Zesty dip recipes for any occasion

When it comes to parties, nothing gets people around the table like savoury snacks. Here are two zesty dip recipes your guests will be clamoring to taste.

Antioxidant-rich fresh vegetables are ideal scoops for this spicy starter.

Preparation: 20 minutes

Cooking time: 12 minutes

Serves: 8

What you need

• 10 ml (2 tsp) olive oil
• 1 medium green pepper, seeded and chopped
• 1 medium onion, chopped
• 100 ml (3 1⁄2 oz) pickled chili peppers, drained and chopped
• 250 ml (1 c) chopped tomato
• 7 ml (1 1⁄2 tsp) ground cumin
• 2 ml (1⁄2 tsp) salt
• 225 g (8 oz) cream cheese
• 45 ml (3 tbsp) chopped cilantro
• 10 ml (2 tsp) Tabasco
• 1 medium red pepper, seeded and sliced
• 2 small carrots, peeled and cut into sticks
• 1 medium celery stalk, cut into sticks

Read, set, go!

1. Heat oil in a large non-stick frying pan over medium heat.
2. Add green pepper and onion; sauté until softened, about five minutes.
3. Add chili pepper, tomato, cumin and salt; cook for about three minutes.
4. Add cheese, cilantro and Tabasco. Reduce heat to low. Cook, stirring, until cheese melts and mixture is creamy, about three minutes.
5. Serve warm with red pepper, carrots and celery.

Per serving: 147 calories, 4 g protein, 11 g fat (including 6 g saturated fat), 31 mg cholesterol, 9 g carbohydrates, 3 g fibre, 339 mg sodium

Each red and yellow pepper contains about 10 grams (two teaspoons) of natural sugar, resulting in the slightly sweet taste of this salsa.

Preparation: 20 minutes

Cooking time: 12 minutes

Serves: 6 

What you need

• 2 medium firm, ripe tomatoes
• 1 small onion, cut into 2 cm (3/4 in) thick slices
• 10 ml (2 tsp) olive oil
• 1 corn cob, inner layer of husk intact
• 1 small red pepper, seeded and finely chopped
• 1 small yellow pepper, seeded and finely chopped
• 2 cloves garlic, finely chopped
• 2 ml (1⁄2 tsp) ground cumin
• 2 ml (1⁄2 tsp) dried oregano
• 2 ml (1⁄2 tsp) salt
• 1 ml (1⁄4 tsp) chili powder
• 30 ml (2 tbsp) chopped cilantro

Ready, set, go!

1.  Heat grill to medium hot. Brush tomatoes and onion with oil and place, with the corn, on the grill.
2. Grill 10 cm (4 in) from heat, turning frequently until lightly browned, for about 10 to 12 minutes.
3. When cool enough to handle, finely chop tomatoes and onion.
4. Remove husk from corn and cut kernels from cob.
5. Combine all the ingredients in a serving bowl, then refrigerate until ready to serve.

Per serving: 48 calories, 1 g protein, 2 g fat (including 0 g saturated fat), 0 mg cholesterol, 8 g carbohydrates, 2 g fibre, 202 mg sodium

Cilantro's distinctive flavour does not please every palate. If it is too intrusive for you, try dill, chervil or Italian flat-leaf parsley in your salsa.