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Summer dips sharing board

• Janine Ratcliffe

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Serves 6 - 8

Easy

Prep: 30 mins

Cook: 5 mins

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Everyone loves a dip and this sharing board mixes up creamy goat’s cheese with tangy beetroot and a spicy olive oil for the ultimate mix and match combo.

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Try our summer dips sharing board, then discover our best easy dip recipes, tomato salsa and charred chilli salsa.

Serve with lots of colourful vegetables and buttery, herby flatbreads.

Summer dips sharing board recipe

Ingredients

Nutrition

WHIPPED GOAT’S CHEESE DIP

• 125g soft rindless goat's cheese

• 3 tbsp greek yogurt

• ½ lemon

  zested, plus a squeeze of juice

• 1 tbsp date syrup

• toasted walnuts

  broken into small shards

BEETROOT DIP

• 200g cooked beetroot

• 75g soft cheese

• ½ garlic clove

  crushed

• 1 tsp sherry vinegar

• dill

  chopped

• black onion seeds

• olive oil

OLIVE OIL DIP

• 100ml olive oil

• 1 tbsp baby capers

• aleppo chilli flakes

• rosemary

  chopped

• 1 tbsp pomegranate molasses

ZA’ATAR HERB FLATBREADS

• 6 puffy flatbreads

• 30g butter

• chives and parsley

  finely chopped

• za’atar

• aleppo chilli flakes

TO SERVE

• focaccia squares, multicoloured baby carrots, sugar snap peas, nocellara olives, breadsticks, pear wedges and halved breakfast radishes

Nutrition: per serving (8)

• kcal567
• fat26g
• saturates9g
• carbs63g
• sugars11g
• fibre4g
• protein17g
• salt1.6g

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Method

• step 1

  To make the goat’s cheese dip, whizz the cheese in a small food processor with the yogurt, lemon zest and juice, and a little salt until smooth. Spread over a plate or shallow bowl, drizzle with the date syrup and scatter with the walnut shards.

• step 2

  To make the beetroot dip, put everything except the dill and seeds in a food processor, and whizz until smooth. Spread on a shallow bowl and top with the dill, sesame seeds and a drizzle of olive oil.

• step 3

  To make the olive oil dip, mix the ingredients together in a shallow bowl.

• step 4

  To make the flatbreads, heat the breads in an oven or under a grill until piping hot. Melt the butter and mix in the herbs, za’atar and chilli. Brush over the breads then cut into wedges. Arrange everything on a large board with the veg and serve.

Easy dip recipes

Authors

Janine RatcliffeFood director

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