Still dippy after all these years

Versatile Avocado dip
with tomato variation

While I'm feeling dippy, here's an old favourite that everyone loves and which can also be used as a salsa. Clara

Avocado dip

2 medium avocados, chopped
1 clove garlic - crushed
2 tsp lemon or lime juice
1 teaspoon Tabasco sauce or 1 pickled jalapeno, diced finely (optional) or sweet chilli sauce to taste.
Sea salt and cracked pepper
Chopped fresh coriander and / or flat leaf parsley leaves / basil / mint.

Place avocado in a bowl. Mash with a fork until almost smooth. Add garlic, lemon juice, tabasco and herbs. Season with salt and pepper. Stir to combine. Chill for half an hour to blend flavours.

Variations - add:-
* 2 tblsp greek style yoghurt (optional - adds a creamier texture)
* A medium tomato - seeds removed and chopped finely
Or try this variation

Chunky guacamole

Coarsely mash 2 avocados, finely dice 1/2 small red onion, finely chop 1 small red chilli, chop 1/2 cup coriander. Combine all ingredients with juice of 2 limes and season with salt and pepper.

Fresh tomato dip

Dice 3 medium ripe tomatoes and combine with 1/3 cup-chopped sundried tomatoes and 2 tbsp chopped fresh mint. Stir in 2 tbsp olive oil and season with salt and pepper.

Bean n rosemary dip

Puree a 400g / 12 oz can of cannellini beans with 3 cloves garlic and 1 tbsp chopped rosemary. Add 1 tbsp extra virgin olive oil andseason with salt and pepper. Puree unìtil smooth.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

What's the difference between a salsa, sauce, sambol or a dip? Need a word please.



Avocado Dip - au naturale

Artichoke dip / salsa  / sauce  /  sambol? 

What's the difference between a sauce, salsa or a dip?  I'm attempting to work this out and would love your help to clarify this matter.

Perhaps the answer is 'Not a whole lot since they can be interchangeable but there are intrinsic differences mostly to do with consistency.'

G says that a sauce is 'runny',  perhaps expressed more eloquently as 'more liquid'.  I agree with him adding that a sauce usually has the essence of the flavour of the dish due to a reduction of flavours.   Therefore a sauce is more substantial in that it's an integral part of a dish.

My concept of a salsa is that it is an accompaniment to a specific dish.  So you might have eg Chicken wings with mango salsa, which means that it's more chunky, usually served on the side rather than integrated.  Sambol is more Asian, usually served to enhance with strong flavours or to calm the palate -  but in this same category, ie served separately.

But a dip is specific to being able to be scooped up with a cracker or likewise
such as  crudites of carrot or celery, but therefore needs to be more substantial and less liquid, but not too chunky.

Anyway I'm in love with my new Artichoke Hmmmm - need a word to express these amazingly important additions of flavour which enhance basic dishes.

Artichoke Dip ticks the boxes

The following  recipe ticks many of my favourite boxes - it's quick and easy, it uses ingredients which are generally in the frig or pantry, it's low fat and healthy, but best of all it's tasty and versatile.
Artichoke -  Dip?
Drain a tin / jar of artichokes, blend in a processor with about half the amount of  Greek yoghurt, a clove of garlic, a squeeze of lemon juice, Salt & Pepper, finely chopped flat leaf parsley or coriander etc.

Serve dips with crackers, grissini (breadsticks), crostini, corn chips, crusty bread, Turkish bread, melba toast, pita chips, Lebanese bread - toasted, or raw or cooked vegetables, or as part of an antipasto platter.

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonomous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au