Three Dips

Please all your guests at once with this delicious selection of dips.

The ingredient of Three Dips

• toasted pita or flatbread to serve
• 1 large about 250g beetroot stems trimmed washed
• 25g 1 3 cup fresh breadcrumbs made from day old bread
• 60ml 1 4 cup extra virgin olive oil
• 1 garlic clove finely chopped
• 2 tbsp finely chopped fresh dill
• 1 tbsp horseradish cream
• salt freshly ground black pepper
• 3 small about 500g carrots peeled finely chopped
• 2 tbsp extra virgin olive oil
• 1 brown onion halved finely chopped
• 1 garlic clove finely chopped
• 1 tsp ground cumin
• 60ml 1 4 cup fresh orange juice
• salt freshly ground black pepper
• 250g frozen broad beans thawed skins removed
• 60ml 1 4 cup extra virgin olive oil
• 1 garlic clove finely chopped
• 1 tbsp fresh lemon juice
• salt freshly ground black pepper
• 50g parmesan finely grated

The Instruction of three dips

• to make beetroot horseradish dill dip cook beetroot in a saucepan of salted boiling water for 1 hour or until tender set aside in cooking liquid for 30 minutes to cool drain reserving 2 tablespoons of cooking liquid wearing rubber gloves to avoid staining your hands peel beetroot and coarsely chop place the beetroot breadcrumbs oil garlic dill horseradish and reserved cooking liquid in the jug of a blender and blend until smooth taste and season with salt and pepper
• meanwhile to make carrot orange cumin dip place carrot in a steamer over a saucepan of simmering water steam covered for 15 20 minutes or until tender remove from heat heat the oil in a frying pan over medium heat add the onion garlic and cumin and cook stirring for 5 minutes or until onion softens place carrot onion mixture and orange juice in the jug of a blender and blend until smooth season with salt and pepper set aside for 15 minutes to cool
• to make the broad bean parmesan dip cook the broad beans in a saucepan of salted boiling water for 3 minutes or until tender drain well place the broad beans oil garlic and lemon juice in the jug of a blender and blend until smooth taste and season with salt and pepper transfer to a bowl add parmesan and stir to combine set aside for 15 minutes to cool transfer dips to serving bowls and serve with bread

Nutritions of Three Dips

fatContent: 248 321 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 10 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent: n a
cholesterolContent: 5 grams protein
sodiumContent: n a

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