Looking for dip platter ideas for Christmas and beyond? Adele’s eggplant dip, olive dip and beetroot dip are perfect for feeding a crowd. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
- Serves6, as a starter
- Cook time35 minutes
- Prep time10 minutes, + cooling time
Ingredients
Eggplant dip
- 1 eggplant
- 2 tbs olive oil
- 1 brown onion, finely chopped
- 1/4 tsp ground turmeric
- 1 tsp dried mint
- 1/4 cup (70g) Greek-style yoghurt
Olive & walnut dip
- 300g pitted green olives
- 1/2 cup (50g) walnuts
- 1/3 cup (80ml) lemon juice
- 3 garlic cloves
- 1 tbs golden syrup
- Pomegranate seeds, to serve
- Toasted walnuts, extra, to serve
Beetroot dip
- 3 cooked baby beetroot
- 4 garlic cloves
- 1 tbs olive oil
- 1 lemon, juiced
- 1/2 cup (140g) Greek-style yoghurt
- 1/4 tsp ground cumin
- Greek-style yoghurt, extra, to serve
- Olive oil, extra, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the eggplant dip, heat a barbecue grill or chargrill on medium-high. Use a fork to prick the eggplant all over. Cook, covered, turning occasionally, for 20-25 mins or until eggplant is tender and the skin is charred. Set aside to cool.
Step 2
Peel the eggplant. Place the flesh in a medium bowl and use a fork to mash until smooth.
Step 3
Heat half the oil in a small frying pan over medium heat. Add the onion and cook, stirring, for 5 mins or until golden. Add the turmeric and season well. Cook for 1 min or until aromatic. Add the eggplant and stir to combine. Transfer to a heatproof bowl. Set aside to cool.
Step 4
Meanwhile, place the remaining oil in a clean frying pan over low heat. Add the mint and cook for 30 secs or until aromatic.
Step 5
Add the yoghurt to the eggplant mixture and stir to combine. Transfer to a large serving platter. Drizzle mint mixture over the eggplant mixture.
Step 6
To make the olive and walnut dip, place the olives, walnuts, lemon juice, garlic and golden syrup in a food processor and process until smooth. Transfer to the serving platter. Top with pomegranate seeds and extra walnuts.
Step 7
To make the beetroot dip, place the beetroot, garlic and oil in a clean food processor and process until smooth. Add 1 tbs lemon juice and stir to combine. Transfer to a bowl with the yoghurt and cumin. Stir to combine. Transfer to the serving platter. Top with extra yoghurt and oil. Season.
Serve with... flatbread, Dutch carrots*, radishes, baby cucumbers and steamed asparagus.
Adele takes pride in sharing her family’s multicultural background at Christmas through an array of dishes that pay respect to their heritage. With Adele being from the Philippines and her husband from Iran, Persian chicken is just one of the delicious dishes she serves at Christmas. “Guests go ‘Wow!’ when I bring it to the table,” Adele says. “It looks festive and the aroma is unbelievable, taking me back to the bustle of the Grand Bazaar in Tehran all over again.” Adele hopes her Christmas recipes, including trio of dips, jewelled rice, shirazi salad and tropical fruit salad semifreddo, will encourage Aussie cooks to experiment with new cuisines. “If you’d like to discover Persian food, my baked chicken roast is a great place to start,” she says.
Adele’s trio of dips
- Serves6, as a starter
- Cook time35 minutes
- Prep time10 minutes, + cooling time
Ingredients
Eggplant dip
- 1 eggplant
- 2 tbs olive oil
- 1 brown onion, finely chopped
- 1/4 tsp ground turmeric
- 1 tsp dried mint
- 1/4 cup (70g) Greek-style yoghurt
Olive & walnut dip
- 300g pitted green olives
- 1/2 cup (50g) walnuts
- 1/3 cup (80ml) lemon juice
- 3 garlic cloves
- 1 tbs golden syrup
- Pomegranate seeds, to serve
- Toasted walnuts, extra, to serve
Beetroot dip
- 3 cooked baby beetroot
- 4 garlic cloves
- 1 tbs olive oil
- 1 lemon, juiced
- 1/2 cup (140g) Greek-style yoghurt
- 1/4 tsp ground cumin
- Greek-style yoghurt, extra, to serve
- Olive oil, extra, to serve
Description
Looking for dip platter ideas for Christmas and beyond? Adele’s eggplant dip, olive dip and beetroot dip are perfect for feeding a crowd. For more food ideas and recipe inspiration, join the Coles Cooking Club Facebook group at coles.com.au/colescookingclub.
Method
Step 1
To make the eggplant dip, heat a barbecue grill or chargrill on medium-high. Use a fork to prick the eggplant all over. Cook, covered, turning occasionally, for 20-25 mins or until eggplant is tender and the skin is charred. Set aside to cool.
Step 2
Peel the eggplant. Place the flesh in a medium bowl and use a fork to mash until smooth.
Step 3
Heat half the oil in a small frying pan over medium heat. Add the onion and cook, stirring, for 5 mins or until golden. Add the turmeric and season well. Cook for 1 min or until aromatic. Add the eggplant and stir to combine. Transfer to a heatproof bowl. Set aside to cool.
Step 4
Meanwhile, place the remaining oil in a clean frying pan over low heat. Add the mint and cook for 30 secs or until aromatic.
Step 5
Add the yoghurt to the eggplant mixture and stir to combine. Transfer to a large serving platter. Drizzle mint mixture over the eggplant mixture.
Step 6
To make the olive and walnut dip, place the olives, walnuts, lemon juice, garlic and golden syrup in a food processor and process until smooth. Transfer to the serving platter. Top with pomegranate seeds and extra walnuts.
Step 7
To make the beetroot dip, place the beetroot, garlic and oil in a clean food processor and process until smooth. Add 1 tbs lemon juice and stir to combine. Transfer to a bowl with the yoghurt and cumin. Stir to combine. Transfer to the serving platter. Top with extra yoghurt and oil. Season.
Serve with... flatbread, Dutch carrots*, radishes, baby cucumbers and steamed asparagus.