Dips are delicious mixtures with tangy flavours. I like to make them with soft cream cheese which has a naturally bland taste and takes added flavours very well. Mix dips in advance and leave to stand so flavours develop. Then serve surrounded with salty biscuits, potato crisps or raw vegetables (crudités) for dipping. Recipes that follow serve 12 guests.
Quick dip: Take any flavoured cream cheese and blend it with soured cream to a soft dipping consistency. Try cream cheese flavoured with garlic and herbs or liptauer cheese. Use approximately 8 oz (225g) flavoured cream cheese blended with 1/4 pint (150ml) soured cream.
Avocado dip: Halve 2 ripe avocados and remove the stones. Scoop the flesh into a mixing bowl and mash with a fork. Add 8 oz (225g) fresh cream cheese, juice of 1/2 lemon, 1 teaspoon onion juice (twist an onion half on a lemon squeezer), 1/2 level
teaspoon salt, dash of Worcestershire sauce and 2 tablespoons single cream. Beat until smooth and soft. Or puree ingredients in a blender or food processor. Spoon into a serving bowl and cover with cling film placed close to the surface to retain the colour until ready to serve.
Horseradish dip: Put 8 oz (225g) fresh cream cheese into a mixing bowl. Add 2-3 tablespoons single cream, 3 tablespoons prepared horseradish relish (not sauce). Mix until smooth and soft, then add a dash of Worcestershire sauce and a seasoning of salt to taste. Spoon into a serving bowl.
Party dip has a pretty pink colour. Put 2 tablespoons oil and vinegar dressing and 8 oz (225g) fresh cream cheese into a mixing bowl and mix until smooth and soft. Then beat in 2 tablespoons tomato ketchup, 2 teaspoons finely chopped onion and 1 teaspoon anchovy essence. Spoon into a serving bowl.