Picnic dip jars with pea guacamole

Picnic dip jars with pea guacamole

  • serves 2
  • A little effort

Not only are these snacks packed with flavour, but they're also a great alternative to the usual picnic food. Simple and quick to prepare, the dip jars will become a family favourite in no time.

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Ingredients

Pea guacamole

  • frozen peas 200g, blanched
  • yoghurt 3-4 tbsp
  • coriander a small bunch, chopped
  • red onion 1/2 small, very finely chopped
  • red chilli 1 1/2, finely chopped
  • lime 1, juiced
  • ground cumin 1/2 tsp

smoked salmon and dill

  • light soft cheese 150g
  • crème fraîche or yogurt
  • smoked salmon 150g, chopped
  • lemon 1, juiced
  • dill a handful, chopped
  • roasted red peppers 200g, drained
  • garlic 1 clove, crushed
  • blanched almonds 75g
  • smoked paprika 1/2 tsp
  • ground cumin 1/2 tsp
  • olive oil
  • celery sticks or carrot batons or chicory leaves or cucumber batons or pepper sticks to serve 

Method

  • Step 1

    To make the guacamole, whizz the peas and yoghurt in a food processor until smooth-ish. Stir in the rest of the ingredients.

  • Step 2

    To make the smoked salmon dip, beat the soft cheese with enough crème fraîche or yoghurt to loosen it. Stir in the smoked salmon, lemon juice and dill.

  • Step 3

    To make the roast pepper dip, whizz all the ingredients in a food processor with enough olive oil to make a dip consistency. Spoon the dips into separate jars then fill the jars with crudités.

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