These two dips came out of a Coles magazine! My favourite one was the spinach dip, purely because I am mad about feta at the moment, and I have made many beetroot dips before! I served these two dips with some sliced olive bread and some gourmet crackers as a starter for a family meal. They were also delicious in sandwiches the next day 😀
250g frozen, chopped spinach, thawed
250g tub ricotta
100g creamy feta
2 tablespoons lemon juice
2 teaspoons finely grated lemon juice
Option: fresh mint leaves
1. Squeeze the excess liquid from the spinach and place in a food processor along with the ricotta, feta, lemon juice/zest (and mint). Season with salt and pepper.
250g baby beetroot, drained
400g can chickpeas, drained
2 garlic cloves, crushed
2 teaspoons lemon juice
2 tablespoons tahini
1 teaspoon ground cumin
1. Place the beetroot, chickpeas, garlic, lemon juice, tahini and cumin in a food processor. Season with salt and pepper and process until smooth.
You can also serve these dips with my homemade lavosh crackers 🙂