Borlotti And Sage Dip Food

BORLOTTI AND SAGE DIP

Borlotti and Sage Dip image

This savoury recipe can be served as a dip with toasted pita bread wedges or used spread for sandwiches. The beans can be mashed to a smooth texture or left a bit chunky according to personal preference.

Provided by Cinnamon girl

Categories Spreads

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (400 g) can borlotti beans
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon sage, finely chopped
3 tablespoons sun-dried tomatoes, finely chopped

Steps:

Mash the Borlotti beans, adding olive oil half way through the process.
Add the sesame oil, sage, and semi-dried tomatoes and mix thoroughly.

Nutrition Facts : Calories 183.8, Fat 5.1, SaturatedFat 0.8, Sodium 289.1, Carbohydrate 26.1, Fiber 10.5, Sugar 0.9, Protein 9.7

PUMPKIN, PARMESAN & SAGE DIP

Pumpkin, Parmesan & Sage Dip image

This has a very mild pumpkin flavour, you could probably roast the pumpkin then mash it as an alternative to intensify its flavour. This goes great with Turkish bread.

Provided by Mandy

Categories Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

220 g cream cheese spread
1 cup pumpkin, mashed (approx 350g raw)
2 tablespoons parmesan cheese, grated
2 tablespoons sage or 2 tablespoons thyme, finely chopped
2 slices bacon, diced and fried until crisp
extra parmesan cheese (to garnish)

Steps:

Combine the cream cheese and pumpkin until smooth.
Fold in the parmesan, sage & bacon.
Chill for approx 1 hour & serve garnished with extra parmesan.

Nutrition Facts : Calories 117.8, Fat 10.8, SaturatedFat 6.1, Cholesterol 29.7, Sodium 251.6, Carbohydrate 2.3, Fiber 0.3, Sugar 1.2, Protein 3.3

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