PREP: 5 mins
Kept in the tub this will last until the Use By date on the tub of yoghurt. Store in the back of the fridge where it is coolest.

INGREDIENTS:
Greek Yoghurt
3 cloves of Garlic, crushed
Small bunch of Dill, finely chopped

Mix the crushed garlic and the finely cut dill into the tub of yoghurt.

NOTE: This is a very tasty dip with cracker biscuits or toast and has many other uses -
• Sandwich spread with salad
• Drizzle on salads
• Topping for baked potatoes
• With roast meat or BBQ’s.

PREP: 10mins COOK: 40mins

1 large Bread Cob
300ml Sour Cream
125grams shredded Parmesan Cheese
250grams shredded Mozzarella Cheese
1 cup Tasty Cheese
4 Shallots chopped
6 rashers Bacon, finely chopped

Preheat oven to 180°C. Cook bacon in frypan.
Hollow out bread leaving sides and base with 2cm of bread (reserve bread for dipping).
Mix in bowl Cheeses, Sour Cream, Shallots and Bacon. Put mixture into bread cob.
Bake for 40 minutes or until melted (stir after 20 minutes). Add reserved bread pieces to oven for 5 minutes to crisp before serving.

PREP: 10mins

INGREDIENTS:
250grams Cream Cheese (softened)
210gram can Salmon (approx.)
1 cup Spring Onions, chopped (approx.)

Remove any bones from Salmon and add to Cream Cheese in a bowl. Blend or mix together until combined. Then mix in the spring onions.

PREP: 5mins

INGREDIENTS
125grams Cream Cheese - half a tub (softened)
½ jar Corn Relish

Mix together then refridgerate until firm.

NOTE: Experiment by using whatever relish you have in your fridge.

PREP: 5 mins

INGREDIENTS
1 small tub Cottage Cheese.
1 packet French Onion Soup mix

Blend the cottage cheese till the texture is smooth. Add in the soup and blend until it is mixed through.

PREP & COOK: 20mins

2 tablespoons Olive Oil
1 Onion, finely chopped
800grams canned Tomatoes
3 cloves crushed Garlic
1 packet Taco Seasoning
400grams canned Red Kidney Beans

Heat Olive Oil in frypan and cook Onions until soft. Add Tomatoes and Garlic then simmer until the sauce thickens. Drain Red Kidney Beans and add to frying pan. Add Taco Seasoning and boil until kidney beans are soft. Remove from heat and mash mixture until the dip is slightly chunky. Cool then serve with corn chips.

NOTE: This recipe makes 4 serves of dip and it is fantastic for freezing.

PREP: 10mins

1 cup Cream
2 Eggs
½ teaspoon Curry
1½ tablespoons White Vinegar

Hard boil Eggs - boil for approximately 8 minutes. Remove yolks and discard whites then mash with a fork. Combine Yolks, Cream, Curry and Vinegar and serve.

INGREDIENTS:
250 gram tub Cream Cheese
1 small can Crab Meat
1/3 jar Seafood Sauce

Run a knife around the edge of the Cream Cheese tub and turn upside-down on a plate. Crumble the Crab Meat over the top then pour the Seafood Sauce over the top.