Trio of dips - for your next Antipasto platter

A trio of dip recipes that are perfect for your next antipasto platter this entertaining season! 

Roast Beet, Feta and Walnut Dip

A fresh, bright & vibrant beetroot dip recipe that is perfect to add some colour to your next cheese & antipasto platter. Serve it chunky or smooth. A guaranteed winner!

Ingredients:

For the roast beetroot:

  • 3 beetroots, quartered
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 garlic cloves, skin on
  • Aluminium foil

For the dip:

  • Roast beets & garlic
  • ½ cup walnuts
  • ½ cup fetta
  • Juice of ½ a lemon
  • 1 tsp olive oil
  • ½ tsp balsamic vinegar
  • Salt and pepper

Method:

  1. Preheat your oven to 180 degrees Celsius.
  2. On a sheet of foil, place the quartered beets, oil, vinegar, garlic cloves and salt and pepper. Shape the foil into a boat-like figure, and close it, so that the beets are completely enclosed in the foil. Roast for 45 minutes.
  3. In a blender or food processor, add the roasted beets, walnuts, feta, lemon juice, oil, vinegar, salt and pepper and blitz to preferred consistency. (I prefer this dip more chunky as opposed to a smooth dip).

Will keep in the fridge for up to 1 week.

Spanish Romesco

Made from delicious charred capsicum, this Spanish romesco dip recipe is packed full of flavour and colour, and is super versatile – use it as a dip with fresh veggies, pita bread or serve it over practically anything from chicken to prawns or roasted veggies!

Ingredients:

  • 1 capsicum, roasted, skin removed
  • 1 x 400g can of butter beans, drained
  • ½ cup walnuts
  • 2 tsp paprika
  • ½ tsp cumin
  • ½ tsp cayenne (if you want some spice)
  • 1 tbsp olive oil
  • ¼ tsp red wine vinegar
  • Salt and pepper

Method:

  1. Preheat your oven to 180 degrees Celsius and place the whole capsicum onto a baking tray. Bake for about 20-30 minutes, until your capsicum is evenly charred. You could also do this on a bbq or straight onto a flame if you have a gas stove. Once cooked, allow to cool (!) and remove the skin carefully.
  2. In a blender or food processor, add the capsicum, walnuts, spices, butter beans, oil, vinegar, salt and pepper and combine.
  3. Serve with a drizzle of olive oil, crushed walnuts and a sprinkle of paprika.
Minty Yoghurt

A quick dip recipe that is super simple to whip up! Serve with whatever seasonal crunchy vegetables you enjoy.

Ingredients:

  • 1 cup of Greek yoghurt
  • A small handful of mint and parsley, diced finely
  • 1 garlic clove, crushed
  • Juice of ½ a lemon

Method:

  1. In a mixing bowl, add the yoghurt, herbs, lemon juice and garlic clove. Stir to combine.
Looking for more recipes? Find more here
 
Recipes created by Charlotte @TheNuttyGritty

Recommended Posts