Christmas Dip recipes



confetti dip

Christmas dip

Christmas dip

2 ripe avocados, halved, stones removed, peeled
2 tsp fresh lime juice
1 small red birdseye chilli, halved, deseeded, finely chopped
Salt & freshly ground black pepper
1  ctn sour cream
1 tbs taco seasoning
1 ripe tomato, quartered, deseeded, finely chopped
1 tbs coarsely chopped fresh coriander
Corn chips, to serve

Place the avocado in a large bowl and use a fork to mash until almost smooth. Add the lime juice and chili. Taste and season with salt and pepper. Spoon the avocado mixture into 2 small serving bowls and smooth the surface. Combine the sour cream and taco seasoning in a medium bowl. Spread a thick layer of the sour cream mixture over the avocado mixture. Cover with plastic wrap and place in the fridge for 2 hours to set.
Combine the tomato and coriander in a small bowl. Taste and season with salt and pepper. Sprinkle the tomato mixture over the sour cream mixture to cover. Serve immediately with corn chips.

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confetti dip

 

3 large eggs, beaten

3 tablespoons sugar

3 tablespoons vinegar

1 teaspoon butter, softened

6 ounces cream cheese, softened

Few drops Tabasco sauce

1 small onion, chopped

1 small green pepper, chopped

2 small red pepper, chopped

Salt and pepper to taste

Combine the beaten eggs, sugar, and vinegar. Cook in a double boiler over simmering water, stirring constantly, until the mixture thickens.  Remove from heat and transfer to a bowl. Add the butter and cream cheese and beat until smooth. Add the Tabasco sauce, onion, peppers, and season to taste.
 Chill until ready to serve. Serve with crackers or potato chips.

Additional Notes:

This dip is best eaten on the day it is made.

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