Dip Trio

• 1 loaf ciabatta bread, thinly sliced
• None None olive oil, for drizzling
• None None FOR THE CREAMY MUSTARD DIP
• 1 cup sour cream
• 1/4 cup fresh flat-leaf parsley leaves, chopped
• 3 tbsp fresh dill, chopped
• 1/4 cup mayonnaise
• 2 tbsp whole-grain mustard
• 1 None green onion, finely sliced
• 1/2 tsp lemon zest
• None None FOR THE CHILI CORN DIP
• 1 1/4 cups sour cream
• 1/4 cup corn relish
• 1 tbsp hot chili sauce
• 1-2 splashes Tabasco sauce
• None None smoked paprika, for sprinkling
• None None FOR THE BEET DIP
• 1 (15 oz) jar baby beets, drained, chopped
• 1/3 cup sour cream
• 1/4 cup walnuts, toasted
• 1 tbsp creamed horseradish

1. Preheat oven to 350u0b0F. Line a baking tray with parchment paper. Arrange bread slices in a single layer on prepared tray. Brush with a little oil. Bake for 5-10 mins, until golden brown and toasted.
2. To make the creamy mustard dip, combine all ingredients in a small serving bowl. Season to taste. Chill.
3. To make the chili corn dip, combine all ingredients in a small serving bowl. Season to taste and sprinkle with paprika. Chill.
4. To make the beet dip, combine all ingredients in a food processor. Puree. Season to taste. Place in a small serving bowl.
5. Serve dips with toasted bread.

bread, olive oil, sour cream, parsley, dill, mayonnaise, green onion, lemon zest, corn, sour cream, corn relish, hot chili sauce, tabasco sauce, paprika, baby beets, sour cream, walnuts, horseradish

Taken from recipes-plus.com/api/v2.0/recipes/32820 (may not work)