Jars for dips

jars for dips

As with pretty much any food, dips are tastiest when homemade. Along with chicken kievs and vol-au-vents, dips went out of fashion for a while; however, they are back with a vengeance in a more modern and sophisticated format.

Jars for dips at Wares of Knutsford

If you are putting the effort into making dips, ensure you store them correctly in an airtight container such as a jar. Wares of Knutsford does a great selection of functional and stylish jars for dips, which are often also used for verrines and terrines. Screw top dip jars start with the tiny 70ml size and go up to 330ml; alternatively, you can opt for trendy clip top jars.

Recipes for jars for dips

Any of these dips would be brilliant as a dinner entree, served with toasted pitta bread and vegetable crudites.

Aubergine coriander dip

  • 1 aubergine
  • 1 clove of garlic, peeled
  • Zest and juice of one lemon
  • 2 tablespoons fresh coriander leaves, chopped
  • 120ml extra virgin olive oil

Pre-heat the oven to 200°C and roast the aubergine on a baking tray for about 45 minutes until softened. Allow to cool, then peel off the skin – it should come away easily if you pull it. Chop the aubergine flesh and whizz it in a blender for a minute or two with the garlic, lemon zest and juice, and coriander leaves. Keep blending and slowly pour in the olive oil until the mixture is fairly smooth. Season to taste.

Beetroot dip

  • 400g beetroot – whole, raw and unpeeled
  • 2 tablespoons extra virgin olive oil
  • Salt
  • 6 tablespoons Greek yoghurt
  • 2 cloves of garlic, peeled

Pre-heat the oven to 200°C. Rub the beetroot with a little oil and sprinkle with salt before wrapping in foil and roasting for an hour in the oven. The beetroot is ready when it is soft enough to easily insert the tip of a knife. Allow to cool for a while, then pull off the outer beetroot skin. Chop the beetroot, place in a blender with the other ingredients and whizz until smooth. Season to taste.

Artichoke and olive dip

  • 400g tin of artichoke hearts, drained
  • 10 black olives, stoned
  • 225g cream cheese
  • 250g mayonnaise
  • 1 egg
  • Half a red onion, finely chopped
  • 3 tablespoons grated parmesan cheese
  • 3 splashes Worcestershire sauce

Preheat the oven to 180°C. Whizz all the ingredients together in a blender until smooth, transfer to a baking dish and roast the dip for about 25 minutes until hot all the way through. Season to taste and serve sprinkled with cayenne pepper.

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