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Dip Recipes
6 Answers
I enjoy eating dips with lots of different veggies (crudites in France) but I find them an extortionate price for the small amount.. Does anyone have any recipes for making them please? Tesco and Safeway used to do some gorgeous spicy ones which included korma, cajun, lime pickle but have now discontinued them and the ones left on sale are quite mundane and uninspiring.
Answers
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Just though of these two as well...
Guacamole
285g frozen peas
180ml cubed avocado
1.5 tbsp chopped coriander
1.5 tbsp lime juice
1 tsp chilli powder
� tsp salt
Drain and place cooked peas in a food processor.
Add remaining ingredients and and process to a coarse pur�e.
Serve immediately or transfer to a bowl, cover with plastic wrap pressed directly onto the surface and refrigerate for up to 4 hours.
Roasted Pepper and Red Onion Salsa
INGREDIENTS:
5 mixed peppers
1 large red onion, peeled
4 tbsp olive oil
10g coriander, chopped
juice 2 limes
1 tsp caster sugar
PREPARATION:
1. Preheat the oven to 200C/400F/gas mark 6. Cut peppers into large pieces, discard the stalks and seeds. Cut the onion into wedges. Slice the garlic.
2. Put all the above ingredients into a roasting tin, drizzle with oil and roast for 30-40 minutes until the peppers begin to char. Leave to cool.
3. Pulse in a food processor or blender. Put into a bowl and stir in the remaining ingredients. Cover, chill then serve.
Guacamole
285g frozen peas
180ml cubed avocado
1.5 tbsp chopped coriander
1.5 tbsp lime juice
1 tsp chilli powder
� tsp salt
Drain and place cooked peas in a food processor.
Add remaining ingredients and and process to a coarse pur�e.
Serve immediately or transfer to a bowl, cover with plastic wrap pressed directly onto the surface and refrigerate for up to 4 hours.
Roasted Pepper and Red Onion Salsa
INGREDIENTS:
5 mixed peppers
1 large red onion, peeled
4 tbsp olive oil
10g coriander, chopped
juice 2 limes
1 tsp caster sugar
PREPARATION:
1. Preheat the oven to 200C/400F/gas mark 6. Cut peppers into large pieces, discard the stalks and seeds. Cut the onion into wedges. Slice the garlic.
2. Put all the above ingredients into a roasting tin, drizzle with oil and roast for 30-40 minutes until the peppers begin to char. Leave to cool.
3. Pulse in a food processor or blender. Put into a bowl and stir in the remaining ingredients. Cover, chill then serve.
1 to 6 of 6
