Crudités with Whipped Garlic Dip


Preparation info

  • Difficulty


  • Makes: about

    250 ml

Appears in

No question, this is super simple to put together. But if you choose your veggies artfully – no limp celery stalks please – it’s an impressive and tasty starter or pre-dinner plate of nibbles. Beware: it is very garlicky.

PREPARATION: 5 minutes


For the Dip

  • 1 x 400 g (14 oz) tinned butterbeans, drained and rinsed
  • 100 ml ( fl oz) mild extra virgin olive oil
  • 3 garlic cloves
  • ½ teaspoon fine sea salt
  • finely grated zest and juice of ½ lemon
  • freshly ground black pepper

To Serve

  • mixed raw vegetables such as broccolini, baby carrots, breakfast radishes, sliced red capsicum (pepper), snow peas (mangetout), cos (romaine) hearts, green beans, cherry tomatoes, cucumber (sliced lengthways) and boiled kipfler (fingerling) potatoes
  • good-quality sea salt flakes, for dipping (optional)


To make the dip, put all the ingredients in a blender and blitz until smooth. You will need to scrape down the sides of the bowl with a spatula a couple of times.

Serve the dip in a bowl alongside a platter of the vegetables, with a tiny bowl of sea salt flakes for dipping (if using).