Recipe: Dip into Spring!

As the days become longer and the warmer weather approaches, I start to feel more inclined to lighter foods, as well as entertaining!

The following 3 dips are ones I have been creating lately and can be served warmed or chilled. They are completely plant based, dairy free and are super delish!

Dip into Spring and enjoy!

Broad Bean Dip

• 2 cups cooked, peeled broad beans (this is around 4 cups pre-peeled)
• 1 shallot roughly chopped
• 4-6 sprigs fresh thyme leaves
• 1 tbsp lemon juice
• 1 tbsp lemon zest
• 1/4 tsp salt
• 1/3 cup olive oil (use a lighter flavoured olive oil)
• extra thyme leaves, lemon zest, fresh ground black pepper and olive oil to garnish

To Create!

1. Process together to your desired texture.
2. Serve on toast as an alternative to your smashed avo! Sooooo delicious!

Skordalia (Greek potato dip)

• 1 good mashing potato (approx. 300g)
• 10 cloves of garlic
• 1/2 cup lightly flavoured extra virgin olive oil
• 1/3 cup almond meal
• 2 tsp red wine vinegar
• 1/2 teaspoon salt
• squeeze of lemon juice

To Create!

1. Peel and chop potato into cubes and boil in salted water for 6-8 minutes until very tender.
2. While potato is boiling, crush garlic and mix into a smooth paste with salt in a small bowl. Set aside.
3. As soon as potatoes are done, drain and transfer to bowl.
4. Mash with a fork and fold in garlic paste.
5. Allow to sit for a minute and then whizz them together for a minute with your mixer.
6. Add the almond flour and the olive oil, vinegar and lemon juice.
7. Mix for up to 1 minute.
8. Serve with crusty or grilled bread or homemade pita chips. It’s also delicious with roasted beets!

Roasted Beet Dip

• 2-3 small-medium beets
• 8 cloves roasted garlic
• 1/2 cup fresh parsley
• 1/2 cup raw walnuts
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 2 tablespoons extra virgin olive oil
• 2 tablespoon water

To Create!

1. Roast beets and garlic:
   1. Peel beets and garlic and place on a large piece of foil.
   2. Drizzle with 1 tablespoon of oil, then wrap to form a foil packet.
   3. Roast at 180 degrees for about 45 minutes until the beets and garlic are tender. Allow to cool before blending into a dip.
2. Blend together the beets, garlic, fresh parsley, walnuts, salt, pepper, lemon juice, honey, oil and water
3. Serve beet dip chilled or at room temperature with veggies, crackers, or as a spread on sandwiches.