Dip recipes

Spice Roasted Carrot Dip

by Emma Warner

5 tbsp Womersley Orange & Mace Vinegar
2 tbsp olive oil
1 garlic clove, crushed
1 tsp honey
½ tsp cumin seeds
400g carrots, peeled and thickly sliced
15g butter
a little freshly grated nutmeg

For the dressing:
½ tbsp Womersley Orange & Mace Vinegar
½ tbsp olive oil
A few flat leaf parsley leaves, roughly chopped

1. Pre-heat oven to 200°C, gas 6.
2. Whisk together 2 tablespoons of the Womersley vinegar, 2 tablespoons of oil, garlic, honey and cumin seeds.
3. Stir in the carrots until coated.  Transfer to a baking dish and cook for 30 – 40 minutes, until caramelised and tender.  Remove from the oven and leave to cool slightly. 
4. Whilst still warm, whizz the carrots in a blender or small food processor with the butter, nutmeg and remaining 3 tablespoons of Womersley vinegar, until combined.  Spoon into a serving dish.
5. Mix together the dressing ingredients and drizzle over the dip to serve.

Chunky Smoked Trout Dip

by Emma Warner

150g cream cheese
2 tbsp sour cream
2 ½ tbsp Lime, Black Pepper & Lavender Vinegar
150g hot smoked rainbow trout fillets
Black pepper
A few dill sprigs

Method
Beat together the cream cheese and sour cream until smooth.  
Gradually stir in the Womersley vinegar until combined.
In a separate bowl, break up the trout fillets with a fork and remove any bones.
Add the cream cheese mixture to the trout fillets and gently mix together.
Season with black pepper and top with a little dill to serve.

Serving suggestion
Serve with Peter’s Yard 5 Seed Crispbread Bites.

Lemon, Ricotta and Fresh Basil Dip

by Emma Warner

1 - 2 tbsp Womersley Lemon, Basil, Bay & Juniper Vinegar
3 tbsp sour cream
Zest of 1 small lemon
Black pepper
Small handful basil leaves, roughly chopped

Stir in the sour cream and lemon zest.
Season with a little black pepper and gently stir in the basil.

Serving suggestion
Serve with Peter’s Yard Sea Salt Crispbread Bites.