Name: Trio of dips
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 loaf ciabatta bread, thinly sliced olive oil; Baby beet dip; 450 gram can baby beetroot, drained; 1/3 cup sour cream; 1/4 cup toasted walnuts; 1 tablespoon horseradish cream; Creamy mustard dip; 300 gram tub sour cream; 1/3 cup chopped continental parsley; 1/3 cup chopped dill; 1/4 cup egg mayonnaise; 2 tablespoon wholegrain mustard; 1 green onion, finely sliced; 1/2 teaspoon grated lemon zest; Chilli corn dip; 300 gram tub sour cream; 1/4 cup corn relish; 1 tablespoon hot chilli sauce; few drops tabasco sauce; smoked paprika, to garnish

Trio of dips

This trio of baby beet, creamy mustard and chilli corn dips are terrific with bread - or try celery or radish for crunch.

Serves 6

Makes 3 Cup

Prep

10M

Cook

10M

Total

20M

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Ingredients

1 loaf ciabatta bread, thinly sliced olive oil

Baby beet dip

450 gram can baby beetroot, drained

1/3 cup sour cream

1/4 cup toasted walnuts

1 tablespoon horseradish cream

Creamy mustard dip

300 gram tub sour cream

1/3 cup chopped continental parsley

1/3 cup chopped dill

1/4 cup egg mayonnaise

2 tablespoon wholegrain mustard

1 green onion, finely sliced

1/2 teaspoon grated lemon zest

Chilli corn dip

300 gram tub sour cream

1/4 cup corn relish

1 tablespoon hot chilli sauce

few drops tabasco sauce

smoked paprika, to garnish

Method

1.Preheat oven to moderate, 180°C. Line an oven tray with baking paper. Arrange bread slice on tray. Brush with a little oil. Bake 5-10 minutes.

2.Mix all dip ingredients separately in a blender and turn into bowls. Season, cover and chill.

Makes 1 1/2 cups of each
Note

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Ingredients

Method

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