6 Homemade Dip Recipes Better Than Shop-Bought

Skip the supermarket tubs and make these six homemade dips instead. From creamy hummus and fresh tzatziki to whipped feta, guacamole, roasted red pepper and caramelised onion dip, these recipes are simple to make, packed with flavour and genuinely better than shop-bought.

6 Homemade Dip Recipes Better Than Shop-Bought

Classic Hummus

Makes approximately 300g

400g tin chickpeas, drained (about 240g drained weight)

60g tahini

1 garlic clove

Juice of 1 lemon

30ml extra virgin olive oil

½ tsp ground cumin

½ tsp salt

40-60ml ice-cold water

Place the chickpeas, tahini, garlic, lemon juice, olive oil, cumin and salt into a food processor.

Blend for 2–3 minutes until smooth, scraping down the sides as needed. With the motor running, gradually add the ice-cold water until the hummus is light, smooth and creamy.

Taste and adjust the seasoning if needed. Spoon into a serving bowl and finish with a pinch of paprika and a drizzle of extra virgin olive oil.

Serving Suggestion

Finish with a pinch of paprika and serve with warm pitta bread, flatbreads, crudités or as part of a mezze spread.

Tzatziki

Makes approximately 300g

250g full-fat Greek yoghurt

½ cucumber (around 300g)

1 small garlic clove, finely grated

15ml extra virgin olive oil

15ml fresh lemon juice

10g fresh dill, finely chopped

¼ tsp salt

Freshly ground black pepper

Coarsely grate the cucumber and season with a small pinch of salt. Leave for 5 minutes, then squeeze firmly in a clean tea towel or kitchen paper to remove as much excess liquid as possible.

Place the yoghurt into a bowl and add the cucumber, garlic, olive oil, lemon juice and dill.

Mix until combined, then season with salt and freshly ground black pepper to taste. Chill until ready to serve.

Serving Suggestion

Serve chilled with warm pitta bread, grilled chicken or lamb, roasted vegetables or alongside homemade gyros and souvlaki.

Guacamole

Makes approximately 300g

1 large ripe avocados

½  red onion, finely diced

1  tomato, deseeded and finely diced

½ red chilli, finely chopped

1 lime, juiced

10g fresh coriander, roughly chopped

½ tsp salt

Halve the avocado, remove the stones and scoop the flesh into a bowl.

Add the lime juice and salt, then roughly mash with a fork, leaving plenty of texture.

Add the red onion, tomato, chilli and coriander and gently fold everything together. Taste and adjust the lime juice and seasoning if needed. Serve immediately.

Serving Suggestion

Serve with tortilla chips, tacos or nachos, or spoon into wraps and burritos. It's also great alongside grilled meats.

Whipped Feta

Makes approximately 300g

200g feta

100g full-fat Greek yoghurt

15ml extra virgin olive oil

15ml fresh lemon juice

½ tsp finely grated lemon zest

Freshly ground black pepper

Crumble the feta into a food processor and add the Greek yoghurt, olive oil, lemon juice, lemon zest and a generous grind of black pepper.

Blend for 1-2 minutes until completely smooth and creamy, scraping down the sides as necessary.

Spoon into a serving bowl and finish with a drizzle of extra virgin olive oil a grating of lemon zest and freshly ground black pepper.

Serving Suggestion

Serve with toasted flatbreads, crackers or crudités. It's also excellent alongside roasted vegetables or grilled meats.

Roasted Red Pepper & Cream Cheese

Makes approximately 300g

200g roasted red peppers from a jar, drained

150g cream cheese

1 small garlic clove

15ml extra virgin olive oil

15ml fresh lemon juice

½ tsp smoked paprika

Pinch of chilli flakes

Freshly ground black pepper

Drain the roasted peppers thoroughly and pat dry with kitchen paper to remove any excess moisture.

Place the peppers into a food processor with the cream cheese, garlic, olive oil, lemon juice, smoked paprika, chilli flakes and a generous grind of black pepper.

Blend until smooth but still with a little texture.

Taste before seasoning with any salt, as the cream cheese should provide plenty. Spoon into a serving bowl and finish with a drizzle of olive oil and a pinch of chilli flakes.

Serving Suggestion

Finish with a little crumbled feta and serve with warm flatbreads, toasted pitta, crackers or as part of a Mediterranean-style sharing platter.

Caramelised Onion Dip

Makes approximately 350g

2 medium onions, thinly sliced

20g unsalted butter

15ml olive oil

250g sour cream

1 tsp Worcestershire sauce

10g fresh chives, finely chopped

½ tsp salt

Freshly ground black pepper

Place a frying pan over a medium-low heat and add the butter and olive oil.

Add the sliced onions with a small pinch of the salt and cook gently for 20–25 minutes, stirring occasionally, until deeply golden, soft and caramelised. Remove from the heat and leave to cool completely.

Place the sour cream into a bowl and mix until smooth. Add the cooled onions, Worcestershire sauce and most of the chopped chives.

Mix until combined, then season with salt and freshly ground black pepper to taste.

Spoon into a serving bowl and finish with the remaining chopped chives.

Serving Suggestion

Serve with crisps, tortilla chips, crackers or vegetable sticks. It's also brilliant with homemade chips or potato wedges.