Flexible creamy dip
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 2–3
All sorts of leftover dairy products make great dips, just add some flavour with leftover herbs, lemon juice or garlic. Pour the dip into a jar, pack with sticks of raw cucumber, carrot, pepper and celery and take in your bag to work or for a snack on a day out!
Each serving provides 226 kcal, 1g protein, 1.1g carbohydrate (of which 0.9g sugars), 24.1g fat (of which 15g saturates), 0.1g fibre and 0.03g salt.
By Elly Curshen
Ingredients
For the leftover double cream dip
- 100ml/3½fl oz double cream
- ½ lemon, juice only
- 1 garlic clove, finely grated
- 1 tsp finely chopped chives
- salt and freshly ground black pepper
For the leftover cottage cheese dip
- 100g/3½oz cottage cheese
- 1 small garlic clove, finely grated
- 1 spring onion, finely chopped
- 1 tsp pickled jalapeño slices
- 2 sundried tomatoes, plus 2 tsp of the oil from the jar
- salt and freshly ground black pepper
For the leftover crème fraîche dip
- 100g/3½oz crème fraîche
- 1 tsp extra virgin olive oil
- ½ garlic clove, grated
- ½ small lemon, zest and juice only
- 1 tsp finely chopped fresh herbs (chives, tarragon, dill, basil, parsley all work well)
- salt and freshly ground black pepper
Method
To make the leftover double cream dip, mix together all of the ingredients in a small bowl. The lemon juice thickens the cream pretty fast, and you’ll have the perfect dipping consistency after about 30 minutes.
To make the leftover cottage cheese dip, add all of the ingredients to a small blender and blend until smooth.
To make the leftover crème fraîche dip, add all of the ingredients to a bowl and mix well to combine. Chill until you’re ready to serve.
Recipe tips
The cottage cheese dip is a particularly good way to use up cottage cheese for anyone who doesn’t like the texture – once blended until smooth, even ardent cottage cheese haters can be convinced!
Do not blend crème fraîche, it’ll turn thin and watery. Just stir to combine.
These dips are a great way to use up any herbs that are looking a bit sad and droopy.
