featuring an easy healthy recipe by cook Adie McClelland

Summer Dips for Easy Entertaining

It's official, October was the coldest October in 64 years. Summer has been slow in arriving, but we at Burger Wisconsin are optimists, and this month we will give you some summer dip recipes.

Dips that are easy to make and will also win friends and influence people at your summer entertaining soirees.

Adie has created for you 3 dips using the fresh ingredients we use in our burgers.

She uses fresh Avocados for an 'Asian Guacamole', fresh Tomatoes & Chickpeas to make a 'Chickpea Tomato & Chili' dip, plus a 'Singapore Satay' dip.

What does one dip with?

Water biscuits, wafers or bread sticks are perfect. For a healthy taste you can slice raw vegetables; celery, carrot, red capsicum, etc into sticks, use broccoli & cauliflower florets, or asparagus spears.

These dipping vegetables are called crudités from the French word crudité, meaning uncooked or raw.

The appealing aspect of dips is that they add a special taste to many dishes, particularly appetizers. Use these following dips for:

They are quick and easy to make so you can spend your time enjoying your summer entertaining.

ASIAN GUACAMOLE

¾ cup mashed ripe fresh avocado (2-3 avocados)
½ cup chopped water chestnuts (canned water chestnuts can be used if you wish)
1 fresh corncob
2 tbsp finely chopped fresh spring onions
1 tbsp finely chopped fresh coriander
½ tsp crushed fresh garlic
1 tbsp lemon juice
1 tsp Chinese chilli sauce
¼ tsp salt

Method

1. In a mixing bowl, combine the avocado and water chestnuts, mash the mixture to be slightly chunky.

2. Standing the corn on one end, cut off the kernels. Add the raw kernels to the avocado along with the remaining ingredients. Mix thoroughly.

3. Cover with plastic wrap and refrigerate. Leave the Avocado stone in the dip to inhibit the avocado browning. Best used the day it is made.

Makes 1 ½ cups.

SINGAPORE SATAY DIP

This is a quick and easy Satay sauce, which can be prepared quickly before entertaining. Satay should always be served at room temperature. If it has been refrigerated, bring to room temperature and stir vigorously, you may have to add a little peanut oil or water to thin the sauce.

2 tbsp unsalted roasted peanuts
1 small fresh shallot
1 clove fresh garlic
6 tbsp coconut milk
¼ cup top quality peanut butter
2 tbsp peanut oil
1 tsp sugar
½ tsp Chinese chilli sauce
¼ tsp ground cumin
¼ tsp ground coriander

Method

1. Chop the peanuts in a food processor and set aside.

2. Process in food processor the shallot and garlic. Add all the remaining ingredients, except the chopped peanuts, and process in blender until completely smooth. The dipping sauce should be as thick as very rich cream, add more peanut butter or coconut milk to adjust consistency. Sprinkle the chopped peanuts on top. Transfer to a small container to store. Use within 3 days.

Makes ¾ of a cup

CHICKPEA TOMATO & CHILLI DIP

This can be made two days ahead and stored covered in the refrigerator. Serve at room temperature with lots of crusty bread for dipping.

420g chickpeas, soaked overnight
3 bay leaves
3 sprigs of oregano
Olive oil
1 Spanish red onion, finely chopped
3 cloves of fresh garlic, finely chopped
3 fresh small red chillies, seeded and chopped
3 tomatoes, skinned (click 'skinned' to see how to skin tomatoes) & chopped
5 tbsp lemon juice, or to taste
1 tbsp chopped oregano
2 tbsp extra virgin olive oil

Method

1. Add drained chickpeas, bay leaves and oregano sprigs to a saucepan, cover with water and simmer for about 50 minutes or until soft. Drain and discard bay leaves and oregano sprigs.

2. Heat 2 tbsp olive oil in large frying pan and cook onion over low heat until soft. Add garlic, chilli and skinned tomato and cook, stirring occasionally, until soft and pulpy & the liquid has evaporated. Remove from heat and stir in chickpeas.

3. Divide mixture in half. Process one half of mixture with 2 tbsp of the lemon juice and 1/3 cup of olive oil in food processor until smooth, season, with salt & pepper, to taste.

4. To the remaining chickpeas, add remaining lemon juice, 2 tbsp olive oil and 2 tbsp of the chopped oregano, season to taste and mix well.

5. To serve, spread pureed chickpea mixture over serving plate and top with whole chickpea mixture. Sprinkle with remaining oregano leaves and drizzle with extra virgin olive oil for that truly olive taste.

Serves 10