- 1/4 cup dried tomatoes (not oil pack)
- 115 - ounce cancannellini beans (white kidney beans), rinsed and drained
- 1/2 cup bottled reduced-calorie ranch salad dressing
- 2 clovesgarlic, minced
- 1/2 teaspoon finely chopped chipotle chile pepper in adobo sauce* (optional)
- Fat-free milk (optional)
- 1/4 cup snipped fresh parsley
- 5cups carrot sticks, sweet pepper strips, celery sticks, zucchini sticks, broccoli florets, and/or cauliflower florets
MethodAdd enough boiling water to cover. Let stand for 5 minutes. Drain and finely chop the tomatoes; set aside.
Recipe Tip* Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Prepare dip as directed. Cover and chill for up to 8 hours before serving.
- 375g jar of Peppadew sweet piquante peppers
- 3 tomatoes, roughly chopped
- 1 tbsp sundried tomato paste
- a bunch of chives, snipped
- Drain and rinse a the jar of Peppadew sweet piquante peppers and tip them into a food processor or blender. Add the tomatoes, roughly chopped, sundried tomato paste and most of the bunch of chives, snipped.
- Whizz together until blended, but still chunky. Season with pepper and spoon half into a serving dish, sprinkle over the remaining chives and serve with lots of crisp, fresh, raw veg sticks. You can also grill a few soft flour tortillas until crisp, then snap them into pieces. Pop them under a hot grill – they take about a minute each, turning once. The other half of the dip will keep refrigerated for three days.
- 410g can cannellini beans, rinsed and drained
- 200g tub Greek yogurt
- 225g pack smoked salmon trimmings
- 1 tbsp chopped fresh dill
- 1 tbsp lemon juice
- 6 pitta bread
- 2 tbsp olive oil
- sea salt flakes
- 2 tbsp chopped fresh dill
- 2 bunches of radishes
- Tip the beans into a food processor with the yogurt and blend until smooth. Add the salmon and pulse, keeping the salmon quite chunky. Tip into a bowl and stir in the dill, lemon juice and seasoning. This can be made up to a day ahead.
- For the pittas, preheat the oven to fan 180C/conventional 200C/gas 6. Tear the pittas onto 2 baking trays. Drizzle with theoil and sprinkle with the sea salt and dill. Bake for 7 minutes until crisp. These can be made a day ahead or just before serving.
- Once the pittas have cooled, pack them and the dip into seperate rigid containers. Transport the radishes packed in ice to keep them crisp. Put the bowl of dip on a platter and surround with the pitta. Serve the iced radishes separately.
- 400g can cannellini beans, rinsed and drained
- 400g can chickpeas, rinsed and drained
- juice 2 lemons, zest 1
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 100ml Greek yogurt
- Put half the beans and chickpeas into a food processor with the lemon juice, garlic, cumin and yogurt, then whizz until smooth. Tip in the rest of the beans and pulse once to get a very chunky dip. Stir in the lemon zest and plenty of seasoning, then divide between 4 containers and store in the fridge.