Category Archives: Savoury Dips and Sauces

Super Easy Blender Hollandaise

Bring the extraordinary to your weekday breakfasts with this super easy Hollandaise Sauce!

Hollandaise Sauce

4 ounces butter, room temperature
1 large Egg Yolk
1 Tbsp Lemon Juice, freshly squeezed,  juice will do in a pinch.
Pinch of Salt
Pinch of Cayenne

Melt butter then allow to cool slightly.
Blend together yolk, lemon juice and salt in the blender; pulse to combine.
With blender running, slowly stream in half the warm melted butter.
Start slowly, a few drops, allowing egg yolk to warm up then add in a steady stream.
Once half the butter has been blended in, stop blender and check the sauce.
If it looks like it broke (grainy, lumpy) then add a teaspoon of hot water and blitz for a few seconds.
Add remaining melted butter in a slow steady stream.
Taste and adjust seasonings.
Pour hollandaise over freshly poached eggs.

This is just enough for 2 serves of Eggs Benny

Spinach Dip

Spinach Dip


There are as many versions of this recipe out there as there are people who make it! This is how I generally make it but sometimes I don’t have all the ingredients on hand and will just wing it. If I don’t have the Knorr’s Vegetable soup mix on hand I use Vegetable Bovril to taste.

Sourdough bread (which I now make from scratch)
1 cup Sour Cream or Plain Greek Yogurt
1 cup Mayo
1 pkg Frozen Chopped Spinach, thawed and well drained (squeeze excess liquid out with hands)
1 pkg Knorr’s Vegetable Soup Mix
 in Australia Continental Spring Vegetable Simmer soup
(optional)1 can Water Chestnuts, diced
(optional) 1 can Artichoke Hearts, drained and chopped
In medium mixing bowl, stir together sour cream or plain greek yogurt and mayo.
Add well drained, chopped spinach and stir well.
Stir in vegetable soup mix and if using, chopped artichoke hearts and diced water chestnuts.
*Cover and refrigerate for at least two hours.
Remove top of sourdough loaf, tear into bite sized pieces; remove  bite sized chunks of bread from loaf and place on serving tray.
Place hollowed out sourdough loaf on serving tray and fill with  Spinach Dip.
Arrange bite sized pieces of sourdough bread around the loaf and serve.
* If taking Spinach Dip to an event, put spinach dip in a container with an airtight lid and refrigerate. Spoon dip into prepared sourdough loaf just before serving.


Tzatziki is just so refreshing! There should always be some of this in the refrigerator!  So easy to make and it goes with so many things!

1/2 cup (125 ml) Shredded Cucumber
Pinch of Salt
1/2 cup (125 ml)  Greek-style Yogurt
2 cloves Garlic, minced
2 Tablespoons chopped Fresh Dill or 1 Tablespoon (15 ml) Dried Dill
2 teaspoons (10 ml) Lemon Juice
Pinch of Pepper
1/3 cup (75 ml) crumbled Feta Cheese

Mix cucumber with pinch of salt; let stand for 10 minutes.
Squeeze out moisture.
In small bowl, mix together cucumber, yogurt, garlic, dill, lemon juice, pepper and a pinch of salt.
Garnish with Feta Cheese.