INGREDIENTS 

Basil Pesto Soured Cream Dip

• 3 tbsp Sacla’ Classic Basil Pesto
• 150ml Soured cream
• a few Pine nuts, toasted (optional)

Aubergine Pesto, Olive and Red Onion dip

• 3 tbsp Sacla’ Char-Grilled Aubergine Pesto
• 8 Black Olives, pitted and roughly chopped
• 1 level tbsp Red onion, finely chopped
• 1 level tbsp Flat-leaf parsley, roughly chopped

INSTRUCTIONS

1. Lightly swirl the Sacla' Basil Pesto into the sour cream, spoon into a bowl and scatter with pine nuts
2. Spoon the Sacla' Aubergine Pesto into a bowl, then scatter with the olives, red onion and parsley