Dip it! 10 quick and easy dip recipes

10 quick and easy dip recipes

Now it’s time to dip! Who doesn’t like them – dips for vegetable sticks, crackers or other snacks. Vegetables such as cucumber, peppers and tomatoes in particular are simply part of a dip.

Dips are not only there to enrich your party buffet, they also add a very special touch to appetizers and main courses. Whether fruity, sweet or spicy: dips are quick to prepare and just taste delicious!

Table of contents:

10 quick and easy dip recipes

First, let’s conjure up a delicious avocado dip that’s quick and easy to prepare. Here’s what you should have at home: 1 shallot (a small onion will do), 2 ripe avocados, 2 tablespoons fresh lemon juice, 150g crème fraîche, salt, pepper and some basil to garnish.

Avocado dip

Cut the shallot into small cubes. Halve the avocado, pit it, remove the flesh, sprinkle with lemon juice and puree. Fold in the crème fraîche and shallots, season with salt and pepper – done. Info: Almost always only the pulp is used, the avocado core is usually simply disposed of. But the avocado seed in particular contains valuable dietary fiber and amino acids. Personally, I peel the avocado seed and add it grated to many dishes. You can even use it to make a delicious pesto. Just add some olive oil, salt and pepper – delicious. Also check out my recipe Avocado on Cottage Cheese – very easy to make.

Buttermilk dip with fresh herbs


250 ml buttermilk
100 ml cream
1 tomato
1 small cucumber
1 teaspoon good apple cider vinegar
1 bunch of fresh herbs

Blend about 2/3 of the herbs with the buttermilk and chill in the fridge for 10 minutes. Peel, halve and deseed the cucumber. Peel, halve and deseed the tomato. Cut the cucumber and tomatoes into very small cubes and drain (possibly on a sieve or kitchen towel). Beat the remaining herbs together with the cream until stiff. Now mix the cubes of cucumber and tomato with the buttermilk. Finally, carefully fold in the herb-cream mixture.

In short – in a good 20 minutes you have a buttermilk dip with fresh herbs on the table.

Eggplant dip

Ingredients: 1 fresh aubergine, 1 finely chopped shallot (or a small onion), 2 crushed garlic cloves, good olive oil, salt and pepper.

Fry the Eggplant in a pan over low heat until the skin is crispy. Allow the Aubergine to cool, peel, cut the flesh into small pieces and carefully puree with the shallot and garlic cloves. Add olive oil (amount as you like) while pureeing. FYI: The pulp literally swallows up the olive oil, so that little by little more olive oil is needed. Now just season with salt and a little pepper. Put it in the fridge for 20 minutes to firm it up a bit. Eggplants can also be prepared as a delicious antipasti. You might like my recipe Baked Eggplant.

Banana dip

Ingredients: 150g plain yoghurt, 1 mashed banana, 1 pinch of salt, 1 teaspoon of sugar and 1 (or 2) tablespoons of lemon juice. Simply mix these ingredients together and serve.

spicy cream cheese dip

Ingredients: 200 g crème fraîche, 100 g natural yoghurt, 2 red chili peppers (small), parsley, salt and pepper.

Pass the crème fraîche through a sieve, mix with the natural yoghurt until smooth and add the chopped parsley. Deseed the red (regardless of whether red, yellow or green) chili pepper and cut into very thin rings and fold in. Now season with a pinch of salt and pepper.

easy dip recipes

Cucumber and garlic dip

Ingredients: 1 fresh cucumber, 1/2 bunch of fresh radishes, 1 clove of garlic, 1 small cup of sour milk, 2 tablespoons of quark, 1 tablespoon of lemon juice, salt and pepper.

Wash the cucumber and cut into fine sticks. If you like, you can peel the cucumber in advance – I personally don’t peel it (it just looks nicer). Wash the radishes and cut them into fine sticks. Press the garlic and fold into the sour milk together with the quark and lemon juice. Now just add the cucumber and radish sticks, leave to rest for a while, season with salt and pepper.

Olive sheep’s cheese dip

Ingredients: 80 g black or green olives, 150 g sheep’s cheese (feta), 1 small cup of sour milk, 4 tablespoons of good olive oil, salt and pepper.

Cut the olives into small cubes. Crumble the sheep’s cheese and mix well with the sour milk and 4 tablespoons of olive oil. Mix in the olives. Season with a pinch of salt and pepper.

Mustard dip

Ingredients: 250 g sour cream, 1 hard-boiled egg, 1 1/2 teaspoons of good mustard, finely chopped garden herbs, 1 pinch of sugar, salt and pepper.

Mix the sour cream with mustard, chopped egg and garden herbs. Season with salt, pepper and a little sugar.

spicy tomato and cucumber dip

Ingredients: 150 g cherry tomatoes, 150 g cucumber, 1 red chilli, 1/2 teaspoon chopped coriander, salt and pepper.

Wash and dice the cherry tomatoes and cucumber. Wash and deseed the chili pepper and then cut into thin rings. Mix the tomato, cucumber cubes and chilli rings with the coriander. Season with salt and pepper.

Wasabi dip

Last but not least, we conjure up a simple wasabi dip. Ingredients: 50 g low-fat mayonnaise, 50 g low-fat cottage cheese, 3-4 teaspoons horseradish (from the jar), sugar and salt.

Mix the low-fat quark and horseradish together and stir into the mayonnaise mixed with a sip of water and quark. Season with a little sugar and a pinch of salt.

Dip it! 10 quick and easy dip recipes in German

You can find this article in German at www.rolfkocht.de as “Dip it! 10 schnelle und einfache Dip-Rezepte”

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