Bacon Spinach Dip

Have you ever seen those dips in a hollowed-out loaf of bread? This is one of them - sounds great, so now I'm just looking for an excuse to make it!

Ingredients:
1 loaf bread with solid crust
Olive oil
1 cup mayonnaise
1 cup sour cream
1 lb. bacon, cooked crisp & crumbled
1 pkg. (10 oz.) frozen chopped spinach, thawed & well drained
2 medium tomatoes, ripe & chopped

Method:
1. Preheat oven to 350° F.
2. Carve out center core of bread within one inch of bottom and sides, keeping bread intact.
Cut reserved bread horizontally into 1/2-inch layers.
3. Brush both sides of layers with olive oil. Use cookie cutters to cut bread layers into fun shapes; place on foil-lined baking sheet.
4. Brush inside of bowl lightly with olive oil.
5. Place bowl on separate baking sheet.
6. Bake bowls and bread shapes for 11-13 minutes, until golden brown.
7. Blend mayo and sour cream together in a medium bowl. Add bacon and spinach; mix well. Cover and refrigerate until well chilled.
8. Just before serving, stir in tomatoes; salt and pepper to taste.
9. Transfer to bread bowl and serve with toasted bread shapes.

Beetroot Dip

Those that like beetroot will enjoy trying this one over summer - this recipe was given to me at the Low Cost cooking class I went to.

Ingredients:
1 large beetroot
¼ red onion
2 regular sized lemons
½ tsp dried oregano
2 tsp cumin powder
1 tsp sea salt
pinch cayenne pepper
2 Tbsp olive oil

Method:
Put all ingredients in a food processor and blend until smooth.  That simple!

Aioli

The only thing I don't like about aioli is that it has raw egg in it, so that's something to watch if you're pregnant or otherwise not willing to run the risk - otherwise, aioli is delicious!

Ingredients:
3 egg yolks
2 cloves garlic
1 tsp dijon mustard
salt and pepper to taste
2-3 lemons worth of juice
1 tsp sugar
1 Tbsp white wine vinegar
1 cup canola oil

Method:
Bung all ingredients except the oil in a food processor and mix thoroughly.  Slowly add the oil - you'll see the consistency change as you do it.