Step away from the store-bought dip. Whip up your own dip from scratch, and you’ll taste the difference. Take your pick of guacamole, hummus, smoky eggplant numbers, and that addictive tonnato for your next party or picnic. Your friends will thank you.
Baby heirloom beetroot with white bean purée
Photo: James Moffatt
Photo: Ben Dearnley
Jonathan Barthelmess’s taramasalata
Photo: William Meppem
Yoghurt dip with sesame seeds, pepitas, cumin, caraway and mint
Photo: Ben Dearnley
Jacqui Challinor’s cannellini bean dip with cumin burnt butter
Photo: William Meppem
Photo: William Meppem
Buckwheat-hemp crackers with avocado and finger lime
Photo: Ben Dearnley
.jpg?width=720&quality=75&mode=crop&anchor=topcenter "Hummus With Blistered Tomatoes")
Hummus with blistered tomatoes
Photo: Craig Wall
Roasted cauliflower and tahini dip with crudités and flatbread
Photo: Ben Dearnley
Photo: Alicia Taylor
Photo: Ben Dearnley
Toum with quick za’atar flatbread and haloumi
Photo: Ben Dearnley
Photo: Ben Dearnley
French onion dip with cheddar biscuits
Photo: William Meppem
Pugliese broad bean purée with boiled chicory (fave e cicoria)
Photo: Sharyn Cairns
Smoky eggplant and capsicum dip with pita bread
Photo: Will Horner
Avocado, edamame and lemon dip
Photo: Ben Dearnley
Photo: Mark Roper
Photo: William Meppem
.jpg?width=720&quality=75&mode=crop&anchor=topcenter "Tonnato With Asparagus")
Photo: Chris Chen
Photo: William Meppem
Sunflower-seed dip with crudités
Photo: Ben Dearnley
Photo: William Meppem
Photo: Alica Taylor
Pea and mint dip with labne and radishes
Photo: Ben Dearnley
Hummus with radishes and paprika
Photo: Ben Dearnley
