December 5, 2010

Dip Recipes

I work in a High School Library and at the end of every year we hold an afternoon tea for the rest of the staff. It's a way to wind down at the end of the year, plus show off the Library and our new books to the teachers. We always order in our food and then each make a couple of things ourselves. This year, since most of what we'd ordered was sweet things, we decided that we'd make some savoury things ourselves. I decided to make a couple of dips, both which ended up being pretty popular! To be honest I'm not sure what these dips are called, or whether they even have a name as they were passed on through a friend of the family, and an Aunt. But here are the recipes and pictures anyway.

Cob Loaf Dip Ingredients:
2 grated carrots
3/4 block Kraft Cheddar Cheese (you usually get this from the 'spreads' part of the supermarket where the vegemite etc. is)
300g sour cream (you can add more if you need to)
1 chicken stock cube
2 spring onion
1. Grate carrot and cheese and add to your bowl with the chopped spring onion. Stir in sour cream, bit by bit until the carrot and cheese is wet and combined together. Add stock cube and stir.
2. Cut the top off a cob loaf and pull out the inside. Pour the dip into the middle of the cob loaf. Tear the bread you took from the top and inside of the cob loaf and serve scattered around the cob loaf. 
I waited until the last minute to add the dip to the cob loaf because I was afraid that it might get a little too soggy. You can also toast the cob loaf before you put the dip in, but I couldn't this time because I wasn't serving it straight away. But the dip with warm bread is really good.

Aunt Bev's dip ingredients: (sorry about the name - I couldn't think up something creative on the spot and I'm not sure what it's actually called. If anyone know's please let me know so I can change this! lol)
125g cream cheese
2 gherkins
2 spring onions
1 tin diced capsicum
1 tbsp mayonnaise 
salt and pepper to taste
Sesame Seeds

Make sure cream cheese is at room temperature. Mix all (except sesame seeds) ingredients together well. Place in your serving bowl or dish and smooth over the top. Sprinkle over sesame seeds until the dip is covered.
I actually doubled the mixture for the second dip so it would go further. It usually makes a smaller serving of the dip than the cob loaf recipe, although it's enough if you have a smaller group of people (we had around 60 people at our function).

I can't recommend these dips enough. They were both so easy and quick to make, and quite inexpensive too. I got a lot of compliments from the staff at work about these and most of both were all gone by the end of the afternoon. 

1 comment:

  1. I like the name Bev's Dip, it's a family tradition and makes it sound more homemade/food from the heart! Go Bev & her dips!! ;-D


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