Dip Trio

Name: Dip Trio
Ingredients: 1 loaf ciabatta bread, thinly sliced; None None olive oil, for drizzling; None None FOR THE CREAMY MUSTARD DIP; 1 cup sour cream; 1/4 cup fresh flat-leaf parsley leaves, chopped; 3 tbsp fresh dill, chopped; 1/4 cup mayonnaise; 2 tbsp whole-grain mustard; 1 None green onion, finely sliced; 1/2 tsp lemon zest; None None FOR THE CHILI CORN DIP; 1 1/4 cups sour cream; 1/4 cup corn relish; 1 tbsp hot chili sauce; 1-2 splashes Tabasco sauce; None None smoked paprika, for sprinkling; None None FOR THE BEET DIP; 1 (15 oz) jar baby beets, drained, chopped; 1/3 cup sour cream; 1/4 cup walnuts, toasted; 1 tbsp creamed horseradish

21 ingredients

5 steps

Ingredients

1 loaf ciabatta bread, thinly sliced
None None olive oil, for drizzling
None None FOR THE CREAMY MUSTARD DIP
1 cup sour cream
1/4 cup fresh flat-leaf parsley leaves, chopped
3 tbsp fresh dill, chopped
1/4 cup mayonnaise
2 tbsp whole-grain mustard
1 None green onion, finely sliced
1/2 tsp lemon zest
None None FOR THE CHILI CORN DIP
1 1/4 cups sour cream
1/4 cup corn relish
1 tbsp hot chili sauce
1-2 splashes Tabasco sauce
None None smoked paprika, for sprinkling
None None FOR THE BEET DIP
1 (15 oz) jar baby beets, drained, chopped
1/3 cup sour cream
1/4 cup walnuts, toasted
1 tbsp creamed horseradish

Directions

1

Preheat oven to 350°F. Line a baking tray with parchment paper. Arrange bread slices in a single layer on prepared tray. Brush with a little oil. Bake for 5-10 mins, until golden brown and toasted.
2

To make the creamy mustard dip, combine all ingredients in a small serving bowl. Season to taste. Chill.
3

To make the chili corn dip, combine all ingredients in a small serving bowl. Season to taste and sprinkle with paprika. Chill.
4

To make the beet dip, combine all ingredients in a food processor. Puree. Season to taste. Place in a small serving bowl.
5

Serve dips with toasted bread.