Green And Gold Vegetable Dips

Celebrate Australia Day outdoors with these lively vegetable dips to go!

The ingredient of Green And Gold Vegetable Dips

• crackers or bread to serve
• 2 tbsp extra virgin olive oil
• 5 zucchinis coarsely grated
• 1 clove garlic crushed
• 1 2 cup firmly packed mint leaves
• 2 tbsp pistachios or slivered almonds roasted finely chopped
• 120g 1 2 cup fresh ricotta
• 1 lemon zested 1 2 juiced
• 60ml 1 4 cup extra virgin olive oil
• 1 2 860g small butternut pumpkin peeled seeded coarsely grated
• 1 clove garlic crushed
• 1 4 tsp ground cumin
• 2 tbsp harissa see note
• 1 1 2 tsp pomegranate molasses see note

The Instruction of green and gold vegetable dips

• to make zucchini dip heat oil in a frying pan over mediumu2013high heat add zucchinis garlic and 3 4 teaspoon sea salt flakes cook stirring occasionally for 5 minutes or until tender and most of the moisture is evaporated add mint and stir for 1 minute or wilted cool for 10 minutes
• process zucchini mixture with remaining ingredients in a food processor until smooth season with salt and pepper then transfer to a bowl makes 2 cups
• to make pumpkin dip heat oil in a non stick frying pan over medium heat add pumpkin garlic cumin harissa and 3 4 teaspoon sea salt flakes cook stirring frequently for 5 minutes add 125ml 1 2 cup water increase heat to high then cook stirring for a further 2 minutes or until water is almost evaporated and pumpkin is tender stir in pomegranate molasses transfer to a bowl then cool makes 2 1 4 cups
• serve dips with crackers or bread

Nutritions of Green And Gold Vegetable Dips

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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