4 easy homemade dip recipes to bring to your Zoom parties this weekend

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Who doesn't love dip? That was a rhetorical question, of course. There is a flavour for every mood—savoury, sweet, spicy—and the accompaniments are endless—from chips to crudités, there's a gamut to choose from. Vogue spoke to chef Aabhas Mehrotra, head chef, Sorrentina by Foodhall and chef Manpreet Dhody, head chef, Foodhall Cookery Studio to give us recipes that you can make at home to upgrade your Saturday night in this weekend.

1. Recipe: Crèma Di Ceci Ingredients: 

100gm chickpeas

2 pods whole garlic

50ml olive oil

15gm garlic

15gm birds eye red chilli

15gm oregano

Salt to taste

Pepper to taste

15gm flat leaf parsley



Soak the chickpeas overnight.


Boil the soaked chickpeas with half the garlic cloves, until soft.


Blend them into a fine puree.


In a hot pan add olive oil, add garlic and allow it to cook till golden.


To avoid the garlic from overcooking, add a cup of water, add the red chilli and allow it to cook.


Add the oregano, salt, and pepper to taste.


What you will get is a flavourful stock. Add the chickpea puree to this and allow it to emulsify.


Mix in the olive oil at the end and allow it to cool.


Garnish with parsley and serve.

2. Recipe: Zucchini guacamoleIngredients: 

1kg green zucchini

20ml olive oil

10gm butter

5gm rosemary

10gm garlic

2 onions

2 tomatoes

1 Sicilian lemon

5gm Thai red chilli

20gm parsley

3gm salt

2gm pepper

Method for zucchini paste: 


Peel the zucchini skin and some of the fleshy part of the zucchini, marinate the same with garlic and rosemary.


Load the mixture in a vacuum bag and add olive oil and butter. Once done, seal the bag.


Dip the bag in pan of water and let the zucchini cook through while retaining its flavour and colour, for about eight minutes at 80 degrees.


To end the cooking process after eight minutes, dip the bag in ice cold water so that the colour is retained.

Method for zucchini guacamole: 


Check for zucchini, it should be soft. Blend the zucchini to get a paste like consistency, an ice cube can be added such that the colour is not lost due to heat.


Mix in the chopped onions, tomatoes, parsley, chilli and parsley.


Season with lemon juice, salt and pepper and olive oil if needed.


Once the mixture is ready, pair it up with some crackers, bread or if you want you can eat it as it is.


Pro tip: Avoid air contact and store with cling wrap on the surface, in order to stop oxidation.

3. Recipe: Carrot peel pestoIngredients: 

75gm carrot peel

4 garlic cloves

50ml olive oil

30gm grated parmesan cheese

Salt to taste

Crushed black pepper to taste

5gm soaked walnuts

45gm soaked cashews

Garnish with chopped carrots/coriander and melon seeds



Cook carrot peels along with garlic in olive oil for five minutes.


Blend it with the rest of the ingredients.


Let it cool and serve it with chips.

4. Recipe: Spinach and homemade cottage cheese dipIngredients: 

100gm wilted spinach purée or leftover cooked spinach gravy

30ml butter or olive oil

20gm chopped garlic

20gm Italian herb seasoning or zaatar spice mix

Salt to taste

Chilli flakes to taste

Lemon juice to taste

2 tbsp cream or yoghurt

50gm homemade cottage cheese/ricotta cheese/feta cheese

30 gm boiled corn kernels for garnish



In a pan heat olive oil, add garlic, add spinach purée, season with spices and let it cook for 5-10 minutes. Once cooked, cool it down.


Then fold in the cottage cheese or ricotta, lemon juice and blend it into a smooth dip.


Add some cream or yoghurt to enhance the texture.


Garnish with crumbled ricotta and boiled corn.

Also read: 

6 easy steps that will help you make your own pizza at home from scratch

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