Picnic dip jars
- Preparation and cooking time
- Total time
- Easy
- Serves 2 per dip
Ingredients
PEA GUACAMOLE
- 200g frozen peas, blanched
- 3-4 tbsp yoghurt
- a small bunch coriander, chopped
- 1/2 small red onion, very finely chopped
- 1 ½ red chilli, finely chopped
- 1 lime, juiced
- ½ tsp ground cumin
SMOKED SALMON AND DILL
- 150g light soft cheese
- crème fraîche or yogurt
- 150g smoked salmon, chopped
- 1 lemon, juiced
- a handful dill, chopped
ROAST PEPPER AND ALMOND
- 200g roasted red peppers, drained
- 1 clove garlic, crushed
- 75g blanched almonds
- ½ tsp smoked paprika
- ½ tsp ground cumin
- olive oil
- to serve celery sticks, carrot batons, chicory leaves, cucumber batons and pepper sticks
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.
