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Six homemade dips

Six homemade dips, a still from its video, with the channel name and the recipe title in text across it

By Tom · Updated

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  • Makes 300 g
  • About 1 hour 20 min
  • Takes a bit of care

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.

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The recipe

Six homemade dips

Skip the supermarket tubs and make these six homemade dips instead.

  • Makes 300 g
  • 45 min prep
  • 30 min cooking
  • 5 min hands-off
  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Scale
300 g
Measurements

Ingredients

Classic hummus

Tzatziki

Guacamole

Whipped Feta

Roasted red pepper & cream cheese

Caramelised onion dip

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

Classic hummus

  1. Step 1

    Place the chickpeas (400 g), tahini (60 g), garlic, lemon juice, olive oil (15 ml), cumin (½ tsp) and salt (½ tsp) into a food processor.

  2. Step 2

    Blend for 2-3 minutes until smooth, scraping down the sides as needed. With the motor running, gradually add the ice-cold water (40 ml) until the hummus is light, smooth and creamy.

  3. Step 3

    Taste and adjust the seasoning if needed. Spoon into a serving bowl and finish with a pinch of paprika (½ tsp) and a drizzle of extra virgin olive oil (30 ml).

Tzatziki

  1. Step 1

    Coarsely grate the cucumber (1) and season with a small pinch of salt (½ tsp). Leave for 5 minutes, then squeeze firmly in a clean tea towel or kitchen paper to remove as much excess liquid as possible.

  2. Step 2

    Place the yoghurt (250 g) into a bowl and add the cucumber (1), garlic, olive oil (15 ml), lemon juice and dill (10 g).

  3. Step 3

    Mix until combined, then season with salt (½ tsp) and freshly ground black pepper to taste. Chill until ready to serve.

Guacamole

  1. Step 1

    Halve the avocado (1 avocados), remove the stones and scoop the flesh into a bowl.

  2. Step 2

    Add the lime juice and salt (½ tsp), then roughly mash with a fork, leaving plenty of texture.

  3. Step 3

    Add the red onion (1 onion), tomato (1), chilli (1 chilli) and coriander (10 g) and gently fold everything together. Taste and adjust the lime juice and seasoning if needed. Serve immediately.

Whipped Feta

  1. Step 1

    Crumble the feta (200 g) into a food processor and add the Greek yoghurt (250 g), olive oil (15 ml), lemon juice, lemon zest and a generous grind of black pepper.

  2. Step 2

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

  3. Step 3

    Spoon into a serving bowl and finish with a drizzle of extra virgin olive oil (30 ml) a grating of lemon zest and freshly ground black pepper.

Roasted red pepper & cream cheese

  1. Step 1

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

  2. Step 2

    Place the peppers into a food processor with the cream cheese (150 g), garlic, olive oil (15 ml), lemon juice, smoked paprika (½ tsp), chilli flakes and a generous grind of black pepper.

  3. Step 3

    Blend until smooth but still with a little texture.

  4. Step 4

    Taste before seasoning with any salt (½ tsp), as the cream cheese (150 g) should provide plenty. Spoon into a serving bowl and finish with a drizzle of olive oil (15 ml) and a pinch of chilli flakes.

Caramelised onion dip

  1. Step 1

    Place a frying pan over a medium-low heat and add the butter (20 g) and olive oil (15 ml).

  2. Step 2

    Add the sliced onions (1 onion) with a small pinch of the salt (½ tsp) and cook gently for 20-25 minutes, stirring occasionally, until deeply golden, soft and caramelised. Remove from (200 g) the heat and leave to cool completely.

  3. Step 3

    Place the sour cream (250 g) into a bowl and mix until smooth. Add the cooled onions (1 onion), Worcestershire sauce (1 tsp) and most of the chopped chives (10 g).

  4. Step 4

    Mix until combined, then season with salt (½ tsp) and freshly ground black pepper to taste.

  5. Step 5

    Spoon into a serving bowl and finish with the remaining chopped chives (10 g).

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Questions people ask

How long does six homemade dips take?

About 1 hour 20 min from start to finish: 45 min of prep, 30 min of cooking, and 5 min hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does it make?

As written it makes 300 g. Use the scale control on the recipe card to change it: every quantity in the ingredients and inside the method steps updates with it. Seasoning, and anything measured in pinches or splashes, is deliberately left alone.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.