Refine Search by:

Duo of Dips with Parmesan Crisps

Serves 10

Ingredients

  • AVOCADO AND CHIVE DIP
  • 1 ripe avocado, peeled and stoned
  • 1/4 cup fresh chives, basil or parsley, finely chopped
  • 2 spring onions, finely chopped
  • 1 x 200g tub Australian natural yogurt
  • TUNA AND SPRING ONION DIP
  • 4 spring onions, finely chopped
  • 1 x 180g can tuna in brine, drained
  • 250g Australian light cream cheese, softened
  • 1 teaspoon lemon juice
  • PARMESAN CRISPS
  • 2 lebanese pita bread
  • 1 1/2 cups shredded Australian parmesan cheese
  • FOR SERVING
  • 1 punnet cherry tomatoes, halved
  • 1 large cucumber, cut into batons
Download Recipe (PDF)

Method

  1. For the avocado and chive dip, scoop the flesh from the avocado into a bowl and mash with a fork. Fold in chives and spring onion and blend in the yogurt. Cover and refrigerate until required.
  2. For the tuna and spring onion dip, combine all ingredients, cover and refrigerate until required.
  3. For the parmesan crisps, split each pita in half to make 4 rounds. Using scissors, snip each half into 16 wedges. Place on baking trays and sprinkle with cheese. Bake at 220C for 10-15 minutes or until golden and cheese has melted.
  4. FOR EACH SERVING
  5. Place a heaped tablespoon of each dip onto serving plate. Arrange 6 parmesan crisps, cherry tomatoes and cucumber sticks on the side.
  6. HINT: Sliced tomato can be substituted for cherry tomato and carrot sticks for cucumber.
  7. Parmesan Crisps may be made up to 1 day ahead and stored in an airtight container.
  8. Dips may be made 1 day ahead.

Nutritional Information

Nutrients per serve:
Energy (kj) 1067
Protein (g) 15
Fat, Total (g) 15
Carbohydrates (g) 14
Sodium (mg) 0
Calcium (mg) 221
Iron (mg) 0

Comments

Join the discussion
×
RSS Feed