DIPS WITH CRUDITES
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
1
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
2
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
3
Trim the vegetables so they stand up easily and arrange them in rows on the dip to resemble a garden
