G’NOSH dips

G’NOSH – an abbreviation of Gourmet Nosh – is giving the supermarket own-label dips a run for their money.  Whilst we’re being treated to choices a little more adventurous than hummus, this brand has turned up to the party all-singing and dancing to shake it up and ultimately with a view to dominate the dip market.

The packaging is as fresh as its contents and the dips come in decent reusable plastic containers.  All the dips carry the same look it’s just the cardboard sleeves are coloured to match the contents.

Sun-dried tomato & basil has an intense tomato taste and with basil, pine nuts and cheese tastes a lot like a thick less-oily pesto.  This would be great for forking through some fresh pasta. I used it as a base layer and main ingredient for an incredibly quick tart.

Babaghanoush was again dense in texture and my favourite.  This tasted homemade, with little more effort than twisting a plastic tab to open the lid.  A strong roasted aubergine flavour was softened with tahini, garlic and Greek yogurt.

Muhumarra spicy red pepper dip was more pepper than spice for me.  Again, great as a dip but I was up for experimentation with this range.   I added two tbsp of the paste to two ramekins and added eggs.  Great way to give your eggs a weekend lift.  Serve with buttered toast.  Would also be great, served within an omelette.

Beetroot & mint: sweet with a kick of spice (jalapeno chilli).   Mr didn’t get the heat but he has developed an asbestos mouth over the years.  Tried it with soft spreadable goats cheese on plain water biscuits.  Super.

Sweet black bean is just that, blended with honey but softened by lime, right behind it is chipotle chilli for a good oral kick.

The dips are great with crackers, nachos, crisps, vegetables and salad items, but as I mentioned there are many uses for them.  As well as the eggs, I made a puff pastry tart (recipe below), coated chicken breasts in two flavours and roasted them in an oven bag and used the sun dried tomato and basil dip to stir through pasta.  I also added a tablespoon of the black bean to three tablespoons of natural yogurt and drizzled it over a fresh leaf salad.

The range was initially launched in Selfridges in February and has also been sold in Harvey Nichols, Whole Foods, Planet Organic and a number of independent delicatessen, more widely available on the Ocado website.

G’NOSH products are 100% free from preservatives or artificial flavourings.  The dips cost £2.49 for a 160g tub.

Keep an eye out for the dips in new snack sizes with the added bonus of Crosta & Mollica Italian bread sticks.  Sweet black bean; smoky roasted aubergine babaghanoush and smoky chipotle hummus.  These come with rosemary, polenta and black olive grissini sticks. (£1.89/70g)  Budgens Selfridges, Whole Foods, Planet Organic then John Lewis and Boots.

G’NOSH Spicy Red Pepper & Sun-Dried Tomato & Basil Puff Pastry Slice

Preheat oven to 220°C /200°C for fan assisted/Gas mark 7

6 large mushrooms

1 packet of all-butter puff pastry

1 packet of G’NOSH spicy red pepper dip

1 packet of G’NOSH sun-dried tomato and basil dip

1 packet of Mozarella, sliced

5 sun dried tomatoes – either dried or in oil (drained well) – chopped into smallish pieces

1 packet of fresh basil

Method

Roll out pastry to a rectangle approximately 30 x 25cm (12×10”) and trim edges with a sharp knife and place on a greased baking sheet.  Score a 2.5cm/1” border around edge.

Coat half the pastry with the red pepper dip and the other half with the tomato dip

Add the sliced, mozzarella cheese

Then sprinkle with the sliced mushrooms, chopped sun-dried tomatoes and the basil

Brush border with beaten egg and bake for 18-20 minutes until pastry has risen and golden brown. Serve hot or cold – cut into wedges.  Serve with a crisp green salad.