Four Festive Dips

Instructions

Salsa

Pulse the cranberries, sugar and jalapeno in a food processor until coarsely chopped. Stir together with the chopped onions and coriander. Cover and refrigerate.

Guacamole

With a spoon, scoop the avocado flesh into a medium-sized mixing bowl. Add the lime juice, garlic and salt. Mash the ingredients together with a large fork or potato masher until the avocado is nice and creamy. To ensure that the onion flavour doesn’t overpower the guacamole, rinse the chopped onion under running water. Pat the onion dry with a paper towel.

Add the onion, chopped cilantro and jalapeño to the bowl and mix well. Gently stir in ½ of the pomegranate arils. For extra presentation points, transfer the guacamole to an appropriately sized serving bowl now. Sprinkle remaining pomegranate arils over guacamole, along with some additional chopped cilantro and totally optional feta, if you’d like. Serve immediately.

Sour Cream

Mix all the sour cream ingredients together in a bowl then refrigerate for at least 12 hours before serving.

Cheese Dip

Mix the arrowroot and grated cheese, either by stirring together in a bowl or by shaking in a plastic box. Put all the ingredients into a saucepan and heat gently on a low heat, stirring constantly. After a couple of minutes, the dip will thicken. Serve immediately.