Three Ways with Dip

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
Method
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1. Make your base dip by placing cream cheese, lemon, parsley, salt and pepper in to a food processor or hand whizz.
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2. To make your choice of dip, add additional ingredients and blitz until smooth.
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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.