Dipping sauces and bread spreads

Has anyone got any easy dipping sauce or spread recipies for bread platters.Cheers

cream cheese and piccalilli mixed together.

suzieq1969, we have enjoyed the following.

For dipping bread:good quality oil e.g. olive or avocado + dukkah - for variety and a nice change add either a little balsamic vinegar or plain unsweetened yoghurt to the oil - the oil on its own, or with the balsamic vinegar can be served just warm if preferred rather than at room temperature.

For bread spreads: a variety of pestos make nice bread spreads - at a local restaurant one of the nicest bread platters we have had included basil pesto, olive pesto, sun-dried tomato pesto and another herb pesto - I can't recall now whether it was mint or parsley pesto (we like both but for those who like it, coriander pesto would be another option).Hummus would be another option as a spread for a bread platter.

Do you want/need recipes for dukkah, pesto or hummus!

Hope those suggestions help.:-))

I would really appreciate recipies for all three thanks 245sam

Argentinean Tapenade

1 c Kalamata olives, finely chopped
2 tab capers, rinsed and finely chopped
1 tsp finely grated lemon zest
1 tab fresh lemon juice
1 ½ tsp fresh thyme, finely chopped
½ c top quality extra virgin olive oil
black pepper

Combine olives, capers, lemon zest & juice and thyme.Gradually whisk in oil, season to taste with pepper.Will keep refrigerated up to a week.

Beetroot & Yoghurt Dip

1 medium sized beetroot, cooked
125 ml tahini
2 tab olive oil
juice 1 -2 lemons
small clove garlic
salt & pepper
1 c thick yoghurt

Purée beetroot, add all but yoghurt and amalgamate well.Beat in yoghurt.

Serve in flat bowl with oil and diced cucumber on top.Serve with pita or Turkish bread

Red pepper and Pomegranate Dip

3 large red capsicums
1 small chilli, deseeded and chopped
1 clove garlic + 1 tsp salt, crushed
125 g walnuts
⅓ c breadcrumbs, lightly toasted
1 tab pomegranate molasses
juice ½ - 1 lemon
1 tab hot water
½ tsp sugar
¼ c olive oil

Roast peppers over flame, peel and deseed.Place in processor with other ingredients except oil.Process to a rough paste, then with motor running pour in oil gradually.Cool, check seasoning.

Serve with bread.

Greek Feta Chilli Spread (Tyrokafteri)

450 g creamy feta
2 long hot chillies (or dried or pickled)
1 - 2 cloves garlic’
60 - 125 ml peppery olive oil

If cheese is very salty soak in cold water for an hour, drain well.

Grill or pan-grill the chillis until blackened, discard skin and seeds.Mash the flesh with garlic in a mortar.

Beat the cheese in a processor or with a woodedn spoon, gradually adding the oil until the texture is silky and the flavour is balanced.Stir in chilli garlic mixture, check salt level.

Serve as a spread or a dip with raw veges, or add a dab to a vinaigrette.

Here you are suzieq1969.the following are the recipes that I usually use but there are many variations/versions of/for all.Try doing a search here on the Recipes MB using dukkah, hummus or pesto as the Keyword and Last year as the Date posted option.

Alison Holst's DUKKAH
This is very easy and relatively quick to make, and.yummy to eat.
½ cup each of sesame seeds, sunflower seeds and pumpkin seeds
1 cup blanched almonds
¼ cup each of cumin seeds and coriander seeds
1½ tsp each of rock salt and turmeric
1 tbsp ground paprika

Heat the oven to 180°C.
Put the seeds and almonds in to roast, in separate foil dishes and/or pie plates etc., in the order given. Watch carefully, checking them at least every 5 minutes, andtake out each container when the seeds have darkened a little (but not a lot) and have an appetising aroma. (As a guide, most will take about 10 minutes, but sesame and sunflower seeds usually take longer.)
Leave to cool, then grind with the salt, paprika and turmeric, in 1 or 2 batches in a food processor, using the pulse button. The final mixture should have a grainy texture - it should not be an oily powder.
Store in airtight jars in a cool cupboard.
Makes 2 cups.

DUKKAH (with hazelnuts)
1 tbsp each of coriander seeds and cumin seeds
¼ cup sesame seeds
½ cup hazelnuts
1 x 70g packet blanched almonds (toasted)
¼ tsp each of salt and paprika
a good pinch chilli powder, or more for a spicier mix

Toast the hazelnuts and remove as many of the hazelnut skins as possible by placing them in the middle of a clean teatowel, then draw up the edges of the teatowel to enclose. Holding the bundle in one hand, rub with the other hand. Discard the skins.
Scatter the coriander, cumin and sesame seeds over the base of a small, heavy-based frying pan. Stir over a medium heat until the sesame seeds are toasted and aromatic. Transfer to a plate to cool.
Place all the ingredients in a food processor. Pulse until the mixture resembles fine breadcrumbs.
Makes 1¼ cups.

HUMMUS
2 cups canned garbanzo beans/chickpeas, drained (400g drained weight) or equivalent of home-cooked chickpeas, drained
⅓ cup tahini
¼ cup lemon juice
1 tsp salt
2 garlic cloves, halved
1 tbsp olive oil
1 pinch paprika, optional
1 tsp minced fresh parsley, optional

Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth, then add the olive oil. Transfer mixture to a serving bowl and if desired, drizzle with extra olive oil. then sprinkle, if desired, with paprika and parsley.
Makes 2 cups.

Robyn Martin's BASIL PESTO
¾ cup (45g) tightly packed fresh basil leaves
1 garlic clove
pinch salt
¼ cup each of olive oil and toasted pinenuts
25g grated parmesan cheese

Place basil in the bowl of a food processor or mortar. Crush and peel the garlic. Add to basil with the salt and half of the oil. Process, or pound with a pestle, to a smooth paste. Add pinenuts and remaining oil and process or pound until the nuts are lightly chopped. Add the parmesan cheese and process until mixed.
The recipe makes about ¾ cup. :-))

Thanks everyone they all sound great