Dips and sauces for the buffet table

When you are planning a buffet the vegetable sticks, dips and sauces are a perfect element which could be made healthily without too much trouble. Here I will share with you a selection of dips and similar which should help you when planning a party buffet.

Garlic Dip

Syn free on Slimming World
200g Quark
200g Fat free fromage frais
1 garlic clove crushed
1tbsp cider vinegar
Mix all ingredients together well, keep in the fridge for up to 3 days.

Mushroom Pate

Syn free on Slimming World
2 shallots finely chopped
2 garlic cloves finely chopped
250g mushrooms
1tbsp fresh thyme leaves
150g quark
Using a food processor blitz the mushrooms into tiny pieces. Meanwhile fry the shallots and garlic for 5 minutes, then add the mushrooms and thyme and fry for a further 10 minutes. Season well and remove from heat to cool slightly. Clean the food processor and then blend together the quark and mushroom mix. Keep in fridge for up to 3 days, great as a dip with vegetable sticks.


Syn free on Slimming World
2 carrots coarsely grated
150g white cabbage finely shredded
5tbsp fat free natural yoghurt
1tbsp white wine vinegar
1/4tsp sweetener
Mix all ingredients together well and keep in fridge for up to 3 days.

Roasted Red Pepper Houmous

Syn Free on Slimming World
One 400g can of chick peas drained
1 clove of garlic crushed
1tsp lemon juice
one roasted red pepper from a bottle in brine (drained)
Blend all ingredients together well. Keep in the fridge for up to 3 days.

Tomato, herb and lime Salsa

Syn free on Slimming World
4 Tomatoes
1 Red Onion
1 Red Chilli (Deseeded)
Small handful of fresh Coriander
Small handful of fresh Mint
2 Limes
Finely chop the tomatoes, red onion, red chilli, and fresh coriander and mint. Put them in a bowl with the juice of two limes, season and toss. Cover and leave to stand for 15-20 minutes before serving.

“Sour Cream”

Syn free on Slimming World
200g Quark
100g Fat Free Natural Fromage Frais
One lime
Put the Quark, fat free natural fromage frais and the juice of one lime into a small bowl. Whisk with a fork until smooth and cover. Leave to stand in the fridge for at least 2 hours before serving.

Chunky BBQ Sauce

Syn Free On Slimming World

400g Chopped Tomatoes
1 Red Onion (diced)
5 tbsp. Henderson’s Relish
3 tbsp. Balsamic Vinegar
2 Cloves garlic (crushed)
3 tbsp. Sweetener
1 tsp. Mustard Powder

Pop everything into a pan and bring to the boil then simmer until onion is softened but still chunky and the sauce has thickened a little. It saves and reheats well.


Vegetables to Dip

Some ideas of vegetables to dip are:
Carrot Batons
Cucumber sticks
Sugar Snap Peas
Spring Onion
Pepper Strips
Cherry Tomatoes

What do you like to dip? Do you have any favourite dips you could share the recipe of?

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