Dips are such a staple in the fridge: they’re versatile, keep really well and don’t take much effort to whip up. Don’t feel like you need to be rigid with the amounts or ingredients, have a play around and see what works for you!
Edamame Dip
- 1 Pack Frozen Edamame (thawed)
- 1 Pack of Soft Feta
- Garlic infused oil
- Squeeze of Lemon
- Small bunch of Mint
- Cracked Pepper (to taste)
Pesto Dip
- 1/4 cup of Pine Nuts
- Handful of Spinach
- 30g of Basil
- 1 juiced Lemon
- 3/4 cup of Parmesan cheese (omit this if you’re vegan)
- 3 TBSPN Garlic infused Olive Oil
Method
- Place all ingredients into a blender & mix until a smooth paste is formed
- Serve with crackers, crisps or sourdough; or mix into cooked pasta (for the pesto dip)
- These dips keep for up to a week in an airtight sealed container in the fridge
