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imageThe following two dips, I made as part of a 1960s themed dinner I was catering. They were unbelievably popular. They are perfect for the festive season and any time you have a group of friends around and need a quick snack. Both are sure to become favourites, I am sure of it.
IMG_6289Can you get more 60’s?



This is a recipe that once you start eating it, it is hard to stop. If you do not finish it immediately, it will keep in the refrigerator for a few days. Just remember to let it come back to room temperature before serving. It tastes really rich and creamy and can be served with crudités, crackers or chips as a dip or with pita or fresh bread as a spread. It is great served warm as well. You can even serve it as a gratin or it would make an excellent addition to pasta if you thinned it a bit with crème fraîche or heavy cream. Very versatile and so tasty – just be sure to use fresh rosemary as it really makes a difference.


Serves about 2 cups


450 g / 16 oz diced and peeled butternut squash
1 tablespoon olive oil
140 g / 5 oz goat cheese (chèvre)
2 teaspoons fresh rosemary, finely chopped
1/4 teaspoon nutmeg
Pinch cayenne pepper or piment d’espelette
Salt and freshly ground black pepper


Preheat oven to 225 C / 450 F
Toss the butternut with the olive and arrange in an even layer on your baking sheet
Roast for 25 – 30 minutes
Remove from the oven and let cool slightly
Place cooked butternut, chèvre, rosemary, cayenne pepper and nutmeg in the bowl of a food processor and puree until smooth
Add pepper and salt if needed



Serves 12


10 oz / 300 g frozen spinach, thawed and drained
1/2 cup / 125 ml sour cream or crème fraîche
2 cloves garlic, minced
Juice of 1/2 lemon
Large pinch of piment d’espelette or cayenne pepper
Salt and freshly ground black pepper


Mix together all the ingredients until well combined
Chill for at least 2 to 3 hours before serving
Serve with crudites, chips or pita toasts