Bellaverde with three dips

If you're throwing a party, impress your guests with some delicious home made dips and crunch bellaverde crudites

• Preparation: 10 mins
• Serves: 6

What you need:

• 400g Bellaverde® broccoli

For the tzatziki:

• 225g/8oz cucumber, washed
• 1 clove garlic, crushed
• 45ml/ 3 tbsp chopped fresh mint
• 90ml/6tbsp thick Greek yogurt
• salt and freshly ground black pepper
  

  For the salsa:

• 1 (400g) can chopped tomatoes
• 1 red chilli, deseeded and finely chopped
• 45ml/3tbsp chopped fresh coriander
• juice 1/2 lime
  
  

  For the sour cream and chives:

• 1 (200g) tub half fat creme fraiche
• 50g/2oz Red Leicester or other red cheese, grated
• 30ml/2tbsp chopped fresh chives
• a pinch of cayenne pepper

What you do:

1. Wash the bellaverde, trim the base of each spear and arrange on a platter.
2. For the tzatziki: Cut the cucumber in half and scoop out the seeds with a teaspoon and discard. Coarsely grate the cucumber and place in a bowl, add the garlic, mint, yogurt and salt and pepper to taste. Spoon into a serving bowl.
3. For the salsa: mix all the ingredients together and season. Spoon into a serving bowl.
4. For the sour cream and chive dip: mix all the ingredients together and season. Spoon into a serving bowl. Arrange the three dip bowls in the centre of the bellaverde and serve.

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