egg, gluten, nut and dairy free

Ideal for summer picnics and lazy afternoon snacks in your garden, this is another great recipe from Alice Sherwood’s ‘Allergy-free Cookbook’.  Serve with new potatoes, cherry tomatoes, oatcakes, rice cakes or crudites.

To serve 4 you will need:

200g plain, natural soya or coconut yoghurt

225g cream cheese or silken tofu for dairy-free option.  Use 1 tbsp olive oil if using silken tofu.

1-2 tbsp olive oil

zest and juice of 1/2 lemon

1 small garlic clove, skinned & crushed

2 tbsp finely chopped fresh parsley

1 tbsp finely chopped fresh basil

1 tbsp finely chopped fresh chervil

4 spring onions, finely chopped

ground black pepper to taste

Place all the ingredients in a food processer or blender and whizz until blended.  Season to taste.  The dip can be stored covered in a fridge for up to 24hrs.