Three easy dips | Daily Mail Online

Fresh & herby ricotta

MAKES ABOUT 300g 

Place 50g mixed mint and basil leaves in a processor with 3 slim spring onions (trimmed and chopped), 1 peeled garlic clove, 2 tbsp olive oil and a little salt. Whiz to a paste. Drain and add 250g ricotta and whiz again, and finally whiz in 1 tbsp lemon juice. Cover and chill. Great with leftover roast veggies or raw veg dippers.

Cheesy pepper dip

MAKES ABOUT 300g 

Chop 3 roasted red peppers from a jar (seeds removed if present). Place in a processor with 150g young goat’s cheese and 75g low-fat fromage frais. Whiz until smooth, then add a squeeze of lemon juice and some salt and pepper to taste. If wished, finish with a topping of chopped herbs and cayenne pepper.

Avocado hummus

MAKES ABOUT 350g 

Drain and rinse 1 x 400g tin chickpeas and place in a processor with 2 tbsp lemon or lime juice, 1 tbsp olive oil and a little salt. Add a pinch of cumin if wished. Whiz until very finely chopped, then slowly add 50ml water and whiz to a purée. Add the flesh of 1 avocado and whiz until completely smooth. Add an optional dusting of paprika to serve. For a white dip you could swap the chickpeas for cannellini beans.