Snack recipes Archives

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Curly fries with aioli

30 minutes

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Shisa nyama platter

30 minutes

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Gourmet Christmas cheeseboard

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Smoky baby marrow dip

45 minutes

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Gourmet meat and cheese platter

40 minutes

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10 minutes

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15 minutes

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10 minutes

Avocado recipes

Beetroot-and-avocado dip

30 minutes

Beetroot-and-avocado dip

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

2 medium-large beetroot
1 avocado
½ lemon, juiced
2 sprigs basil
2 sprigs dill
1 clove garlic
sea salt and freshly ground black pepper, to taste
honey a squeeze (optional)
½ cup water
2 T olive oil
feta, crumbled, for serving
cucumber, cubed, for serving
crusty bread, for serving

Method

1. Boil or roast the beetroot for 30 minutes, or until soft. Once soft, peel and chop.

2. Place all the ingredients except the olive oil, feta, cucumber and bread in a blender. Blend until smooth, slowly trickling in the olive oil.

3. Once smooth, scoop the dip into a bowl and top with the feta and cucumber tossed with olive oil and lemon juice. Serve with the bread.

Find more dip recipes here.

Photograph: Elsa Young
Production: Khanya Mzongwana
Assistant: Clive Ofentse Ndou

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Curly fries with aioli

Seacuterie board

Shisa nyama platter

Gourmet Christmas cheeseboard

Smoky baby marrow dip

Gourmet meat and cheese platter

Gobhi 65

Onion chickpea bhajis

LemonGold®️ butter popcorn

Air-fryer gnocchi tots

Crispy mozzarella sticks

Beetroot-and-avocado dip

Beetroot-and-avocado dip

Ingredients

Method