I love surprises… particularly the edible kind… so I was gleefully excited when a box arrived on my desk in November… containing a bag of Lays Oven Stars and a booklet of inspiration called “A Guide To A Starry Holiday” made in collaboration with Why Not Monday.
Now, anyone who knows me, knows that I have a serious will power issue when it comes to crisps… I can literally inhale them…. a whole big bag… every single crumb…
So this PR surprise was exactly up my street! Particularly as the booklet contained recipes & encouraged recipients to make up their own recipes to be shared along with these oven stars… all with the chance to win a party! So a definite win-win, eh?
I managed to stave off devouring the crisps until I had made an accompaniment to go with them… and this past weekend saw me spending the day in the kitchen whipping a whole batch of new goodies….
This recipe was adapted from the Great British Food Magazine – where I left out the walnuts & red wine vinegar & added in some cream cheese. All in all – the dip was inhaled just as quickly as the Oven stars!!!
Beetroot & coriander dip
250g cooked beetroot
1 garlic clove, crushed
1 small bunch of coriander
1 small bunch of parsley
2 tablespoons of olive oil
100g cream cheese
salt & pepper to taste
- roughly chop the beetroot & herbs
- Add to the food processor with the garlic
- Pulse until you achieve a course paste
- Add oil & cream cheese – blitz further
- Add salt & pepper to taste
- refrigerate for 1hr