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A trio of summery dips

OVERALL time: 120 mins

A trio of summery dips

Nothing shouts summer quite like al fresco dining. It’s time to eat light and fresh. Think crusty breads and plenty of crunchy veggies loaded on a large platter. Serve it up with different dips packed with Cape Herb & Spice punch. These dips get only better as they stand, so make them the day before and take the hassle out of summer entertaining.

dips |
sides |
trio |

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Number of servings

ingredients

FOR THE BUTTERBEAN AND ROAST RED PEPPER DIP
  • 45 ml olive oil
  • 150 g white onions, finely chopped
  • 10 ml finely minced garlic
  • 2 tins of butterbeans, drained
  • 100 g shop-bought bottled roasted red peppers
  • 15 ml Cape Herb and Spice Louisiana Cajun Rub
  • 10 ml olive oil, to garnish
  • 15 ml chopped chives, to garnish
  • 2 ml Cape Herb and Spice Louisiana Cajun Rub
FOR THE CANNELLINI BEAN AND BEETROOT DIP
  • 45 ml olive oil
  • 150 g white onions, finely chopped
  • 10 ml finely minced garlic
  • 1 tin of cannellini beans, drained
  • 300 g beetroot, cooked, peeled and diced
  • 60 ml double cream plain yoghurt
  • 15 ml Cape Herb and Spice Smokehouse BBQ Rub
  • Thinly sliced raw candy-stripe beetroot, to garnish
  • Shop-bought crispy onion bits, to garnish
FOR THE SMOKED MACKEREL DIP
  • 200 g smoked mackerel, flaked & bones removed
  • 230 g tub of medium fat cream cheese
  • 7 ml Cape Herb and Spice Greek Style Lemon & Herb Rub
  • 15 ml very finely grated lemon zest
  • 25 ml fresh lemon juice
  • 60 ml double cream plain yoghurt
  • Fresh dill , to garnish
  • Cape Herb and Spice Extra Bold Black Pepper

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 60 mins | COOKING TIME: 60 mins

FOR THE BUTTERBEAN AND ROAST RED PEPPER DIP
Add the onions and olive oil to a non-stick pan and fry gently over low heat until the onions are golden and soft – take care not to brown them or they will become bitter. 

Place mixture in a food processor and blitz until smooth. (Cook’s note: if the mixture is a tad thick for your liking, add 15ml of water.) Spoon the mixture into a serving dish, cover with cling film and place in the fridge until used. Just before you serve, give it a light drizzle of olive oil, dust over a bit more Cape Herb & Spice Louisiana Cajun Rub and sprinkle over chopped chives.

FOR THE CANNELLINI BEAN AND BEETROOT DIP
Add the onions and olive oil to a non-stick pan and fry gently over low heat until the onions are golden and soft. Next add the garlic and fry for a further minute. Add the rest of the ingredients and stir through. 

Place mixture in a food processor and blitz until smooth. Spoon mixture into a serving dish, cover with cling film and place in the fridge until used. Just before serving, garnish the dip with slices of raw beetroot and a light sprinkling of shop-bought crispy onion bits.

FOR THE SMOKED MACKEREL DIP
Place all the ingredients in a food processor and blitz until smooth. Spoon dip into a serving dish, cover with cling film and place in the fridge until used. To serve, scatter over plenty of dill tips and grind over some Cape Herb & Spice Black Peppercorns.

Choose measurements conversions

ingredients

FOR THE BUTTERBEAN AND ROAST RED PEPPER DIP
  • 45 ml olive oil
  • 150 g white onions, finely chopped
  • 10 ml finely minced garlic
  • 2 tins of butterbeans, drained
  • 100 g shop-bought bottled roasted red peppers
  • 15 ml Cape Herb and Spice Louisiana Cajun Rub
  • 10 ml olive oil, to garnish
  • 15 ml chopped chives, to garnish
  • 2 ml Cape Herb and Spice Louisiana Cajun Rub
FOR THE CANNELLINI BEAN AND BEETROOT DIP
  • 45 ml olive oil
  • 150 g white onions, finely chopped
  • 10 ml finely minced garlic
  • 1 tin of cannellini beans, drained
  • 300 g beetroot, cooked, peeled and diced
  • 60 ml double cream plain yoghurt
  • 15 ml Cape Herb and Spice Smokehouse BBQ Rub
  • Thinly sliced raw candy-stripe beetroot, to garnish
  • Shop-bought crispy onion bits, to garnish
FOR THE SMOKED MACKEREL DIP
  • 200 g smoked mackerel, flaked & bones removed
  • 230 g tub of medium fat cream cheese
  • 7 ml Cape Herb and Spice Greek Style Lemon & Herb Rub
  • 15 ml very finely grated lemon zest
  • 25 ml fresh lemon juice
  • 60 ml double cream plain yoghurt
  • Fresh dill , to garnish
  • Cape Herb and Spice Extra Bold Black Pepper

Number of servings

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 60 mins | COOKING TIME: 60 mins

FOR THE BUTTERBEAN AND ROAST RED PEPPER DIP
Add the onions and olive oil to a non-stick pan and fry gently over low heat until the onions are golden and soft – take care not to brown them or they will become bitter. 

Place mixture in a food processor and blitz until smooth. (Cook’s note: if the mixture is a tad thick for your liking, add 15ml of water.) Spoon the mixture into a serving dish, cover with cling film and place in the fridge until used. Just before you serve, give it a light drizzle of olive oil, dust over a bit more Cape Herb & Spice Louisiana Cajun Rub and sprinkle over chopped chives.

FOR THE CANNELLINI BEAN AND BEETROOT DIP
Add the onions and olive oil to a non-stick pan and fry gently over low heat until the onions are golden and soft. Next add the garlic and fry for a further minute. Add the rest of the ingredients and stir through. 

Place mixture in a food processor and blitz until smooth. Spoon mixture into a serving dish, cover with cling film and place in the fridge until used. Just before serving, garnish the dip with slices of raw beetroot and a light sprinkling of shop-bought crispy onion bits.

FOR THE SMOKED MACKEREL DIP
Place all the ingredients in a food processor and blitz until smooth. Spoon dip into a serving dish, cover with cling film and place in the fridge until used. To serve, scatter over plenty of dill tips and grind over some Cape Herb & Spice Black Peppercorns.

Gallery

Products used in this recipe

Extra Bold Black Pepper

Extra Bold Black Pepper
Louisiana Cajun Rub

Louisiana Cajun Rub
Smokehouse BBQ Rub

Smokehouse BBQ Rub
Greek Style Lemon & Herb Rub

Greek Style Lemon & Herb Rub

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