Dip recipes – Womersley Foods

Ingredients

• 5 tbsp Womersley Orange & Mace Vinegar
• 2 tbsp olive oil
• 1 garlic clove, crushed
• 1 tsp honey
• ½ tsp cumin seeds
• 400g carrots, peeled and thickly sliced
• 15g butter
• a little freshly grated nutmeg
• ½ tbsp Womersley Orange & Mace Vinegar
• ½ tbsp olive oil
• A few flat leaf parsley leaves, roughly chopped
• 150g cream cheese
• 2 tbsp sour cream
• 2 ½ tbsp Lime, Black Pepper & Lavender Vinegar
• 150g hot smoked rainbow trout fillets
• Black pepper
• A few dill sprigs
• 250g ricotta
• 1 - 2 tbsp Womersley Lemon, Basil, Bay & Juniper Vinegar
• 3 tbsp sour cream
• Zest of 1 small lemon
• Small handful basil leaves, roughly chopped