PUMPKIN DIP WITH CHILLI & GINGER
A lovely Autumn starter for an Easter picnic or BBQ, equally good warm or cold
Drizzle pumpkin / sweet potato & crushed garlic, with olive oil, season with salt & pepper in a preheated oven (200c) and roast for about 20 minutes, turning once until tender.
Process with (to taste), chopped ginger, seeded red chilli and juice of lime until just blended.
Serve with crackers or French baguette that's been sliced and toasted after being drizzled with olive oil and rubbed with garlic.
Serve with crackers or French baguette that's been sliced and toasted after being drizzled with olive oil and rubbed with garlic.
A word on DIPS
A dip or dipping sauce is specific to being able to be scooped up with a cracker or likewise, so needs to be more substantial and less liquid, but not too chunky. Unlike other sauces, instead of applying the sauce to the food, the food is typically dipped, or added into the dipping sauce.
A dip or dipping sauce is specific to being able to be scooped up with a cracker or likewise, so needs to be more substantial and less liquid, but not too chunky. Unlike other sauces, instead of applying the sauce to the food, the food is typically dipped, or added into the dipping sauce.
