Food Pharmacy, Recipes
Published:
July 20, 2020
July 20, 2020
Three Dipping Sauces For Summer Barbecues
We love grilled food. But sometimes we think we love to grill because we love the sides. Here are three dipping sauces for all your summer barbecues. A Swedish take on tzatziki with lots of dill, a leek dip that tastes like cheese without the slightest hint of cheese and gazpacho in the form of a dip.
Today we harvested our first sugar peas from our kitchen garden (follow us on insta here and YouTube here). So we tried them in all three dipping sauces and yes, both they and the dips were delicious!
Swedish Tzatziki With Fresh Dill
It is only when you make your own tzatziki that you understand how much love is behind it. First, the water from the yogurt should be squeezed out and then, just when you are done, it is time to do the same little ritual with the cucumber. In the tzatziki you see in the picture, we used “regular” Greek yogurt, but feel free to experiment with other plant alternatives. And don’t forget the dill because it really is the icing on the cake here in this tzatziki.
Swedish Tzatziki With Fresh Dill
- Cuisine : 1 bowl
Scale
Ingredients
5 dl preferred yoghurt
1 large cucumber
1 Tbsp salt
1–2 garlic cloves
1/2 lemon, juiced
1 large handful of fresh dill, chopped
3 Tbsp olive oil
1 tsp honey
Instructions
Start by putting the yoghurt in a freshly washed kitchen towel and squeeze out the liquid. This takes a little time but is well worth the little effort (we think so at least). If you don’t have time you can skip this step.
Grate the cucumber and sprinkle with the salt. Put the mixture in a strainer and massage until almost all the water has released (or at least most of it).
Now it’s time to stir everything together. Combine the cucumber and yogurt with the rest of the ingredients and stir. Serve garnished with some more dill or chive blossoms like we did.
Leek Dip
This was a real surprise. The combo of fried leeks and lots of nutritional yeast results in a sweet and cheesy type of sauce, only there is no cheese? Nonetheless this dip is yum! It’s made in the oven but can be served hot or cold.
PrintLeek dip
- Cuisine : 1 tin
Ingredients
2 leeks
1 clove of garlic
¾ cup oat or almond milk
⅓ cup nutritional yeast
½ cup soaked cashew nuts
1/2 tsp salt
⅛ tsp grated nutmeg
freshly ground black pepper
Instructions
Preheat the oven to 180C/350F. Slice the leek finely and give it a rinse. Chop the garlic and fry gently together with the leek, salt and pepper until the onion is soft. Rinse the cashews. Mix the cashews with the other remaining ingredients (excluding the leeks) into a smooth sauce using a blender. Stir together with the leeks and pour into an ovenproof dish. Bake for 20-25 minutes. Serve the dip hot or cold – it’s up to you!
Gazpacho Dip
Luckily no one had a camera close at hand when we came up with this idea, because our grumpy faces weren’t very picture friendly. But with the help of chili and apple cider vinegar, among other things, we really got to that typical gazpacho flavor to come out in this chunky version. A new favorite that will be on repeat all summer long!
PrintGazpacho Dip
- Cuisine : 1 bowl
Ingredients
3 tomatoes
3 avocados
3 onions
¼ tsp chili powder
3 Tbsp olive oil
1 1/2 Tbsp apple cider vinegar
1 garlic clove, chopped
salt & freshly ground black pepper
Instructions
Dice the tomatoes, avocados and onions. Mix the rest of the ingredients into a dressing and stir everything together.
Here are some other good sauces and dips to try from our site:
Potato fritters with cashew and parsley dip, here
Indian cabbage dolmas with curry sauce and mango chutney, here
Our best tomato sauce, here
Apple tuna salad (no tuna), here
