Recipes for two sensational summer dips - a broad bean and feta dip and a crème fraiche with sundried tomato dip!


  • For the broad bean and feta

  • 1 x 300g (10oz) tin of broad beans, drained and shelled

  • 1 x 200g (7oz) feta cheese

  • spring mint

  • juice of 1 lemon

  • 1tbsp Greek yoghurt

  • For the crème fraiche and sun dried tomato

  • 3 tsp sun dried tomato paste

  • 1 x 200ml (7fl oz) crème fraiche

  • 2tbsp fresh basil, chopped

  • squeeze of lemon juice.


  • For the Broad Bean and Feta:

  • 1.

    Place all ingredients, bar the Greek yoghurt, in a food processor and blend to a smooth paste.

  • 2.

    If the mixture is too thick, add the Greek yoghurt to loosen.

  • For the Crème Fraiche and Sun Dried Tomato:

  • 1.

    Combine all ingredients together in a bowl and mix thoroughly.

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