Three Ways with Dip

10 minutes Serves 1 cup

Ingredients

  • 125 g cream cheese
  • Zest and juice of 1 lemon
  • 2 Tbsp chopped parsley
  • Salt to taste
  • Freshly ground pepper to taste
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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:

1 portion of ‘base recipe’

1 210g tin salmon

1 Tbsp capers

1/4 cup chopped dill

freshly ground pepper

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BEETROOT AND FETA DIP:

1 portion of ‘base recipe’

1 225g tin sliced beetroot, drained

80g feta, crumbled, plus extra for garnish

1 Tbsp orange zest

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BROADBEAN AND LEMON DIP:

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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