A trio of spring onion dips

Print Friendly

This tasty trio of dips is perfect for easy entertaining on the weekend or over the festive period – fast and easy to prepare, each dip takes less than ten minutes to prepare and tastes great with everything from crunchy crudites to warm strips of pitta bread. 

Serve this up as an appetiser before dinner or a light snack over a few drinks – together, the dips serve six and make for a fresh, healthy and delicious accompaniment to any social gathering.

Pam Lloyd PR Love The Crunch (15th April 2015)

Beetroot, cumin & spring onion dip

Full of flavour thanks to the earthy beetroot and cumin, this colourful dip is sure to impress.

Preparation time: 5 minutes        Cooking time: n/a         Serves: 6

You’ll need:

  • 250g traditional cooked beetroot, roughly chopped
  • 4 spring onions, roughly chopped
  • 1 small clove garlic, roughly chopped
  • 150ml plain yogurt
  • 1 tbsp honey
  • 1 tsp ground cumin
  • 1 tsp cumin seeds
  • Salt & pepper (to season)


  1. Put the beetroot, spring onions and garlic in a blender and chop finely. Add the yogurt, honey and ground cumin and blitz until smooth. Taste and season. Toast the cumin seeds in a pan for 1-2 minutes until fragrant. Spoon the dip into a serving bowl and top with the toasted seeds.

Spring onion, celery and Roquefort dip

Celery, spring onion and cheese are perfect partners – add sour cream into the mix and you’ve got one seriously tasty dip.

Preparation time: 5 minutes       Cooking time: n/a        Serves: 6

You’ll need:

  • 3 sticks of celery, roughly chopped
  • 4 spring onions, roughly chopped
  • 100g sour cream
  • 100g Roquefort, crumbled


  1. In a blender, finely chop the celery and spring onion, scrape down the sides then add the sour cream and cheese. Blend until combined but still with some texture. Chill to thicken.

Chef’s tip: Save the celery leaves for the Baba Ganoush below.

Spring onion baba ganoush

Full of fresh flavours, this scrumptious dip is guaranteed to keep guests coming back for more.

Preparation time: 10 minutes          Cooking time: n/a         Serves: 6

You’ll need:

  • 1 aubergine
  • Juice of 1 lemon
  • 1 tbsp olive oil
  • 2 tbsp tahini
  • 2 spring onions, finely diced
  • Celery leaves, a few reserved from the Roquefort dip, chopped
  • Salt (to season)


  1. Char the aubergine over a gas flame, use tongs to turn it until the skin is charred and peeling and the flesh is soft. Allow to cool then peel the skin under running water.
  2. Mash the aubergine flesh in a bowl with the lemon juice, oil and tahini then stir through the spring onions and celery leaves. Season with salt.

Recipes courtesy of www.lovethecrunch.com

The following two tabs change content below.

Silversurfers Features Editor

Hello there! I’m Rachel and I’m the Features Editor for Silversurfers. I work behind the scenes to bring interesting, informative and entertaining subject matter to the Silversurfers community. I hope you enjoy the features we have shared with you. Please feel free to comment below and share your thoughts with us, we love to hear from you!

Latest posts by Silversurfers Features Editor (see all)

Not a member?

Join the silversurfers community today! It's free, easy to do, and is packed full of features and amazing offers!

Join the community!
Click here if you have forgotten your password

Community Terms & Conditions

Content standards

These content standards apply to any and all material which you contribute to our site (contributions), and to any interactive services associated with it.

You must comply with the spirit of the following standards as well as the letter. The standards apply to each part of any contribution as well as to its whole.

Contributions must:

be accurate (where they state facts); be genuinely held (where they state opinions); and comply with applicable law in the UK and in any country from which they are posted.

Contributions must not:

contain any material which is defamatory of any person; or contain any material which is obscene, offensive, hateful or inflammatory; or promote sexually explicit material; or promote violence; promote discrimination based on race, sex, religion, nationality, disability, sexual orientation or age; or infringe any copyright, database right or trade mark of any other person; or be likely to deceive any person; or be made in breach of any legal duty owed to a third party, such as a contractual duty or a duty of confidence; or promote any illegal activity; or be threatening, abuse or invade another’s privacy, or cause annoyance, inconvenience or needless anxiety; or be likely to harass, upset, embarrass, alarm or annoy any other person; or be used to impersonate any person, or to misrepresent your identity or affiliation with any person; or give the impression that they emanate from us, if this is not the case; or advocate, promote or assist any unlawful act such as (by way of example only) copyright infringement or computer misuse.

Nurturing a safe environment

Our Silversurfers community is designed to foster friendships, based on trust, honesty, integrity and loyalty and is underpinned by these values.

We don't tolerate swearing, and reserve the right to remove any posts which we feel may offend others... let's keep it friendly!

More Vegetarian

Delicious vegetarian dinners pumpkinpilaf
Eating vegetarian is easier than you think - cutting out meat or cutting back just a few days a...
Roasted Meditarranean Vegetable Pasta Salad Roasted Meditarranean Vegetable Pasta Salad
This colourful salad is hearty and delicious. Full of flavourful healthy ingredients it will keep...
Wild Mushroom Pappardelle pappardelle-of-shallots,-wild-mushrooms-and-tarragon
This light, flavourful wild mushroom pappardelle recipe is the perfect pasta dish for summer...
Persian Jewelled Rice persian-jewelled-rice-with-berryworld-raspberries-(1)
This fragrant rice dish is a spin on the classic Persian delicacy Javaher Polow. It's...
Asparagus, Tarragon & Almond Pizza Bianco Asparagus-Tarragon-&-Almond-Pizza-Bianco
Try a sophisticated spin on the classic takeaway pizza with this asparagus, tarragon & almond...
Pink Lady Apple Bircher Muesli Muesli
Pink Lady apple Bircher muesli is a delicious fresh breakfast which can be eaten straight away...
Watercress and Mushroom Sliders Watercress-&-mushroom-burgers
Plan a meat-free barbecue this summer with this delicious recipe for watercress and mushroom...
Spring onion and asparagus risotto Pam Lloyd PR Love The Crunch (15th April 2015)
Enjoy a hearty dish with the first fresh taste of summer with this spring onion and asparagus...
British Asparagus and Pea Risotto with Lemon and Crème Fraiche ASPARAGUS AND PEA RISOTTO
The British Asparagus season has just begun! Risottos are great because the core ingredients can...
Asparagus Tartlets with Goats’ Cheese, Sun Dried Tomatoes and Rocket tart
These work well as a tasty summer lunch, and the goats’ cheese can be substituted with a good...
One-pot pasta recipes OnePotPasta
Forget slaving over the stove, these easy one-pot pasta recipes require little prep and are ready...
Beetroot and Potato Gratin beetroot-and-potato-gratin
This beetroot and potato gratin is a spin on a classic and is the perfect...