Friday, 15 March 2013

3 good dips

Friday night is a good night to have what we call in our household 'picky bits' (if you want to be poncy you could call it 'mezze') and to go with them you need dips, here are some really easy ones:

Artichoke Dip

Tin (or jar) artichoke hearts, drained
Teaspoon dried parsley
100g feta cheese
Squirt of lemon juice
2 tablespoons olive oil

Whizz together the artichoke hearts (in a blender or food processor), parsley, feta, squirt of lemon juice and 3 tablespoons olive oil.  Blitz to a smooth paste. Season with salt and pepper.

White Bean Dip

Tin cannellini beans, drained
2 crushed garlic clove
Squirt of lemon juice
3 tablespoons olive oil
Grated parmesan cheese

Whizz all the ingredients together to make a smooth paste.


Tin chickpeas
Tablespoon tahini paste
1 clove garlic, chopped
3 tablespoons 0% fat greek yogurt
Squeeze of lemon juice

Drain the chickpeas but keep back some of the liquid.  Blend together the chickpeas, tahini, garlic and yogurt until smooth.  Add the chickpea liquid you kept back if you need the mixture to be thinner.  Stir in a squeeze of lemon juice and season with salt and pepper.

Personally I don't like raw garlic so I leave it out and it still tastes yummy!

Adapted from BBC Good Food recipes

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