Recipe Apertif dip trio

To prepare this dish

Ingredient list

BASQUE DIP

75 g roasted bell peppers
25 g onion compote
20 g garlic confit
5 g chopped basil
0,5 g salt
0,4 g Espelette pepper
9,1 g olive oil
5 g roasted bell pepper juice

Assembly

300 g Soft style cream cheese
140 g Basque mixture

RED LENTIL SPREAD

350 g Soft style cream cheese
125 g red lentils
10 g Raz el Hanout
10 g garlic
25 g lime juice
50 g olive oil
salt
ground black pepper

TZAZIKI

250 g Soft style cream cheese
3 cucumber
100 g Avantage cooking 15% fat
1 garlic clove
1/4 bunch fresh mint
25 g olive oil
salt
ground black pepper

Elle & Vire products used

Soft style cream cheese

Avantage cooking 15% fat

The recipe,
step by step

1. 1

   BASQUE DIP

   Finely dice the roasted peppers.

   Puree the roasted garlic and chop the onion compote.

   Combine all ingredients

2. 2

   Assembly

   Combine the Basque mixture with the cream cheese, then whisk until thickened.
3. 3

   RED LENTIL SPREAD

   Start cooking the red lentils in cold salted water, allowing them to cook for approximately 15 min.Drain well, puree and work through a sieve. Set aside in the refrigerator.
4. 4

   Assembly

   In a mixing bowl, combine the cream cheese, 150g of lentil puree, Raz el-Hanout, grated garlic (using a Microplane), lime juice and olive oil. Season with salt and pepper and stir well to obtain a homogenous mixture. Place in a bowl, add a few drops of olive oil and a pinch of Raz el Hanout
5. 5

   TZAZIKI

   Peel, slice and salt the cucumbers to draw out the excess water.
6. 6

   Assembly

   Mix together the cream cheese, cream, chopped garlic clove, finely chiseled mint and olive oil.Add the cucumbers and mix in well.Adjust the seasoning.Mix all the ingredients except the cream cheese and add it at the end to obtain a creamier texture.

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A few words about the author…

Nicolas Boussin