Perfect for entertaining, these delicious dips can be whipped up in no time

Difficulty
Easy
Prep time
15 mins
Cook time
NA
Makes
3 dips

Ingredients:

For the guacamole:

  • 2 ripe avocados, sliced
  • Juice of 1 lime
  • 1 -2 cloves of garlic, minced
  • Pinch of salt

For the celery hummus:

  • 1 can of chickpeas, drained and rinsed
  • ½ cup diced celery
  • 2 tbsp Community Co Greek Yoghurt (Available from your local IGA store)
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp capers
  • 2 chives, chopped.
  • 1 cloves of garlic, minced
  • Salt, to taste

For the smoked trout dip:

  • 275g smoked trout, skin and bones removed
  • ¼ cup crème fraiche
  • 2 green shallots, ends removed, finely sliced
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp lemon juice

How to make:

  1. Place the ingredients for the guacamole in a bowl and mash with a fork. Stir a few times to combine. Transfer to serving dish and set aside.
  2. Place the ingredients for the celery hummus in a blender or food processor and blend until smooth. Transfer to a serving dish and set aside.
  3. Place the ingredients for the smoked trout dip into a bowl and stir until well combined. Transfer to a serving dish.
  4. Serve trio of dips with your favourite healthy crackers and/or vegetable crudités.
*Community Co products are available from your local IGA store.