I have been a little quiet on the cooking front as of late - not enough entertaining, and too much of going out and stuffing my face with other people's delicious creations (definitely The Trinity in Clapham has a lot of beating, wouldn't even know where to begin) - but also loving Emily Preece catering at The Trinity Hospice (who needs to have supper after all that fabulousness - well, in fact I did, but only because I am greedy...
We had Annika and Tim to stay again the other night, and rather than gossiping and eating crisps before our full on sticky pork supps, I thought I'd try and go healthy, and make my favourite dip...
The only problem with this dip, is that Mike cannot stand beetroot or horseradish. There's not much he doesn't eat (only capers, beetroot, celery, dill and horseradish - so no doubt I shall soon find the perfect caper and celery dip that I may have to tempt him with..)
INGREDIENTS
A packet of ready cooked beetroot (or roast your own, with balsamic vinegar and olive oil)
A spoon of horseradish
A pot of creme fraiche
A bunch of dill (just to make Mike love this recipe even more)
salt/pepper
So super super easy it's not true....
Whizz them all up in a blender - top with a little left over dill and a spoon of creme fraiche and serve with fresh veg or flatbreads (or both..)
Perfect summer dip (and you can forego the lipstick too, because if you're a messy eater, then your lips can stay peachy all night.
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