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'Whatever is left in the fridge' dip

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There is nothing more annoying than having that half a capsicum left or a bit of pumpkin in the fridge and not knowing what to do with it. Well here is your solution, make it a dip! Super easy and helps reduce food waste which is always a goal of mine here at Crunch. Note that this recipe is Low FODMAP for one serve and the dip makes roughly 3 serves.

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Whatever is left in the fridge dip
Gluten Free | Dairy Free | Vegetarian | Vegan | Nut Free | Low FODMAP

Serves 4 - 1 serve is LF

Ingredients

15 cherry tomatoes 

1/8 Jap Pumpkin diced 

1 Capsicum sliced

1-2 carrots diced

1 tsp Garlic Infused EVOO 

1/4 tsp Smoked Paprika 

1/2 cup Dark Green part of spring onion finely chopped

1-2 tsp EVOO 

Salt & Pepper to taste

Method
 

Preheat the oven to 180 degrees C

Place all of the vegetables onto a baking tray lined with baking paper. Drizzle with the garlic oil and dust with the paprika. Roast for around 30 minutes or until veggies start to caramelise. Allow to cool for an hour. 

While the veggies are cooking sauté 1/2 a cup of scallions (the dark green part) with 1-2 tsp of olive oil in a fry pan until soft. Allow to cool.

Place everything in a blender and blitz away. 

Season with salt and pepper to taste and serve up with some veggie sticks 

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

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