How to Make Delicious Dips as a Student Cook - dummies

How to Make Delicious Dips as a Student Cook

Dips are super-easy for a student cook to whip up, especially on a budget for the thrifty student. If you’re looking for something to nibble on – crisps, breadsticks or sliced vegetables – add a bit more flavour with a tasty dip.


Guacamole is a great Mexican dip made from avocados. It’s goes dead nice with spicy nachos or in tortilla wraps. This recipe takes a little bit of preparation, but no cooking’s involved, and the home-made taste is fantastic.

Preparation time: 10 to 15 minutes

Cooking time: Nil

Serves: 4

2 tomatoes

1 chilli or some Tabasco sauce

3 large avocados

1 clove of garlic, peeled and crushed

1/2 medium onion, finely chopped (optional)

2 to 3 tablespoons of lemon juice

Salt and pepper

  1. Cut the tomatoes in half and scoop out the seeds with a spoon. Finely chop the tomatoes.

  2. Chop the top off the chilli, slice in half lengthways and remove the seeds. Now finely chop and add to the tomatoes.

    As a rough guide, the smaller the chilli, the hotter the taste. Be really careful when preparing chillies and wash your hands in hot soapy water after handling them.

  3. Remove the avocado stone and, using a spoon, scoop out the flesh into a clean bowl and add the lemon juice. Mash the mixture to your preferred consistency – chunky or smooth.

  4. Add the chilli (or Tabasco), tomato and onion and mix well.

  5. Season with salt, pepper or more lemon juice to taste.

  6. If not using it immediately, cover tightly with cling film and place in the fridge.

Per serving: Calories 243 (From Fat 200); Fat 22.2g (Saturated 4.7g); Cholesterol Trace; Sodium 38mg; Carbohydrate 7.6g, Dietary Fibre 5.0g; Protein 3.1g.


Hummus, made from puréed chickpeas, is a dish from the Middle East. It’s a really easy dip to make, although for best results, use a blender. If you don’t have a blender, use a potato masher, but your hummus will turn out a little more chunky.

Preparation time: 10 minutes

Cooking time: Nil

Serves: 2

1 200-gram tin of chickpeas, rinsed and drained

1 clove of garlic

1 tablespoon of lemon juice

2 tablespoons of olive oil

Small dash of Tabasco sauce

Salt and pepper

1/4 mug of water

  1. Combine all the ingredients in a food processor and blend together until smooth.

  2. Check the consistency. If it’s a little dry, add a drop more olive oil and blend again. Enjoy!

Per serving: Calories 470 (From Fat 184); Fat 20.4g (Saturated 2.6g); Cholesterol Trace; Sodium 110mg; Carbohydrate 50.0g, Dietary Fibre 10.8g; Protein 21.5g.

Tomato and Red Onion Salsa

Salsa makes a great dip or accompaniment and you can shovel the salsa into your mouth using a crisp.

Preparation time: 10 minutes

Cooking time: Nil

Serves: 4

5 or 6 tomatoes

1 small red onion

1/2 to 1 fresh chilli or a dash of Tabasco sauce

Big pinch of chopped fresh coriander

1 teaspoon vinegar

1 clove of crushed garlic (optional – if you want a bit more of a kick)

Salt and pepper

Pinch of sugar

  1. Cut the tomatoes in half and remove the seeds with a spoon. When deseeded, chop the tomatoes into small pieces and place in a bowl.

  2. Peel and dice the red onion and add to the diced tomato.

  3. Slice the chilli in half lengthways and remove the seeds. Finely chop the chilli and add half to the tomato. Wash your hands with hot soapy water after handling the chilli!

  4. Add the coriander, vinegar and garlic and carefully combine.

  5. Season with salt and pepper and add a pinch of sugar. Taste the salsa and add more chilli if you want.

  6. Place into a serving dish, cover with cling film and chill in the fridge for a couple of hours. Chilling it really brings out the flavours.