Recipe Of The Week – Bean and Herb Dip
Make up a batch and keep it in the fridge to use as a snack or use it in place of mayonnaise or salad cream in your lunchtime pitta bread or wrap. If you like your food hot, simply add some chopped chilli or minced chilli from a jar (they’ve done all the hard work for you) to spice things up.
- Combine the beans, creme fraiche, olive oil, garlic, lemon juice and coriander in a food processor or blender
- Season with freshly ground black pepper and whizz
- Spoon into a serving dish, drizzle with a little extra virgin olive oil, garnish with the wedge of lime and serve
- Serves with a selection of raw vegetables chopped into cruites – see ingredients list for inspiration