Snacking on dips is where it's at. They're my go to whenever my friends and I are settling down for a night in with some wine, and they make a great addition to a cheeseboard. My go tos are a simple tuna dip and an olive dip, served with tonnes of raw veg for dipping. They only take less than ten minutes each to make, which is an added pro, and keep for a few days in the fridge.
Tuna Dip
Ingredients
1 can tuna in oil (approx. 145gr can)
1 hard boiled egg
1/2 medium red onion
4 cloves garlic
1 lemon, juice and zest
35gr green olives
1 tsp tomato puree
1 tsp capers
Few sprigs fresh basil
Method
1. Chop half the onion into quarters, making it easier for blending. You may want to do the same for the hardboiled egg.
2. In a bowl or jar, add the tuna without disposing of the oil. Add in the hard boiled egg, red onion, garlic, lemon juice and zest, olives, capers, tomato puree and basil. Blend until smooth.
3. Add salt and pepper to taste.
4. Allow to chill for 2-3 hours.
Olive Dip
Ingredients
130gr green olives
130gr black olives
1/2 medium red onion
1/8 cup oil
1 tsp capers
1 tsp tomato puree
Few sprigs fresh mint and basil
Method
1. Chop half the onion into quarters, making it easier for blending.
2. In a bowl or jar, add the olives, onion, oil, capers, tomato puree, and herbs. Blend. When blending this time, the consistency will not look smooth due to the nature of olives. It will look almost like grains of green and black olives.
3. Add salt and pepper to taste.
4. Allow to chill for 2-3 hours.
Recreating the above recipes? Tag me on instagram @juliawgr!
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