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Quark, garlic, roast red pepper and onion dip

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An aromatic cream cheese dip filled with flavour, served with a colourful array of crunchy dipping vegetables.
Serves
4
Prep
15 minutes
Cook
25 minutes
Each 277g serving contains (excludes serving suggestion)
KCal
115
Carbs
13.50g
Fibre
5.60g
Protein
7.70g
Fat
2.00g
Saturates
0.20g
Sugars
11.60g
Salt
0.10g
Portion Fruit & Veg
2
Ingredients
Ingredients
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
Method
  1. Preheat oven to 190°C/gas mark 5.
  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.
  3. While these are cooling, prepare your vegetables for dipping.
  4. Mix the Ras El Hanout and pepper into the quark, then mix in the roast onions and peppers.
  5. Place the dip in a serving dish or bowl, sprinkle with chives, then serve with the vegetable sticks.
Chefs tips
  • For a vegan version, use a non-dairy alternative.
  • This dip is also great in a wholemeal tortilla or pitta bread stuffed with salad.
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