4 apples per each dip
Raspberry yoghurt & coconut dip
500g Greek yoghurt
3 tbs raspberry jam
2 tbs flaked coconut, toasted
Carrot cream cheese and macadamia dip
375g cream cheese, softened
1 carrot, peeled, grated
2 tbs roasted macadamia nuts, chopped
2 tbs sultanans, chopped
Sesame maple ricotta dip
375g piece fresh ricotta
2 tbs maple syrup
1 tbs toasted sesame
For Raspberry yoghurt & coconut dip
Line a sieve with a muslin or new chux cloth and place over a bowl. Spoon the yoghurt into the sieve, fold the muslin over the yoghurt to cover. Refrigerate 1-2 hours or longer if you have time. Spoon the thickened yoghurt into a clean bowl. Swirl through the jam and coconut. Spoon into ramekins. Serve with apple slices.
For Carrot cream cheese and macadamia dip
Beat cream cheese until spreadable. Add carrot, macadamia nuts and sultanas. Mix well. Spoon into ramekins. Serve with apple slices.
For Sesame maple ricotta dip
Beat the ricotta in a bowl until almost smooth. Add the maple syrup and sesame seeds. Mix well. Spoon into ramekins, drizzle with a little extra maple if you like. Serve with apple slices.
? Pink Lady®, Red Delicious, Royal Gala, Fuji, Granny Smith, Jazz™ and Kanzi™ are best for this recipe
Tip Removing the excess moisture from the yoghurt makes the dip thick as well as really creamy.
Storage Tip Dips will keep 3 days in the fridge in an airtight glass or ceramic container.