Ingredients
- — Dip 1 (Mild) —
- ¾ cup Minnies Creamy Dip Mild
- 1 tbsp fresh chives, finely snipped
- ½ tsp lemon zest
- — Dip 2 (Hot) —
- ¾ cup Minnies Creamy Dip Hot
- 1 tbsp fresh coriander, finely chopped
- 1 tsp lime juice
- — Dip 3 (Flaming) —
- ¾ cup Minnies Creamy Dip Flaming
- 1 tsp toasted sesame seeds
- A tiny pinch of smoked paprika on top
- — Platter —
- 1 bag thick-cut potato wedges or chips (oven-baked at 200°C for 25 mins)
- 1 cucumber, sliced into batons
- 2 carrots, sliced into batons
- 1 bell pepper, sliced
- 1 bag pretzel sticks or crackers
- 200g cherry tomatoes
Method
- Spoon each Creamy Dip into its own small bowl. Stir the listed garnishes into each — the herbs and aromatics give the platter its visual variety.
- Arrange the three bowls on a large board or platter, lined up Mild → Hot → Flaming so guests can find their level.
- Around the bowls, scatter the wedges, raw vegetables, pretzels, and tomatoes. Aim for colour contrast — orange carrots beside green peppers beside red tomatoes.
- Serve immediately. The garnishes are best fresh; assemble the platter no more than 30 minutes ahead.
