Festive Blinis – Mini Pizzas and Beetroot Dip and Dill

For the perfect festive nibbles, you've got to love a blini — the little buckwheat pancakes are versatile and brilliant base for dips, cheese, or sweet toppings.

Here I’ve made cute little pizza blinis with a delicious red pepper dip, melted vegan cheese, an olive and fresh basil — a mouthful of lovely pizza flavour.

My other tasty topping — a lovely beetroot and walnut dip with fresh dill on top — is also wonderful.

Other toppings ideas are my;

Baked beetroots with cashew cheese and hazelnut thyme dukkah here.

Festive olive dough ball wreath bread with caramelised onion and roast garlic hummus and slaw here.

Roast new potato with pea salad and tzatziki here.

I hope you enjoy! Much love, Niki xx

The Recipe

Festive blinis – mini pizzas and beetroot dip and dill

Prep time: 30

Cook time: 30

Serves 8-12

No ratings yet

Ingredients

For the blinis

150 g buckwheat flour
1/2 tsp sea salt
1 tbsp apple cider vinegar
2 tbsp olive oil
225 ml water

For the beetroot dip

250 g cooked beetroots
2 tbsp tahini
50 g toasted walnuts
1 tbsp extra virgin olive oil
Black pepper and sea salt
1 clove garlic

For the toppings

Toasted walnut
Fresh dill

For the red pepper dip

350 g jar roast peppers drained
40 g toasted walnuts
2 tbsp extra virgin olive oil
1 tsp cumin seeds
1 tbsp maple syrup
2 tbsp sun died tomato paste

For the toppings

Grated vegan cheese
Green olives
Fresh basil

Instructions

To make the blinis

Add all the ingredients to a bowl and mix to combine thoroughly.
Set aside while you make the toppings.

To make the beetroot dip

Add all the ingredients to a food processor and blitz to combine.

To make the red pepper dip

Add all the ingredients to a food processor and blitz to combine.

To cook the blinis

Heat a nonstick frying pan to medium and add a little oil.
Scoop up 1 tbsp of the blinis batter and add to the pan, flatten to make a circle with the back of your spoon.
Repeat and add 3- 4 more to the pan.
Allow to cook for 1-2 minutes or until bubbles form and the corners lift and you can flip easily.
Flip and cook on the other side for 30 seconds.
Repeat until the batter is used up (adding more oil to the pan if needed).

To serve

Top the blinis with beetroot dip, fresh dill, and toasted walnuts.
Once you have topped the blini with the red pepper dip and cheese, pop under the grill until melted, then remove and top with olive and fresh basil.

Print Recipe

Festive Blinis – Mini Pizzas and Beetroot Dip and Dill

The Recipe