Vegetable dip

Vegetable sticks with dip make a delicious and nutritious snack, perfect for serving guests or enjoying as a midday work snack. Swap the sour cream for quark for a leaner, higher-protein alternative.

Gluten-free | Lactose-free

Ingredients

• 1 tub lactose-free sour cream or lactose-free plain quark
• 1.5 tsp chives (fresh or dried)
• 1.5 tsp paprika
• 1/2-1 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp finely grated lemon zest (yellow part only)
• 1 tbsp lemon juice
• 2 tsp chopped fresh parsley (or dried)

Vegetables and sides:

• Cucumber, cut into sticks
• Carrots, cut into sticks
• Bell pepper, cut into sticks (Low FODMAP serving: 75g green, 43g red, 35g yellow)
• Swede, cut into sticks (75g is low FODMAP)
• Celeriac, cut into sticks (75g is low FODMAP)
• Baby corn (75g is low FODMAP)
• Cauliflower florets (75g is low FODMAP)
• Broccoli florets (Low FODMAP serving: 75g heads, 42g stalks)
• Low FODMAP crisps (gluten-free crisps)

Method

Mix all the dip ingredients together in a bowl. Leave in the fridge for at least 30 minutes to let the flavours develop. If you find dried chives too coarse, finely chop them or crush them slightly using a pestle and mortar first.

Taste and adjust with extra lemon juice and seasoning if needed before serving. Prep the vegetables and serve alongside the dip.