Creamy pesto with prosciutto dippers
Barely any more effort than opening a bag of crisps - and your party guests will be so much more impressed with this
Edamame & chilli dip with crudités
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 300g frozen soya bean
- 150g low-fat natural yogurt
- 1 red chillichopped
- juice 1 lime
- 1 garlic clovecrushed
- 1 red onionfinely chopped
- handful corianderchopped
- halved radishessticks of carrots, celery and peppers, to serve
Nutrition: per serving
- kcal71
- fat3g
- saturates1g
- carbs6g
- sugars2g
- fibre2g
- protein6g
- salt0.04glow
Method
step 1
Cook the soya beans in boiling salted water for 4 mins. Drain and cool under cold running water. Blitz with the yogurt, chopped red chilli, lime juice and crushed garlic clove until smooth. Fold in the finely chopped red onion and a handful chopped coriander. Serve with halved radishes and sticks of carrots, celery and peppers. The dip will keep covered in the fridge for up to 3 days.
