Easy Entertaining Festive Dips

Make the Roast Mushrooms, Chestnut & Butter Bean Dip

• Preheat the oven to 190°C (170ºC fan/375°F/Gas 5). Lay the mushrooms and chestnuts onto a baking tray, season with salt and pepper and some fresh rosemary and fresh thyme, drizzle over some olive oil. Bake for 15–20 minutes until the mushrooms are wonderfully roasted. Remove and set aside to cool.
• Once cooled add all the mushrooms, chestnuts, butter beans and 1 tablespoon Greek yoghurt to a food processor and blend until smooth. Adding a dash of olive oil if you like too.

Make the Melted Camembert

• Place the camembert into a small ovenproof pot, score the top with a sharp knife and add some picked rosemary leaves into the cuts, then spoon over some cranberry sauce.
• Sprinkle over half the pistachios. Place into the oven (190°C) for 15 minutes or until the cheese is wonderfully melted.
• Drizzle the top with honey and sprinkle the remaining pistachios on top.

Make the Whipped Brie & Beetroot

• Remove the rind from the brie.
• Place the brie and 2 tablespoons of hot water into a food processor and whizz until the brie is smooth, this should take about 1 minute.
• Add 2 tablespoons of the Greek yoghurt, chopped beetroot and fresh dill then whizz until smooth.