TAKE SPREADS & DIPS TO THE NEXT LEVEL
Yes, they’re perfect with crudites and crackers. But you can also use them as a filling for vegetarian wraps, a sauce for roasted veggies or meat, and even as a salad dressing. THE TECHNIQUE Puree all ingredients except the oil in a food processor or blen
1/ SWEET & SAVOURY YOGURT DIP No blending required! Just swirl sun-dried tomato pesto into thick plain yogurt, then top with apricot-orange marmalade.
2/ MISO SWEET POTATO Blend 2 cups cooked purple sweet potato, 2 tablespoons white miso paste, 2 teaspoons grated ginger, 2 tablespoons mirin, and 1 teaspoon sesame oil. Garnish: chopped pistachios.
3/ CHEESY SQUASH Blend 2 cups steamed kabocha squash, ¼ cup grated parmesan, 1 small garlic clove, 2 teaspoons white balsamic vinegar, and ¼ cup olive oil. Garnish: parsley.
4/ PESTO AVOCADO Blend 1 pitted and peeled large ripe avocado, ½ cup cilantro, 2 tablespoons basil pesto, and 1 teaspoon lemon juice. Garnish: chives and lemon zest.
5/ ALMOND GARLIC Blend ½ cup roasted and salted marcona almonds, ¼ cup water, 1 small garlic clove, 2 tablespoons sherry vinegar, and ¼ cup olive oil. Garnish: sliced mild chillies and sprouts.