Wattle Valley Chucky Dips

[randomness]

Hi, anyone seen the wattle valley chunky dips at Woolies? It's an Australian product so i dont know if they sell it overseas..

Anyone have any recipes for this kind of dip? There is one in the Everyday cookbook, for sundried tomato and capsicum..

I looked on the ingredients at the shop and some of them have feta cheese in them as well as parmesan.. If anybody has experiemented with this kind of dip I would love to know how it turned out!

Thanks

[achookwoman]

Randomness, you may have to buy one, assemble the ingredients.(  They are usually listed in a percentage order,  that is the one most used in the product is listed first.)  Then experiment.   Don't over process.  If you need help let us know.

[judydawn]

This recipe of Cookies is similar to what you find in those tubs randomness.  Write this out and compare it to the ingredients on the tub at the supermarket and you will see how Cookie did it.  Like Chookie said, it can be done.

I have a recipe for Spinach & Cheese Hearts, 2 pieces of puff pastry with a filling of baby spinach, cashew & parmesan dip. Instead of buying the dip this is the recipe I am going to use for it.

[cookie1]

As Judy said this recipe is very similar to the Wattle Valley ones.
This recipe is a lovely dip too.

[dyljon]

Lol, was that an intentional misspelling in your thread title??

I've made the beetroot one others have just linked too, but I add in some chilli. It's really good, and very similar texture to the tubs.

[cookie1]

Dyljon, love the comment. Will I change it? I like it as it is.

[randomness]

Haha! I did not even realise I spelled it wrong! I want CHUNKY dips! Not chucky haha..

So I took the Capsicum and Sundried tomato dip from the everyday cookbook, took out the capsicum entirely and replaced it with Feta cheese!  YUM!

I was trying to recreate the Tomato and Basil chunky dip so I checked out the ingredients and it has both parmesan and feta cheese..

Ingredients:
1 clove garlic
150g drained Sundried tomatoes
2 tbsp Parmesan (or more if you like)
160g unsalted Cashews
40g white vinegar

( just like the dip on page 54 Everyday Cookbook)

Then I bought a small tub or Geoff Jansz Sundried tomato and Basil Feta.
I then used the sundried tomatoes from the feta along with others to make up the 150 g
I used the oil from the Feta instead of plain olive oil because it was infused with basil.
Then I added all the feta

Pulsed a couple of times with the Turbo button!

The best dip ever!

Beware though, it makes a whole lot!

[cookie1]

Well done randomness, you are the dip queen.