Trio Dip Board
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A Note from Feedfeed
This trio dip board includes a dip for everyone. Add veggies and crackers around these dips and serve at your next gathering.
Check out our Vegan Hub Page for all things vegan like Vegan Snacks, Vegan Lunch, Vegan Entertaining!
- Recipe Card
Recipe Card
ingredients
Lemon Butter Bean Dip
- 400 grams Butter Beans, drained and rinsed
- 3 tablespoons lemon juice
- 1 clove of garlic
- 2 tablespoons olive oil
- 1 heaping tablespoon chopped Parsley
- 1/4 teaspoon chives
- 1/4 teaspoon dill
- 1 teaspoon sugar
- 1 1/2 tablespoons Salt and pepper to taste
- cold water
Method
Step 1
Blitz everything except water in your food processor until smooth, adjust the seasoning (salt/pepper/ lemon) then add 1/2 tbs water at a time & blend until light and fluffy, add more water until you reach your desired consistency
Step 2
Serve topped with toasted pine nuts mixed with olive oil, lemon juice & finely chopped parsley
ingredients
Eggplant Dip
- 1 large Eggplant
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Tahini
- 1 1/2 tablespoons Lemon Juice
- 2 garlic cloves
- 1/2 tablespoons chopped Parsley
- 3/4 teaspoons ground cumin
- 1/2 teaspoon Paprika
- Salt
Step 1
Preheat oven to 200°C. Slice eggplant in half lengthwise and place cut side down on a lined oven tray, stab with a fork, drizzle with a little olive oil and roast for 45 minutes or until very tender, remove from oven and allow to cool for 10 minutes
Step 2
Scoop the eggplant flesh out and pulse half of it with remaining ingredients in a food processor until combined, then pulse in remaining eggplant leaving it chunky, season to taste with lemon juice/salt etc
Step 3
Top with toasted black and white seasame seems, mixed with a little finely chopped parsley and a drizzle of olive oil to serve
ingredients
Chunky Capsicum Dip
- 2 large Red Capsicums, cut in half, seeded and cleaned
- 1 cup roasted nuts
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon fresh Lemon Juice
- 1 Garlic clove, crushed
- 1 heaping tablespoon Chilli Flakes
- 1/2 teaspoon Date Paste
- 1/2 teaspoon sweet Paprika
- 1/4 teaspoon Smoked Paprika
- Sea salt and freshly ground black pepper, to taste
Step 1
Preheat oven to 200°C and line a large oven tray with baking paper
Step 2
Place Capsicum on tray, skin side up, drizzle with oil and bake for 40 minutes or until skin is blistered and charred, remove from oven and wrap in foil and allow to cool, then remove the charred skin from the capsicum
Step 3
Pulse the nuts until a chunky meal forms, add in remaining ingredients and pulse until you reach desired consistency