Cheesy Dip With Plantain
Dips are the perfect appetizer, but can also be enjoyed as a dish on it's own if you serve it with veggie sticks, bread, or chips!
People: 1
40 min


25 grams
Blue Cheese
30 grams
Brie Cheese
2 tbsp
Brown Sugar
2 tsp
Chili Flakes
2 tbsp
Olive Oil
4 tbsp
Pumpkin Seeds
25 grams
Sun-Dried Tomato
1 tbsp
White Wine Vinegar

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  1. Peel and cut your plantain so that they all have a similar size and shape.
  2. Wash and cut your broccoli so that they all are a similar size.
  3. Grate or slice your blue cheese and brie cheese.

Heating Steps

  1. Spread the Plantain, Chili evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 10 minutes.Finally, add Broccoli and roast for another 20 minutes.
  2. Toast pumpkin seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add all of your vegetables to the blender or food processor. Then add your sauce and pulse to the desired texture. Season with salt and pepper.
  2. Add Blue Cheese, Brie Cheese, Pumpkin Seeds and Sun-Dried Tomato on top.