Anything can be unsafe in pg if it isn't kept refrigerated or prepared properly. I ate most dips in pg - cream cheese based ones, sour cream, salsa etc.
I use a bar mixer & if its too thick I add a bit of water at a time. I sometimes put some sweet chilli sauce on top of this dip as well. My kids eat this dip like there is no tomorrow.
Using food processor/blender, combine cheese, basil, pine nuts, garlic and vinegar. Serve sprinkled with basil and pine nuts.
This one i got off a friend but have yet to make it myself - it is delish
Pea/pesto dip
1/2 x 500g frozen Birds Eye Mint Peas, cooked
50g pinenuts, toasted
1 clove garlic, crushed
? cup grated Parmesan cheese
1/3 cup olive oil
Place peas, pinenuts, garlic, and cheese in a food processor. Puree ingredients.
Gradually add oil until the mixture is smooth using full quantity of oil.
Beetrool dip (its kind of chunky when finished)
1 x 450g can baby beetroot, drained, coarsely chopped
250g (1 cup) Greek-style yoghurt or plain yoghurt
2 tbs fresh lemon juice
1 tsp ground cumin
1 tsp ground coriander
Salt & freshly ground black pepper
Throw everything into a bowl with alittle salt and pepper
Goes really yummy with pita bread cause its chunky - make it smoother by chopping beetrool smaller if you want
this on is great for summer
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Dip recipes (that are safe during pregnancy)
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