CREAM CHEESE, BASIL AND FETA DIP
250 g tub cream cheese
100 g Feta cheese
1 garlic clove
½ lemon, zest and juice
1 tablespoon (15 ml) olive oil
a small bunch of basil
Place all the ingredients in a food processor and pulse until smooth. Season with salt and
pepper.

Serves 4

FETA, CHILLI AND RED ONION DIP
Mix together:
1 cup (250 ml) crumbled Feta
½ cup (125 ml) cream cheese
3 tablespoon (45 ml) olive or avocado oil
1 small green chili, deseeded and finely chopped
1 chopped red onion
handful each chopped coriander and parsley leaves
Season to taste with ground black pepper and serve with toasted baguettes.
Recipe: Carin Ras Wilson

LEKKER DOOPSOUS
½ koppie bulgaarse jogurt
2 ringe fetakaas, gekrummel
1 eetlepel olyfolie
swart peper
klein bietjie fyn knoffel, opsioneel
Meng alles saam en bedien met kersietamaties. Heerlik.
Resep: Myra Prinsloo

Piekeleiers is heerlik! Meng die volgende saam –  fyngemaakte, gekooke eiers, seekosmayonnaise, sojasous, sout en ‘n fyngekapte ui. (Alles na smaak)
Bêre die mengsel in ‘n glasbottel in die yskas. Hoe langer dit staan hoe lekkerder.
Die probleem is net dat dit nie lank hou nie, want die kinders eet dit op die brood, pa saam sy vleisies en ma sommer so skelm met ‘n teelepeltjie!!!
Resep: Santie Carelse

LEKKER DOOPSOUS MET TABASCO
250 ml op fyn gerasperde Cheddar kaas
50 ml mayonnaise
25 ml blatjang
25 ml fyn gekapte uie (hier gebruik ek soms minder want sommige ui is te skerp)
25 ml pietersielie
paar druppels tabasco, optioneel

Meng alles saam.
Hou in koelkas en gebruik soos nodig.
Dit hou verseker nie lank hierdie kant nie maar besluit self!
Bedien saam crisps (chips) of enige kraakbeskuitjies

Resep:  Daleen Terblanche

TZATZIKI
3 pickled gherkins, finely grated
350 ml thick natural yoghurt
50 ml lemon juice
1 clove of garlic, crushed
1 onion, finely chopped
salt and freshly ground black pepper to taste

Place grated gherkins on absorbent kitchen paper towels, allow to drain. Combine gherkins, yoghurt, lemon juice, garlic, onion and seasoning in a bowl, mix well. Spoon into glass ramekin dish, refrigerate. Serve well chilled.
Serves 6-8

CRUMBLED BLUE CHEESE DIP
125 g Roquefort cheese, finely crumbled
250 g carton gherkin and chives herbs smooth cottage cheese
50 g (125 ml) toasted almonds, finely chopped
150 ml canned crushed pineapple, well drained
10 ml Worcester sauce
salt and freshly ground black pepper

Combine all ingredients, blend well.
Spoon into a serving dish and refrigerate until required.
Serves 6 – 8

SMOKED SNOEK DIP
125 ml sour cream
250 g carton creamed cottage cheese
10 ml lemon juice
5 ml French mustard
30 ml finely chopped fresh parsley
250 g smoked snoek, skinned and boned
Salt and freshly ground black pepper

Combine all ingredients in a bowl, mix well
Spoon into a serving dish, refrigerate until required.
Serves 6-8

AVOCADO AND BACON DIP
125 g rindless bacon rashers, fried and chopped
2 large ripe avocados, peeled and stoned
20 ml lemon juice
20 ml chopped spring onions
salt and freshly ground black pepper
125 ml sour cream
125 g (125 ml) mayonnaise

Blend bacon, avocado pears, lemon juice, spring onions and seasoning in a food processor or electric blender. Fold in sour cream and mayonnaise. Spoon into a serving dish, refrigerate until required.
Serves 6-8

PORT ALFRED TUNA DIP
This is a delicious
Tuna Dip for a Cocktail Party. Serve with crackers or crisps.
Blend together in a liquidizer the following:
1 tin Tuna, finely chopped
3 Capers – finely chopped
1 small onion – finely chopped
¼ cup mayonnaise
1 tablespoon lemonjuice
Salt and pepper to taste
Pour into serving bowl and decorate the top with chopped parsley and paprika.

OLIE FONDUE MET VARIASIE VAN SOUSE
1 kg filet, in blokkies gesny
Olie vir die fondue pot

Ansjovis sous:
¾ koppie mayonnaise
puree van 80 g gedreineerde ansjovis
1 geskilde knoffelhuisie, fyn gekap

Peperwortelsous:
¾ koppie mayonnaise
2 eetlepels peperwortel sous

Tamatiesous:
¾ koppie mayonnaise
2 eetlepels tamatiepasta
2 teelepels warm peper sous

Kerriesous:
2 teelepels kerriepoeier
1 teelepel Dijon mosterd
2 teelepels bruinsuiker
1 eetlepel gerasperde ui
6 eetlepels mayonnaise
6 eetlepels gewone jogurt

Meng elke individuele sousie in ‘n aparte bakkie.
Plaas die vier souse op die tafel vir gaste om te gebruik tydens die fondue.
Verhit die olie op die stoof en sit dit op die fondue brander.
Verdeel dan die opgesnyde vleis tussen die gaste. Gee elke gas ‘n lang fondue vurk.
Elke gas kan dan sy vleis na eie smaak gaarmaak en besluit hoe lank dit in die olie moet braai.
Stuur die souse rond. Baie populêre resep.
‘n Fondue is altyd ‘n ware treffer met gaste.