Delicious dips Dips are great foods to keep in the fridge to have with a jacket potato, salad or oatcakes at lunch, or with vegetable crudites as a snack. They are easy-to-eat and delicious! But beware, most of the dips you buy are heavily processed with lots of not so healthy additives. Therefore I suggest making your own which is perhaps a lot easier than you might imagine. There are endless healthy dips that you can knock up in a flash such as hummous and guacamole and here are 2 more to inspire you.   Mackerel pate 1 packet of mackerel fillets skinned 2 tbsp organic natural yogurt Large handful of chopped flat leaf parsley Good grind of black pepper Juice and rind from half an organic lemon 1-2tbsp organic horseradish sauce (adjust according to taste) Put all of the ingredients in a large bowl and mash with a fork. Use a food blender if you prefer a smoother consistency, in which case add the chopped parsley after you have blended.   Spicy bean and aubergine dip 1 medium aubergine, chopped roughly 1 red onion, peeled and chopped 1 green chilli, chopped (seeds left in if you like extra heat!) 2 garlic cloves Olive oil Large tin of butter beans or borlotti beans Handful fresh basil Fry the aubergine, onion, chilli, garlic and basil in olive oil until softened. Add the beans and fry until the ingredients are cooked and slightly golden brown. Allow to cool slightly. Put all of the ingredients into a food processor and mix until smooth.