Easter Recipes - 3 Easy to Make Dips
Hop To These Delicious, Easy Easter Dips
If you’re hosting this year’s Easter lunch, we have three easy-to-make, delicious dips to complement your Easter spread. Not only will they add colour to your table, they are an excellent option if you want a plan-ahead appetizer.
This olive tapenade is as simple as it is impressive. Add a full jar of pitted Kalamata olives to a food processor. Pulse gently, while adding 3 tbsp of olive oil and fresh basil leaves until well-pureed. If you’re making this ahead, keep refrigerated in an airtight container. This flavourful dip is best served with fresh rustic bread or crunchy crostini.
Spicy Feta Dip
Keep that food processor handy for this bright and tangy, spicy feta dip (spicy is optional, but recommended). Combine 200g of Krinos Feta Cheese, 1 grated garlic glove, 1.5 tbsp of apple cider vinegar and 1 whole jar of Krinos roasted red peppers, plus chili pepper flakes (as much or as little as you want). Blend. Gradually add olive oil until consistency is similar to hummus. Serve alongside crackers, smeared across fresh baguette, or enjoy with roughly chopped cucumbers, peppers and celery.
Roasted Beet Hummus
Speaking of hummus, have you ever made your own? It’s very easy and totally customizable. This unique hummus is a blend of warmth, comfort and colour – it takes a little bit of extra planning, but it’s worth it —we promise.
Preheat the oven to 200 Cº. Peel and quarter 1 large beetroot (or 2 medium-sized ones) and wrap in foil along with 1 clove of garlic, a small bunch of fresh thyme, and a drizzle of olive oil. Bake for 45 minutes or until beet is tender. Set aside and allow to cool.
In a small frying pan, gently try 1 tsp of cumin seeds until they are fragrant. Remove thyme from the foil and set aside. In a food processor, add baked beet and garlic with 1 can of chickpeas, olive oil, and a splash each of lemon juice and balsamic vinegar. Blend until smooth.
Top with cumin seeds and pulse again. Season with sea salt and freshly ground pepper.
Just before serving, sprinkle the beetroot hummus with crumbled feta cheese and chopped walnuts for extra punch and crunch. Add thyme for garnish. Pair it with any traditional cracker or if you’re feeling even more adventurous, opt for a mixed berry cracker or even a taro chip.
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