Canapés pt 4 – dips and crudites

We chopped carrots, celery, cucumber and radishes as crudities, served with a variety of healthy – and extremely tasty – dips.

Salmon pate

This recipe is Syn FREE on Slimming World. It worked OK as a dip, and worked well as a pate on oatcakes and the like. The original recipe from the Slimming World website had the salmon, dairy products and lemon zest blended before adding the remaining ingredients – I didn’t and left it chunky, which was fine. And it’s important to thoroughly deseed the tomatoes to make sure the mixture is not too runny.

1 x 198g red salmon canned in brine
85g fat free natural yoghurt
85g fat free fromage frais
grated zest of one lemon
3 ripe tomatoes, skinned, deseeded and chopped
1 tbsp roughly chopped capers
1 tbsp chopped dill

Remove any skin or bone from the salmon. Mix with the remaining ingredients. Season. Chill until ready to use.


This recipe is Syn FREE on Slimming World.

1 can chickpeas, drained
fat free natural yoghurt
fresh garlic

Blend the chickpeas with enough yoghurt to make a paste consistency. Add garlic to taste – blend well. Chill until ready to eat.

Herby dip

This dip is very refreshing. However, after a day chilling in the fridge the chilli flavour infused to the extent it was very spicy!

454g tub of fat free fromage frais
grated zest and juice of 1 lemon or lime
1 small red chilli, deseeded and chopped
1 small bunch fresh mint, finely chopped
2 tbsp chopped dill
Pinch of paprika

Mix the ingredients and chill until ready for use.

This entry was posted in Nibbles, Seafood, Slimming World recipes and tagged , , . Bookmark the permalink.

One Response to Canapés pt 4 – dips and crudites

  1. Pingback: Making use of store cupboard staples: tzatiki and hummus | Em's Food

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