I think that Emma Bridgewater is one of Britain’s national treasures. Over the years I’ve collected quite a few of her pieces. There is an Emma Bridgewater shop opposite my hairdresser and 50% of the time after my “do”, I’ll pop in and buy myself, or someone else a present. I had a mug personalised for Ed one Valentine’s day, a limited edition Jubilee mug featuring the Thames regatta, and one of the iconic London skyline mugs, as well as everyday coffee cups, and a tea pot. If you look through the blog, you will see that I use Emma Bridgewater products on a regular basis. They look great, and have a certain timeless style about them.
Market Deli – the premium range of snacks by Walkers, have partnered with Emma Bridgewater, who has designed a limited edition set of chip and dip bowls inspired by the iconic polka dot range, and the flavours of the new snacks.
Market Deli has a range of potato and pita crisps flavoured with deli ingredients. The seven flavours in the range include Roasted Garlic with Mediterranean Herb, Cornish Mature Cheddar, Sweet Chilli with Dorset Sour Cream and Sweet Roasted Red Pepper with English Tomato. The large sharing bags are perfect to eat with friends. Served with a dip, they make the perfect appetiser before a mid week supper, or for settling down to watch a film.
The limited edition Emma Bridgewater sets will be available to shoppers who collect tokens from promotional packets of the Market Deli sharing packets until the end of May this year. (Tokens on Promotional packs will be available in supermarkets such as Waitrose, Sainsbury’s, Tesco and Co-op RRP £2.19).
I’ve made a simple, but very delicious sour cream, red pesto and sun dried tomato dip to go with the Roasted Garlic with Mediterranean Herbs pita chips. The dip uses everyday ingredients and can be whizzed up in seconds.
Love Pesto? Then check out my Carrot Top Pesto!
- 1 can white beans - such as cannellini - drained and rinsed 400g
- Juice of half a lemon
- 3 dsp sour cream heaped
- 100 g red pesto
- plump sundried tomatoes - drained
- 1 tsp chilli sauce - to taste
- Salt & pepper - to taste
Put all the ingredients apart from the chilli sauce and salt and pepper into a food processor or mini chopper and whizz until smooth.
Whizz in the chilli sauce, pepper and salt to season to taste.
Serve with crudites and chips for dipping.
Makes double the amount of dip shown.
Freeze leftover pesto for future use.
Win a hamper of Market Deli & Emma Bridgewater goodies
Now I’ve shared my dip, I’d love to see your idea for a dip to accompany a packet of Market Deli. Leave a comment below and I will choose my favourite to win a hamper of Market Deli and Emma Bridgewater goodies, including the new Market #DeliDishes, and an Emma Bridgewater factory visit experience.
Terms & Conditions
Post a comment below, with your idea for a dip recipe by 23.59 on the 10th April 2016. One entry per person. UK delivery only.
Sponsored: This post and recipe for a sour cream and red pesto dip was completed as part of a paid campaign for Market Deli and Foodies100. All opinions our own.
And the winner is Vanessa. “Following all my travels and cooking sessions, my favourite dip has a strong Indonesian influence and is a delicious peanut sauce with peanuts, garlic, chillies, coconut milk, sugar, sweet soy sauce, lime juice, lime leaves and fried shallots!” Yum!
For more delicious dips, and more chances to win try
- Choclette’s smoky red pepper bean dip
- Elizabeth’s three ingredient smoky bacon dip
- Chris’ Roast Garlic and Red Pepper with Zesty Guacamole