4 Dips for an iftar platter

Ingredients

Method

For the garlic toum dip:
• 1 tub Woolworths garlic sauce toum
• 2 T Woolworths dhania chutney
For the yoghurt curry dip:
• 1 cup Woolworths double-cream plain yoghurt
• 1–1½ t Woolworths mild curry powder (or to taste)
• ½ t Woolworths garlic paste
• A pinch Woolworths chilli powder
• 1-2 t fresh lemon juice
• sea salt, to taste
For the tamarind chutney dip:
• ½ cup Woolworths tamarind-and-date chutney
• ½ t Woolworths garlic-and-ginger paste
• ¼ t ground fennel
• sea salt, to taste
For the coriander chilli dip:
• 30 g fresh coriander
• 1 green chilli (or to taste)
• 1 lime, juiced
• 1 t sugar (or to taste)
• 3 Woolworths confit garlic cloves, plus 1 T of the oil
• salt, to taste
To serve:
• 1 x 400 g pack Woolworths frozen tempura snack with prawns, cooked according to package instructions
• 1 x 12 pack Woolworths vegetable spring rolls, heated according to package instructions
• 1 x 16 pack Woolworths chicken samoosas, heated according to package instructions
• 175 g Woolworths snacking cucumbers, sliced lengthways
• pomegranate rubies, to garnish (optional)
• Woolworths roasted and salted cashew nuts, chopped, to garnish (optional)

Method

Ingredients

1 To make the garlic toum dip, spoon the toum into a small bowl, then top with the chutney. Chill until ready to serve.

2 To make the yoghurt curry dip, combine the yoghurt, curry powder, garlic paste and chilli powder in a bowl. Stir in the lemon juice and season with salt. Taste and adjust the seasoning or acidity if necessary. Chill until ready to serve.

3 To make the tamarind chutney dip, place the chutney, garlic-and-ginger paste and fennel in a bowl. Add a splash of water and stir until the sauce reaches a pourable consistency. Season lightly with sea salt to taste. Serve at room temperature or chilled.

4 To make the coriander chilli dip, place all the ingredients in a blender. Blend until completely smooth, adding a little water to reach a sauce-like consistency. Season with salt and lime juice or sugar to balance. Chill until ready to serve.

5 Serve the dips on a platter with the tempura prawns, spring rolls, samoosas and cucumber. Garnish with pomegranate rubies and chopped cashews if using.

There’s nothing quite like garlic and ginger to add an aromatic and savoury foundation to any dish, whether it be in a marinade or three condiments to elevate your iftaar platter or snacking spread. These additions balance sharp, spicy warmth, with deep, earthy, and slightly sweet notes – and now, Woolworths has done all the work for you, with their ready garlic paste, garlic & ginger paste, confit garlic gloves and toum garlic sauce. Enjoy delicious dinners with fresh ingredients and authentic flavour in minutes, proving that convenience doesn't have to mean compromising on the quality and depth that make your meals truly memorable.