Dips as the perfect snack.

Dips as the perfect snack.

Warmer weather brings about easier food, food that is ideal served cold or room temperature and dips are always quite popular. They are the perfect item to have whilst entertaining,  they keep well in the fridge and are delicious with some fresh crudites, spread on toasted home baked bread and a perfect filler for a wrap too. To make these dips you will need,

 

Dips as the perfect snack.

June 1, 2019

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Ingredients
  • Aubergine dip.
  • 1 medium sized aubergine
  • 1tbsp plain yoghurt
  • Some Himalayan salt
  • 1tbsp tahini
  • 1tbsp sweet miso
  • A handful of fresh mint
  • 1 jar organic chickpeas
  • Seasoning
  • Juice of a lime
  • Extra virgin olive oil
  • Pepper and sun-dried tomato dip.
  • 2 peppers
  • 100g good quality sun-dried tomatoes
  • 80g fresh ricotta
  • Seasoning
  • A handful of fresh basil
  • Some olive oil
Directions
  • Step 1 To make the dips all you need is a baking tray, a blender and your ingredients.
  • Step 2 Start off by washing and slicing the aubergine in half, sprinkle the salt, prick the flesh and add some olive oil. Bake it at 160C until flesh is cooked. Remove and set aside. Add the mint to your blender and blend into small pieces, add the rest of the ingredients together with the flesh of the aubergine and pulse until you are happy with the consistency. You can always add more yoghurt or oil if you wish the dip to be creamier.
  • Step 3 Wash and roughly chop your peppers, place them on a baking tray with some olive oil and cook. Set aside to cool.
  • Step 4 Get your blender and blend your basil into fine pieces. Add the cooled peppers, sun-dried tomatoes and the rest of the ingredients to your blender and pulse until you are happy with the consistency.


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