The Big Dip

Chilli Smoked Salmon Cob Dip

What you’ll need:

• 1 bunch English spinach, trimmed
• 300g sour cream
• 1 cup grated cheddar cheese
• 3 green onions, thinly sliced
• 150g sweet chilli smoked salmon portion, flaked
• 1 x 22cm (450g) cob bread loaf

What to do:

1. Place spinach in a microwave-safe dish. Cover. Microwave on HIGH (100%) for 1 to 2 minutes or until wilted. Squeeze out excess liquid. Roughly chop.
2. Place spinach, sour cream, cheese, onion and salmon in a bowl. Stir to combine.
3. Preheat oven to 180°C/160°C fan-forced. Using a serrated knife, cut 3cm from top of loaf. Set top aside. Cut bread from loaf cavity, leaving a 2cm border. Cut bread and bread top into 3cm pieces.
4. Place bread pieces and loaf on a large baking tray. Bake for 15 minutes or until golden and crisp. Spoon spinach mixture into loaf. Serve with toasted bread.

Feta and Mint Dip

What you’ll need:

• 200g feta, drained, crumbled
• 1/3 cup lemon juice
• 1 tbs olive oil
• 1 tbs finely chopped dill
• 1 tbs finely chopped mint
• 1/2 small Spanish onion, finely chopped
• Extra virgin olive oil
• Cucumber sticks, to serve

What to do:

1. Combine feta, lemon juice and olive oil in a large bowl. Using a potato masher, mash until smooth. Stir in dill and mint.
2. Spoon mixture into a bowl and smooth surface. Scatter with onion. Drizzle with extra virgin olive oil. Serve with cucumber.

Honey Ricotta Dip

I love this; it’s a fresh take on dip, to be paired with fruit.

What you’ll need:

• 200g reduced-fat fresh ricotta
• 1 tablespoon of low-fat milk
• 2 teaspoon of honey
• 1 teaspoon of vanilla essence
• Rockmelon wedges & strawberries to dip

What to do:

1. Use an electric beater to beat ricotta, milk, honey and vanilla essence in a bowl until well combined. Serve with rockmelon wedges and strawberries to dip. Simple!