Summer Blush Dip Recipes

SUMMER BLUSH DIP

Steps:

• Process cashews in a food processor until finely ground. Add the beetroot and process until pureed.
• Add the cream cheese and parmesan cheese, continue to process until the mixture is quite smooth and blended.
• Fold in the chopped coriander and season to taste with freshly ground pepper and salt.
• Garnish with finely chopped parsley.
• Place dip in refrigerator for 30 minutes before serving.
• Serve dip on platter with bread, biscuits, water crackers, turkish bread or.
• your preference.

SLOW-COOKED SUMMER BLUSH

Steps:

• Heat oven to 160C/fan 140C/gas 3. In a large, deep roasting pan, gently toss everything, except the basil, together, then season.
• Place the vegetables in the oven, then roast for 2 hrs, undisturbed. Remove from the oven and leave to cool. If you want, drain the vegetables before serving and serve their juice on the side, or simply stir through the basil and correct the seasoning.
• The vegetables can be roasted up to 2 days ahead. Cover and leave in the fridge, but bring out at least 4 hours before serving so the vegetables are served at room temperature.

SUMMER FRUIT DIP

Steps:

• Combine orange zest, juice, sour cream, and preserves. Fold in the whipped topping. Cover and refrigerate until ready to use. I usually make it the night before, gives all the flavors a chance to come out and sets up better.