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Oven-baked vegetables on gochujang cream cheese dip

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Ingredients for 2 servings:

  • 4 tbsp, heaped cream cheese, grainy
  • 1 tsp Gochujang (Korean chili paste)
  • 2 tbsp mineral water
  • 1 zucchini
  • 1 bell pepper(s)
  • 1 onion(s)
  • 1 garlic clove(s)
  • e.g. salt and pepper
  • e.g. Parmesan
  • Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

spicy dip with creamy cream cheese and spicy oven-baked vegetables

Wash the vegetables and cut into bite-sized pieces. Toss in a bowl with oil, salt, and pepper and place on a prepared baking sheet. Bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes or use an air fryer. Meanwhile, prepare the dip: Blend the cream cheese with the gochujang paste and mineral water (be careful with the gochujang paste, as it is very spicy). Place the cooked vegetables on the dip, grate some Parmesan cheese over the top, if desired, and serve. We recommend serving with naan bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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