DOOPSOUSE

Helena Kruger
GUACAMOLE  RISSIEPITSMEER 
3 ryp avokado's
1 fyn knoffelhuisie
1 opgekapte ontpitte tamatie
1 klein fyngekapte ui
1 groen rissie
handvol vars fyngekapte koljander
sap van 1 tot 2 lemmetjies
sout en peper
Tortillas
Metode:
Maak avokado's fyn.
Meng dit met die res van die bestanddele.
Neem 6 torillas, breek in stukke, en bak in warm oond tot krakerig.
Dit sal gou neem, so 5 minute, draai hulle een keer om.
Bedien saam met skemerkelkies. http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html

DOOPSOUS SAAM MET VARKREPIES
10ml komynsaad
10ml koljandersaad
10ml geel mostertsaadjies
5ml gedroogte rissies
125ml heuning
30ml witwynasyn
30ml olyfolie
Maak doopsous: Braai al die speserye droog in 'n pan. Haal die pan van die stoof af wanneer sade warm en geurig is.
Meng die heunig, asyn en olyflie in 'n klein bakkie. Voeg die speserye by en sit dit saam met die repies*  http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html


Helena Kruger
FETA EN GROEN UIE DOOPSOUS
120 g maas- of roomkaas
100 g fetakaas
20 ml slaai-uie, gekap groen]
varsgemaalde swartpeper
Metode:
Krummel die fetakaas by die maas- of roomkaas in.
Voeg die gekapte slaai-uie by en geur met varsgemaalde swartpeper.
Skep dit uit in 'n bakkie en bedien met soutbeskuitjies of broodrolletjies. Helena!!!23/9/10 Baie lekker en vinnig * http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html

Maré Nieuwoudt
PARTY DIPS – Party-time appetizers, served on a wooden-dish surrounded with vegetable or fruit sticks, crackers, potato chips or Melba toast.
PINEAPPLE-CHILLI-CHEESE DIP
250 g carton creamed cottage cheese
125 ml sour cream
50 ml chilli sauce
200 ml canned crushed pineapple, well drained
Salt and freshly ground black pepper
Combine all ingredients, mix well. Spoon into a small serving dish, cover and refrigerate. Serve well chilled.
Serves 6-8* http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html


AVOCADO AND BACON DIP
125 g rindless bacon rashers, fried and chopped
2 large ripe avocados, peeled and stoned.
20 ml lemon juice
20 ml chopped spring onions
Salt and freshly ground black pepper
125 ml sour cream
125 g (125ml) mayonnaise
Blend bacon, avocado pears, lemon juice, spring onions and seasoning in a food processor or electric blender. Fold in sour cream and mayonnaise. Spoon into a serving dish, refrigerate until required.
Serves 6-8*  http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html

SMOKED SNOEK DIP
125 ml sour cream
250g carton creamed cottage cheese
10 ml lemon juice
5 ml French mustard
30 ml finely chopped fresh parsley
250 g smoked snoek, skinned and boned
Salt and freshly ground black pepper
Combine all ingredients in a bowl, mix well
Spoon into a serving dish, refrigerate until required.
Serves 6-8*  http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html


CRUMBLED BLUE CHEESE DIP
125g Roquefort cheese, finely crumbled
250 g carton gherkin and chives herbs smooth cottage cheese
50 g(125ml) toasted almonds, finely chopped
150 ml canned crushed pineapple, well drained
10 ml Worcester sauce
Salt and freshly ground black pepper
Combine all ingredients, blend well. Spoon into a serving dish and refrigerate until required.
Serves 6-8*  http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html

TZATZIKI
3 pickled gherkins, finely grated
350 ml thick natural yoghurt
50 ml lemon juice
1 clove of garlic, crushed
1 onion, finely chopped
Salt and freshly ground black pepper to taste
Place grated gherkins on absorbent kitchen paper towels, allow to drain. Combine gherkins, yoghurt, lemon juice, garlic, onion and seasoning in a bowl, mix well. Spoon into glass ramekin dish, refrigerate. Serve well chilled.
Serves 6-8* http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html


TANGY ANCHOVY DIP
8 anchovy fillets, drained and finely chopped
250g carton garden herbs smooth cottage cheese
200 ml sour cream
1 onion, finely chopped
30 ml finely chopped parsley
5 ml vinegar
Salt and freshly ground black pepper
Combine all ingredients in a bowl. Spoon into a serving dish, refrigerate until required.
Serves 6-8  YOUR FAMILY JANUARY 1995* http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html

Helena Kruger
SOUSIE VIR *COCKTAIL*WORSIES
1/2k gekapte uie
2e botter
1/2k tamatiesous
1e asyn
1t worcestersous
2e bruinsuiker
1/2t sout
1/2t mosterdpoeier
1/2t paprika
1e Blatjang[chilli as jy van iets brand hou]
1kg *Cocktail*Worsies
Braai uie in botter tot glanserig
Gooi so 1/4k warm water by en roer
Voeg al die ander bestandelle by behalwe die worsies.
Kook vir +-3min. en voeg jou worsies by
Bedek jou pot en kook vir omtrent weer 3min. en bedien warm.9/4/12 Helena Chilli Kruger**N.S=Ky kan dit ook gebruik as n dip by die worsies of in meer maak en dit by pap bedien>>>Baie lekker***  #doopsous http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html

Louise Groenewald
Avo dip.
Smooth cottage cheese,
'n lekker groot ryp avo,
eetlepel mayo,
5ml suurlemoensap
en 'n spice met 'n effense byt.
Ek het altyd Robertson se Mexican spice gebruik, wonder of mens dit nog kry? Ina Paarman se Chilli & Garlic spice is 'n wenner hierin, of selfs 'n druppel op twee chillisous. Dis die moeite werd om uitgevang te word vir hierdie lekker resep hoor!!  #doopsous http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html

Daleen Terblanche
Lekker dip
Meng Kaas, Mayonaise, blatjang, uit, pietersielie en skeut Tabascosous, hou in koelkas en gebruik soos nodig.
Dit hou verseker nie lank hierdiekant nie maar besluit self!
 Hoeveelhede:
 250ml gerasperde Cheddar kaas op fyn
50 Ml Mayonaise,
25ml blatjang,
25ml fyn gekapte uie (hier gebruik ek soms minder want sommige ui is te skerp)
25ml pietersielie,
Paar drppels tabasco (optioneel) -
bedien saam crisps (chips) of enige kraakbeskuitjies. #doopsous http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html


Myra Prinsloo
LEKKER DOOPSOUS

 vir cherry tamaties
1/2 kopie bulgarian yogurt,
2 ringe fetta kaas gekrummel,
eetlepel olyfolie,
swart peper
(jy kan n biedjie fyn knoffel insit as verkies)
meng alles saam en bedien met cherry tamaties. HEERLIK* http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html


Santie Carelse
DOOPSOUS
Piekeleiers is heerlik! maak DOOPSOUS met fyngemaakte gekooke eiers, seekosmayonaisse, soyasous, sout en n fyn fyn gekapte ui. (Alles na smaak).
Bere in glasbottel in die yskas. Kan baie lank hou. En hoe langer dit staan hoe lekkerder.
Die probleem is net dat dit nie lank hou nie want die kinders eet dit op die brood, pa saam sy vleisies en ma soms so skelm met n teelepeltjie!!!*  http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html

Carin Ras Wilson
FETA, CHILLI AND RED ONION DIP
your family
Serves 4
Mix together 1 cup (250ml)
crumbled Feta, ½ cup (125ml)
cream cheese, 3 tbsp (45ml)
olive or avocado oil, 1 small
green chilli (deseeded and finely
chopped), 1 chopped red onion,
and a handful each chopped
coriander and parsley leaves.
Season to taste with ground black
pepper and serve with toasted
baguettes.* http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html

Joanie Vermaak Schutte
Hierdie kom ook uit Sunet de Villiers se 'van huis tot huis' boekie
DOOPSOUS
1 koppie fyn gerasperde Cheddar-kaas
½ koppie chutney
½ k tamatiesous
½ koppie mayonnaise
10 ml worcestersous
2 ml Tobasco-sous (matig)
Meng alles goed saam en sit voor as ‘n doopsous.http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html

Elda Lombard
Heuning Doopsous
1 Ui
25 ml Olie
20 ml Matige Kerriepoeier
250 ml Mayonnaise
250 ml Room of Maaskaas
50 ml Heuning
Metode
Braai uie in olie tot sag. Strooi kerrie oor en roerbraai vir 1 minuut. Verwyder van hitte en laat afkoel. Verpulp bogenoemde in voedselverwerker saam met mayonnaise.
Voeg roomkaas en heuning by en verpulp weer.* http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html

Elda Lombard
Ouma mag maar bak
UIEDOOPSOUS
250ml maaskaas
125ml jogurt
40g uiesoppoeier
Pietersielie na smaak
METODE
Meng al die bestandele saam* http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html

DOOPSOUS:

Meng 250g roomkaas met

125g fyngekapte,

songedroogte tamaties. 

Geur goed met sout en swartpeper. 

Sit voor as doopsous saam met brood. * http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html

Susan Botha

HEERLIKE DOOPSOUSIE

Nog n lekkerte - enige rou of geblansjeerde groente in bite-size happies met die volgende doopsous (ook lekker saam met gekoopte chips): braai groot ui in botter tot sag en deurskynend - ui klein gesnipper. Voeg 1 pakkie dik wit uiesoppoeier by, roer so 'n minuut of wat. Gooi dan bietjie vir bietjie melk by - soveel jy wil, tot soveel as 'n liter. Moet lekker dik wees. Koel af, sit mayo by na smaak (kan tot helfte mayo en helfte mengsel wees, maar minder mayo is ook lekker). Sit voor saam met die groente, heerlike doopsousie. http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html

Quick and Easy Hummus (recipe hub)

Ingredients
1 can chickpeas
2 tbsp lemon juice
1 clove garlic, minced
2 tsp olive oil
2 tsp cumin, ground
¼ tsp paprika
½ tsp salt
parsley, chopped for garnish
Directions
1. Drain the chickpeas, reserving ¼ to ½ cup of the liquid.
2. Combine all ingredients except parsley in blender.
3. Purée until smooth, adding chickpea liquid if needed to thin the puree.
4. Refrigerate for 3 - 6 hours before serving to blend the flavors.
5. Garnish with parsley before serving.
6. Serve with vegetables, pita bread or as a sandwich spread.* http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html 

Suretha Rossouw 

1.   Klein houer plein yoghurt, 1 groot eetlepel mayonaise met fyn gerasperde komkommer aromat en peper. Jy kan garlic ook bysit as jy wil.

2.   1 houer plein smooth maaskaas, pakkie wit uie sop poeier en 2 eetlepels mayonaise

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html  


FRESH FRUIT AND PEANUT BUTTER DIP       

This peanut butter dip makes snacking on fruit even yummier! The peanut butter adds a slightly sweeter flavour to the yoghurt, making it ideal for those late afternoon munchies.
Ingredients

3 tbsp (45 ml) peanut butter
½ cup (125 ml) plain low-fat yoghurt
4 apples or pear, cut in wedges

1. Place peanut butter in a bowl and mix until slightly softened. Stir in the yoghurt and mix well until smooth.
2. Serve peanut butter dip with fruit wedges as a mid-afternoon snack. The peanut butter and fruit can help to curb your sweet tooth cravings.

Tips:

1. Make a savoury dip for veggie sticks: Mix ½ cup (125 ml) low-fat cottage cheese with ¼ cup (60 ml) plain low-fat yoghurt and season with lemon juice and black pepper. Add chopped fresh herbs, if preferred.
2. Use any seasonal fruit of your choice to dunk into the dip. This is also a great lunch box filler for kids.
3. Add a pinch of cinnamon or a drop of vanilla essence to the dip for a different flavour.
4. Make sure you use a good quality peanut butter that is lower in salt and sugar. See page 12 for more detail on food labels.
*Serves 4
*Ready in 15 minutes
Source: heartfoundation   #doopsous 

http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/02/doopsouse.html