Olive Magazine
Picnic Dip Recipes with Pea Guacamole

Picnic dip jars

Published: June 5, 2015 at 10:41 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2 per dip

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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