Three delicious veggie-forward dips
Perfect for dipping some popped chips …
Ingredients
- 4–5 Woolworths marinated whole pickled beetroot
- 360 g hummus
- Woolworths nut-and-seed sprinkle
- Sour Cream and Chives Flavoured Lentil and Quinoa Pop Chips™
- 200 g baby carrots
- 150 g Danish feta
- Pink pickled onions
- Sweet Chilli Potato Pop Chips™
- 1 ripe avocado
- 150 g blanched petit-pois
- Sesame seeds
- Woolworths balsamic seed sprinkle
- Lentil and Quinoa Creamy Cheddar Flavoured Pop Chips™
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
Whether you’re in the mood for a tasty snack, or prepping for a bit of entertaining, these three veggie-forward dips fit the bill perfectly. And they’re simply delicious with our new favourite chips – the popped kind, of which Woolies has a fantastic variety. Get dipping!
THE PURPLE BEET
- Blend 4–5 Woolworths marinated whole pickled beetroot with 360 g hummus until smooth.
- Sprinkle with Woolworths nut-and-seed sprinkle and microherbs.
- Serve with: Sour Cream & Chives Flavoured Lentil & Quinoa Pop Chips™
ROAST CARROT AND FETA
- Roast 200 g baby carrots in a dash of olive oil and seasoning in a moderate oven until tender.
- Blend with 150 g Danish feta, adding a little water to loosen if necessary.
- Top with pink pickled onions and Woolworths balsamic seed sprinkle.
- Serve with: Sweet Chilli Potato Pop Chips™
SWEET PEA-AND-AVO DIP
- Blend 1 ripe avocado with 150 g blanched petit-pois.
- Season and add lemon juice to taste. Top with blanched peas and sesame seeds.
- Serve with: Creamy Cheddar Flavoured Lentil Pop Chips™
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