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Messing with classics isn't at all a mark of disrespect - it's about showing their flexibility and resilience! Case in point, this creamier-than-creamy, dreamier-than-dreamy, avocado tzatziki.
Pair it with a rye cracker:
Avocado tzatziki. Source: Peter Georgakopoulos
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Grain and seed rye crackers
For those times when you feel like eating spring in a dip. It would also work as a nice little side for some roast lamb.
Goes especially well with parmesan:
Broad bean spread with roasted garlic ricotta.
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Gluten-free Parmesan crackers
Eggplant and goat's cheese are a time-honoured pairing, so why not unite the two in dip form?
Bring on the grissini:
Eggplant and goat’s cheese dip.
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Green olive grissini
Ok, we had to include one traditional hummus recipe, and this Food Safari gem is particularly special: it features a dusting of sweet paprika and a wading pool of extra-virgin olive oil filled with flat-leaf parsley and whole chickpeas.
Don't skimp on the dippers:
Food Safari hummus. Source: Food Safari
From daytime to nighttime - take the elements of your morning juice (beetroot, carrots, orange juice) and add some olive oil, garlic and dill to turn them into something suitable for evening entertaining.
Make your own wands for this magic dip:
Beetroot dip.
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Fennel grissini sticks
Two main players come together to create this vibrant Northern Moroccan dip: dried green beans, and harissa, a flavourful paste of grilled red capsicum, chillis and spices. You can buy harissa ready-made or .
Major in M'smen:
Moroccan green pea dip. Source: Alan Benson
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M’smen
This dip makes you want to be overlooking the Italian Riviera while you spoon it on crusty bread and sip on prosecco. At least two of these three are easily accessible!
Time for ciabatta toasties:
Baccala mantecato (salt cod paste)。 Source: Getty Images
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Ciabatta pillows
If fondue had a healthy Italian cousin, this would be it. There really is no better way to eat raw seasonal vegetables.
Smear it on foccacia:
Source: Randy Larcombe Photography
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How to make focaccia while you sleep
Pomegranate molasses gives this dip an extra little something-something, enhancing the sweetness and tang of the capsicum. You'll only need a teaspoon of it, and there's with the rest of the bottle.
Perfect with pide:
Muhammara (Turkish walnut-capsicum dip). Source: China Squirrel
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Homemade pide
Bought some Jerusalem artichokes and not sure what to do with them? Aside from , turn them into this easy dip.
Spoon them onto wafers:
Roasted Jerusalem artichoke dip with chilli and allspice. Source: Alan Benson
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Olive oil wafers
Suzma is the Uzbekistani name for what's more commonly known in Australia as labneh, strained yoghurt. Here are three great ways to serve it as a dip (1) blended with spring onions, coriander, dill and flat-leaf parsley; (2) blended with garlic and dill; and (3) blended with beetroot and sugar.
Amazing with a little cracked pepper:
Suzma Source: Kyle Books / Laura Edwards
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Cracked pepper biscuits
To make this dip, you’ll first need to simmer the dried fava beans with onion and garlic until tender. This makes a deeply flavourful base for the rest of the ingredient line-up.
Slide some onto one of these:
Bisara
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Oat, pistachio and cumin crackers
This softly textured baba ganoush uses eggplant that is grilled whole then wrapped in cling film and set aside to steam for 30 minutes. The result is a creamy, smoky, melt-in-the-mouth dip.
Flat out flatbread is perfect here:
Easy baba ganoush Source: It's Suppertime / VICELAND
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Two-ingredient flatbread in a flash
