Aperidip! 24 original dips to shake up your aperitifs, parties and diners!

Appetit Voyage
Dip Party
Good weather should be coming,... I said should be! And even if the sun does not decide to show up, it does not matter, it is time for parties! As I am preparing my next party, I started to get together all the recipes I have from dips and sauces for a buffet, and guess what? I gathered 23 yummy recipes. I think it is time to share it with you!

Dips are always a great chance to add some veggies and healthy bites to your aperitif or party buffet. 

They usually are quite easy and quick to prepare and only require a blender and fork. To all my parties, I always prepare a huge tray with fresh veggies: cucumber, celery, endives, carrots, sherry tomatoes, radish, bell peppers, button mushrooms. Then, I add some surimi sticks, mini sausages, hard boiled quails eggs, chicken sticks. Finally, I bring together all different kind of crackers and bread from nachos to rice crackers, gressini and foccaccia!

1/ Miso dip 
  • 1 tsp. of miso paste  
  • 1tsp. of soy sauce
  • 1 tsp. of mayonnaise
  • 1 tsp. of sesame seeds
 In a bowl, first put the miso paste and stir it to make it softer, add the soy sauce little by little keeping on stirring till you mix it well. Add the mayonnaise, mix well. Spread the sesame seeds on the top. Reserve in the fridge before serving. I find really delicious with green veggies like cucumber or broccoli. Be careful, it becomes addictive!

2/ Goat yoghurt dip
Appetit Voyage
Goat Yoghurt Dip

  •     200 grs, of goat yoghurt
  •     1 thinly chopped shallot
  •     salt and pepper
  •     1 handful of pine nuts or nuts
  •     1 handful of chives finely chopped
  •     2 tsp. of balsamic vinegar
  •     1 tbsp. of olive oil
Chop the shallot and chive. Add it to the yoghurt and mix. Add the olive oil and vinegar, salt and pepper. Top with the nuts. Keep it in the fridge before serving. Goat yoghurt is a new discovery for me! The mix of the flavors is just really nice! You can also use it as a salad dressing! Delicious!

3/ Spicy French Mustard dip
  • 250 grs. of quark or greek yoghurt
  • 2- 3 tbsp. of French mustard depending on the spicy you like it.

 Just mix it together and that is it! It goes deliciously with veggies, but also with cold chicken, surimi and sausages. A classic for me, but if you are not used to French spicy mustard, I may recommend you to try!

4/ Sesame delight dip

  •  1 tbs. Of soy sauce
  • 1 tbs. of red miso paste
  •  2tbs. Of quark
  • 1 tsp. Of tahini
  • 1 tsp. Of sesame
  • 1tsp. Of lemon juice
  •  Pepper

Mix all together and check if the seasoning is balanced. The tahini is a quite plain and fatty taste that should be balanced with the soya sauce and the lemon juice. It goes nicely with veggies, rice crackers, surimi, gambas, chicken or tofu.
Another beautiful Japanese influence!

5/ Green peas hummus

  •     200 grs. of cooked green peas
  •     ½ Lemon juice
  •     1 garlic clove
  •     1 handful pistachios
  •     1 handful of fresh coriander
  •     1 tsp. almond paste

Gather in a blender the lemon juice and the almond paste the cooked green peas and crushed garlic. Blend. Add the pistachios and the coriander, blend again shortly. You can spread some drops of pistachio oil if you have on top for the service and sprinkle some crushed pistachio. Serve as a dip with veggies sticks or crackers.
I love to re-invent traditional recipes! I still remember the face of one of my Turkish friend when I served this green peas hummus!!!! He was doubtful! But it is really yummy! 

6/ DIY Guacamole minute

Appetit Voyage
DYI Stephi's guacamole
My guacamole is kindly prepared with ripened avocados, lime juice, garlic, spring onions and fresh coriander! I like it well seasoned with salt, pepper and chili.

Nachos will be put under the oven grill for 10 minutes with young grated gouda cheese before to dip them in the guacamole,...

Sooo,... please! STOP buying already-made-industrial-chemical guacamole where there is NO avocado! Besides the fact that the it is natural, the taste is so much better and you will always be proud of you! 

7/ Stephi's hummus
Appetit Voyage
Stephi's hummus

  •     200 grs. If cooked chickpeas
  •     ½ Lemon juice
  •     1 garlic clove
  •     1 handful of sesame
  •     1 handful of fresh coriander
  •     paprika powder
  •     1 tsp. tahini paste
  •     pepper
  •     sesame oil or extra olive oil

Gather in a blender the lemon juice and the tahini paste the cooked chickpeas and crushed garlic. Blend. Add the pepper and the coriander, blend again shortly. Spread on top the sesame seed, paprika and oil. Serve with veggies sticks or just a nice Turkish bread.

8/ Japanese Tuna dip

  • 1 tbs. Of soy sauce
  • 1 tbs. of red miso paste
  • 2 tbs. Of quark
  • 1 tuna in water can (150 grs)
  • 1 tsp. Of tahini (sesame paste)
  • 1 tsp. Of sesame
  • 1 tsp. Of wasabi
  • 1 tsp. Of lemon juice
  • Pepper
Mix first the tuna with the miso paste and the tahini. Mix from another side the wasabi and quark. When it well mixed together add the 2 mixture together, add the lemon juice and pepper
Mix all together and check if the seasoning is balanced. The tahini is a quite plain and fatty taste that should be balanced with the soy sauce and the lemon juice. It goes nicely with veggies, rice crackers, surimi, gambas, chicken or tofu.
Another beautiful Japanese influence! 

9/ Roquefort dip

  • 150 grs of roquefort cheese
  • 2 tbsp. of goat yoghurt, or cream
  • Pepper
  • Nuts
Mash the roquefort in a bowl with a fork and then add the cream or yoghurt. Mix well tell you get a creamy texture. You can also just put it in the blender for few seconds.  Spread the roughly crushed nuts on top and serve. It is just amazing and delicious with endives leaves!

10/ Almond pesto dip
Appetit Voyage
Almond Pesto

  • 1 tbsp. of almond powder
  • 1 mashed garlic clove
  • 1 bunch/handful of basil and other herbs (oregano, coriander)
  • 2 tbsp. of parmiggiano reggiano
  • 4 tbsp. of olive oil
  • Salt and pepper
Place all the ingredients in a blender and mix well till you get a paste. It goes wonderfully with pasta of course, but also veggies or potatoes.
11/ Cervelle de canut

  • 250 grs of quark or cottage cheese
  • 2 mashed garlic cloves
  • 1 shallot thinly shopped
  • 1 handful of chives and parsley thinly shopped
  • 1 tsp. of red wine vinegar
  • Salt and pepper

You mix together the ingredients and that’s it! Ready! This is a very traditional recipe from my home in Lyon you can easily order every small restaurant in the city. I find it much more interesting and the taste much stronger that the industrial version you find now in supermarket.

12/ Salsa brava dip

  • Paprika powder spicy and not spicy (pimentón)
  • Olive oil
  • Chicken broth
  • 2 tbsp. of wheat flour
  • salt and pepper

Warm up the olive oil in a pan at medium heat for 3 minutes. When the oil is warm but not boiling yet, slow down the heat and add the wheat flour and paprika and whisk quickly with a whisk and start to add the chicken broth little by little while you keep on whisking. Keep cooking and stirring till you get the right texture: not too liquid! Add salt and pepper and serve it like that or let it cool. A traditional Spanish recipe that should go with French fries and make patatas bravas! I like the salsa quite spicy!

13/ Stephi's homemade black tapenade
Appetit Voyage
Veggies for Tapenade
  • 200 grs of de-boned black olives
  • 1 tbs. of capers
  • 2  salted anchovies
  • 4 tbs. of olive oil

Get together all the ingredients in a mixer and mix it till it becomes a kind of paste. Add some salt and pepper, and it is ready!

You can keep it in the fridge for several days with no problems and I just use it with a lot of different food.

Of course, the most common is to spread on some bread or crackers. You can also use it as a dip with fresh veggies. When I do a party, I always prepare a big tray of veggies and different dips like tapenade. My favorites are radish, carrots, celery, cucumber, cauliflower, sherry tomatoes, endives leaves.

You can also use it in the cooking. For example, with some grilled fish you can serve with it, or steamed veggies. I really love this strong taste that will enhance any simple salad, pasta or fish giving it some sun and Provençal touch!

14/ Special Cocktail dip
  • 2 tbsp. of mayonnaise
  • 1 tbsp. of ketchup
  • 5 drops of Worcester sauce
  • Pepper
  • Tabasco as you like
A very easy one, for a last minute service! Mix all together and serve with gambas, surimi, cucumber and other veggies!

15/ Pink beetroot dip

  • 150 grs of cooked beets roots
  • 100 grs of quark
  • 1 tsp.of wasabi
  • salt and pepper

Peel the beet, cut in pieces. Mix it in the blender with the quark  and wasabi till you get a smooth cream. Add salt and pepper and reserve. The color is just amazing and will boost the decoration of your table! It will go nicely with seaweed crackers, surimi and veggies.

16/ Curry Dip
  • 4 tbsp. of Fat yoghurt (Greek for example)
  • 1/2 grated apple (choose a sweet variety, not too acid)
  • Curry as much as you like it
  • Salt and pepper

Just mix together the ingredients and enjoy with some Indian bread or veggies or with chicken, prawns, surimi,... I am so fan of the curry taste!

17/ Anchoiade
  • 250 grs. of canned anchovies
  • 4 mashed garlic cloves
  • 200 ml of olive oil
  • 1 tbsp. of pitted black olives 
Put everything in a blender and mix till you get a smooth paste! You can add some vinegar and pepper if you want to  pimp up the taste. This is a very typical recipe from the South of France. I do remember to order it as a starter in a small restaurant in Aix-en-Provence, I was used to go on fridays with my colleagues. This was like a king's dish! It is served with plenty of raw veggies like cawliflowers, endives, radish, carrots, celery sticks, boiled eggs as well! It is a very intense and strong taste that can also be used to spice up your pasta! The other amazing thing about all the pestos and salsas made with olive oil, is that you can keep it in the fridge for 2 weeks!

18/ Romesco dip
  • 100 grs. of almond powder
  • 1/2 canned peeled tomatoes
  •  1 tsp of Pimentón/paprika powder
  • 2  mashed garlic cloves
  • 1 tbsp. of olive oil
  • salt and pepper 
 In a pan cook at medium heat for 5 minutes the garlic with the olive oil. Add the tomatoes, stir and remove from the heat. Blend the tomato sauce. Add the almond powder and paprika. Salt and pepper. Let it cool in the fridge before service! It is delicious with gambas, surimi but also veggies like cawliflower, broccoli. It is a typical sauce from Catalunya in Spain. My recipe is far away from the traditional way, but it works! In Spain they serve this delicious sauce with roasted aubergine and courgette or fesh roasted spring onions.

19/ Thai pesto
  • 1 tbsp. of coconut powder
  • 1 handful of coriander
  • 1 garlic clove
  • 1 tbsp. of fresh grated ginger
  • 100 ml of olive oil
Place all the ingredients in a blender and mix well till you get a paste. It is a nice and fresh pesto to serve with your rice or spice up your soup, salad, etc... Also nice to serve with rice crackers!

20/ Homemade mayonnaise

All ingredients at room temperature
•    2 eggs's yolks (yellow part)
•    1 tbs. of Dijon Mustard
•    1 tbs. of lemon juice
•    20 cl peanut oil
•    5 cl of olive oil
•    Salt and pepper

In a bowl, mix the 2 yolks and the mustard, salt and pepper.
Then with an electric whisk or a blender, add little by little the oils. When finished adding the oil, keep on whisking for 30 sec. faster and then add the lemon juice to the mixture.
Add salt and pepper if necessary and use the mayonnaise within the 3h next hours. Use some kitchen film and let in the fridge before use.

It takes 3 minutes to do it and the taste is just amazing! With seafood, veggies, eggs,... DIY!

21/ Wasabi cream dip
  • 2 tsp. of wasabi
  • 4 tbsp. of heavy cream
  • Salt and pepper
Mix the heavy cream with the wasabi, salt and pepper. It goes perfectly with smoked fishes and veggies.

22/ French Vinaigrette sauce

In a bowl, put 2 spoons of mustard (spicy Dijon Mustard is recommended), 1 spoon of red wine vinegar, salt and pepper. Start to mix it and add little by little 3 spoons of sunflower oil. Keep on stirring till you get a homogeneous sauce. Always, check if the mix is made to your taste, and add which ever ingredients you like! This is a nice dip for your veggies and do not forget to include green leaves!

23/ Chimichurri sauce
      • 3 tbsp. of Olive oil
      • 1 Garlic clove
      • 1 red onion
      • 1 handful of fresh parsley
      • 1 handful of fresh coriander
      • 1 handful of fresh oregano
      • 1 tbsp. of red wine vinegar
      • Salt and pepper
      Clean the leaves. Peel the garlic and the onion. Slice them in very, very thin pieces. Chop finely the herbs. In a bowl get together the ingredients, stir to mix and let it at least 20 minutes a room temperature before serving. You can prepare a large quantity and keep it for 1 month in a dark bottle. It goes very nicely with meat, fish, seafood and salad!

24/ Eggplant caviar
  • 1 Eggplant(/aubergine)
  • 2 Garlic cloves
  • 4 tbsp. of olive oil
  • dash of balsamic vinegar
  • Salt and pepper
  • Sesame seeds

Clean the eggplant, place it on a baking tray with some coarse sea salt below and and cook in the oven for 20 minutes at 180ºC. When the skin is all burnt and it seems that the eggplant is like inflated. Take it off the oven and let it cool.
Open the eggplant and take only the flesh. Place it in a blender, add the sliced garlic and the olive oil. Process for a couple of minutes till you get a smooth paste. Season with the balsamic vinegar, salt and pepper. Serve with some sesame seeds on top. 
I find it just delicious!!!! So good only with some bread and feta cheese!

Here it is! You now have plenty of options, all easy, quick and cheap!

I hope you get loads of ideas and inspiration for your next aperitif, diner or event sandwich spread! Please feel free to share with us your favorite dip and your own recipe on this blog! The more the merrier!

Happy dipping!

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