Farmyard Animal Dips

(serves 12)

This quirky selection of dips will put a smile on everyone’s face.

To serve:

  • one small baby green or red cabbage
  • selection of fresh vegetables, such as cherry tomatoes, broccoli florets, Lebanese cucumber etc to serve
  • crackers to serve

Tangy beetroot dip:

  • 450g can beetroot, well drained
  • ½ tsp each ground nutmeg, cumin and coriander, toasted in a small pan until fragrant
  • 2 tsp finely grated lemon rind
  • 2 tbsp thick Greek style yoghurt
  • salt flakes and freshly ground black pepper

Chunky hommous dip:

  • 1 x 410, can chickpeas, well drained
  • small clove garlic, very finely chopped
  • 2 tbsp tahini
  • ¼ cup parsley, finely chopped
  • 2 tbsp hot water
  • salt flakes and freshly ground black pepper

Zesty guacamole:

  • 2 spring onions, ends trimmed and roughly chopped
  • 1 Lebanese cucumber, seeds removed, finely chopped
  • ½ cup coriander, finely chopped
  • Finely grated rind 1 lime
  • 1 small fresh red chili, seeds removed (optional)
  • salt flakes and freshly ground black pepper

To make each of the dips:

Place all the ingredients into a food processor or blender and pulse to desired consistency. Do not over mix, a little texture is nice. Drain for a thicker texture – see below.

Trim the ends from the cabbage (you can use green or red cabbage) and gently pull the leaves apart, keeping the leaves whole. Trim the leaves if they’re too large.

Rinse leaves in cold water and pat dry.

To serve: Arrange the leaves on a large chopping board or serving plate around a small cabbage patch ’baby’. Fill each leaf with a dips, crackers or vegetable pieces.

Tip for best ever homemade dip: The dips can be ‘drained’ to thicken. Simply place the dip in a fine sieve over a bowl and refrigerate for 1- 2 hours – discard the liquid from the bowl. The result is a delicious, thick and creamy dip! You can do this the day before and keep refrigerated.

It doesn’t get easier than this! Good luck making your delicious and nutritious spread!

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