A trio of spring onion dips
This tasty trio of dips is perfect for easy entertaining on the weekend or over the festive period – fast and easy to prepare, each dip takes less than ten minutes to prepare and tastes great with everything from crunchy crudites to warm strips of pitta bread.
Serve this up as an appetiser before dinner or a light snack over a few drinks – together, the dips serve six and make for a fresh, healthy and delicious accompaniment to any social gathering.
Beetroot, cumin & spring onion dip
Full of flavour thanks to the earthy beetroot and cumin, this colourful dip is sure to impress.
Preparation time: 5 minutes Cooking time: n/a Serves: 6
You’ll need:
- 250g traditional cooked beetroot, roughly chopped
- 4 spring onions, roughly chopped
- 1 small clove garlic, roughly chopped
- 150ml plain yogurt
- 1 tbsp honey
- 1 tsp ground cumin
- 1 tsp cumin seeds
- Salt & pepper (to season)
Method:
- Put the beetroot, spring onions and garlic in a blender and chop finely. Add the yogurt, honey and ground cumin and blitz until smooth. Taste and season. Toast the cumin seeds in a pan for 1-2 minutes until fragrant. Spoon the dip into a serving bowl and top with the toasted seeds.
Spring onion, celery and Roquefort dip
Celery, spring onion and cheese are perfect partners – add sour cream into the mix and you’ve got one seriously tasty dip.
Preparation time: 5 minutes Cooking time: n/a Serves: 6
You’ll need:
- 3 sticks of celery, roughly chopped
- 4 spring onions, roughly chopped
- 100g sour cream
- 100g Roquefort, crumbled
Method:
- In a blender, finely chop the celery and spring onion, scrape down the sides then add the sour cream and cheese. Blend until combined but still with some texture. Chill to thicken.
Chef’s tip: Save the celery leaves for the Baba Ganoush below.
Spring onion baba ganoush
Full of fresh flavours, this scrumptious dip is guaranteed to keep guests coming back for more.
Preparation time: 10 minutes Cooking time: n/a Serves: 6
You’ll need:
- 1 aubergine
- Juice of 1 lemon
- 1 tbsp olive oil
- 2 tbsp tahini
- 2 spring onions, finely diced
- Celery leaves, a few reserved from the Roquefort dip, chopped
- Salt (to season)
Method:
- Char the aubergine over a gas flame, use tongs to turn it until the skin is charred and peeling and the flesh is soft. Allow to cool then peel the skin under running water.
- Mash the aubergine flesh in a bowl with the lemon juice, oil and tahini then stir through the spring onions and celery leaves. Season with salt.
Recipes courtesy of www.lovethecrunch.com
Rachel - Silversurfers Assistant Editor
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