OLIVE OIL DIP
Combine a blend of herbs to create this mouthwatering mix. Plumping the herbs in water before stirring into olive oil enhances the flavor. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1/2 cup per batch.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 7 ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 3 batches (1/4 cup total)., To prepare dipping oil: In a small microwave-safe bowl, combine 4 teaspoons herb mix with water. Microwave, uncovered, on high for 10-15 seconds. Drain excess water. Transfer to a shallow serving plate; add 1/2 cup oil and stir. Serve with bread.
Nutrition Facts : Calories 122 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
ROASTED GARLIC DIP WITH VEGETABLE PLATTER
A platter packed with veg perfect for entertaining health-conscious guests
Provided by Good Food team
Categories Canapes, Dinner, Lunch
Time 1h45m
Number Of Ingredients 13
Steps:
- Heat the oven to 190C/gas 5/fan 170C. Cut a slice off the top of each head of garlic and place on foil. Spoon over 4 tbsp of the oil, tuck in the thyme and wrap. Season with salt and pepper and bake for up to 1 hour - until the garlic is very soft. Cool.
- Beat the cheese in a bowl until smooth. Squeeze the roasted garlic out of its skin into the cheese and mash with a fork until smoothish. Beat in sufficient oil and/or milk to get a good dipping consistency. Beat in the herbs and season to taste - add a squeeze of lemon too, if necessary.
- Heat 1 tsp oil in a small pan and fry the sliced garlic gently until golden brown (not too brown or it will taste bitter). Drain and scatter the garlic over the dip. Serve the dip in the centre of a large platter of vegetables.
Nutrition Facts : Calories 430 calories, Fat 26 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 9 grams fiber, Protein 14 grams protein, Sodium 1.13 milligram of sodium
FRESH VEGETABLE DIP
This cool and creamy dip is a real family favorite for snacking. Kids are all smiles while they munch their fresh veggies. -Denise Goedeken, Platte Center, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield about 2-1/4 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, mix first seven ingredients. Refrigerate, covered, at least 1 hour. Serve with vegetables.
Nutrition Facts : Calories 228 calories, Fat 24g fat (8g saturated fat), Cholesterol 12mg cholesterol, Sodium 370mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
SUMMER VEGETABLE & FLATBREAD PLATTER WITH DILL & MUSTARD DIP
Make the most of al fresco dining with a vegetable platter with flatbreads and a lovely mustard and dill dip. It's a perfect sharing platter in summer
Provided by Alice Hart
Categories Lunch
Time 20m
Number Of Ingredients 14
Steps:
- Heat the oven to 190C/170C fan/gas 5. Combine 20g of the mayo with half the garlic and 1 tbsp of the dill in a small bowl. Season, then brush this over the pittas. Arrange on a baking tray and bake for 12-14 mins, turning halfway, until just golden.
- Meanwhile, combine the remaining mayonnaise, garlic and dill with the yogurt, mustard, capers, shallot and honey. Season and transfer to a small serving bowl.
- Slice the warm pittas into strips and arrange on a platter with the peas, asparagus, fennel wedges, radishes, baby carrots and the bowl of dip. Garnish with some extra dill sprigs, then serve.
Nutrition Facts : Calories 340 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
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