‘Edible garden’ crudités and dips
Serves: 8
Total time: 
Recipe photograph by Dan Jones
‘Edible garden’ crudités and dips
Serves: 8
Total time: 
See more recipes
Nutritional information (per serving)
Calories
134Kcal
Fat
11gr
Saturates
5gr
Carbs
3gr
Sugars
3gr
Fibre
2gr
Protein
5gr
Salt
1.3gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
For the tapenade ‘soil’
- 1 x 150g pot black pitted olives
- 2 tbsp capers, rinsed
- 2 tbsp sun-dried tomato paste from a 90g jar
- 6 anchovies, rinsed (optional)
- 2 tbsp roughly chopped flat-leaf parsley
- 3 black garlic cloves, or 1 regular garlic clove, peeled
For the lemon, cream cheese and chive ‘grass’
- 1 x 180g pack full-fat cream cheese
- 2 tbsp soured cream
- 1 garlic clove, crushed
- 25g Parmesan, finely grated
- zest and juice 1⁄2 a lemon
- 1 x 25g pack chives, finely chopped
For the vegetable crudités
- 1 x 100g pack asparagus tips
- 8 radishes, halved (or 12 whole small radishes)
- 100g baby corn
- 75-100g broccoli florets (or the tips of Tenderstem broccoli)
- 75-100g baby Chantenay carrots
- 125-150g cauliflower florets
- 75-100g small Vittoria tomatoes
Step by step
Get ahead
Make the 'soil' and the dip the day before and keep chilled.
- To make the tapenade soil, simply whiz the ingredients together in a food processor until finely chopped, or use a hand blender. Spread a thick layer of tapenade down one side of a board or slate that measures about 25 x 35cm.
- Combine the cream cheese, soured cream, garlic, Parmesan, lemon zest and lemon juice, and a pinch of salt to taste, for the second dip. Spread a thick layer on the other half of the board and scatter with the chives, to resemble grass. Chill if you are making in advance.
- Trim the vegetables so they stand up easily and arrange them in rows in the 'soil' and 'grass' to serve.
