Three Ways with Dip

Method

• BASE RECIPE:

• Place cream cheese, lemon, parsley, salt and pepper in to a food processor or hand whizz. Add your choice of flavouring from below, and blitz until smooth.

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• SALMON DIP:

• Vegetarian, Gluten Free

• 1 portion of ‘base recipe’

• 1 x 210g tin salmon

• 1 Tbsp capers

• 1/4 cup chopped dill

• Freshly ground pepper

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• BEETROOT AND FETA DIP:

• Gluten Free, Low Sugar, Vegetarian

• 1 portion of ‘base recipe’

• 1 x 225g can sliced beetroot, drained

• 80g feta, crumbled, plus extra for garnish

• 1 Tbsp orange zest

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• BROADBEAN AND LEMON DIP:

• Gluten Free, Low Sugar, Vegetarian

• 1 portion of ‘base recipe’

• 300g frozen broad beans, blanched for 3 minutes, then hulled

• 1 Tbsp lemon zest

• 3 anchovies, roughly chopped

• 1/4 cup chopped chives

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• TIP: For a fancy looking nibble, spread some dip onto a savoury pancake, sprinkle with some rocket then roll and slice into rounds.

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