On their own

  • sweet chili sauce
  • cottage cheese
  • cream cheese


Cottage cheese + sweet chili sauce

Mayo + yoghurt + mustard

Tzatziki Sauce:
1/2 cucumber, peeled seeded, finely grated and strained.
2 Garlic gloves minced
1 Cup Greek yogurt
1 tsp Lemon zest
1 Tbsp Fresh Lemon Juice
2 Tbsp Fresh chopped dill (or 1 Tbsp dry dill)
+- 5 mint leaves finely chopped (optional)
Freshly ground black pepper and salt for seasoning

Creamy Peri Peri Dip:
1 cup herb flavoured cottage cheese
¾ cup All Gold Peri-Peri Sauce
4 tbls chutney
2 tbls spring onion, finely chopped
Salt & pepper to season

Harissa dip:
1 can (410g) chickpeas
300ml roasted red pepper sauce
3 Tablespoons olive oil
1 Tablespoon lemon juice
1 clove garlic, finely diced
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon salt
2 teaspoon Harissa paste
2 Tablespoons Castle Milk Stout

Cumin-Tahini Dipping Sauce:
2 tbsp tahini
1 tbsp Dijon mustard
1/2 tsp lemon juice
1/2 tsp maple syrup
1/2 tsp cumin spice
1/4 cup filtered warm water

Spicy ketchup:
30 ml olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 small red chilli, finely chopped
4 large ripe red tomatoes (I used roma), skinned and sliced
15 ml white grape vinegar
15 ml soft brown sugar
5 ml salt
2.5 ml black pepper

Thai peanut dipping sauce 


Tequilla guac

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