Whether you’re after a blast from the past (Garlic & Onion Kiwi Dip) or up for something completely new, there’s a dip with your name on it. Made from good, honest ingredients these dips make a delicious sauce or spread too!
The wonderful rich flavor and natural sweetness of the butternut makes for a very moreish dip, perfectly matched with the slightly caramelized tones of the roasted almond.
This is a very refreshing dip! The natural richness and the good fat of the avocado matched with a slightly salty hit from the feta and cooling flavours of mint make for a very tasty dip.
Roasted cauliflower is a very important part of what makes this dip so good. Roasting brings out the flavor of the cauliflower, and adds just a slight smokey flavor to the dip. Paired with the rich, earthy sweetness of the kumara it makes for a very versatile dip.
Black Beans are healthy and delicious, while Beetroot adds an amazing flavour and colour. This dip is great served with grilled meats, fish or as a spread in your favourite burger or wrap.
The authentic smokey flavour with garlic is a perfect match with BBQ meats, chicken sausage rolls or chargrilled vegetables.
Keep your cool. Mint, cucumber and the tang of creamy yoghurt combine in this refreshing Eastern dip. Try as a cooling condiment to spicy foods.
Be versatile. You’ll find endless uses for these delicate flavours of spinach and ricotta – fabulous in lasagne, cannelloni or for a hint of Italian flair.
Dress to thrill. With juicy ripe tomato, mellow roasted capsicum and a chilli kick, this Mexican salsa is a great way to dress any meal.
Stay true. This is the classic dip great Kiwi summers are made of, only straight from the fridge. Thick and creamy, with tangy garlic and onion.
Get a bit fancy. Fragrant basil and Parmesan cheese add a twist to this traditional aioli made from free-range eggs. Delicious on hot chips, salads, even salmon.
Find your passion. If garlic’s yours, you’ll love this full-flavoured, creamy aioli made from free-range eggs. Great on everything from steamed veges to hot chips.