26/05/2026
Caramelised Leek dip with seasonal greens and chilli oil 💛
Cool, fluffy and perfect for the heatwave, this caramelised leek dip is your new summer staple. Sweet golden leeks are blended with butter beans, tahini and lemon to create an ultra‑creamy base, topped with quick‑sautéed spring greens and a drizzle of Mellow Yellow Chilli Oil. Ready in just 30 minutes, it’s ideal for picnics, BBQ spreads, al fresco dinners or those too‑hot‑to‑cook days.
If you try it, tag us! We love seeing your recreations.
Pick up a bottle of Mellow Yellow Oil and Chill Oil from Waitrose & Partners , Ocado , Sainsbury's , Co-op , BoothsCountry and independent stockists and give it a try this week. 💛
Serves: 2-4
Time: 30 minutes
Ingredients:
For the caramelised leeks:
- 2 large leeks, finely sliced
- 2 tbsp Mellow Yellow rapeseed oil
- 2 cloves garlic, chopped
- 1 tsp thyme leaves
- Pinch sea salt flakes
For the dip:
- 300g butter beans, drained
- 2 tbsp tahini
- Juice ½ lemon
- 2–3 tbsp rapeseed oil
- Water to loosen if needed
- Salt to taste
For the spring greens;
- Handful spring greens (cabbage, kale, cavolo nero or spinach)
- Squeeze lemon juice
- Sea salt
To serve:
- 1–2 tbsp Mellow Yellow Chilli Oil
- Flatbreads or sourdough
Method:
1) Heat the rapeseed oil in a large pan over medium-low heat. Add the leeks with a pinch of salt and cook slowly for 10-15 minutes, stirring occasionally, until soft, sweet and lightly golden. Add the garlic and thyme for the final 2–3 minutes.
2) Add the leeks, butter beans, tahini, lemon juice, olive oil, salt and water to a blender. Blend until smooth, light and airy.
3) Quickly sauté your greens in a little olive oil for 2–3 minutes until just wilted. Finish with lemon and salt.
4) Spread the fluffy leek dip onto a plate or bowl. Top with greens, then drizzle generously with Chilli Oil.
