Picnic dip jars

Name: Picnic dip jars
Total time: 30 min
Yield: Serves 2 per dip
Ingredients: 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; 150g light soft cheese; crème fraîche or yogurt; 150g smoked salmon chopped; 1 lemon juiced; a handful dill chopped; 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

Published: June 5, 2015 at 10:41 AM

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Serves 2 per dip

Easy

Total time: 30 mins

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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

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.

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