“A really simple creamy cilantro vegetarian dip - serve it with a selection of raw vegetables as part of a buffet. Serve with a selection of raw vegetables, chopped into crudités. Such as zucchini, fennel, radicchio, baby corn, small pak choi leaves, radishes, baby mushrooms, cucumber and cherry tomatoes. To freeze: Make each dip and freeze in separate airtight, freezerproof containers for up to one month. Thaw dip overnight in the fridge. Spoon into a serving dish. Drizzle with a little extra virgin olive oil and garnish with a wedge of lime.”
READY IN:
3mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all the ingredients forinto a food processor or blender.
  2. Season with freshly ground black pepper and whiz. Put into an airtight container.
  3. Serve as above in recipe description.

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