Are you ready to impress your friends with the most delicious dip EVER!!
Anyone that suffers from FODMAP intolerance knows that 99.9% of store bought dips contain onion and garlic – so I always make my own! This pumpkin feta dip is probably my favourite.
It's healthy, delicious and soooo easy – no skill or precision required.
Warning: it's very addictive. I eat it regularly with a spoon and I'm worried that I am turning a bit orange....
Ingredients
Approx. 1kg of kent pumpkin (don't worry, it doesn't need to be exact)
200g soft feta cut into cubes (use dairy free if vegan or lactose intolerant)
Garlic infused olive oil
Optional: Salt, coriander or basil leaves for extra taste, fresh chilli or tabasco sauce for a bit of zing
Instructions
Cut pumpkin into chunks (you can leave the skin on) and place on a baking tray. Drizzle generously in garlic infused olive oil then cover in salt.
Bake for ~20 minutes at 200 degrees Celsius, then turn pieces and bake for a further 10-15 minutes (until very soft)
Scoop the pumpkin flesh into a food processor (or blender) and add the feta (as well as any optional extras)
BLITZZZZZ until creamy, smooth and delicious!!
And there you have it – the easiest, most delicious dip in the whole wide world!
