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This recipe makes a delicious dip to serve with crudités or toasted pitta. Alternatively, cut heads of Baby Gem lettuce into quarters, drizzle over the dressing and serve with a scattering of fried lardons or bacon bits for a delicious starter or lunch.
1 roasted head of Drummond House Smoked Heritage Garlic
125ml sour cream
Juice of ½ a lemon
2 teaspoons of Worcestershire Sauce
1 rounded teaspoon of Dijon mustard
Salt and pepper
Add all the ingredients to a small blender or processor and blend until smooth. Add black pepper and a little salt if needed.
Serve with a selection of crunchy vegetable crudites.
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