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A Trio of Dips

Three easy, popular dips you can rustle up very quickly: perfect for an impromptu snack or party.

Stilton and Port with Black Pepper

Serves 4

200g (7oz) Stilton, broken into rough pieces

100g (3½oz) soft cheese

1 tbsp port

Salt and crushed black pepper

This flavour combination is a classic.

Process the Stilton, soft cheese and port to a smooth cream, using a food processor or hand-held blender. Season lightly with salt if necessary, then spoon into a dish and sprinkle generously with crushed black pepper.

Guacamole

Serves 4

Vegan

3 avocados, peeled, stoned and cut into rough chunks

Juice of 1 lime

28g bunch fresh coriander, roughly chopped

1 red chilli, deseeded and sliced

2–3 tbsp finely chopped red onion

Salt

This is a lovely bright green guacamole, fresh with lime and coriander, and with the crunch of red onion.

Blend the avocado and lime juice to a creamy consistency in a food processor or with a hand-held blender. Add the coriander, then stir in the chilli, red onion, and salt to taste; at this point, you can leave it all chunky, or give it a whirl with the hand-held blender or in the food processor until it’s the consistency you like. Serve in a small dish.

Red Pepper Salsa

Serves 4

Vegan

1 red pepper, deseeded and roughly chopped

1 red onion, roughly chopped

1–2 tomatoes, roughly chopped

About 1 tbsp tomato ketchup, or to taste

Tabasco sauce

Salt

Quick to whizz up, spicy and versatile: this is great as a dip, or can be served with many dishes to bring a refreshing flavour note and a burst of colour.

Blend the red pepper, onion and tomatoes in a food processor or with a hand-held blender until finely chopped. Stir in tomato ketchup to taste – about 1 tablespoon – and season with a drop or two of Tabasco and some salt. Put into a bowl to serve.