Name Vegetable Dip


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  • Serves: 4
  • Complexity: easy
  • kcal: Sin-free on Green and Original
  • Origin: Western Europe
Vegetable Dip


  • 2 red peppers, deseeded
  • 2 onions, halved
  • 3 garlic cloves, unpeeled
  • Fry Light, for spraying
  • 113g/4 oz Sainsbury's Be Good To Yourselt Onion & Chive Cottage Cheese
  • 227g/8 oz quark skimmed milk soft cheese
  • salt & ground black pepper
  • handful freshly chopped parsley
  • large pinch cumin seeds

Preheat the oven to 220°C, 425°F, Gas Mark 7. Place the peppers, onions and garlic on a large non-stick baking tray, spray with Fry Light and bake for 1 hour until the vegetables are tender and slightly charred. Put the peppers into a polythene bag, seal and then leave for 10 minutes. Remove from the bag and then peel away the skin. Finely chop the peppers and onion and place into a mixing bowl. Squeeze out the inner flesh from the garlic and add to the vegetable mixture. Stir the remaining ingredients into the vegetables and season to taste. Chill well before serving with a selection of crudites.

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