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Trio of dips
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate your snack game with three delicious dips.
Ingredients:
  • 200g pkt Mountain Bread flatbread
  • Olive oil
  • 300g can corn kernels, drained
  • 1 avocado, peeled, seeded, chopped
  • 2 tomatoes, chopped
  • 1 small red onion, finely chopped
  • 36.40 gm olive oil
  • 20.00 ml fresh coriander, chopped
  • 1 lime, juiced
  • 500g pumpkin, peeled, cubed
  • 125g cream cheese, chopped, at room temperature
  • 58.75 gm sour cream
  • 63.13 gm cream
  • 5.00 gm ground cumin
  • Zest and juice of 1 lemon
  • 250g natural Greek yoghurt
  • 1 Lebanese cucumber, seeded, finely chopped
  • 62.50 ml coriander stem, chopped
  • 40.00 ml fresh mint, chopped
Instructions:
  • Preheat oven to 180C. Place bread slices on baking trays and generously brush with oil. Bake for 5 minutes until golden brown, then cool and break into rustic pieces. Keep oven on for next step.
  • Combine all salsa ingredients in a bowl and season to taste.
  • Bake the pumpkin for 25-30 minutes, then let it cool. Transfer the pumpkin to a food processor along with the rest of the ingredients. Blend until smooth and season to taste.
  • For the tzatziki dip, mix all the ingredients in a bowl and season to your liking.
  • Present the dips in elegant bowls on a platter and pair with freshly baked Mountain Bread.

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