PINCH OF DIP BOARDS ps how cute are the chickens 😍 MEXICAN 🌮 1 tub avocado or guacamole dip Pickled red onion (recipe in step 1 of method below) Charred corn (recipe in step 2 of method below) 2 tbsp goats cheese, crumbled Fresh coriander, washed, chopped Smoked paprika, sprinkle Fresh lime, to serve Corn chips, to serve 1. Start off by prepping the pickled red onion as these will need at least 30 mins to cool – ideally prep the night before if possible. Add sliced red onion to a large mason jar with a lid. Heat 1 cup of water, 1 cup of white vinegar (rice wine or apple), 1⁄4 cup caster sugar and 1 tsp of salt in a medium saucepan. Stirring until the sugar has completely dissolved. Pour pickled liquid into the jar until full and the onions are completely submerged. You can store onion in the fridge for about 3 months, and the flavour will intensify! 2. To prep the charred corn, heat a small pan over a medium-high heat. Add a tbsp of oil along with a tin of drained corn kernels and 1 tbsp smoked paprika. Cook for 8-10 minutes until the corn is charred. Set aside to cool. 3. Smother dip onto a board or plate, it doesn’t need to look perfect as the garnish does the heavy lifting 😉 scatter with pickled red onion, corn kernels, goats cheese, coriander and a sprinkle of smoked paprika and squeeze of fresh lime. MIDDLE EASTERN 1 tub of pumpkin or sweet potato dip 1 handful of pomegranate arils (or dried cranberries) 1 tbsp dukkha 1 tbsp honey Handful of seeds or nuts of choice Edible flowers, optional Crumbled goats cheese, optional 1. Smother a clean board or plate with dip. Top with pomegranate arils, dukkha, nuts and seeds. Drizzle with honey and decorate with edible flowers. #butterboard #butter #dip #entertaining #easyentertaining #recipe #dietitian #explore #fyp #mexican #recipeshare #food #recipeideas #woodend #victoria