Take a DIP

You don't need carbs to throw a party! You might just convert friends and family to the low-carb way with these delicious finger foods and dips.

- VICKIE DE BEER

LOW-CARB BISCUITS WITH SUN-DRIED TOMATO AND FETA DIP MAKES 12–14 BISCUITS AND 1 CUP DIP;

SERVES 6 AS A STARTER

BISCUITS

• 170g Cheddar, grated coarsely
• 60g (1/4 cup) medium-fat cream cheese
• 1 egg
• 5ml (1 tsp) apple cider vinegar
• 60ml (4 tbsp) coconut flour, plus extra if the dough is too soft to handle
• 5ml (1 tsp) paprika
• 5ml (1 tsp) baking powder
• 2.5ml (½ tsp) salt
• 15ml (1 tbsp) sesame seeds

SUN-DRIED TOMATO DIP
• 200g feta, crumbled
• 125g (½ cup) medium-fat cream cheese
• 60g (½ cup) soft sun-dried tomatoes in oil, drained
• 45ml (3 tbsp) olive oil
• 1 garlic clove, peeled and chopped finely
• 1 small chilli, chopped roughly
• a small handful of basil leaves, chopped, plus extra to serve

1. BAKE THE BISCUITS: Place the Cheddar and cream cheese in a microwave-proof bowl. Microwave on full power for 2 minutes or until the cheeses have melted. Pour the melted cheese mixture into the bowl of a food processor.

2. Add the egg, apple cider vinegar, coconut flour, paprika, baking powder and salt; blend until well combined. Add another tablespoonful of coconut flour if the dough is too soft to handle.

3. Place the dough on a sheet of baking paper and spread it out with your fingertips to form a flat disc. Fold the baking paper over the dough to wrap it, then place it in the fridge to chill for 30 minutes.

4. Preheat the oven to 200°C. Line a baking sheet with baking paper.