Oatcakes with vegetable dip
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 4 - 5
Skip to ingredients
- 250g Mascarpone
- ½ Butternut squashcubed
- ½ Red pepper
- 1tsp Tomato purée
- 1 drizzle of olive oil
- A packet of oatcakesto serve
Method
step 1
Put the squash and pepper in a roasting dish and bake in the oven at 220oC for 20 minutes until soft.
step 2
Leave to cool, then peel of the skins and finely chop before adding to the cream cheese with the tomato puree and a drizzle of olive oil.
step 3
Pulse in a blender to desired consistency and serve with oatcakes.
step 4
Cream cheese is a good base for a baby’s first dip. Make an alternative version by adding mashed avocado, cooked, mashed peas, and a finely chopped sprig of mint to the cheese.