The lunchbox edit: Dips

By
Eve O'Sullivan
Added
22 March, 2015

Each week, we take some of our favourite recipes and give them a little tweak to make perfect packed lunches. Granted, spreads and dips are the perfect excuse to eat crisps, but any leftovers from the weekend can easily be repurposed for lunch boxes.

Granted, spreads and dips are the perfect excuse to eat crisps, but any leftovers from the weekend can easily be repurposed for lunch boxes.

Beetroot dip

This Turkish beetroot dip from Rebecca Seal would work well in a smoked salmon and rye bread sandwich; just spread on the fish to avoid soggy bread.


Minty green pea dip

Quick and cost-effective to make, minty green pea dip with crumbled feta is a healthy afternoon snack with crackers, or a decent lunch stuffed into pitta or flat bread with romaine lettuce and grilled chicken.

Red pepper and rosemary spread

Red pepper and rosemary dip from Green Kitchen keeps well in the fridge for up to two weeks; cook some short pasta, then stir this through with some chunks of goat's cheese.

Preserved lemon guacamole

This preserved lemon guacamole from Greg Malouf makes for an impressive starter with smoked eel, but for a midday meal, just serve in a tortilla wrap with strips of crunchy red pepper and cucumber.

Chickpea and pomegranate dip

Make this pretty chickpea and pomegranate dip for guests, then save a little for lunch; it's delicious with grated carrot and sourdough bread.


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