VEGETABLE CRUDITES AND DIPS

VEGETABLE CRUDITES AND DIPS

Cut up a selection of veg crudites -- celery, cauliflower, cucumber,peppers, carrot etc and serve with dips - 2   shown below.

OLIVE & PEPPER DIP
1 Large red green or yellow pepper,
100 g olives, in brine, green pitted and drained
3 tablespoon capers, drained
2 tablespoon tomato puree
1 tablespoon lemon juice
2 tablespoon parsley, chopped
1 pinch salt
1 teaspoon pepper

Put all the ingredients into a blender blend for about 10-15 seconds so that it still has some texture.
Tip the mixture into a serving bowl. Check the seasoning, adding salt and pepper according to taste. Cover and chill until ready to serve.Best served at room temperature.
( this is also good served on Krisprolls - a bit like Bruchetta)

BUTTERBEAN DIP
2 Large cloves of garlic clove garlic
1 410g can butter beans, drained
100 g ELF
Chopped parsley
Salt & pepper

Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Place the garlic cloves on a square of foil, add 2 tsp water and make a little parcel. Roast for about 15 minutes towards the top of the oven, or until the cloves are soft.When cool squeeze   the softened pulp into a bowl.
Tip the butter beans into the bowl and add the cheese and parsley , blend until smooth.
Season to taste.