Dipping time

Anyone who organises parties regularly will swear that dips can make or break a gathering. To ensure that your parties are always a success, we bring you three dips that are cooling and ideal for summer.

Beet-yoghurt dip Ingredients 2 beetroots (medium sized) 2 cups hung yoghurt 1 tbsp mascarpone Salt to taste 2 tbsp extra virgin olive oil

Method Wash and boil the beetroots until soft. Drain and cool. Peel and grate using a fine grater. In a mixing bowl, add the grated beetroot, yoghurt and mascarpone and mix well. Add salt, check and adjust the seasoning. Add extra virgin olive oil and blend in with a paddle or whisk. Chill for 30 minutes. Enjoy with fresh cut fruits or crackers.

Mint pea dip Ingredients 2 cups green peas 10 fresh mint leaves 1 cup chilled water tsp roasted cumin powder Salt to taste 2 tbsp extra virgin olive oil Method Wash and pat dry the peas. Blend the peas with mint leaves and water. Place the puree in a bowl and add roasted cumin powder. Add salt, check and adjust the seasoning. Blend in the extra virgin olive oil with a paddle or whisk. Serve this refreshing dip with breads or toasties.

Grape dip Ingredients 1 cup chopped grapes 1 cup chopped cucumber cup shredded carrots cup chopped dill cup plain yoghurt 1 tsp diced green chillies (or jalapenos) A pinch of sugar Salt to season 2 tbsp olive oil A few tbsp of water Method Beat the yoghurt well with oil. Add the salt, sugar and green chillies in. Mix in the rest of the ingredients. Add a tbsp of water time to adjust the consistency. Serve chilled.

Guacamole dip Ingredients 1 ripe avocado 2 shallots 1 green chilli tomato, deseeded and chopped Juice of lime Chopped fresh coriander leaves Salt to taste Pepper to taste

Method Draw a knife deep into the avocado all around, length-wise. Gently twist it around until the two halves fall apart and the seed is exposed. Remove seed, scoop out the green flesh with a spoon and place in a bowl. Mash well with a fork. Grind the shallots and green chillies in a pestle and mortar (for best taste) or in a small grinder until roughly mixed. Mix the shallot-chilli paste with all the other ingredients and the avocado. Taste-test to adjust the sourness, saltiness and spice level.