Trio of Dips: Delicious snack recipes from STEPS Café on George

We’ve got the perfect recipes for a winter snack spread. This trio of simple-yet-delicious dips is packed with flavour and made to share (or graze on at home while enjoying a chilly day in front of the TV).

These dips are best enjoyed with crusty bread, crackers and fresh veggie sticks, and are easy to make ahead of time if you’ve got guests to entertain or you need to bring something along to a gathering.

Why we love these recipes

Like any of our favourite feel-good recipes, these dips are simple and seasonal.

This recipe ticks all of our boxes:

Made with a mix of pantry staples, fresh veggies and herbs from the garden, and versatile ingredients you can easily add to your grocery list

Perfect for grazing, entertaining or an elevated addition to your work lunchbox

Great inspiration for using herbs and produce from your garden

Tzatziki dip

2 Lebanese cucumbers
310g Greek yoghurt
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 garlic clove, minced
2 tbsp finely chopped dill
¼ tsp cooking salt
Pinch of black pepper (to taste)Cafe

Cut the cucumber in half lengthwise and scoop out the seeds. Grate it, then squeeze out the extra liquid using a clean tea towel.
Put the squeezed cucumber in a bowl. Add the remaining ingredients and stir well to combine.
Leave the combined ingredients to rest for at least 20 minutes to maximise the flavour. If you’re making this dip ahead of time and don’t plan to immediately serve, cover the dish and leave it to rest in the fridge to keep it fresh.
Serve immediately or keep in an airtight container in the fridge for up to 3

Basil Pesto dip

4 tbsp pine nuts
120g fresh basil leaves
100g parmesan, finely grated
1 tsp cooking/kosher salt
2 garlic cloves
200ml extra olive oil
½ tsp black pepper (to taste)

Toast the pine nuts in a dry pan over medium-high heat until lightly golden. Remove and let them cool.
Add the toasted pine nuts, basil, parmesan, salt, pepper, and garlic to a food processor or blender. Blend until finely chopped. Alternatively, you can use a stick blender in a bowl and blend everything together until smooth.
With the motor of your blending device running on low, slowly add the olive oil and blend until smooth.
Leave the combined ingredients to rest for at least 20 minutes to maximise the flavour. If you’re making this dip ahead of time and don’t plan to immediately serve, cover the dish and leave it to rest in the fridge to keep it fresh.
Serve immediately or keep in an airtight container in the fridge for up to 3 days.

Baba Ganoush dip

2 large eggplants
¼ cup tahini
Juice of 1 lemon
1 garlic clove, minced
Salt and black pepper (to taste)
Olive oil (to drizzle)

Roast, grill, or cook the eggplant over a flame until the skin is charred and the inside is very soft.
Let the eggplant cool, then drain off any extra liquid.
Peel the eggplant and discard the stem.
Mash the eggplant in a bowl with a fork. Add tahini, lemon juice, garlic, salt, and pepper. Mix until combined.
Refrigerate for 30 minutes before serving (or store in airtight container in the fridge for up to 3 days).
Drizzle with olive oil before serving. Best enjoyed with bread, crackers or vegetables.

STEPS Café on George Catering

STEPS Café on George has recently launched a brand-new catering menu, giving Sunshine Coast locals a delicious way to cater meetings and gatherings while helping to create brighter futures for young people with a disability and autism.

Visit the new Catering webpage to find out more and place your order.

Local, seasonal, delicious

Food tastes even better when it supports a great cause.

Every drink and meal served at STEPS Café on George, every plant and product sold at STEPS Garden Centre; both help us fund brighter futures at STEPS Pathways College, a transformative and holistic experience helping young people with a disability and autism become more independent and confident as they plan their futures.

Come visit our friendly team today!
STEPS Café on George is open Monday to Friday, 8am to 2pm.
STEPS Garden Centre is open seven days a week from 8:30am to 4:30pm.