Salsa Verde Dip
The classic Italian sauce or dip with garlic, capers, anchovies, herbs, Dijon mustard, lemon juice and red wine vinegar.
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Tell Me More
- The summer dip that goes with almost anything!
- That punchy flavour is garlic, anchovies, capers, green peppers, crème fraiche, Dijon mustard and lemon juice
- Great for barbecues
Try It With:
- Put some smoked salmon on a blini and top with a bit of this Salsa Verde for an amazing canapé
- On barbecued meat or fish – try it with lamb chops
- Try it on roast new potatoes and you’ll never look back!
How We Make It At Our Kitchen
- We roughly blitz together green peppers, garlic, anchovies & capers with crème fraiche
- Dijon mustard and lemon juice give it a bit of zing
- It is finished with seasoning and lots of parsley, basil and mint
Nutrition
| Typical Values | Per 100g |
|---|---|
| Energy (kJ) | 638 |
| Energy (cal) | 154 |
| Protein (g) | 2.5 |
| Carbohydrate (g) | 7.6 |
| of which: sugars (g) | 2.6 |
| Fat (g) | 13.1 |
| of which are saturates (g) | 3.1 |
| Fibre (g) | 2 |
| Sodium (g) | 0.29 |
| Salt (g) | 0.725 |
Please Note: The details above are correct as of 13 March 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).
Grilled Green Pepper, Crème Fraiche (contains: Cream [Milk], Skimmed Milk, Preservative: Potassium Sorbate, Culture), Rapeseed Oil, Lemon Juice (7%), Parsley (6%), Basil (5%), Dijon Mustard (3%) (contains: Water, Mustard Seeds, Vinegar, Salt), Red Wine Vinegar (3%) (contains: Antioxidant: Sulphur Dioxide), Baby Capers (3%) (contain: Water, Capers, Salt, White Wine Vinegar), Garlic (2%), Anchovies [Fish] (contain: Salt, Sunflower Oil), Mint, Salt, Pepper. Made in our kitchen in Kent, using ingredients of varied origin.
Please Note: The details above are correct as of 13 March 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
Serves 1
DEFROST TO SERVE
Defrost Instructions:
Defrost in the fridge for 12hrs. Once defrosted, keep refrigerated and eat within 48hrs.
Please Note: The details above are correct as of 13 March 2018 but as we are constantly improving our recipes it is essential to check the label on the packaging.
