Quark, garlic, roast red pepper and onion dip
prep: 15 minutes
cook: 25 minutes
serving: 4
Nutrition Facts
each serving
KCal
112
Carbs
13.3g
fiber
5.7g
Protein
7.3g
Fat
2g
Saturates
0.2g
Sugars
11.7g
Salt
0.09g
Fruit/Veg Portion
2
Ingredients
all 12 types- 2 tsp rapeseed oil
- 2 red peppers, (240g) deseeded and quartered
- 2 large red onions (300g), cut into wedges
- 1 tsp Ras El Hanout
- good grind pepper
- 1 x 150g pack of Quark 0% fat cream cheese
- 10g chives, chopped
- 1 stick celery, cut into batons
- half bulb fennel, cut into batons
- 1 green pepper, cut into batons
- 1 large carrot, cut into batons
- 6 radishes, cut into rings
Directions
5 steps in totalStep 1
Preheat oven to 190°C/gas mark 5.
Step 2
Add the oil to a baking sheet, place the red peppers and onions on top, then roast for 20 - 25 minutes, turning occasionally. Allow to cool, then chop finely.
Step 3
While these are cooling, prepare your vegetables for dipping.
Step 4
Mix the Ras El Hanout and pepper into the quark, then mix in the roast onions and peppers.
Step 5
Place the dip in a serving dish or bowl, sprinkle with chives, then serve with the vegetable sticks.
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