3 Dips in 45 seconds

The warmer weather is here which means its time for picky, dippy things.  Here’s 3 dips in 45 seconds…

Dip one is cheese and onion: Cottage Cheese, Chives, Salad Onions, Cheddar Cheese, Salt and olive oil, into the blender, busy whizzy.

Dip two is tzatziki: chopped cucumber, fresh dill and mint are stirred into Greek yoghurt with a little lime zest, garlic salt and olive oil, literally just mix it together

And dip three is a kind of olive and chickpea tapenade, with green garlic stuffed olives, chickpeas, fresh coriander and, salt and pepper and olive oil… busy with the whizzy again.

I’m serving them with ciabatta crostini which get drenched in oil and a herby salt before being roasted for 15 minutes.

Absolutely lush, easy, breezy, dippy.

Cheese & Onion Dip:

• 300g cottage cheese
• 1 bunch chives
• ½ salad onion
• 75g strong cheddar – cubed
• Salt and pepper
• 1 tablespoon olive oil

Place everything into a food processor and whizz until fully combined.  Pour into a serving bowl – I’m using the gorgeous new Hokan Bowls.

My Tzatziki:

• 300g Greek Yoghurt
• ¼ cucumber – diced very small
• 1 tablespoon chopped fresh dill
• ½ tablespoon chopped fresh mint
• The zest on half a lime
• ½ teaspoon garlic salt
• 1 tablespoon olive oil

Place everything into a bowl and mix very well.  Pour into a serving bowl.

 

Olive and Chickpea Tapenade:

• Roughly 8 green garlic stuffed olives
• 100g chickpeas
• A large handful of fresh coriander
• salt and pepper
• 2 tablespoons olive oil

Place everything into a food processor and whizz on pulse until roughly combined.  Pour into a serving bowl and drizzle with a little more olive oil.

For more salad ideas check these out on Dom in the Kitchen.

Eat and of course, enjoy!