recipes
3 festive dips with crackers
Serves:
2016-12-22
Ingredients
Cashew nut, Parmesan and sun-dried tomato dip
- 200g toasted cashew nuts
- 2 tbsp grated Parmesan cheese
- 6 sun-dried tomatoes
- 200g soft cream cheese
- 1 tbsp mayonnaise
Rucola, ricotta and honey dip
- 1 tub ricotta cheese (Benna)
- 1 handful rucola
- 2 cloves garlic
- 1 tbsp honey
- Fresh seasoning
- 1 tbsp chopped fresh basil
Greek Salad dip
- 200g feta cheese
- 1 grated cucumber
- 10 black olives, pitted and chopped
- 2 bell peppers
- 1 clove garlic
- Chopped parsley
- Pinch dried oregano
- Extra virgin olive oil (Borges)
- Finely chopped onion
Method
Cashew nut, Parmesan and sun-dried tomato dip
Crush the cashews roughly. Mince the sundried tomatoes. Beat both ingredients together with the Parmesan and cream cheese to soften the mixtureRucola, ricotta and honey dip
Chop the rocket leaves roughly and beat in the ricotta. Add the chopped garlic and stir in the remaining ingredients.Greek Salad dip
Roast the bell peppers and garlic, peel and puree. Mash the feta cheese with a fork and blend in the remaining ingredients, except the extra virgin olive oil and onion. Serve sprinkled with chopped parsley, the oil and onion
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