Yields8 Servings
For the olive dip
 150 g pitted black olives
 2 tbsp capers, rinsed
 8 sundried tomatoes
 5 slices griddled aubergines
 2 tbsp chopped pimentos
 6 anchovies, rinsed
 2 tbsp roughly chopped parsley
 1 clove garlic
For the cream cheese and chive dip
 180 g cream cheese
 2 tbsp soured cream
 1 clove garlic crushed
 25 g parmesan cheese, grated
 Zest and juice ½ lemon
 25 g chives chopped
For the Vegetable crudités
 A mixture of vegetables of your choice

To make the olive dip, put all the ingredients in a food processor until finely chopped; spread a thick layer of the dip down one side of a board


To make the cream cheese dip combine all the ingredients, except the chives and season with a pinch of salt; spread on the other half of the board and scatter the chives on top; chill if making in advance


Trim the vegetables so they stand up easily and arrange them in rows on the dip to resemble a garden

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