Dipping Pots

Serves: 12

Ingredients

• 200g beetroot purée
• 150g aubergine purée
• 200g red pepper purée
• 150g broad bean purée
• 150g avocado purée
• 100g chopped cucumber & mint
• 600ml natural yoghurt
• 600ml Pritchitts Cooking
• Cornish sea salt
• Freshly milled pepper

Method

Mix each of the flavours with 100g of yoghurt and 100g of Pritchitts Cooking to make six different dips

Season well and place into dipping pots

Serve with slices of chargrilled sourdough bread