Jamie Oliver's Christmas Cookbook
By Jamie Oliver
Four party dips
Not Too Tricky
serves 8
About the recipe
As well as making delicious dips for dunking everything from crunchy seasonal crudités and crackers to breadsticks and toast soldiers, all these dips would work a treat used as a topping for crostini or bruschetta.
Recipe From
Ingredients
SPANISH STYLEE (Red peppers, hazelnuts & parsley)
1 x 450g jar of large peeled red peppers
2 spring onions
½ a bunch of fresh flat-leaf parsley (15g)
1 tablespoon sherry vinegar
1 tablespoon extra virgin olive oil
75g hazelnuts
extra virgin olive oil
GUACAMOLE
1 spring onion
1 fresh red chilli
3 perfectly ripe avocados
6 ripe cherry tomatoes
½ a bunch of fresh coriander (15g)
extra virgin olive oil
lime juice
CREAMY BLUE CHEESE
250g Greek yoghurt
2 teaspoons white wine vinegar
1 dash of Worcestershire sauce
100g blue cheese
½ a clove of unpeeled garlic
extra virgin olive oil
SILKY HOUMOUS
1 x 660g jar of chickpeas
2 heaped teaspoons tahini
2 tablespoons natural yoghurt
½ a peeled clove of garlic
the juice of 1 lemon
1 pinch of cayenne pepper
1 pinch of cumin seeds
extra virgin olive oil
Method
Find the recipe!
For the full recipe, head to page 356 of Jamie Oliver's Christmas Cookbook.
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