Froothie People

7 Top Tips For Making Dips and Spreads In Your Blender

7 top tips for making dips and spreads in your blender

In the last of my dips and spreads series (I know… I’m sad it’s ending too), my fellow Froothie Ambassadors give your their top tips for getting the most out of your blender when making dips and spreads, along with some of their own recipes we know you’re going to love.

 

1. Jac at Tinned Tomatoes

I would put my oil or liquid in first, then the other ingredients, blend it slowly and use the tamper if I need to. OXO Good Grips do a really good long thin rubber spatula that is great for getting all the dip out of the corners. 

Rocket Hummus by Tinned Tomatoes

Rocket Hummus by Tinned Tomatoes

 

2. Shaheen at Allotment2Kitchen

Experiment and always use the best olive oil you can.

Spiced Carrot Dip by Allotment2Kitchen

Spiced Carrot Dip by Allotment2Kitchen

 

3. Janice at Farmersgirl Kitchen

Chop all the hard ingredients, like onion first, then add the soft ingredients like the tofu or cream cheese once you have the other ingredients chopped into small pieces.  And try not to over-blend, so you retain some texture. 

Roasted Carrot Hummus by Farmersgirl Kitchen

Roasted Carrot Hummus by Farmersgirl Kitchen

 

4. Katie at Feeding Boys 

Where possible use a smaller jug, or you’ll be fiddling around with a spatula to try and get it out.  Add your liquid ingredients gradually so you can work up to the right consistency without it turning to slop!

Creamy Minted Pea Dip by Feeding Boys

Creamy Minted Pea Dip by Feeding Boys

 

5. Choclette at Tin and Thyme

Decide if you want a smooth or chunky dip before you hit the button. Pulse briefly until you have the consistency you want for a chunky dip or just blend for 30-60 seconds for a nice smooth one.

Easy Aioli With Lemon and Dill by Tin and Thyme

Easy Aioli With Lemon and Dill by Tin and Thyme

 

6. Ceri at Natural Kitchen Adventures

Make sure you have enough ingredients in the blender to reach the tamper stick. I’ve found when making things like cashew spread, a small quantity is hard to blend, unless you can give it a good poke with the tamper stick. If there is any liquid in the recipe, put that in the blender first – the blades will thank you later!

Kale and Almond Pesto by Natural Kitchen Adventures

Kale and Almond Pesto by Natural Kitchen Adventures

 

7. Cathy at Planet Veggie

Don’t just chuck everything in and hope for the best – keep testing as you’re pulsing and blending for taste and texture. Add more oil or garlic, salt, pepper, herbs or spices as needed. Just remember you can add more but you can’t take anything out, so don’t over do it!  

Spinach and Tahini Dip by Planet Veggie

Spinach, Tahini and Cumin Dip by Planet Veggie

 
So, that’s the last in my dips and spreads series – I hope you enjoyed it and tried out some of our ambassadors’ amazing recipes! If you’re in the market for a new blender, check out Froothie’s range of high speed blenders.

Cathy White
Cathy White is a freelance writer, proofreader and editor who writes a vegetarian and vegan blog at Planet Veggie
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