RECIPE: 3 Ingredient Pumpkin Feta Dip

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

1. 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. 
2. Bake for ~20 minutes at 200 degrees Celsius, then turn pieces and bake for a further 10-15 minutes (until very soft)
3. Scoop the pumpkin flesh into a food processor (or blender) and add the feta (as well as any optional extras)
4. BLITZZZZZ until creamy, smooth and delicious!!

And there you have it – the easiest, most delicious dip in the whole wide world!