Easy To Make Dips and Sauces at Home

Easy To Make Dips and Sauces at Home

sauceAre you a condiment person? Fried meat and freshly-baked bread would never be complete without dips and sauces. If you are a little adventurous, you can try making your own sauces at home. They don’t take time to make and are a healthier alternative than the packaged ones. Wondering what to do in Amsterdam? It’s time to make delicious sauces at home.

Hummus

You don’t to be a greek to love this simple dish. It is probably one of the restaurant’s famous appetizers. To make this, all you need is a blender and chickpeas. You’ll blend these amazing peas until they are completely creamy, then you can add olive oil and crushed garlic as additional flavours. And oh, don’t forget to squeeze lemon juice to complete the process. This simple sauce or dish is rich in protein and doesn’t take you to Amsterdam city pass just to find the ingredients. You can store the remaining dip to your cooler and can last up to 3 days.

Salsa

Of course, we won’t skip salsa on this list. Salsa is perfect for chips and salads. You don’t even need heat to make this dip. It takes 10 mins or even lesser. The ingredients could be changed according to your taste. The basic of a restaurant-style salsa is to blend the following ingredients according to your desired texture: canned tomatoes, chillies, garlic, onion, a pinch of cumin, salt, pepper, and sugar. Once you’re done blending, you can store it in a jar for later use.

Creamy Pesto

This dish can be a pasta sauce or a dip to your favourite cracker or bread. You can use a blender or pound the ingredients manually through the use of mortar and pestle. If you don’t have one at home, you can shop online using discounts. You will need fresh basil leaves, pine nuts, garlic, and cream (optional). You just have to combine all the ingredients and blend them all together. You can make this dip with or without cream. But if you want this as a dip, adding cream would be better because the pesto alone would be quite too strong.