Dips and spreads, our favorite aperitif recipes

With toast, the recipe dips and spreads sign a successful aperitif!

Spreads with Mediterranean flavors:

With a growing vegetarian or flexitarian trend, it is important to provide meatless spreads for your guests. Mediterranean flavors are always a great success. The classic hummus, with its chickpeas, lemon juice and sesame oil remains a sure bet. Another option, tapenades! Made from black or green olives, they are ideal for those who pay attention to their lines. Eggplant caviar and peppers will also give your aperitif a southern feel.

For a taste trip to Greece, don't forget the famous tzatziki, this creamy blend of Greek yogurt and cucumber. Ideal for bringing freshness on the palate during a summer aperitif.

Rillettes for a good franquette spirit

For a bit cheesy, the rillettes make a comeback on our aperitif tables. With tuna or salmon, they have invaded the fresh shelves of our supermarkets. To change from the traditional Le Mans, opt for revisited and homemade versions. Surprise your guests with a simple and economical preparation of ham rillettes or with an apple-curry sardine version to bring an original and tangy touch.

What do I eat my dips with?

Pita bread, sliced ​​bread, salted cookie, or simple baguette, just cut them into strips or slices for your guests to dip into them. To add crisp, don't hesitate to toast them in the oven or toaster. You can also bet on seed crackers (homemade or not), for chic spreads.

To give an air of dolce vita, you can opt for homemade breadsticks that are very easy to prepare or even buns for bruchetta seasoned with rosemary or olive oil for example.

Vegetables can also be a great option. Carrot or cucumber sticks, they will go very well with your dips. So your aperitif dinner will be lighter and balanced.

4 mini dip recipes

Pepperoni sauce
Immerse 2 red peppers in a pan of boiling water for 2 min, then peel them, cut them in half, seed them and cut them into cubes. In a saucepan, heat 2 minced garlic cloves with 2 tbsp over low heat. of wine vinegar and 1 tsp. Tabasco coffee for 2 min. Mix the cubes of peppers at low speed with this preparation, add 4 tbsp. olive oil, adjust seasoning and serve fresh.

Confit tomatoes, arugula and mascarpone
Coarsely chop 50 g of dried tomatoes and mix them with 150 g of mascarpone. Add 1 tsp to the mixer bowl. 2 tsp capers olive oil, 150 g arugula and 1 pinch of Espelette pepper. Mix until you get a homogeneous paste.

Express hummus
Rinse and drain a can of canned chickpeas. Mix them with 1 clove of peeled garlic and the juice of 1/2 lemon. Add 3 tbsp. sesame oil and 3 tbsp. olive oil in a drizzle while continuing to mix at low speed. Pepper and loosen the dough with a little water if it is too compact.

Lemongrass yogurt cream
Mix the juice of 1/2 lime in a bowl, add 1 tsp. 1 tsp mustard, 1 tsp. coffee, salt, add 1 egg yolk and whisk until the mixture becomes frothy. Add 1 yogurt, 100 g of cream, 1 lemongrass stalk, finely chopped. Pepper and serve fresh.

Read also :

⋙ Our amazing recipes with salted verrines

⋙ Our cheese recipes for an aperitif

⋙ Our recipes for a successful aperitif!

⋙ Beetroot, peas, cocoa ... Our original hummus recipes

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