Deli Dips

In celebration of the launch of our Always Entertaining – Deli collection, we wanted to share some of our favourite recipes for dips created by Torie from the blog Chilli and Mint. Our new, modern and fresh Deli range is ideal for casual dining, and special occasions. Including a wide range of colourful bowls, this collection can be used to hold a multitude of nibbles, starters and dips.

Torie has devised the perfect Italian White Bean dip, which promises plenty of flavour.


2 Tbsp olive oil

4 Garlic cloves, kept whole

1 Tsp salt

2 Bay leaves

250g Cherry tomatoes

400g Tin of butter beans (keep the juice)

Half fresh lemon, juice only

10 Fresh sage leaves

1 Tbsp ricotta

Freshly ground black pepper


-In a deep frying pan, heat the oil until hot and add the garlic, salt and bay leaves. Gently stir for a minute, before adding the cherry tomatoes

-After a further minute, add the butter beans, including the juice from the tin, as well as the sage leaves and lemon juice

-Gently simmer until the tomatoes have softened, using the back of a spoon to squash and release the flavour and seeds

-After 20 minutes, the juice will have dried up and the garlic and tomatoes will soften

-Using a hand blender, blend the contents of the pan along with the ricotta and freshly ground pepper

-If necessary, add a little more extra virgin olive oil or boiling water to loosen, if the consistency is quite thick


- Serves – 4-6

- Preparation Time – 30 minutes.

Torie's second go-to dip is this vibrant Roasted Beetroot and Cumin dip, which is the ideal accompaniment to flat breads, savoury biscuits and raw vegetables.


5 Medium sized beetroots, storks removed

1 Whole garlic

1 Tsp cumin seeds

2 Stems of fresh mint leaves

1 Tsp salt

2 Tbsp extra virgin olive oil

5 Tbsp greek yogurt


-Preheat oven to 180 degrees. Place the beetroot on a baking tray and drizzle over a little olive oil. Bake in the oven for 50 minutes

-After 20 minutes, place the whole garlic into the same baking tray and cook for a further 30 minutes

-After 50 minutes, check if the beetroot has softened by inserting a knife. Remove from the oven and allow to cool

-Remove the skins from both and add the beetroot flesh and the soft roasted garlic into a mixing bowl

-In a heated pan, add the cumin seeds and stir for 30 seconds so that the aroma is released, being sure that they don’t burn. Then place into the mixing bowl

-Add the mint leaves, salt, extra virgin olive oil and greek yogurt, and blend using a hand blender until smooth

-Serve at room temperature with a sprinkling of finely chopped fresh mint leaves


- Serves – 6-8

- Preparation Time – 60 minutes.

Discover our extensive range of Deli bowls here, designed to hold your dips in an enviable style.
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