A couple of weeks ago I posted a trio of dips I created to take to a friends BBQ. The colours were amazing, the smells delicious and the ingredients nutrient dense. You've all asked me for the recipes, and my hugest apologies for not getting these to you sooner. Hoping you can recreate them when you next entertain, or are entertained by others. They're nice with cheese and biccies, an afternoon snack with veggies or sourdough, or topped on salads or bowls. I hope you enjoy them.
Nut Free Coriander and Sesame Seed Dip (The Green Dip)
Ingredients
• 2 tbsp sesame seeds
• 2 tbsp pepitas
• 2 handfuls of coriander leaves
• 1 chilli or 1 tsp chilli flakes
• 1 tbsp lime juice
• 1/2 cup olive oil
Method
• place all ingredients in a food processor
• blend until combined
• store in the fridge in a reuseable container for 5 days
Sundried Tomato and Cashew Dip (The Red Dip)
Ingredients
• 30g parmesan cheese
• 1 garlic clove
• 1 1/2 cups sun or semi dried tomatoes (drained)
• 1 little baby capsicum or 1/4 capsicum
• 1 cup cashew nuts
• 2 tbsp olive oil
• 1 tbsp vinegar
Method
• place all ingredients in a food processor
• blend until combined
• store in the fridge in a reuseable container for 5 days
Cashew and Miso Creme (The White Dip)
Ingredients
• 1 cup of raw unsalted cashews
• 2 cups water
• 1/2 cup extra water
• 1 tbsp miso
Method
• prepare the cashews in 2 cups of water in an airtight container and soak overnight in a cool dry place
• next day, drain in the cashews and place in a food processor with 1/2 cup water
• when the mixture comes together (after about 30 seconds) add the miso paste and process for another 30 seconds
• store in the fridge in a reuseable container for 5 days
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