Herb Dip

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.



Seven-layer Dip

egg, gluten, dairy and nut free

This colourful tasty dip is ideal for parties or make a smaller version for your own vibrant light lunch!  The recipe is from Alice Sherwood’s ‘Allergy-free Cookbook’ which has a wealth of ideas for gluten, dairy, egg and nut free meals, snacks and desserts.

For a party sized dish you will need:

3 avocadoes

juice of 1 lemon or lime

450g can refried beans (or use a mixed bean salad and crush the mixture up)

500ml dairy-free soured cream or plain soya yoghurt

1/4 tsp chilli powder

2 green peppers, chopped

340g drained, pitted and halved black olives

8 tomatoes, chopped

1/2 red onion, chopped

750g dairy-free cheese, coarsely grated

chopped coriander and spring onions to garnish

Peel and mash the avocadoes with the lemon or lime juice.  In a glass bowl, layer the ingredients starting with the beans as the base, then the avocadoes, soured cream or yoghurt, green peppers, olives, tomatoes and red onion.  Top it all with cheese, coriander and spring onions.