Australians take a creative new approach to dips

Dips are for more than just dipping.

Next time you plan a summer barbecue and want to impress, think of whisking a few dollops of the moreish Black Swan Spiced Pomegranate & Walnut Hommus through a drizzle of olive oil and tossing it into a green salad. Or perhaps serve this sweet and spicy dip as a condiment with juicy barbecued chicken thighs.

How about serving a few spoonfuls of textured lemony, nutty Sumac & Sesame Hommus atop a fillet of grilled salmon, or spread it lightly over still-warm barbecued prawn skewers?

These intriguing new flavours in Black Swan's Crafted range beg to be used as more than just dips.

Dips have their place in the history of many cultures and cuisines. However, few countries embrace the classic flavour combinations of dips like Australia.

Classic-but-clever dip pairings include Olive dip on bagels or sourdough bread, and Spring Onion dip with grilled chicken. Guacamole, of course, goes with anything Mexican, but it's delicious with roast potatoes or on a barbecued tuna steak.

Pumpkin Hommus works well with cous cous, vegetable dishes, steak or salad and Spicy Capsicum dip is a clever pizza base, an essential in a summery salad wrap and works well with baked fish.

"We've been spreading salad rolls, sandwiches and hamburgers with hommus or avocado dip for decades," says Black Swan's senior category manager Simon Jackson. "Tzatziki has become a household staple served in lamb souvlaki or kebabs, and we all know French onion dip works well with a hearty steak.

"But it's time to try something new."

Black Swan's Crafted range includes exciting combinations such as Bacon, Caramelised Onion & Parmesan and Smoked Salmon & Avocado. "Our dips are created by a talented team of chefs and foodies who are constantly inspired by international food trends and consumer feedback," Jackson says. "Our customers have told us they want new and exciting food accompaniments that offer an alternative to traditional condiments.

"With 36 varieties of dip in our collection, we know we have something for every taste. The flavours of our new dips are perfect for summer entertaining and to serve beside old favourites instead of boring tomato or barbecue sauce.

"Try our Baby Spinach & Fetta dip stirred through pasta and our Smoked Salmon & Avocado dip with poached eggs.

"Dips can be used to spice up some of your favourite recipes too. Try two of our team's favourite barbecue quickies and let us know what you think."

Of course, you will have to hide the tubs at the back of the fridge to foil the snackers.

HOMMUS BEEF BURGERS

Ingredients

½ red onion, finely chopped

500g beef, minced

100g hommus

30g parsley, finely chopped

Method

Fry onion on medium heat until softened. Remove from stove.

Mix the onion with the beef, hommus and parsley and shape into burger patties.

Cook in frypan or barbecue over medium heat. Serve on your favourite bun with lettuce, tomatoes and more hommus.

SWEET POTATO & CORN FRITTERS

Ingredients

1 cup self-raising flour, sifted

2 eggs, lightly beaten

½ cup milk or buttermilk

200g Sweet Potato & Cashew dip

420g can corn kernels, drained

⅓ cup coriander, chopped

¼ cup lemon juice

Method

Sift self-raising flour into a bowl. Whisk together eggs and milk. Add to flour and combine well.

Stir in Sweet Potato & Cashew dip, corn, coriander and lemon juice.

Shape into patties and gently fry in a non-stick pan over medium heat for 3 minutes on each side.

Serve with a dollop of yoghurt.