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Green olive dip
Makes: 2 cups
Preparation: 10 mins
500g green pimento stuffed olives, drained
½ cup low-fat fresh ricotta
½ cup good-quality whole egg mayonnaise
¹⁄
³
cup flat-leaf parsley leaves
2 large garlic cloves, crushed
1 tablespoon warm water
Carrot sticks and toasted sliced baguette, to
serve
1. Place all ingredients in blender. Place lid
firmly on. Blend on “Setting 1”, scrapping
down side of jug occasionally, until smooth.
Taste and season with salt.
2. Transfer to a serving bowl. Serve with
carrot sticks and toasted baguette.
Herbed mushroom dip
Makes: about 1 ½ cups
Preparation: 15 minutes
Cooking: 7 minutes
50g butter
1 large brown onion, coarsely chopped
300g button mushrooms, sliced
200g cream cheese, at room temperature,
cubed
1 tablespoon chopped chives
1. Melt butter in a small non-stick frying
pan over medium heat. Add onion and
cook, stirring, for 2 minutes or until soft.
Add mushrooms and cook, stirring, for a
further 5 minutes or until tender.
Remove from heat and set aside to cool.
2. Place mushroom mixture along with
remaining ingredients into blender jug.
Blend on “Setting 2” for 20 seconds or
until smooth.
3. Pour into serving bowl. Cover with plastic
wrap and place in the fridge for 2 hours to
chill. Serve with Melba toasts.
Recipes – Dips & Sauces (continued)