5 Favorite Dips

Here is a round up of my favorite dip recipes.

     1.  Tartar sauce     


Mayonnaise- 1 cup
lemon juice- 1 tbsp

Pickled cucumber- 1 chopped (fresh is fine)

Capers- 1 tbsp (I used  chopped spring onion I know thats lame  :))

salt and pepper to taste

Mix everything and refrigerate for any hour.Serve as a dip for fish fingers.

    FISH  STICKS    

Ingredients for fish sticks around 15 – 20 sticks – ( I used 2 medium sized frozen Salmon fillets)
Fish – 1 pound (Cod,Flounder or any white fish)(boneless )
Vinegar- 1 tsp
Bread crumbs -as required
All purpose flour -3 tbsp for dusting +  1/2  cup for batter or ( 2 large egg whites lightly beaten)
Salt and pepper to taste.

Method :
1.Wash and cut the fish fillets into 2 inch long strips and 1/2 inch wide using kitchen shears .Add vinegar, salt and pepper.Keep it  aside for a few minutes.Drain and dust it in 3 tbsp all purpose flour and spread it so that all the water dries up.
2. Mix all purpose flour with 1/4 cup water to make a slightly thick batter enough to coat the fish but not runny.sprinkle some salt and pepper in it.
3.Spray the wire rack with cooking oil or spray on an aluminium foil kept on baking  sheet.

4 Assemble everything in the order that is bread crumbs next to it then the  flour batter  and then fish.
5.Use both hands in this stage,take each flour coated strip and  dip in the batter then dredge in bread crumbs roll well  remember to shake off excess in each step and refrigerate for 20  minutes.

6.Preheat oven at 350 F and arrange the fish sticks on the wire rack leaving some distance in between.
Bake for 12-15 or until the fish flakes.Carefully turn once in between after the bottom is cooked for even coloring.
Serve hot with Tarter sauce. ( Recipe below)


  • Uncooked coated fish sticks can be refrigerated for up to 1 day and frozen upto 3 months.So u can make well ahead of time.
  • Do the dipping and dredging really fast as the fish would not  crisp up if it absorbs too much  moisture.
  • Panko is larger bread crumbs and it gives a crispier effect.I have replaced half of the bread crumbs with panko.

   2. FRUIT  SALSA     

Ingredients for fruit salsa:

Tomato Ketchup -1/2 cup

Avocado -1/4 of 1 whole cubed
Pineapple – a small piece chopped 
Cilantro – A few strands chopped
Jalapeno – a small piece
Tamarind paste – 3-4 drops / lemon juice -1/4 of 1 
Sugar- a pinch or two 🙂
Mix tomato ketchup , jalapeno , tamarind paste ,,cilantro and sugar.In a clean bowl spread a  fruit layer and then the ketchup layer and repeat layers.Don’t mix it as the avocado will become mushy.
Use this as a guide and increase quantities by adding more fruits if u like kiwi,tart apple etc would suit this recipe.
Serve along with cocktail shrimp.
        3.  YOGURT AND GARLIC DIP        

A Mediterranean inspired low cal substitute for mayo.

Yogurt – 4 Tbsp
Garlic -2  minced  or Garlic butter – a tsp
Green chili / pickled Jalapeno chopped- 1  (according to your tolerance)
Fresh Cilantro / Parsley  chopped – 1 tsp 
Salt and Pepper to taste.
Mix everything together in a small bowl and keep it ready in the refrigerator and serve with hot brussels sprout wedges / halves.
Click on BRUSSELS SPROUTS to see the sauteed veggie finger food. 

     4. HUMMUS      
Ingredients for Hummus:
Chick peas / Garbanzo beans- 1-1 and 1/2 cups soaked overnight .Pressure cook it till soft drain off water.(If u are feeling lazy go for a 15 oz can 🙂
Sour cream- 2 tbsp
Lemon juice- 1 tbsp
Garlic flakes- 1 crushed or garlic powder- a pinch
Olive oil- 1-2 tbsp
Paprika – a pinch (I used chili powder cos I wanted some heat)
Tahini sauce– 1 tbsp (click on tahini for the recipe)
Salt to taste
Pulse the Chick peas a few times in a blender or food processor when it is crumbled enough then add the rest of the ingredients and  grind to paste . The recipe can be played around with by increasing or decreasing  ingredients to suit to ur taste.
For decorative purpose put the hummus into serving container drizzle some olive oil on top and some paprika .
Serve with chips and fresh cut veggies.

Click on WHOLE WHEAT BAKED CHIPS  for the chips recipe.

    5.   TAHINI    
Ingredients for Tahini :
White sesame seeds- 1/3 cup
Garlic -3 flakes crushed / I used a pinch of garlic powder instead
Lemon juice – 1 tbsp
Curd -1/2 cup 
Olive oil- 1-2 tbsp
Salt to taste
1.Dry roast the sesame seeds on low flame till they crackle and slightly golden brown.Oh! you need to keep a close eye or it will become burnt.Let it cool down then powder it.
2.Mix all the rest of the ingredients to sesame powder.Keep it in a airtight container.
Use for making Hummus or to spread on Pita bread for Shawarma.
Click on CHICKEN SHAWARMA for entire recipe on baked chicken ,pickled veggies also filling and assembling the roll.
Note : 
Tahini by itself is quite overpowering so mix 1 tsp of tahini with one freshly chopped avocado  for an excellent dip for appetizers.                          

Jeanette’s Healthy Living: Cincinnati Chili Refried Bean Cheese Dip 
The Lemon Bowl: Lebanese Garlic Sauce 
Weelicious: Romesco 
Virtually Homemade: Double-Chocolate Yogurt Dip 
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