Fabulous flavours make for delicious dips, says
THERE IS a wonderful revival of flavoured butters served with artisan breads – from anchovy to fresh herbs.
In the South of France you are often served wonderful breads with fresh locally picked olives, balsamic vinegar and oil, as you drink an aperitif, but if you are lucky you will also be given a small selection of dips to dunk your bread in – they don’t tend to serve sticks of raw vegetables or crisps as we do in this country.
It’s a lovely simple idea and saves you making starters, as your guests will enjoy lots of fresh tastes and textures and so much nicer than pre-made dips and cheaper too! These are some of my favourite dip recipes and a simple, delicious recipe for focaccia bread.