If your air fryer mostly gets a workout from chips and reheated leftovers, it’s time to let it shine in a new way. The air fryer is brilliant for roasting vegetables, softening garlic and intensifying flavour – which makes it perfect for dip-making. These three dips are rich, comforting and deceptively simple, ideal for afternoon nibbles, entertaining, or just something lovely to scoop up with warm bread or crackers.
Air Fryer Roasted Capsicum & Feta Dip
Ingredients
2 large red capsicums, halved and deseeded
1 small red onion, thickly sliced
2 garlic cloves, skin on
1 tbsp olive oil
150g Greek feta
2 tbsp Greek yoghurt
Salt and pepper
Method
Place capsicum, onion and garlic in the air fryer basket. Drizzle with olive oil and season.
Air fry at 190°C for 15–18 minutes, turning once, until soft and lightly charred.
Peel garlic, then blend everything with feta and yoghurt until just smooth.
Serve warm or chilled with flatbread or veggie sticks.
Air Fryer Garlic & Cannellini Bean Dip
Ingredients
1 tin cannellini beans, drained and rinsed
1 whole garlic bulb
3 tbsp olive oil
Juice of ½ lemon
1 tsp ground cumin
Salt to taste
Method
Slice the top off the garlic bulb, drizzle with oil, wrap loosely in foil.
Air fry at 180°C for 15 minutes until soft and caramelised.
Blend beans, squeezed garlic cloves, lemon juice, cumin and remaining oil until creamy.
Finish with cracked pepper and an extra drizzle of olive oil.
Air Fryer Smoky Eggplant Dip
Ingredients
1 large eggplant, halved lengthways
2 tbsp olive oil
1 tbsp tahini
1 tbsp lemon juice
½ tsp smoked paprika
Salt
Method
Brush eggplant with olive oil and air fry cut-side up at 190°C for 20 minutes, until collapsed and golden.
Scoop out flesh and blend with tahini, lemon juice, paprika and salt.
Serve topped with parsley or toasted pine nuts.
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