Snack + Herb and spice recipes (20)

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Anchovy Tapenade

Recipe by: Jim Clark

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Classic Mediterranean dish using black olives, anchovies and capers. This dip is great with toasted pitta bread or crusty bread.

Artichoke Salsa

Recipe by: Julie Dumford

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A wonderful, light salsa recipe given to me by a friend who claims she can't cook! Serve with tortilla crisps, or as an accompaniment to chargrilled chicken.

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Aubergine Caviar

Recipe by: Bertha Mann

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A Mediterranean dip of sweet grilled aubergine accented with onion, olive oil and dill. You can adjust the seasonings to your liking.

Basil Roui

Recipe by: CSANDST1

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Pronounced "Basil Roo-ee", this delicious dish is the perfect summer starter. Basil and tomatoes are seasoned with green chilli, garlic and sea salt. Serve with toasted baguette slices or pitta wedges.

Boniet

Recipe by: The Iron Chef-SuziQ

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Pronounced 'bun-yet,' this is an old Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with crusty warm bread. It is almost sinful to share this secret recipe with the world, but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavour.

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Cannellini Bean and Coriander Dip

Recipe by: littlejessi

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Serve this delicious, garlicky and herby dip with pitta, tortilla crisps or wheat crackers.

Creamy Dill Dip

Recipe by: Jackie Smith

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An easy, fresh tasting creamy dill dip - great with crunchy vegetables.

Creamy Pesto Herb Spread

Recipe by: veggigoddess

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This spread is so simple if you're in a pinch for what to serve at an impromptu party. Serve with crackers, crudités or pitta triangles. Leftovers are great on a sandwich.

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Curry Lentil Spread

Recipe by: Noni

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Lentils are blended until smooth with curry-scented spices like cumin, garlic and cayenne pepper. It's great served with naan or toasted pitta triangles.

Dukkah

Recipe by: rosichops

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A spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.

Homemade herbed curd cheese

Recipe by: Chrissie Lloyd

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Making your own cheese may seem a lengthy process, but it is easy, enjoyable and very rewarding. This low-fat, herby cheese is delicious, and perfect for summer picnics or lunches.

Hot and spicy tuna rolls

Recipe by: Norma MacMillan

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Here, the soft interiors of large crusty bread rolls are hollowed out to provide a crisp casing for a gently spiced mix of tuna, sweetcorn and red kidney beans, and then warmed in the oven. For a light lunch that is satisfying and well-balanced, serve with a mixed tomato and leaf salad.

Light but Spicy Guacamole

Recipe by: Norma MacMillan

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Chunks of onion, tomato and jalapeño chillies add a flavour punch to this popular dip. Low-fat yoghurt and fromage frais lighten the mix and stretch two avocados to feed a horde of hungry dunkers.

Muhammara

Recipe by: MRSHELLOKITTY

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An exotic dip consisting of walnuts and a touch of pomegranate. Originally from Syria, this is also popular in parts of Lebanon and Turkey. Serve with pitta bread.

Spring Onion and Soured Cream Dip

Recipe by: Penny

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An easy last-minute party nibble served with crisps.

Sticky prune and ginger teabread

Recipe by: Norma MacMillan

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The texture of this irresistible teabread is a mixture of crumbly ginger-spiced cake and a sticky, sweet prune purée that is rippled through it. The teabread keeps well – in fact, it improves after being stored for a day or two – and is a good choice for an energy-giving lunchbox sweet.

Summertime Watermelon Salsa

Recipe by: Larry Brodahl

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A simple sweet and spicy salsa made with watermelon, chilli, onion and balsamic vinegar. Best served with tortilla crisps.

Tomato and basil galettes

Recipe by: Norma MacMillan

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Galette is the French term for a flat, round pastry or cake. The galettes here are made from wholemeal scone dough flavoured with a little Parmesan cheese. They make a delicious base for a tomato, basil and pine nut topping. Serve as a snack or starter, or as a light lunch with a mixed leaf salad. They're also good cold.

Tomato Rice

Recipe by: alicarrington

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I sometimes add veg and some precooked chicken or sausage for a main meal, but it can be a side dish also. It goes nicely with BBQ/Grilled food, espcially fish, and with a little sour cream on top.