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These quick and easy Goldcrest dips make delicious snacks or starters for casual get-togethers

Three dips with crispy toasted ciabatta
Serves 4-6

Chickpea dip

  • 1 x 400g tin Goldcrest Chickpeas, drained and place in a food processor. Add 60ml (¼ cup) plain yoghurt, 5ml (1 tsp) chopped garlic clove and the grated peel of 1 lemon. Process until smooth. Season with salt and freshly ground black pepper, to taste.

Red pimento dip

  • 1 x 400g tin Goldcrest Pimentos, drained and place in a food processor. Add 2 crumbed discs of herbed feta and 10ml (2 tsp) olive oil and process until smooth.

Cannellini bean dip

  • 1 x 400g tin Goldcrest Cannellini Beans, drained, and place in a food processor. Add 5ml (1 tsp) chopped garlic clove, 5ml (1 tsp) chopped Goldcrest Chili, the grated peel of 1 lemon and a squeeze of lemon juice. Stir to combine. Add 60ml (¼ cup) olive oil and season with salt and freshly ground black pepper, to taste. Finish off with a drizzle of olive oil just before serving.

Serve the dips with a generous stack of crispy toasted ciabatta.