Three Ways with Dip

clock 10 minutes bowl Serves 8

Ingredients

  • 125 g cream cheese
  • 1 lemon, zest and juice
  • 2 Tbsp chopped parsley
  • salt to taste
  • freshly ground pepper to taste
  • Salmon Dip
  • 1 210g tin salmon
  • 1 Tbsp capers
  • 1/4 cup chopped dill
  • freshly ground pepper
  • Beetroot and Feta Dip
  • 1 225g can sliced beetroot, drained
  • 80 g feta, crumbled, plus extra for garnish
  • 1 Tbsp orange zest
  • Broadbean and Lemon Dip
  • 300 g 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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Method

  • 1. Make your base dip by placing cream cheese, lemon, parsley, salt and pepper in to a food processor or hand whizz.

  • 2. To make your choice of dip, add additional ingredients and blitz until smooth.

  • 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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