Roasted Red Pepper & Cashew Nut and Layered Houmous dips, perfect for weekend drinks…

I have people coming to stay this weekend, and so want to put out some fab dips and nibbles to go with drinks, to tide them over until dinner is ready.

Dips presented


Buying ready-made dips is never quite the same. Sometimes you get a winner, but most taste overly processed and I am always left feeling pretty disappointed. Good news is that a good, tasty dip, brimming with flavour is so easy to make yourself, and doesn’t take long at all. There are 2 dip recipes here, Roasted Red Pepper & Cashew Nut and a Layered Houmous dip, with salty feta and beautifully tangy pomegranate seeds. Both amazing and extremely moorish!

I recently made these dips when I had the girls over for cocktails, and a bite to eat, and they really went down a treat. Compliments were flowing, so I felt pretty pleased with myself. Which is also why I’m making them again this weekend. When you are onto a winner, stick with it.

As well as being quick and extremely tasty, these dips contain readily available ingredients, which most people probably have in their fridges/cupboards already. I like to make in advance, and then whip out just as guests are arriving, along with a welcome drink.

Deciding what to serve with your dips will probably be your hardest job, with so many options. Toasted Pita breads, tortilla chips, breadsticks, veggie sticks, thick crunchy hand cooked crisps are all superb accompaniments. Have fun making, and eating these dips, I guarantee they will be a big hit!. Enjoy x

Recipe 1 – Roasted Red Pepper & Cashew Nut Dip


  • 150g Roasted Red Peppers
  • 80g Unsalted Cashews
  • 30g Grated Parmesan
  • ½ Garlic Clove, finely chopped
  • 1 tbsp. Olive Oil
  • Flat Leaf Parsley, chopped
  • Chilli sauce to taste (optional)

Red Pepper Dip Ingredients


 Blend red peppers, cashews, parmesan and garlic in food processor, or with a hand blender, until ingredients are finely chopped and combined together well.

Add the oil, and blitz again.

Season with freshly ground, black pepper, and stir in chopped parsley.

At this stage I also like to add a little chilli sauce, as I have a weakness for all things spicy, but this really is entirely optional. It will still be delicious without! A teaspoon of sweet chilli sauce is amazing, or sriracha adds a more intense heat.

Transfer to a serving bowl, and top with a little parsley.

Cover with cling film and leave in fridge until ready to serve.


Red Pepper Dip Bowl

Recipe 2 – Layered Houmous Dip


  • 300g Houmous
  • 1 tsp. Pesto or Chilli Sauce
  • 1 tbsp. Toasted Pine nuts
  • 1 tbsp. Pomegranate Seeds
  • 50g Feta Cheese, cubed
  • Fresh Coriander, chopped
  • A drizzle of Olive Oil to serve (optional)

Houmous Dip Ingredients


 Firstly add houmous to a shallow serving bowl, spread out evenly.

Dot pesto, or chilli sauce, randomly across surface of the houmous.

Then scatter, firstly, the pine nuts, followed by the pomegranate seeds.

Finally, top with the cubes of salty feta and coriander to finish, Drizzle of olive oil if using.

Cover with cling film and leave in fridge until ready to serve.

Houmous Dip Bowl

Fiona Lyne

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