Dip recipes
Spice Roasted Carrot Dip
by Emma Warner
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
- Pre-heat oven to 200°C, gas 6.
- Whisk together 2 tablespoons of the Womersley vinegar, 2 tablespoons of oil, garlic, honey and cumin seeds.
- 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.
- 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.
- Mix together the dressing ingredients and drizzle over the dip to serve.
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
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
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
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.
