Friday, 20 November 2015

A Trio of Dips

Made with fresh vegetables, these tree dips are as delicious as they are colourful!  They'd make an easy and healthy addition  to any party or movie night.  


The party season is almost upon us!  Not only does the party season provide a great excuse for us ladies to wear some fabulous dresses and the prettiest of shoes, it also means lots of great food and drink!   One easy element of party food are dips!  Served with bread sticks or vegetable crudités, dips are perfect for those mingling get-togethers.  They're also great if you're having a cosy night in cuddled up in front of a roaring log fire whilst watching a black & white movie, though, of course, the log fire & old movie are optional ;-)!

There are so many dips you can buy from the supermarkets.   Guacamole, hummus, salsa and so on,  but by making our own the flavour can be tailored to exactly how you like it.  It also enables you to use up vegetables which may be slightly spoilt or left over from a previous meal.   They provide a healthy shot of vitamins and minerals, which is no doubt welcomed by our bodies during the party season when it's oh so easy to over-indulge.  Here I'm sharing three vegetarian dips which provide a great choice for your party guests, each having their own distinct flavour and colour.



Firstly is the Salad Leaves, Pea & Feta dip; a vibrant green dip which is fresh and light.   I was recently contacted by Florette Salad who challenged me to come up with a recipe using something from their range.  I decided to use the *Superfood Salad bag because of the variety of 6 different leaves which includes baby kale, spinach, baby chard and rocket.  I'm loving the portion information provided on the packaging which suggests how many different sized portions the bag will provide - useful and rightly very topical given the #waronwaste.   The recipe I'm sharing below uses around half a bag of the leaves, the remainder can easily be used for other salad recipes.




Secondly is this Romanesco Cauliflower Dip.  I must admit cauliflower can often be bland, crying out for additional flavours to be added to it, but this Romanesco cauliflower holds so much more flavour.  If you've never come across one they have a green hue to the curds which are shaped more like 'fir trees' being pointed rather than the traditional  'hedge' shape, the image to the right shows it better than I can describe!   This cauliflower gives a slightly nutty flavour which we found delicious in this dip when mixed with a little cream cheese and nutmeg.


The final dip is Carrot and Almond.  A classic combination which teams the delicious sweetness of the carrot with the nuttiness and texture from the flaked almonds.  As it also includes cream cheese, it is equally lovely without the almonds should you be catering for somebody with a nut allergy.

So let's get to it and bake.


Salad Leaves, Pea & Feta Dip     Yum

Yield: c250g of dip
Serves: approx. 6 people
Difficulty: Very Easy
Freezable: Yes, in an air tight container (though do re-check the seasoning once defrosted)
Time: hands on time about 5 minutes; plus 1 minute cook time.
Inspired by: Florette Salad's Baby Kale, Pea & Gruyere Dip


You will need:

1 x small pan
1 x Bowl
Stick Blender or Food Processor

For the Dip

150g Frozen peas
1/2 bag of Florette Superfood Salad Leaves
20 - 30g Feta Cheese
2 tsp of Lemon Juice
Seasoning

How to make them:

1.  Cook the Peas.  Place the peas into a small pan.  Cover with boiling water.   Place on the oven hob over a medium heat and allow to cook.  Remove from the heat just before they are cooked through, usually just before the water comes to the boil.  Drain the peas and tip into a bowl (or the food processor).

2.  Blend the dip.  Add the salad leaves and feta to the peas.  Blitz either with the stick blender or use the food processor.   Stir the mixture and blitz again ensuring everything is blended. 

3.  Season.  Add a small pinch of salt and 1 tsp of lemon juice and mix.  Taste.  Add  a little more lemon juice as necessary. 

Enjoy served at room temperature with bread sticks or vegetable crudités.



Romanesco Cauliflower Dip     Yum

Yield: c260g of dip
Serves: approx. 6 people
Difficulty: Very Easy
Freezable: Yes, in an air tight container (though do re-check the seasoning once defrosted)
Time: hands on time about 5 minutes; plus 20 minute cook time.

You will need:

1 x Pan or Steamer
1 x Bowl
Stick Blender or Food Processor

For the Dip

c220g Prepared Romanesco Cauliflower
60g Full Fat Cream Cheese
1 tsp Lemon Juice
Fresh Nutmeg
Seasoning

How to make it:

1.  Cook the cauliflower.  Place the prepared cauliflower florets in a pan or a steamer and cook until just ready (I like to steam ours).  Once cooked remove from the pan / steamer and place into a bowl or food processor.

2.  Blend the dip.  Using a stick blender or food processor blitz the cauliflower until smooth.  Add the cream cheese and stir together.  

3.  Season.  Add a generous grating of fresh nutmeg and a pinch of salt.  Mix together.  Add 1 tsp lemon juice.  Mix again.  Taste, adding more seasoning or lemon juice as necessary.

Enjoy served at room temperature with bread sticks or vegetable crudités.



Carrot & Almond Dip     Yum

Yield: c260g of dip
Serves: approx. 6 people
Difficulty: Very Easy
Freezable: Yes, in an air tight container (though do re-check the seasoning once defrosted)
Time: hands on time about 5 minutes; plus 20 minute cook time.

You will need:

1 x Pan or Steamer
1 x Bowl
Stick Blender or Food Processor

For the Dip

c220g Prepared Carrots (peeled & cut small to reduce the cooking time)
45g Full Fat Cream Cheese
Fresh Nutmeg
Seasoning
handful of Flaked Almonds (optional)

How to make it:

1.  Cook the carrots.  Place the prepared carrots in a pan or a steamer and cook until just ready (I like to steam ours).  Once cooked remove from the pan / steamer and place into a bowl or food processor.

2.  Blend the dip.  Using a stick blender or food processor blitz the carrots until smooth.  Add the cream cheese and stir together.  

3.  Season.  Add a generous grating of fresh nutmeg and a pinch of salt.  Mix together.  Taste, adding more seasoning as necessary.  Stir in the flaked almonds if using.

Enjoy served at room temperature with bread sticks or vegetable crudités.









* Disclaimer:  This is a sponsored post, written in collaboration with Florette Salad.  I received a voucher for the purchase of the salad leaves.   All opinions, written content and images are my own.



A selection of dips from other food bloggers:

Cauliflower Hummus from Mummy Mishaps
Roasted Carrot & Hummus Dip from Tinned Tomatoes
Avocado, Yoghurt & Coriander Dip from Searching for Spice

This post has been shared with:

Five star Frou-Frou hosted by Mimi over at A Tray of Bliss
Meat Free Mondays hosted by Jacqueline over at Tinned Tomatoes


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10 comments:

  1. Yum! I'm such a chips and dip lover, it is ideal for a light dinner and I love having a few to try as well. I can't say I've ever cooked a Romesco Cauliflower but it looks epic! x

    Jasmin Charlotte

    ReplyDelete
    Replies
    1. Totally agree Jasmin, dips are brilliant and so easy. I'm not a massive fan of regular cauliflower, but after trying the Romanesco Cauliflower a few weeks ago I was totally sold on it. I'd definitely recommend trying it when you find one.
      Thanks for popping by and commenting,
      Angela x

      Delete
  2. now this has made me hungry! i particularly liked the sound of the carrot and almond dip. x

    ReplyDelete
    Replies
    1. Hahaha, Mr E particularly enjoyd the carrot & almond dip too.
      Thanks for popping by and commenting Rebecca,
      Angela x

      Delete
  3. oooo these are fab new alternatives (my mum loves dips and dipping things at parties - i'll give these recipes to her!) Thanks for sharing #tastytuesdays

    ReplyDelete
    Replies
    1. Thank you Rebecca, dips are just perfect for parties aren't they. I hope she enjoys them,
      Thanks for popping by and commenting,
      Angela x

      Delete
  4. What a lovely trio of dips, I especially love the sound of the salad leaves, pea and feta dip. Thank you for sharing with #CookBlogShare x

    ReplyDelete
    Replies
    1. Thank you Kirsty. I actually fancied popping a few mint leaves into that one but sadly didn't have any in....I think I could do with a Kitchen Garden which would solve that problem!
      Thanks for popping by and commenting,
      Angela x

      Delete
  5. Oh yummy! Dips mean parties to me! Thanks for linking up to #tastytuesdays

    ReplyDelete
    Replies
    1. They do for me too Vicki,
      Thanks for popping by and commenting,
      Angela x

      Delete

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