VegBox Recipes

Chicory Dips

Chicory (endive) is a bitter tasting salad crop which is often avoided, because people aren't sure what to do with it. You can cook chicory a bit like celery or use it, as described in this recipe, for serving your favourite dips.


Serves 4

  • ½ chicory head per person
  • 4 tablespoons peanut butter (unsalted
  • 4 tablespoons natural yoghurt
  • 4 handfuls sprouted seeds or pulses (e.g. alfalfa, broccoli seed, quinoa, Puy lentils
  • 2 tablespoons balsamic vinegar


  1. Pull the individual leaves from the chicory head and wash well. Dry thoroughly.
  2. To make the peanut butter dip, mix together the peanut butter and the yoghurt.
  3. Paste a generous spoonful of the dip onto each endive leaf.
  4. Top with a generous sprinkling of sprouted seeds and a drizzle of balsamic vinegar.

Time From Cupboard-To-Table

10 minutes

Notes & Variations on Chicory Dips

You can also serve this dish with lemon hummus or butterbean and pumpkin seed dip or your favourite party combinations.

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