Sundowner Seafood Dips

By Ms.Cuisine

Feeling peckish (if not absolutely ravenous) after a days fishing? The following dips are easy to make and will go a long way towards satisfying that empty tummy feeling.

Dips are an important arrow in a food party host’s quiver. Let’s say that the main course is running behind schedule, or maybe

more visitors have turned up than you planned – then break out a few quick and easy to make dips to satisfy the hunger pangs and keep the guests content. Planning a food function, then it pays to have the fixing for these dips handy…just in case.

Mexican Seafood Dip

This is a dip of many layers topped with a variety of seafood flavours. I have used small cooked prawns and crab meat; however you could also use shredded crayfish (or lobster) meat as well.

The dipping equipment for this dip would traditionally be corn chips. Whether you purchase bags of corn chips or choose to make your own is up to you. Why not use both and give your back deck dippers a choice. To make your own chips, simply open a pack of corn tortillas and stack them on a cutting board. Now you can slice them crossways, then into quarters and then into eighths. Of course, you could also just cut the tortilla stack into random shapes a la corn chips. Lightly oil a bbq plate or frypan, place a single layer of the tortilla shapes in the pan. Then fry on both sides until they are golden brown and crisp. Place to one side (in a single layer so they don’t get soggy) and continue to fry the rest of the tortilla shapes (in batches).

You will need:

  • 400g tin refried beans
  • 1 pkt chilli seasoning mix (Old El Paso brand or similar)
  • 300mls sour cream
  • 1 quantity of guacamole (recipe follows)
  • 200mls salsa (recipe follows)
  • 250g cooked prawns, peeled and chopped
  • 200g crab meat
  • 60g grated cheese
  • Coriander leaves, for garnish


  • 2-3 ripe avocadoes
  • 1 red chilli, deseeded and finely chopped
  • 2 tablespoons chopped coriander leaves
  • a generous squeeze of lime juice
  • 2 tablespoons sour cream (or natural yoghurt)
  • a dash of Tabasco sauce

To make the guacamole, peel the avocadoes, remove the seed and spoon the avocado flesh into a non-metallic bowl. Lightly mash the avocado flesh with a fork. Add the chilli, coriander, lime juice, sour cream (or yoghurt) and Tabasco sauce to the avocado flesh. Stir together gently. Cover and refrigerate until ready to use.


  • 2 ripe tomatoes
  • 1 small red onion, finely diced
  • 1-2 tablespoons chopped coriander leaves
  • A generous squeeze of lime juice

Cut the tomatoes into half and scoop out and discard the seeds. Finely dice the tomatoes and mix together with the red onion, coriander leaves and lime juice. Refrigerate until ready to use.

Assembly: To assemble the Mexican Layered Dip

Combine the refried beans and chilli seasoning mix in a bowl. Now spread the seasoned refried beans in the centre of a platter or shallow serving bowl. Spoon the sour cream (or yoghurt) over the top of the beans, leaving a border so that the beans are showing. Spoon the guacamole over the top of the sour cream (or yoghurt) layer, once more leaving a border showing. Tumble the salsa over the top of the guacamole and then top with the seafood of your choice. Sprinkle the grated cheese over the top of the seafood and garnish with a little coriander.

Serve this dip with bowls (or baskets) of the corn and tortilla chips on the side.

Crayfish Dip

You could substitute an equal amount of crab meat or chopped prawns for the crayfish meat in this dip. Why not go for a parallel tasting and have one of each? Let the punters vote on their favourite. This dip can be served with either savoury biscuits such as Ritz crackers, Melba toast, corn chips (see previous recipe) or a selection of fresh vegetables such as carrot straws, celery sticks or witlof leaves.

You will need:

  • 125g cream cheese (allowed to come to room temperature)
  • 2 tablespoons lime or lemon juice
  • 2-3 good tablespoons mayonnaise
  • half clove finely grated garlic (optional but desirable)
  • 2 tablespoons finely chopped green shallots
  • 200gms finely chopped cooked crayfish

In a bowl, beat the cream cheese and lime (or lemon) juice together until smooth. Add the mayonnaise, garlic, shallot and seafood to the cream cheese mixture. Mix together well.

Chill for a few hours before serving to allow the flavours to blend.