
4 creamy dips
- Jane Hornby
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Serves 4
Easy
Total time: 10 mins
Ready in 10 mins
A star rating of 4.8 out of 5.13 ratingsRate
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Four creamy vice-free dips
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Lime & chilli pitta crisps
A star rating of 4.9 out of 5.15 ratings
Ingredients
Nutrition
Units:
MetricUS
- 100g light soft cheese
- 50g fat-free bio yogurt
Garlic & herb
-
1 crushed garlic clove
-
handful of snipped chives
-
a little lemon
juice
-
fresh ground pepper
Fish
- 125g pack of chopped smoked salmon
- a few sprigs of chopped dill
Spice lovers
-
chilli
dipping sauce
Greek
- half a grated cucumber
- a handful of chopped mint
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Nutrition: per serving (base dip)
-
kcal36
-
fat1g
-
saturates1g
-
carbs2g
-
sugars0g
-
fibre0g
-
protein4g
-
salt0.28g
low
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Method
-
step 1
For the dip base, mix 100g light soft cheese with 50g fat-free bio-yogurt.
-
step 2
For garlic & herb, stir in crushed garlic clove, snipped chives, a little lemon juice and fresh ground pepper.
-
step 3
For the fish dip, take the chopped smoked salmon and a few sprigs of chopped dill and stir in the base dip.
-
step 4
For spice-lovers, stir a little chilli dipping sauce, to taste, through the base mix.
-
step 5
Go Greek and stir through grated cucumber, and a handful of chopped mint.
Recipe from Good Food magazine, February 2005
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A star rating of 4.8 out of 5.13 ratings
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