Dip Platter
Dip platter with colour and crunch! Sometimes you want to make a Grazing Platter Board or simple Homemade Pita Chips and do an easy dip platter recipe.
Servings: 6
Calories: 447kcal
Equipment
- Small Bowls
- Serving knifes
- Dip platter board
Ingredients
Dip Platter
Sun-Dried Tomato Dip
- 270 grams sun-dried tomatoes Note 1
- 225 grams cream cheese Note 2
- reserved oil from sun-dried tomatoes Note 3
Artichoke Dip
- 280 grams artichokes Note 4
- 225 grams cream cheese See Note 2 above
Beetroot Dip
- 425 grams beetroot drained, not rinsed
- ¾ cup Greek yoghurt
- 1 tablespoon lemon juice Note 5
Pita Chips
- 2 large wholewheat pita bread rounds Note 6
- spray oil
- salt to taste
Instructions
Dip Platter
Pita Chips
- Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
- Line a baking tray with grease proof paper
- Use a knife and a chopping board to cut the pita bread, in half, half again and then thirds to make the chips.
- Lay each chip out flat on the baking tray, spray with oil, sprinkle with salt and place in the oven
- Cook the pita chips for 5-10 mins until light golden brown and crispy.
- Use an oven mit to remove from the tray and set aside till ready to plate.
Sun-dried Tomato Dip
- Add sun-dried tomato, reserved oil and cream cheese to the bowl of the food processor
- Blitz for 10 -15 seconds, scrape down the sides of the bowl using a spatula and stir to combine
- Transfer to a bowl and place on platter.
Artichoke Dip
- Add artichokes and cream cheese to the bowl of the food processor.
- Blitz for 10 -15 seconds, scrape down the sides of the bowl using a spatula and stir to combine
- Transfer to a bowl and place on platter.
Beetroot Dip
- Add beetroot, Greek Yoghurt and lemon juice to the bowl of a food processor.
- Blitz for 10 -15 seconds, scrape down the sides of the bowl using a spatula and stir to combine
- Transfer to a bowl and place on platter.
Chip and Dips
- Place the 3 bowls of dip on your platter and surround with the toasted pita chips
- Provide small cheese knives for serving
Video
Notes
- Note 1 This is the standard size jar of Sun-dried tomatoes. Drain, but keep the oil as it has great flavour and adds a depth to the taste of the dip.
- Note 2 The cream cheese will be easier to work with if you take it out of the fridge in advance. Let it sit on the bench for a little bit prior to using if you can.
- Note 3 If you purchase sun-dried tomatoes in their own oil, then use this in the dip also. It has great taste and enhances the flavour combination. For some recipes if you purchase sun-dried tomatoes from the deli I suggest using olive oil instead as they won't come packed in oil. For this recipe, however, if you use sun-dried tomatoes that are in a small tab with no liquid, only use 1 teaspoon oil. We don't want a super oily, olive oil flavour. Omit it completely if you wish. It will change the texture but only ever so slightly and the taste is more important that the texture.
- Note 4 Drain and discard the liquid from the artichokes. It is no where near as nice as the sun-dried tomato oil. Plus the artichokes as they are bigger than sun-dried tomatoes, will have absorbed some of this oil as they come preserved in it.
- Note 5 The lemon juice will help balance out the flavours in this dip. Add more if you like and taste as you go.
- Note 6 These are the large round wholewheat pita breads that you can use for thin crust pizzas. Keep them 2 sided as they break easily if too thin. Cut directly through both sides with the knife to make your chips.
Nutrition
Calories: 447kcal | Carbohydrates: 41g | Protein: 16g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 84mg | Sodium: 463mg | Potassium: 2049mg | Fiber: 10g | Sugar: 26g | Vitamin A: 1440IU | Vitamin C: 28mg | Calcium: 188mg | Iron: 6mg