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    Garlic and Herb Dip with Cruditès

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    Garlic and Herb Dip with Cruditès

    This is one way that most children enjoy eating vegetables. Pop the crudités in plastic beakers and set on a brightly coloured tea towel. Serving the dip in a large, hollowed-out loaf means the 'bowl' can be eaten - which saves on the washing up.

    Serves: 4


    • 1 round loaf of bread, eg, Waitrose Pain de Campagne
    • For the crudités
    • 2 carrots, peeled and cut into batons
    • 100g sugar snap peas, topped and tailed
    • 1 red pepper, deseeded and cut into strips
    • 1 little gem lettuce
    • For the herb dip
    • A selection each of fresh parsley, basil and rocket (or other herbs of your choice), finely chopped
    • 1 garlic clove, roughly chopped
    • Juice of ½ lemon
    • ½ jar x 250ml Waitrose Reduced Calorie Mayonnaise
    • 1 x 150g tub Waitrose Set Natural Yogurt
    • Salt and freshly ground black pepper
    • To serve
    • 1 x 150g bag Waitrose Traditional Hand Cooked Chips


    1. Cut a 'lid' from the loaf and scoop out 3 handfuls of bread to make a hollow.
    2. Blend the herbs, garlic and lemon juice, then add the mayonnaise and yogurt and season with salt and freshly ground black pepper to taste. Spoon the mixture into the bread 'bowl', replace the lid and wrap tightly in foil or clingfilm. Chill until required.
    3. Pack the vegetable crudités into food bags and keep in the fridge until ready to leave for the picnic.
    4. When you're ready to eat, separate the lettuce leaves and arrange with the crudités and chips around the bread 'bowl'. Then give the go-ahead for everyone to tuck in.

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    Cook's tips

    The hollowed-out bread and 'lid' can be frozen for up to a month in advance, while the herb dip can be made up to two days in advance and kept refrigerated until required. On the morning of the picnic, fill the frozen bread with the herb dip - it will defrost quickly and act as an ice pack to keep everything else cool.


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