We’ve created five super quick and easy dips to add to your weekend snacking. Perfect for crisps and carrots, you can dip into our creamy, dreamy recipes to your heart’s content. Plus they take no time at all to whip up!
Beetroot and dill dip
Put 300g cooked, chopped beetroot, 2 tbsp olive oil, 1 tbsp natural yogurt, 4 tbsp tahini and some seasoning in a food processor and whizz to smooth. Stir in a handful of chopped dill to serve.
Avocado herb dip
Put 1 bunch of chopped spring onions, juice of a lime, 4 tbsp soured cream, 1 peeled, stoned and chunked avocado and a handful each of coriander and chives in a food processor. Whizz until smooth and sprinkle with hot sauce to serve.
Put 2 jars of drained artichoke hearts, 1 crushed garlic clove in a food processor with 3 tbsp oil from the jar and a squeeze of lemon juice. Whizz until smooth. Stir in 3 tbsp grated parmesan, drizzle with more oil and sprinkle with smoked paprika to serve.
Greek feta dip
Whizz 200g block of crumbled feta, 6 tbsp natural yogurt, juice of 1 lemon, and a pinch of cayenne in a food processor. Sprinkle over dried red chilli flakes to serve.
Moroccan pepper dip
Put 4 drained roasted red peppers from a jar, ½ crushed garlic clove, 50g toasted walnut halves, 2 tbsp harissa, 2 tbsp olive oil and the juice of a lemon in a food processor. Whizz until smooth.