Dip in

Roasted, blanched, raw. Who knew how your veg goes into a dip makes a whole load of difference to the taste you get out?


  • Roasted: 2 sweet potatoes, peeled and chopped
  • 1 tbsp brown rice miso paste
  • A thumb of ginger, grated
  • 2-3 tbsp sesame oil
  • 1 lime, juiced
  • 1 chilli, deseeded and chopped
  • To garnish:
  • 1 spring onion, finely sliced
  • 1 tsp sesame seeds, toasted
  • Blanched:
  • 250g bundle of asparagus, blanched
  • 1 avocado, flesh only
  • 100g hazelnuts, toasted and chopped
  • A handful of thyme and mint, leaves only
  • A large handful of watercress
  • 1 lime, zested and juiced
  • Raw:
  • 150g natural yogurt
  • A handful of dill, leaves only
  • 1 orange, zest only
  • 1 raw beetroot, peeled and finely grated
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1. ROASTED Sweet Potato, Miso & Sesame Dip: Try roasting your veggies and whizzing up with spices and flavourings for a creamy dip with a punch.
2. BLANCHED Asparagus & Hazlenut Guacamole: Briefly blanch spring green veg and whip into vibrant, zesty dips. Change up the herbs and the nuts for different flavours.
3. RAW Beetroot & Dill Raita: Mix finely grated raw beetroot and chopped dill fronds into a bowl of natural yogurt for a deeply pink dip.
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