Dips are an incredibly simple and tasty dish to serve as part of a tapas-style meal or as a starter before the main course.
Served with vegetable crudité and/or breadsticks/chips, dips are perfect for a summer’s evening in the garden.
Roast Beetroot & Feta Dip
Serves 4–6
Preparation 15 minutes plus cooling
Cooking 1 hour
Calories 101 | Fibre 2.9g | Salt 0.4g | Sugar 0g Fat 5.7g of which 3.6g is saturated
Suitable for vegetarians
- Raw beetroot 1 bunch (approx. 500g/1lb 2oz)
- Cooked or drained canned cannellini beans 75g (3oz)
- Dried chilli flakes or cumin seeds ¼ tsp
- Feta cheese 65g (2½oz), chopped
- Soured cream 4–6 tbsp
- Salt and freshly ground black pepper
- Mixed seeds 2 tsp (optional)
- Breadsticks, carrot batons or Oaty Crisps (p44) to serve
- Preheat the oven to 220°C/200°fan/Gas 7.
- Roast the beetroot for about 1 hour or until tender. Leave to cool a little then top and tail, and peel away the skins.
- Place the beetroot in a food processor with the beans, chilli flakes or cumin seeds, and 50g (2oz) of the Feta cheese. Whizz to blend together then whizz in enough soured cream to make a smooth dip. Season to taste.
Tips
Wear rubber gloves when peeling the beetroot to avoid staining your hands. Chilli flakes give a slight ‘kick’ to the dip, the cumin is more fragrant; choose your preference.
Recipe Taken from A Zest For Life Cookbook.
Hot Artichoke & Chive Dip
Serves 6
Suitable for vegetarians
- Artichoke hearts 390g can, drained
- Parmesan cheese 75g (3oz), grated
- Light mayonnaise 125ml (4fl oz)
- Soured cream 125ml (4 fl oz)
- Snipped chives to garnish, optional
- Place all ingredients except chives into a food processor and whizz until smooth. Season to taste.
- Spoon mixture into a saucepan and heat gently until hot but not boiling.
- Pour into a serving bowl, sprinkle with chives if you like, and serve immediately.
Houmous
Serves 8
Preparation 10 mins
Per portion 100 kcals, 6g fat (1.1g saturated)
Suitable for vegetarians
- 410g can chickpeas, drained
- Juice of 1 lemon
- 3 cloves garlic, peeled and crushed
- ½ tsp ground cumin
- ½ tsp ground coriander
- Pinch of salt
- 150g (5oz) natural yogurt
- 3 tbsp crunchy peanut butter
- 1 tbsp olive oil
- Chopped coriander to garnish
- Place chickpeas, lemon juice and garlic in a food processor and whizz to a coarse paste.
- Stir in cumin, ground coriander, salt, yogurt and peanut butter.
- Chill until ready to serve. Drizzle with oil and sprinkle with coriander.
Recipe Taken from The Dairy Book of Home Cookery.
Avocado Dip
Serves 6
Preparation 15 mins
Per portion 78 kcals, 5g fat (0.6g saturated)
Suitable for vegetarians
- 1 ripe avocado, peeled and stoned
- 225g (8oz) quark or low fat soft cheese
- Freshly ground pepper
- 2 garlic cloves, peeled and crushed
- 10 drops hot pepper sauce
- 1 tbsp fresh lime or lemon juice
- Mash avocado flesh with quark or cheese.
- Season to taste and stir in garlic, pepper sauce and citrus juice.
- Cover and refrigerate or serve immediately.
Recipe Taken from The Dairy Book of Home Cookery.
Blue Cheese & Poppy Dip
Serves 4–6
Preparation 10 mins
Per portion 231 kcals, 20g fat (10.3g saturated)
Suitable for vegetarians
- 150g (5oz) Blue Stilton cheese, crumbled
- 175g (6oz) cottage cheese
- 150ml (1/4 pint) soured cream
- 2 tbsp mayonnaise
- 1 tbsp poppy seeds
- Mix all ingredients together. Spoon into a serving dish. Garnish with extra poppy seeds.
Recipe Taken from The Dairy Book of Home Cookery.
Head of Dairy Diary; I’m passionate about producing high quality products that our customers will cherish. I’m also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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