Name: Quark, garlic, roast red pepper and onion dip
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 4
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

Quark, garlic, roast red pepper and onion dip

An aromatic cream cheese dip filled with flavour, served with a colourful array of crunchy dipping vegetables.

Serves

Prep

15 minutes

Cook

25 minutes

Nutritional Information:

Each 275g serving contains (excludes serving suggestion)

KCal: 112
Carbs: 13.3g
Fibre: 5.7g
Protein: 7.3g
Fat: 2.0g
(Low)
Saturates: 0.2g
(Low)
Sugars: 11.7g
(Low)
Salt: 0.09g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

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

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Method

Step 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.