White bean, feta & roasted garlic dip with spring veg crudités

White bean, feta & roasted garlic dip with spring veg crudités

To make this Elly Curshen dip vegan, simply replace the feta with 100g oat fraîche

    • Serves4
    • CourseBuffet
    • Prepare15 mins
    • Cook30 mins
    • Total time45 mins

    For the dip

    • 1 bulb garlic
    • 1 tbsp olive oil, plus ½ tsp, to serve
    • 400g can cannellini beans, drained
    • 1 lemon, finely grated zest, plus 2 tsp juice
    • 1 tsp Dijon mustard
    • 100g feta
    • 4.98 tbsp finely chopped mixed soft herbs (such as dill, chives, flat leaf parsley, tarragon)
    • 1 Soft herbs, roughly chopped, to serve

    For the crudités

    • 1 Choose a rainbow of colours of vegetables, trimmed and cut into strips – think radishes, fine asparagus, cucumber, red chicory, sugar snap peas, multi-coloured beetroot, fennel, cherry tomatoes, baby carrots, courgette, turnip, red pepper