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Cooks' Ingredients Garliceach
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60p eachTo make this Elly Curshen dip vegan, simply replace the feta with 100g oat fraîche
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Cut the top off the bulb of garlic, so the cloves all have a slice taken off their tops. Sit it on a piece of foil, drizzle over 1 tbsp olive oil and wrap loosely (but keeping it well-sealed) in the foil.
Roast for 30 minutes, or until soft and sweet, then leave to cool before unwrapping carefully.
Squeeze out the soft, roasted garlic into a blender, along with any oil from the parcel and all the other dip ingredients. Whizz to combine until totally smooth. To make this dip vegan, replace the feta with 100g oat fraîche Taste for seasoning and adjust as necessary. Tip into a serving bowl. Cover and chill until ready to serve.
Serve with a drizzle of extra virgin olive oil and a few fresh herbs to garnish. Add the vegetable crudités alongside to dip.
Typical values per serving when made using specific products in recipe
Energy | 704kJ/ 169kcals |
---|---|
Fat | 10g |
Saturated Fat | 4.3g |
Carbohydrates | 8g |
Sugars | 0.5g |
Fibre | 4.2g |
Protein | 9.2g |
Salt | 0.9g |
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