Dipping and Diving, or should that be ducking? bring back 70’s party food

The dip is a bizarre phenomenon isn’t it? So Abigail’s Party they were the ultimate sophistication in the 70’s and looked wonderful next to the cheese and pineapple hedgehogs and vol au vents. Then they went a bit out of fashion and disappeared in to trendy foodie wasteland  but I believe there is still a place in the universe for a good dip, especially with drinks. I have already shared my recipe for Mexican 7 layer dip, so today as the last in our easy-peasy series, here are two really classic, simple dips and they are all based around one of my food heroes – Waitrose wholegrain mustard mayonnaise. If you can’t be bothered to make your own mayonnaise, and you can’t get hold of my first and true love, ready-made mayonnaise,  Amora with Dijon mustard (it’s worth the trip to France, honestly or there is a company called Frenchclick who import it) then this little Waitrose gem is worth having in your store cupboard. It’s lovely on chips and my daughter Katy likes it on her baked potato, but it makes a brilliant base for a dip. My first dip is TUNA DIP which is lovely served with hot pieces of pitta bread. You will need a can of dolphin friendly tuna (remember we love Flipper) preferably in olive oil, but with the oil drained off, 1/2 a jar of mustard mayonnaise (if you can’t get it, add a tablespoon of wholegrain mustard to ordinary mayo), 1 large tablespoon of hot horseradish sauce, and 1 tablespoon of finely chopped spring onions. It’s bizarre but no-one ever gets the flavour of the horseradish, but they enjoy the unexpected heat. That’s it – just mix them all together and serve, perfect if people turn up unexpectedly. Another dip based on the mayo, is CHICKEN AND RED ONION. You will need a cooked chicken breast (a ready cooked one is fine), skin removed chopped in to very small pieces, 1 small red onion or 1/2 a larger one, chopped in to very fine pieces, 1/2 jar of the wonder mayo, 1 stick of celery, very finely chopped, 1 tablespoon finely chopped, fresh coriander, salt and pepper to taste. Mix them all together and serve. I like this with bruschetta made from very thinly sliced french bread, smeared with sun dried tomato paste and a drizzle of olive oil, placed in a low oven until they are crispy, but any dipping implements, like tortilla chips or pitta would do.

So, exciting things coming next week…our very first guest blog all the way from California, Mr Pete Russell will take centre stage on Monday. I’m off to review the White Oak in Cookham, tonight, followed by lunch at my beloved Waterside Inn tomorrow to celebrate my mother’s birthday and another lunch out on Sunday. Food heaven! Have a lovely weekend and I’ll be back Monday, considerably fatter than I am today…