With Summer in full swing, these dips will be a great addition to your Summer picnics and barbecues. Packed full of veggies and herbs, they’ll have you coming back for more!
Beetroot dip
Ingredients
- 2 whole beetroots cooked in natural juice (no added sugar)
- 1 sprig (or 1 tsp dried) rosemary
- ½ lemon, juiced
- 1 garlic clove
- ½ tsp Dijon mustard
Method
Place all ingredients into a blender or food processor and mix until smooth. Add 1 tablespoon of water if needed to blend. Serve chilled.
Spiced carrot dip
Ingredients
- 2 carrots, roughly chopped into slices
- 1 tsp vegetable stock powder
- ½ tsp cumin
- 1 garlic clove
- ½ lemon, juiced
Method
- Bring 2 cups of water to the boil, add stock and carrots and bring to the boil.
- Once very soft, scoop out with a slotted spoon, save the stock, and place into a blender or food processor.
- Add 1-2 tablespoons of the left-over stock and mix until smooth. Serve chilled.
Salsa Verde
Ingredients
- 1 green capsicum
- 1 brown onion
- 1 unripe tomato
- 1 long green chilli (optional for those who like spicy dips)
- ½ bunch coriander
- 1 tsp vegetable stock powder
- 2 garlic cloves
- 1 lime, juiced
Method
- Cut the capsicum in half and remove the seeds. Cut the onion in half, leave the skin. Chargrill capsicum and onionon a grill plate or BBQ until grill marks appear but not
cooked all the way through. Once cooked, remove the onion skin and cut the onion, capsicum and tomato into quarters. - Place the onion, capsicum, tomato and stock powder in a pot with 3 cups of water and bring to the boil. Simmer until all vegetables are soft, about 10-15mins. Allow to cool.
- Once cool, scoop out the vegetables with a slotted spoon, discard the stock, and place in a blender or food processor. Add coriander, garlic, lime juice and chilli if using. Blend until smooth and serve.
Eggplant dip
Ingredients
- 1 small eggplant
- 1 clove garlic
- ½ lemon, juiced
- ½ bunch chives
Method
- Heat a BBQ or grill plate and grill the whole eggplant until soft and blackened. Cover and refrigerate until chilled.
- Once chilled, cut the top off the eggplant and place into a blender or food processor along with the remaining ingredients. Blend until smooth and serve chilled.
For more inspiration, download the Summer edition of the Get Inspired magazine.
