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
Buy these ingredients now

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.

  • -------------------------------------------------------------------------------------

  • 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

  • -------------------------------------------------------------------------------------

  • 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

  • -------------------------------------------------------------------------------------

  • 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

  • -------------------------------------------------------------------------------------

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