Homemade dips
The perfect edition to every snack table!
Ingredients:
- 1 cup sundried tomatoes in oil (drained, reserve a little oil)
- 1 small garlic clove
- ¼ cup pine nuts
- ½ cup freshly grated
- Parmesan cheese
- ½ cup fresh basil leaves
- 2–4 Tbsp olive oil (or oil from the sundried tomatoes)
- Juice of ½ lemon
- Salt and pepper, to taste
How To Make Sundried Tomato Pesto
- In a dry pan over medium heat, toast the pine nuts until golden and fragrant (2–3 minutes).
- Let them cool slightly.
- In a food processor or high-speed blender, combine sundried tomatoes, garlic, toasted nuts, Parmesan, and basil.
- Pulse a few times, then slowly drizzle in olive oil (or reserved tomato oil) while blending until you reach your desired consistency.
- Add lemon juice, then season with salt and pepper.
- Blend again and taste.
- Adjust seasoning or oil if needed.
- Spoon into a jar and cover with a thin layer of olive oil to keep fresh.
- Store in the fridge for up to 5 days.
Ingredients:
- 250g sliced beef biltong, roughly chopped
- 1 cup mayonnaise
- ½ cup cream cheese, plain
- ¼ cup sweet chili sauce
- ¼ cup parsley, chopped
- salt & pepper
For the board:
- Camembert cheese
- Brie cheese
- Crackers
- Biltong
- Strawberry jam
- Grapes
- Mixed berries
- Olives
- Honey
How To Make Biltong Dip
- Add all ingredients into a food processor and blitz until smooth.