Dip recipes

Dip recipes

Spice Roasted Carrot Dip

by Emma Warner

Ingredients
For the dip:

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

Method
  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.
Serving suggestion
The dip can be served warm or cold.
Serve with Peter’s Yard Cumin & Nigella seed Crispbread Bites.

Chunky Smoked Trout Dip

by Emma Warner

Ingredients

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

Ingredients
250g ricotta

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

Method
Beat together the ricotta and the Womersley vinegar, until combined.

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.