10/07/2025
Summer is all about the dips and sips😙🍸
Sip through the summer with one of our award-winning wines which we’ve paired alongside some classic dips (with some tasty extra toppings) - cheers!
Recipes below⬇️
Whipped feta with olives and pistachios paired with Tesco Finest English Rosé
Serves 4
V
Takes 15 mins
160g pack Tesco Finest whipped feta with mint dip
�2 tbsp extra-virgin olive oil
�50g pitted green olives, chopped�
20g pistachios, chopped
�2 sundried tomatoes, chopped�
15g fresh flat-leaf parsley, chopped�
rosemary and sea salt focaccia, sliced, to serve
1. Spread the feta dip on a serving plate or shallow bowl.
2. Heat the olive oil over a medium heat, then add the olives, pistachios, sundried tomatoes and parsley. Leave to infuse for 5-10 mins off the heat and cool slightly.
3. Pour or spoon the flavoured oil over the dip and serve alongside slices of focaccia and Tesco Finest English Rosé.
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Jalapeño houmous with spiced chickpeas paired with Tesco Finest Stellenbosch Chenin Blanc
Serves 4
V DF
Takes 20 mins
182g pack jalapeño houmous
�½ x 400g tin chickpeas, drained, rinsed and dried�
1 tbsp olive oil, plus extra to serve
�2 tsp za’atar
�1 roasted red pepper from a jar, sliced �
10g fresh coriander, leaves picked�
2-pack plain laffa-style flatbreads, warmed, to serve
1. Spread the houmous on a serving plate or shallow bowl.
2. In a bowl, toss the chickpeas with oil and za’atar. Cook in the air-fryer at 190°C for 10-15 mins until crispy.
3. Sprinkle the chickpeas over the houmous with the red pepper slices and coriander.
4. Drizzle with a little olive oil. Serve with warm flatbreads for dipping and Tesco Finest Stellenbosch Chenin Blanc.
Smashed avocado with crispy bacon and chilli oil paired with Tesco Finest Blanquette De Limoux
Serves 4
DF
Takes 15 mins
150g pot smashed avocado
�60g frozen petit pois
�4 rashers streaky bacon
�1 tbsp crispy chilli oil �
10g fresh chives, chopped�
1 pack white pittas, toasted and cut into wedges
1. Spread the avocado on a serving plate or shallow bowl.
2. Blanch the peas for 2-3 mins, then refresh under cold water. Drain.
3. Fry the bacon until crispy, then roughly chop.
4. Sprinkle the peas and bacon over the avocado, drizzle over the chilli oil and garnish with the chives.
5. Serve with pitta wedges for dipping and Tesco Finest Blanquette De Limoux.
Drinkaware.co.uk, 18+.
