5 Unique Dips Made With Exotic Seasonal Ingredients
Dips are an easy way to elevate any kind of food—be it snacks, appetisers or a main course. Now imagine these dips are made using exotic seasonal ingredients, by incorporating seasonal, exotic ingredients and elements to create delicious and unique combinations.
Read on for five unique dip recipes featuring seasonal produce that will add flavour to your food.
Dragon Fruit and Lime Salsa
Mixing the exotic dragon fruit with lime makes for an extremely light salsa. Start by peeling and dicing one large dragon fruit (either the white or red variety, whatever your preference). Next, add in one small diced cucumber, a small, finely chopped red onion, and a small, finely chopped jalapeño (this can be avoided if your spice tolerance is low).
Squeeze one lime and mix in its juice, and add salt and pepper to taste. Stir the dip gently and with great care to ensure that the pieces of dragon fruit stay intact.
Garnish with freshly chopped mint leaves and serve.
Avocado and Matcha Dip
To create the unique combination of mixing something earthy with something creamy, try making this avocado matcha dip.
Take a bowl and mash in two ripe avocados until they’re smooth or to your preferred consistency. Squeeze in juice from one lime, a teaspoon of matcha green tea powder, a tablespoon of Greek yoghurt, and season with a pinch of salt.
Combine all the ingredients together thoroughly. Garnish the dip with chopped spring onions or a smattering of sesame seeds and serve.
Papaya and Mint Salsa
When in season, Papaya, combined with mint, makes for a delightfully light salsa. To make this deliciously unique salsa, dice one ripe papaya and mix it in with a finely chopped small red onion. Next, squeeze in the juice of one lime, and a tablespoon of freshly chopped mint.
Season with salt and pepper to taste and let the dip rest for about 10 minutes in order to allow the flavours to blend together.
Persimmon and Walnut Dip
Autumn dips are a thing, with the most delectable one being a robust and well-balanced Persimmon and Walnut dip.
Start by peeling, then chopping two ripe persimmons. Next, in a food processor, blend the persimmons with some toasted walnuts until the texture is smooth or at your desired consistency.
Then add in two tablespoons of Greek yoghurt, one tablespoon of olive oil, and the juice of half a lemon. Add salt, pepper, and a pinch of cayenne pepper to taste. Then blend everything again until it’s thoroughly combined and garnish the dip with some fresh thyme before serving.
Grilled Aubergine and Pomegranate Dip
Grilled aubergine creates a smoky and unique base for this flavourful dip, complemented beautifully by the tartness of fresh pomegranate seeds.
First, take two medium aubergines and grill them until their skins are charred and their flesh is soft. Once the aubergines are cooled, peel and mash their flesh in a bowl.
Next, add in one tablespoon of tahini, squeeze in one lemon, and one minced/finely chopped garlic clove. Add salt and pepper to taste and garnish the dip with a generous sprinkling of pomegranate seeds.
