Dips
Sun Dried Tomato and Cannellini Bean Dip
makes 3/4 pint - 3 ramekins
- 400 g tin cannellini beans - drained
- 8 sun-dried tomatoes in oil - drained
- 1 garlic clove - crushed
- 1 lev tbsp chopped fresh rosemary
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 4 fl oz water
- seasoning to taste
Process all the ingredients together, adding more water if necessary. Serve chilled. This can be made up to three days ahead.
Avocado Lime Cream Dip
makes 3/4 pint - 3 ramekins
- 2 medium ripe avocados - peeled
- 4 spring onions - chopped
- 2 green chillies - finely chopped
- 15 g coriander - chopped - this is more than you would think
- 2 limes - juice only
- 150 ml or a small carton sour cream
- salt
Process all the ingredients together and chill. Cover well to prevent discolouration. Use same day.
Spicy Peanut Dip
- 250 g crunchy peanut butter
- 2 cloves garlic - crushed
- 1" chunky piece root ginger - grated
- 1 lemon - juice only
- 4 tbsp soy sauce
- 2 tbsp runny honey
- 1 tsp turmeric
- 1 tsp Tabasco
- 125 mls/ 4 fl oz water
- seasoning
Process all the ingredients together, adding more water if necessary. Serve chilled. This can be made up to three days ahead.