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!)
Drinks and nibbles for New Year's Eve and old NYE traditions.
What are your New Year traditions?
View More
Food Calendar Dates to Remember
Important food calendar dates! The best food holidays and celebration days of the year.
View More