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Dip Recipes that will delight your guest


Homemade Dip Recipes that are Easy, Quick and Tasty

Mexican Dip

  • Tomato
  • Capsicum
  • Spring Onion
  • 2 Avocados
  • Squeeze of lemon Juice
  • 1 Packet Light Philly Cream Cheese
  • Taco Seasoning
  • Taco Sauce or Bottle Salsa
  • Sweet Chilli Sauce
  • 1 packet C.C's


  1. Line smallish dish with glad wrap
  2. Layer the following in the dish
  3. Layer 1 - place in dish- Diced tomato, diced capsicum and spring onion
  4. Layer 2 - place in dish- mash together 2 avocados and a squeeze of lemon juice
  5. Layer 3 - Mix together 1 Packet Light Philly Cream Cheese, taco seaasoning and taco sauce or salsa
  6. Refrigerate until ready to serve
  7. When ready to serve turn dish out on to a flat serving plate remove glad wrap and pour over the top sweet chilli sauce. Serve with C.C's

Capsicum Dip

  • 2 small tins Capsicum
  • 1/2 cup white Vinegar
  • 1/2 cup brown sugar
  • 1 tub cream cheese


  1. Put all ingredients in saucepan (about 30-40 minutes
  2. Simmer until the liquid reduces
  3. Allow to cool
  4. Pour over upturned tub of cream cheese

Cobb Loaf

  • 1 cup cream at room temperature, 2 cups grated cheese, 3 rashes bacon diced into small pieces and cooked, 1 cobb loaf, 250g Philadelphia cream cheese, finely chopped shallots

  • Cut of top of cobb loaf, scoop out centre. Mix all other ingredients well, place inside the cobb loaf and replace the top. Bake for around 45 minutes in a moderate oven. Towards the end of cooking time tear up the bread removed from the cobb loaf and place in the oven to crisp. Serve the crisp bread removed from the cobb loaf around the filled cobb loaf and serve





    • Creamy Stuffed Eggs

    Prepare eggs up to 6 hours before serving. Then keep covered in the fridge

  • 12 small eggs, 1 tablespoon mayonnaise, 1 tablespoon sour cream, 1 teaspoon French mustard.

  • Place eggs in large pan, cover with cold water, and stir constantly but gently over high heat until water comes to the boil. This is important to keep the yolks centred. Stop stirring; boil the uncovered eggs for 10 minutes. Drain. Crack shells of eggs, and cover with cold water for 1 hour. Remove shells from eggs and cut in half lengthways. Scope out yolks and mix with mayonnaise sour cream and French mustard. Pipe or spoon yolk mixture back into cooked egg whites


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