Creamy Cucumber Dip with Crispy Pita Chips

Ingredients

1 x 80g whole meal pita bread
10g butter, melted
Paprika, for sprinkling
Salt and pepper, to taste
400g natural yogurt
1 Lebanese cucumber, grated, liquid drained
2 tablespoons finely snipped chives
1 small clove garlic, crushed


Instructions

1. Toast, grill or oven bake the whole pita bread until crisp. Cut or break into serving size pieces.

2. Combine yogurt, sour cream, garlic and chives to make a dip.

3. Serve with pita chips

Asiago Sun-Dried Tomato Dip

Ingredients

1. sun-dried tomatoes (chopped) -not oil-packed- 3 tbsp

2. water 1 cup

3. cream cheese, softened 1 package (3 oz)

4. Asiago cheese (finely shredded) 1/2cup (2 oz)

5. sour cream 3/4 cup

6. green onions (thinly sliced) 1/4 cup (4 medium)

7. Assorted fresh vegetables or baguette slices, > > if desired

Instructions

1. In small bowl, mix tomatoes and water; let stand 30 minutes. Drain thoroughly.

2. In 3-cup microwavable ceramic fondue pot, mix tomatoes, cheeses, sour cream and onions. Microwave uncovered on Medium 3 minutes, stirring every minute, until cheese is melted.

3. Place fondue pot on stand with candle to keep dip warm. Serve dip with assorted vegetables or baguette slices.

Tips

* Take a dip! This creamy Asiago cheese dip is loaded with flavorful sun-dried tomatoes. Whether you’re entertaining or need to bring an appetizer, this fun and flavorful recipe will be the life of the party.

Tartar Sauce

INGREDIENTS

1. 1 cup mayonnaise

2. 1 tablespoon sweet pickle relish

3. 1 tablespoon minced onion

4. 2 tablespoons lemon juice (optional)

5. salt and pepper to taste

INSTRUCTION

1. In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.