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Dips and Dunkers. Basic ingredients for the dips : 50g natural yogurt or fromage frais, 50g cream cheese. Some ideas for flavourings. 1. In a bowl, mix together 50g cream cheese and 50g fromage frais or natural yogurt. This is the basis for all the dips.

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Presentation Transcript
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1. In a bowl, mix together 50g cream cheese and 50g fromage frais or natural yogurt. This is the basis for all the dips.

slide6

2. For cucumber and onion raita add 1 x 15ml spoon of finely chopped onion, 5cm of chopped cucumber and ½ x 5ml spoon of dried or freshly chopped mint.

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4. Pineapple: add 2 x 15ml spoonfuls of chopped canned pineapple with the juice drained off.

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5. Spicy tomato: Add 1 x 15ml spoonful of tomato puree or sauce, shake of pepper or paprika or chilli powder.

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7. Serve the dips in ramekins or small dishes. It’s a good idea to add a garnish to show the main ingredient in each dip.

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2. Cut the pepper from top to bottom and open it up into a long strip. Remove any seeds and white fibrous bits.

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5. Cut a piece of cucumber about 7 cm long. Hold in a claw grip and cut down through the cucumber in a criss-cross pattern.

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13. Cut each segment into slices and squeeze some lemon juice over the top to prevent browning.