Perfect for entertaining, nibbling or eating for lunch at your desk, little mezze dips are a weekly staple in the BOSH! household. We’ve combined some newly discovered flavours a few classics; our Beetroot, Tahini & Dill Dip is incredible, and our Pea, Feta & Mint Dip
is an old favourite made plant-based. The mighty Muhammara takes the crown here, with its rich roasted pepper flavour, and for the full Levantine effect we’ve matched the dips with flatbreads, shop-bought dolmades and dippy veg. If you’re wanting to up your dip game and impress guests at your next party, these recipes are gonna help you out. You’ll definitely need a food processor here and, if you’re making them all, having a silicone spatula to hand would be very helpful to speed up the process.


Remove the peas for the Pea, Feta & Mint Dip from the freezer and set aside to thaw slightly until needed.

Next, make the Beetroot, Tahini & Dill Dip:

Squeeze the lime juice into the food processor • Add the beetroot, tahini and a generous sprinkling of salt • Blitz until smooth • Check the seasoning and adjust if necessary • Scrape the dip into a serving bowl • Roughly chop the feathery fronds of the dill and sprinkle them over the dip along with the sesame seeds • Quickly rinse the food processor bowl and blade to use again.

Now make the Muhammara:

Squeeze the juice of the lemon half into the food processor • Add all the rest of the muhammara ingredients and blitz until smooth • Scrape into a serving bowl • Chop the walnuts and sprinkle them over the dip, then garnish with the parsley leaves • Quickly rinse the food processor bowl and blade to use again.

Assemble the Pea, Feta & Mint Dip

Squeeze the lemon juice into the food processor • Add the slightly thawed petit pois, feta, oil and mint leaves • Blitz until well combined, but still retaining some texture • Scrape into a serving bowl and swirl the top with the back of a spoon to make a small indent • Drizzle the olive oil into the dip and garnish with mint leaves.

Prepare the Crudités, Dolmades, Pickled Chillies & Flatbreads 

Toast the flatbreads under the hot grill for 1–2 minutes • Trim and slice the carrot, cucumber, fennel and celery into sticks or wedges for dipping • Rinse and halve the radishes, retaining their leaves • Arrange the vegetables on a platter, sprinkle over the dried mint and squeeze over a little lemon juice • Drain the pickled chillies and dolmades and transfer to small serving dishes.

Bring to the table with all the dips and let your guests tuck in!

Kids in the Kitchen

Kids can have great fun with this recipe – have them help you place items in the food processor and push buttons to make dips. They can sprinkle herbs and squeeze lemons and limes. Let them help you arrange everything on a platter to serve.