Creamy pesto with prosciutto dippers
Barely any more effort than opening a bag of crisps - and your party guests will be so much more impressed with this
Edamame & chilli dip with crudités
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
Ingredients
- 300g frozen soya bean
- 150g low-fat natural yogurt
- 1 red chilli, chopped
- juice 1 lime
- 1 garlic clove, crushed
- 1 red onion, finely chopped
- handful coriander, chopped
- halved radishes, sticks of carrots, celery and peppers, to serve
Method
- STEP 1
Cook the soya beans in boiling salted water for 4 mins. Drain and cool under cold running water. Blitz with the yogurt, chopped red chilli, lime juice and crushed garlic clove until smooth. Fold in the finely chopped red onion and a handful chopped coriander. Serve with halved radishes and sticks of carrots, celery and peppers. The dip will keep covered in the fridge for up to 3 days.
