This dip is very simple to make and very clean and simple in taste as well. We all love it. The chillies are mild (so long as you buy the right ones) and give an almost spring like flavour. The emphasis here is as much on the presentation as on the taste and although flower arranging is a skill I don’t seem to possess, the springs of dill bring the whole dish together with minimal effort. And of course any dip can be presented this way.
50g mild green chillies (the fat green ones or jalapeño)
50g cream cheese (Philadelphia is gluten free)
25g Greek yoghurt (check labels for gluten free varieties, I used Fage from Waitrose)
15g coriander, roughly chopped
Zest of half a lemon
Food processor (you can chop the chilli and coriander by hand as well, the result will just be a bit chunkier)
Combine coriander and chillies in food processor until they are chopped up finely. Add the remaining ingredients and whizz some more until mixed.
Check seasoning and chill.
Plant cucumber, sugar snap peas, celery, avocado, broccoli, asparagus and dill or any other vegetable or salad combination.
Drape a piece of cling film over the finished dish and store in the fridge until required. It can be kept in the fridge for several hours.