Dip

Sometimes nicknamed “yuppie Vegemite”, this classic Provençal preparation is used as a dip for raw vegetables, spread on bread and pizza, and served with fish and meats. Note

A smooth, colourful and flavoursome zucchini, pea and corn purée from Australian Women's Weekly.

This creamy vegan dip combines healthy broad beans with the flavours of mint, lemon, cumin and paprika. It's the perfect addition to your next party menu

Red capsicum dip is nutritious, tastes great and is very easy to make. Here, we've given you a spiced up Moroccan version. Serve dip with crusty bread; we used toasted pitta bread.

Wear a pair of rubber gloves when you handle the cooked beetroot to avoid staining your hands. Note

Crunchy fresh pita crisps make a great shared party platter when paired with a freshly made dip, like this butter bean concoction.

Smoky with sumac and tahini, this spiced chickpea and yogurt dip is surprisingly easy to make, and entirely delicious.

We used cannellini beans in this recipe but you could use any white bean you like. The lemon juice and zest add a delightfully fresh note to this moreish dip.

This flavoursome dip goes well with crudités, potato wedges or barbecued chicken wings.

This creamy and lemony dip is delicious and dead easy to make. You can adjust the lemon juice and garlic to taste.

Enjoy this classic Middle Eastern dip with vegetable sticks, crackers, bread or meats. It's easy to make and packed full of the goodness of chickpeas.

Try this easy 4-ingredient dip for a nutritious snack served with crunchy veggies.

With its gorgeous hue, beetroot can't help but be a startling inclusion in any recipe.

Carrot raita

It is important to use silken tofu for this recipe to get the right texture. Note

This goes well with fish, prawns, pork and chicken. Note

Creamy, garlicky tzatziki is fabulous served with roast lamb or on kebabs, but also as a dip with a pile of crisp, freshly cut vegetables, crackers or twists.

Deliciously creamy and packed full of the goodness of yellow split peas, this tasty dip is perfect enjoyed with veggie sticks or cracker as a afternoon snack or starter.

Smooth and smoky roasted eggplant dip, also known as melitzanosalata, is delicious served as part of a Greek platter.

Queso anejo and poblano chillies bring an authentic Mexican flavour to this gourmet guacamole. If you can't lay your hands on any queso anejo, you can use parmesan and other similar cheeses in its place.

You can use char-grilled capsicum from a jar, if you prefer. Note

If shrimp paste is unavailable, substitute 1 tablespoon fish sauce. Shrimp paste is available from Asian grocery stores or the Asian section of most supermarkets. Tamarind concentrate is made from dried tamarind pulp and is a popular souring agent that adds an appetising tang and fruity background flavour to curries and sauces Note

Bring the Med to your home with these scrumptious lamb meatballs and a garlicky white bean dip.

Goes well with rumaki crab dip Note

Soak 10 bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. Note

Raita translates as yogurt, and when seasoned with vegetables, fruits or spices, it makes a wonderful cooling accompaniment to fiery curries. Leaving raitas to stand 30 minutes before serving allows their flavours to blend more intensely. Note

Garlic wedges can be made a week ahead. Note

Labne can be left to drain and thicken, still weighted, in the fridge for up to three days. Note

Divide dough into 16 equal pieces. Roll each piece of dough into a long oval about 3mm thick. Note

A fantastic miso garlic dip for Japanese-style dinner parties or sharing platters.

A sweet and spicy Asian-style marinade that is fantastic with beef and pork ribs.