The Beach Dip

An easy and versatile dip. This recipe uses The Beach Rub by Saltbush Kitchen, a tasty spice rub that features native Geraldton waxflower & lemon myrtle.


  • 1/3 cup sour cream
  • 1 teaspoon The Beach Rub
  • 1 teaspoon olive oil
  • 1 teaspoon white wine vinegar



  • Mix in a bowl with a spatula. Make sure it is well combined. Leave overnight in the fridge for flavours to develop.
  • Because this dip uses sour cream, it's always best to keep it in the fridge until you're ready to serve, this will keep it firm.

The Beach Dip

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