Summer Blush Dip Recipes

Steps:

• Heat oven to 160C/fan 140C/gas 3. In a large, deep roasting pan, gently toss everything, except the basil, together, then season.
• Place the vegetables in the oven, then roast for 2 hrs, undisturbed. Remove from the oven and leave to cool. If you want, drain the vegetables before serving and serve their juice on the side, or simply stir through the basil and correct the seasoning.
• The vegetables can be roasted up to 2 days ahead. Cover and leave in the fridge, but bring out at least 4 hours before serving so the vegetables are served at room temperature.

Steps:

• Process cashews in a food processor until finely ground. Add the beetroot and process until pureed.
• Add the cream cheese and parmesan cheese, continue to process until the mixture is quite smooth and blended.
• Fold in the chopped coriander and season to taste with freshly ground pepper and salt.
• Garnish with finely chopped parsley.
• Place dip in refrigerator for 30 minutes before serving.
• Serve dip on platter with bread, biscuits, water crackers, turkish bread or.
• your preference.

Steps:

• Combine orange zest, juice, sour cream, and preserves. Fold in the whipped topping. Cover and refrigerate until ready to use. I usually make it the night before, gives all the flavors a chance to come out and sets up better.

Steps:

• Mix quark & yogurt in a mixing bowl. Add next 7 ingredients (garlic thru lemon juice).
• Mix well, taste & season w/salt & pepper to pers pref. Chill in refrigerator for at least 2 hrs b4 serving.
• NOTE #1: I confess I have not used Quark as an ingredient & do not know if I can get it here in Iceland. However, Roz said "Quark makes a quick light dip & has fewer calories than richer cream cheese." Taking this cue from her, my assumption is cream cheese may be used as an alternative to quark.
• NOTE #2: As written the recipe offered a choice of using single cream OR low-fat yogurt. I opted for the latter, but the former may be your choice. Feel free. :-).