weeks should be okay maybe 4 weeks stored in the refrigerator - not the freezer. Can understand where you coming from but have done it just over 2 weeks to 16 days before being required and actually was lovely.

Cheers

valentino - 2016-04-14 16:20:00

bump

bev00 - 2017-04-14 22:57:00

Yum

mutley83 - 2018-04-13 11:39:00

bumping up

mutley83 - 2019-04-10 13:41:00