Tasty Party Dip recipes that are also Low FODMAP
Sometimes being on the Low FODMAP diet, it can feel as if the fun is zapped out of food. This can be especially felt at either hosting or attending a party. Most of the party food available has sneaky onion and garlic in it and sometime it can feel easier to just not partake. But fear no more below is a list of my favourite Low FODMAP dip recipes, I crack these out when I have guests over, they go great with crudités and gluten free bread sticks. Also when I go to a party, I will also offer to make some and bring with me, as many people are rightly flummoxed by the Low FODMAP diet.
Please be aware that the recipes are Low FODMAP, however be careful with portions as to avoid Low FODMAP stacking.
Baba Ganoush
Ingredients
3 Aubergines
2 Tablespoons Lemon juice
2 tbsp tahini
2 tbsp garlic infused olive oil
1 tbsp olive oil
black pepper and paprika to season
1 tbsp chopped flat leaf parsley
Method
Cut the aubergines in half. Brush the flesh with olive oil and season with salt and paprika. Place flesh down on a baking tray. Place in the oven at 220c for 20 to 30 minutes. You can tell the aubergines are ready when using a spoon carefully press down on the aubergine and it is soft.
In a bowl combine the garlic oil with the lemon juice, tahini and pepper.
When cool enough to handle, scoop out the flesh. Mix the soft flesh with the remaining ingredients. Either mash with fork or hand blender
Place in a serving dish and top with a drizzle of olive oil and parsley.
Fresh Salsa
Ingredients
250g fresh tomatoes, peeled and finely chopped
2 mild chillies, finely chopped
half of a bunch of coriander as well as stems, finely chopped,
pinch of salt
2 dashes of lime juice
1 tbsp garlic infused olive oil
½ tsp cumin
Method
Chop the coriander finley, I like to use a few stems to add a different element of the coriander flavour.
Combine all the ingredients together in a bowl and serve immediately.
Notes
If you are pressed for time, you can use a tin of plum tomatoes. Chop the tomatoes and discard the juice from the tin.
Tzatziki
Ingredients
½ cucumber, halved and deseeded
170g pot Greek lactose free yogurt
1 teaspoon garlic infused olive oil
handful mint leaves, chopped
Pinch of salt
Method
Cut the cucumber in half and desseed, coarsely grate the cucumber. Sprinkle salt over the cucumber and place in a sieve over a bowl. Leave for 30 minutes. Tip the cucumber into a fresh bowl and wrap a kitchen towel around to help squeeze out any excess water.
Tip into a bowl with the yogurt, garlic infused olive oil and mint, and mix well.
Chunky Guacamole
¼ avocado is a safe low fodmap serving
Ingredients
1 large ripe tomato
3 avocados, very ripe but not bruised
juice 1 large lime
handful coriander, leaves and stalks chopped
1 chilli, red or green, deseeded and finely chopped
Spring onion - only the green tops
Method
Roughly chop the tomato and then place into the bowl
Halve and stone the 3 avocados. Use the side of the knife to carefully squish the avocado on a chopping board. When ready add to the bowl with the tomato.
Add the juice of the lime along with the coriander, finely chopped chilli and the spring onion green tops finely chopped into the bowl. Season with salt and pepper. Mix to combine all ingredients.
Greek feta dip
Ingredients
200g Feta cheese
6 tablespoons of greek lactose free yogurt
Juice of one lemon
Pinch of cayenne pepper
Dried chilli flakes
Method
Use a food processor or hand blender to combine all of the ingredients except th dried chilli flakes. Use the chilli flakes to decorate.
Moroccan pepper dip
Ingredients
4 roasted red peppers
1 tbs garlic infused olive oil
1 tbsp olive oil
50g toasted walnuts
2 tbsp harissa
Juice of one lemon
Method
Place all the ingredients in a food processor and whiz
Aioli
Ingredient
2 egg yolks
1 tbsp Dijon mustard
250ml olive oil
50ml garlic infused olive oil
Method
Put the egg yolks and mustard into a food processor. Blitz the ingredients until they form into a paste and slowly add the olive oil and the garlic infused olive oil. Once combined add lemon juice and garlic olive oil to taste.
Crab and Chilli dip
Ingredient
white crab meat 100g
cherry tomatoes 6, finely chopped
Green tops of spring onions 1, finely chopped
red chilli ½, finely chopped
coriander a handful, chopped
lime 1, zested and juiced
olive oil
Method
Mix the crab meat with the remaining ingredients and add enough oil to make it spoonable.