Here are five delicious dips you can make for your next house party

Easy to make and even easier to eat, these dips go perfectly with a bag of chips or breadsticks.

Every host wants their house-party to be a hit with their guests, and it goes without saying that good food is the highlight of every great party. The appetizers, drinks and snacks are as important as the music and ambience. Chips and dips are one of those evergreen party snacks that never go out of style. Here are the recipes for five delicious and easy to make dips that you can serve at your next house party.

Vegan mint mayonnaise dip

A perfect option for the health-conscious. This dip has a no-hassle recipe with ingredients that are easily available. Serve this with crunchy garlic bread or vegetable sticks.

Vegan mint mayonnaise dip

Ingredients:

• 1/2 cup mint leaves, washed and de-stemmed
• 2 green chillies
• 1/2 cucumber peeled and diced
• 1 small green capsicum
• 1/2 tsp salt
• 3 small spring onions
• 1 cup vegan mayonnaise

Method:

1. Add all the greens in the mixer and blend it. You have to get an almost chutney-like texture. You can add the chillies as per your spice tolerance.
2. Take this green paste and add it to the vegan mayo and mix it up well.

Baba ganoush dip

This is an Eastern Mediterranean dip that is very similar to hummus, except it has roasted eggplants instead of chickpeas. The flavours are a perfect blend of smoky and tangy. It can be served with pita bread or crispy grilled vegetables.

Baba ganoush dip

Ingredients:

• 1 large eggplant/brinjal
• 8-10 cloves of garlic
• 1 lime
• 1 tsp jeera powder
• Salt to taste
• 1/2 cup tahini paste
• 1/2 cup coriander
• Olive oil to cook
• Pepper
• 1/2 tsp paprika

Method:

1. Stuff cloves of garlic in the eggplant by pushing them in or making a small slit in it. Char-grill the garlic-infused eggplant on the stove on a high flame now. Alternatively, you can wrap the eggplant in a foil and roast it in the oven with a drizzle of olive oil. After it is grilled, slice the eggplant into half. Scoop of the mushy and soft part of the eggplant in a bowl after peeling off the charred skin.
2. Put the rest of the ingredients in the mixer along with the pulp of eggplant and make a smooth paste. Season it with paprika and drizzle olive oil over it.

Basil tzatziki dip

In our opinion, this is the most refreshing dip on this list. The consistency is light and it is made with fresh yoghurt, drained cucumber and some herbs. It is served best with lavash or any flatbread.

Basil Tzatziki dip

Ingredients:

• 200g hung yoghurt or Greek yoghurt
• 1 cucumber, grated, mixed with salt and water removed
• 1 garlic pod, crushed
• ½ tsp lime juice
• Salt to taste
• Sugar to taste
• Juice of ½ a lime
• Pepper
• Extra virgin olive oil
• Some sumac
• Some basil leaves

Method:

1. Add the yoghurt, cucumbers, garlic, sugar, salt, and the extra virgin olive oil in a bowl and whisk it well. Then add the lime juice and basil. Make sure to tear the basil by hand and not chop it to maintain the flavours. Finish it off by adding the pepper, sumac and a little olive oil.

Pesto dip

Pesto is a pizza and pasta favourite but it can also make for a very flavourful party dip when served with garlic bread or grilled vegetables. It is quick to make and will leave your guests wanting for more.

Pesto dip

Ingredients:

• Basil Leaves
• Pine Nuts (2 Tbsp)
• Walnuts (4-5 pieces)
• Paprika
• Garlic (2 Pods)
• Salt
• Parmesan Cheese

Method:

1. Add the basil leaves, pine nuts, walnuts, paprika, garlic and salt to the mixer. Grate some parmesan cheese in it and blend it all together to get the consistency of a dip.

Organic bell pepper tapenade dip

A tapenade is a seasoned spread made chiefly with mashed black olives, capers, and anchovies. This smoky bell-pepper tapenade is the perfect dip for our Indian taste-buds. It is best served with crackers or crunchy garlic breadsticks.

Organic Bell-pepper tapenade dip

Ingredients:

• 1 medium-sized red bell pepper, roasted nicely
• 1 tbsp of mixed green olives, capers
• 1 clove of garlic
• Pepper to taste
• 4-5 basil leaves
• Salt to taste
• 1 tbsp olive oil

Method:

1. Roast the bell-pepper on the stove on high flame. Peel off the charred skin of the bell peppers, de-seed it and chop them up roughly.
2. Add the chopped bell peppers, olives, capers, basil and garlic to the mixer and blend it well. Alternatively, you can blend them in a mortar and pestle for an enhanced flavour and a chunky texture.
3. Season it with salt and pepper and top it off some with olive oil.