Dip, dip, hooray!

Last Friday we had company for supper.  The crowd was an eclectic mix composed of one socially idealistic doctor, an  intellectual nurse, a globe-trotting goth inspired dental hygienist and a sensitive (seriously) IT guy. Strangely enough, even with so many interesting personas underfoot,  the conversation stubbornly revolved around the dip recipes.

Parsley-tomato sour cream dip

This dip was inspired by my friend Paulina, who made a similar dip for us every time we got together to drink and chat in her microchip sized apartment in Tokyo. Paulina used japanese mayonnaise, who tastes completely different from its western counterpart.  With the lamentable lack of an asian grocer nearby, I substituted half of the mayo with sour cream. It is better to do make this dip at least 2 hours before serving it, to let the tastes combine.

Ingredients:

1 cup mayonnaise
1 cup sour cream
1 large ripe tomato, chopped finely
1/2 cup chopped parsley leafs
salt and pepper to taste

Mix together all the above, including all the tomato juices. Keep in the fridge well covered until serving time. Great with chips, crackers and vegetables.

Hummus

Find it here:

Dill and garlic cheese dip

This one got all the glory. So good.

Ingredients:

1 small pack cottage cheese (250 gr)
1 small pack light cream cheese (250 gr)
3 garlic cloves, peeled
1 Tbsp olive oil
1 tsp dry dill
salt and pepper to taste

in a small microwave dish, put garlic cloves and oil and heat for 1-2 minutes, until the garlic is soft. Put garlic preparation in a food processor bowl and add the rest of the ingredients. Process until smooth and creamy. Taste and adjust seasoning.