Two dip recipes to get your party started

Two dip recipes to get your party started

One of the easiest ways to get a party started is to serve up some delicious dips and wait for everyone to gravitate to the bowl!

Here we have two of our favorites than can be whipped in in a few minutes (but will be remembered by your guests long after the party has ended).

One is a corn-based version which is dairy and gluten free - this is a great option when entertaining vegan friends or those with specific dietary requirements (or anyone who adores a fresh and healthy dip!)

The second option incorporates chorizo, sour cream and chipotle and will appeal to those looking for a heartier, creamy dip. 

vegan dip recipe

Tomato, charred corn and coriander salsa

Cut the kernels off a cob of corn. Place in a small skillet over medium high heat and cook until corn is lightly charred. Remove and allow to cool.

Quarter a punnet of cherry tomatoes and place in a bowl with a tablespoon of finely chopped cilantro.

Add cooled corn kernels, a dash of olive oil and a good squeeze of lime juice.

Season with salt and cracked black pepper. Spoon into a ramekin and serve with corn chips, or as a topping for nachos.

 chorizo dip in ramekin

Smokey chipotle and chorizo dip

Finely dice a chorizo sausage. Heat a non-stick skillet over medium heat and add the chorizo. Cook until golden brown and crisp then drain on paper towel until cooled. 

Place 200g sour cream in a bowl. Add ½ teaspoon smoky paprika and 1 tablespoon smoky chipotle sauce (if unavailable use extra smoky barbecue sauce).

Stir until fully combined, season with salt and cracked black pepper then spoon into a ramekin. 

Pile the chorizo on top and serve sprinkle with a little chopped parsley.

Notes:

Add extra chipotle or smoky barbecue sauce to the sour cream if you prefer the dip spicier.

We recommend using Spanish chorizo but if unavailable, you can substitute with Mexican chorizo.

 

CLICK HERE to shop the ramekins used in these recipes

ciroa ramekins