Another year is coming to an end - phew! It’s been a busy one and we can’t wait to relax with family and friends over the summer. These recipes are great for easy entertaining and require few ingredients and very little effort - perfect for holidays.

Cream Cheese Antipasto Dip

This dip, while great with crackers or lavosh, also makes a nice spread on fresh bread or in a sandwich. It’s very easy to make and keeps well in the fridge.

Ingredients:
250g tub of Philadelphia Cream Cheese
2 cloves of garlic, crushed
2 sundried tomatoes, chopped
6 olives, pitted (I used a mix of green and Kalamata)
1 t fresh rosemary, chopped
pinch of sea salt
1 t olive oil

Method:
Place all ingredients in a food processor. Process until well combined, scraping the sides down a couple of times. Keep covered in the fridge for up to one week. 

Guacamole Dip

Ingredients:
2 ripe avocados, peeled and stoned
1 T lime juice
1 clove of garlic, crushed
6-8 basil leaves, roughly chopped
pinch of sea salt
2 T sour cream

Method:
Place all ingredients in a food processor and mix well. Adjust seasoning to taste - add more lime juice and/or salt to your liking. You can omit the sour cream if you need it to be dairy free - it just gives it a creamier texture. Serve with corn chips and crudites. Keep covered in the fridge for 2-3 days.

Chocolate and Berry Truffle Slice

Ingredients:
400g dark chocolate (70%), chopped
1 C cream
2 T Chambord Black Raspberry Liqueur
pinch of sea salt
A handful of freeze-dried berries (we used strawberries but raspberries would be fine)

Method:
Over a medium heat, bring cream to the boil in a small saucepan. Remove from heat and add the chocolate, stirring to melt the chocolate and to combine. When the mixture is well combined and glossy, add the Chambord and mix well. Pour into a lined loaf tin and decorate with freeze-dried berries (some whole, some crushed). Refrigerate for a few hours. Remove and cut into small squares. Makes about 12-16 squares. Keep refrigerated for up to one week.