Dip Trio - cooking recipe

Ingredients

1 loaf ciabatta bread, thinly sliced
None None olive oil, for drizzling
None None FOR THE CREAMY MUSTARD DIP
1 cup sour cream
1/4 cup fresh flat-leaf parsley leaves, chopped
3 tbsp fresh dill, chopped
1/4 cup mayonnaise
2 tbsp whole-grain mustard
1 None green onion, finely sliced
1/2 tsp lemon zest
None None FOR THE CHILI CORN DIP
1 1/4 cups sour cream
1/4 cup corn relish
1 tbsp hot chili sauce
1-2 splashes Tabasco sauce
None None smoked paprika, for sprinkling
None None FOR THE BEET DIP
1 (15 oz) jar baby beets, drained, chopped
1/3 cup sour cream
1/4 cup walnuts, toasted
1 tbsp creamed horseradish

Preparation

Preheat oven to 350\u00b0F. Line a baking tray with parchment paper. Arrange bread slices in a single layer on prepared tray. Brush with a little oil. Bake for 5-10 mins, until golden brown and toasted.
To make the creamy mustard dip, combine all ingredients in a small serving bowl. Season to taste. Chill.
To make the chili corn dip, combine all ingredients in a small serving bowl. Season to taste and sprinkle with paprika. Chill.
To make the beet dip, combine all ingredients in a food processor. Puree. Season to taste. Place in a small serving bowl.
Serve dips with toasted bread.