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Chilli and coriander dip with crudités


Serves: 6
timePrep time: 20 mins
timeTotal time:
Chilli and coriander dip with crudités
Recipe photograph by Tara Fisher

Chilli and coriander dip with crudités


Serves: 6
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
336Kcal
Fat
33gr
Saturates
20gr
Carbs
6gr
Sugars
5gr
Fibre
3gr
Protein
4gr
Salt
1gr

Anjum Anand

Anjum Anand

Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes

See more of Anjum Anand’s recipes
Anjum Anand

Anjum Anand

Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes

See more of Anjum Anand’s recipes

Ingredients

  • 400g regular or light cream cheese
  • 125ml milk
  • a good handful of chopped coriander
  • ½-1 green chilli, deseeded and finely chopped (to taste)
  • ½ small onion, finely chopped
To serve
  • 250g baby carrots, halved lengthways, or 2 large carrots, sliced into batons
  • a handful of radishes, trimmed and halved lengthways
  • 2-4 sticks celery, sliced into batons
  • 1 cucumber, sliced into batons

Step by step

Get ahead

Make the dip a day ahead; cover and chill.

  1. Whisk together the cream cheese and milk in a bowl. Stir in the coriander, chilli and onion, and about ½ teaspoon each of freshly ground black pepper and salt, to taste. Spoon into a serving bowl.

  2. Arrange the vegetables on a platter and serve with the dip.

Chef quote

Choose whatever vegetables you fancy; I like to opt for a nice colourful selection.

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