Selection of Finger Food With Dips
4 people
40 minutes
15 minutes
Ingredients
- 4 - Carrots cut into batons
- 4 sticks Celery thinly cut
- 24 - Cherry Tomatoes
- 2 - SuperValu Cucumber cut into batons
- 100 g SuperValu Radishes
- 20 - SuperValu Sugar Snap Peas
Aubergine Dip
-
5
tbsp
Olive Oil
-
1
tsp
Paprika
-
2
-
SuperValu Aubergine
halved
-
0
-
SuperValu Fresh Parsley Flat Leaf
to garnish (chopped)
-
2
cloves
SuperValu Garlic
chopped
-
0.5
-
SuperValu Lemon
for juice
-
2
tsp
SuperValu Salt
Herb and Yoghurt Dip
-
0
-
Black Pepper
-
200
ml
Natural Yogurt
-
1
tbsp
SuperValu Extra Virgin Olive Oil
-
1
tbsp
SuperValu Fresh Chives
chopped
-
2
cloves
SuperValu Garlic
chopped
-
0.5
-
SuperValu Lemon
for juice
-
0
-
SuperValu Salt
Method
- Preheat the oven to 200˚C/400˚F.
- Slice the aubergine in half and with a small knife, cut small indentations in the flesh. Drizzle olive oil and add the garlic, and seasoning.
- Roast for 40 minutes until dark brown colour and a soft flesh consistency. Remove from the oven and leave to cool for 15 minutes.
- Using a spoon scoop out the aubergine pulp and place into a food processor. Add the lemon juice and seasoning, then process until creamy.
- Remove from the food processor and place in a serving bowl. Sprinkle with some paprika and fresh parsley.
