Dr. Kaviraj Khialani shares eight delectable recipes for dips!

Upgrade your at-home snack game with the help of the celebrity masterchef.

Dips are a great alternative if you're looking to change things up but still want to serve something simple, easy, and flavourful to your guests. Making a dip can be a fun process for all foodies too, as there's a wide array of ingredients you can use to churn, mix and fold to create a delicious bowl that sets the tone for the next course to come! Beyond classic dips that we all know, it's definitely recommended to try out unusual flavour combinations to keep every platter exciting.

Here are some ideas:

HERBED EGGPLANT AND WALNUT DIP

Ingredients:

• 2 medium sized eggplant
• 2-3 tbsp olive oil
• Salt and crushed black pepper to taste
• 2-3 tsp sesame seed paste
• 2-3 tsp tahini paste
• 1/2 cup boiled chickpeas
• 2 tsp lime juice
• 2 tsp chopped garlic
• 2 tbsp chopped onion
• 2 tsp chopped parsley
• 2 tsp cream cheese
• 2 tbsp roughly cut walnuts
• 2-3 tsp chilled water

Method:

1. Assemble and pre-prep all the ingredients.
2. Apply little olive oil on the eggplants and cook them on a flame or in the oven until nice and roasted, then peel and mash the pulp.
3. Using a food processor, combine all the other ingredients listed for the dip and mix until it becomes a smooth paste. Adjust the texture with a little olive oil, lime juice, or few drops of chilled water.
4. Remove from the food processor into a serving bowl.
5. Drizzle a little olive oil, add paprika or chilli flakes or chilli sauce on top.
6. Check for seasoning and serve chilled with carrot sticks, celery sticks, radish sticks, etc.

About the Author

Celebrity master chef Dr. Kaviraj Khialani is a Mumbai-based author, academician, food health and lifestyle consultant, and coach. He specialises in over 33 international cuisines and has over 21 years of experience working with hotels, airlines, print and television media, the education sector for culinary arts and hospitality management. Chef Kaviraj is certified by the Swiss Hotel Management University and has been a recipient of several national and global awards for excellence in the field of food and the hotel industry. To connect with him, email chefkaviraj249@gmail.com.

Click on page 2 for the next recipe.

SPICY PEPPER & BEAN DIP

Ingredients:

• 2 red capsicum
• 1/2 cup boiled kidney beans (rajma)
• 2-3 tbsp olive oil
• 2 -3 tsp chilled water
• 1 tsp chopped garlic
• 1/2 tsp chilli flakes
• 2 tsp lime juice
• 1 tbsp chopped onions
• 2 tsp chopped parsley
• 2 tsp tomato sauce
• 2 tsp red chilli sauce
• 2 tsp cream cheese
• Salt and crushed black pepper to taste
• 3-4 green olives
• 3-4 black olives
• 2 tbsp assorted nuts

Method:

1. Apply little oil on the red capsicums and roast them on a live flame or in the oven until lightly charred, finely chop them and keep aside.
2. Using a food processor, combine together the boiled kidney beans with the roasted chopped red capsicums and all other ingredients and mix together until it becomes a smooth paste.
3. Pour the mixture into a bowl and adjust the seasoning as required. Add in some lime or honey as needed to balance the flavours, then allow to chill.
4. Remove the dip once chilled and portion into serving bowls, drizzle over with a little olive oil on top, garnish with fresh herbs, nuts and seeds of your choice and serve with cheese straws, garlic bread, herb rolls etc.

Click on page 3 for the next recipe.

YOGHURT DELIGHT LOW CAL DIP

Ingredients:

• 1 and a half cup low fat yoghurt or green yoghurt
• 2 tsp olive oil
• 1 tsp chopped garlic
• 3-4 sliced jalapenos
• 2 -3 tbsp grated carrots
• 2 tbsp chopped celery
• 2-3 tbsp grated cucumber
• 2 tsp roasted white sesame seeds
• 2 tsp lime juice
• 8-10 mint leaves
• 2 tsp almond powder
• 2 tsp honey
• 2-3 dates chopped finely
• Salt and pepper to taste
• 3-4 green olives
• 3-4 black olives
• 1/2 tsp chilli flakes for garnish

Method:

1. Assemble all the ingredients for the dip.
2. In a mixing bowl, beat up the yoghurt until smooth and light in texture.
3. Add in the seasoning and herbs and mix well.
4. Then add in the veggies and dates, almond powder, honey and give it a nice mix.
5. Allow the dip to chill for couple of hours before serving.
6. This dip goes well with cuts of raw vegetables, with a nice grilled paneer tikka, marinated grilled baby corn, skewered mushrooms, roast chicken and grilled sausages.

Click on page 4 for the next recipe.

PERI PERI PEANUT BUTTER DIP

Ingredients:

• 2 tbsp peanut butter (ideally the crunchy variety)
• 1/2 cup warm water
• 1 tsp olive oil
• 1 tsp chopped garlic
• 2 tsp tomato ketchup
• 1 tsp red chilli sauce or Capsico
• 1/4 tsp crushed black pepper
• 1/2 tsp chilli flakes
• 1/2 tsp Mexican peri peri sauce
• 1/2 tsp chaat masala
• 1/2 tsp red chilli powder
• 1/2 tsp mixed herbs
• 2 tsp chopped raisins
• 1 tsp chopped parsley
• 3-4 black olives
• 3-4 green olives

Method:

1. Assemble all the ingredients for the dip.
2. Add oil to a saucepan, then add garlic, peanut butter and warm water and then mix well.
3. Next add in the tomato ketchup, chilli sauce, seasoning to taste, and mix it well. Simmer for 3-4 mins.
4. Add in the peri peri sauce, raisins, olives, parsley and mix it well.
5. Serve this dip at room temperature or warm it up. Recommended pairings include toasted bread, sticks, savoury digestive crackers, grilled prawns, fish etc.

Click on page 5 for the next recipe.

AVOCADO BASIL DIP

Ingredients:

• 1 avocado (peel, remove the stone and mash it, add a little lime juice and keep aside.)
• 10-15 fresh basil leaves
• 1 tsp chopped garlic
• 2 tbsp pinenuts, almonds, and cashews
• 2 tsp lime juice
• 2 tbsp olive oil
• 2 tbsp chilled water
• Salt and pepper to taste
• 1/4 cup veg or regular mayonnaise (or use 1/4 cup hung curd)
• 1/2 tsp chaat masala
• 1/2 tsp red chilli flakes
• 1 tsp chopped parsley

Method:

1. Assemble all the ingredients for the dip.
2. Using a food processor, combine together the avocado mash, fresh basil, garlic, nuts, lime, olive oil and a few drops of chilled water and churn it into a nice smooth mixture.
3. Move into a mixing bowl and add in the mayonnaise or use hung curd. Blend together well.
4. Adjust the seasoning with salt, pepper and chaat masala.
5. Chill the dip for around 20 mins.
6. Move into bowls, drizzle over with some olive oil, and on the top add in some seeds like flax seeds, melon or sunflower seeds for some crunch.

Click on page 6 for the next recipe.

BLACK EYED PEA & MINT DIP

Ingredients:

• 1 cup boiled black eyed peas
• 2-3 tbsp olive oil
• 1 tsp chopped garlic
• 10-12 mint leaves
• Salt and crushed black pepper to taste
• 2 tsp slightly dry roasted white sesame seeds
• Mixed herbs and chilli flakes to taste
• ½ cup blanched spinach leaves
• 1/2 tsp chaat masala
• 3-4 chopped dates
• 2 tsp cream cheese

Method:

1. Assemble and pre-prep all the ingredients for the dip.
2. In a food processor, combine together the boiled black eyed peas with the other ingredients and blend it to a smooth paste. Adjust the texture with a few drops of chilled water.
3. Remove into a mixing bowl, check for seasoning, and allow to chill for 30 mins.
4. Portion the prepared dip into bowls, garnish them with slivers of nuts, and serve.

Click on page 7 for the next recipe.

BEETROOT & SWEET POTATO DIP

Ingredients

• 2 beetroot (boiled, peeled and mashed)
• 150 gms sweet potato (peeled and mashed)
• 2-3 tbsp of olive oil
• 1 tsp chopped garlic
• Salt and crushed pepper to taste
• 1/2 tsp chaat masala
• 2 tsp flax seeds and sunflower seeds
• 2 tsp lime juice
• 2 tsp chopped parsley
• 2 tsp cream cheese
• 2 tsp assorted nuts-
• 2-3 tsp chilled water
• 1 tbsp mayonnaise

Method:

1. Assemble and pre-prep all the ingredients for the dip.
2. Using a food processor, combine together the beetroot, sweet potato and other ingredients and blend them into a smooth mixture.
3. Move into a mixing bowl and add in the mayonnaise. Mix well.
4. Adjust the seasoning and allow to chill for 20 mins.
5. Portion the dip into serving bowls and garnish with cream cheese and nuts. Serve with toasted pita bread and raw salad.

Click on page 8 for the next recipe.

CHEF'S SPECIAL DIP

Ingredients

• 1 cup mayonnaise
• Salt and crushed pepper to taste
• 1/2 tsp mustard paste
• 1/2 tsp Capsico sauce
• 2 tsp lime juice
• 2 tsp chopped parsley
• 2 tbsp grated carrots
• 2 tbsp grated cucumber
• 2 tsp cream cheese
• 2 tbsp finely chopped pineapple
• 2 tsp chopped assorted nuts such as walnuts, almonds, and cashews
• 2 tbsp chopped green apple (optional)

Method:

1. Assemble and prep all the ingredients for the dip.
2. In a mixing bowl combine the mayonnaise with the cream cheese, add in the seasoning and lime juice and mix well.
3. Add in the assorted veggies/fruits and nuts/seeds as desired and mix well. Allow to chill for 30 mins.
4. Serve the dip with an assortment of raw salad sticks, toast and assorted breads.