ORIGINAL RECIPE: GENEVIÈVE PLANTE (CULINARY CREATOR BEHIND THE BLOG ‘VERT COULEUR PERSIL’) PHOTO CREDIT: LAURA G. DIAZ Warning: this dip just might become your new obsession! Just as delicious served with raw vegetables, bread, pitas, or crackers as it is spread on a sandwich for lunch, this colorful, ultra-creamy dip is the kind of versatile recipe you’ll love having on hand! The added bonus? It’s made with Bio-K+ Original Unsweetened Probiotic Drink, which helps support digestive health. A simple and delicious way to take care of your gut microbiome every day!! _________ YIELD: 2 CUPS INGREDIENTS Roasted peppers 2 red peppers, seeded and halved lengthwise 1 small yellow onion, quartered 1 generous drizzle of extra-virgin olive oil 1 pinch of sea salt Freshly ground black pepper, to taste Dip 200 g feta cheese 1 bottle of Bio-K+ Original Unsweetened Probiotic Drink ½ tsp lemon juice 1 tsp maple syrup ½ tsp ground paprika ½ tsp ground cumin ¼ tsp garlic powder ¼ tsp chili flakes Suggested toppings 1 drizzle of extra-virgin olive oil A few pitted olives A few sprigs of fresh flat-leaf parsley PREPARATION 1. Preheat the oven to 400°F (200°C). 2. Line a rectangular baking dish with a silicone baking mat. Add the peppers and onion. Drizzle with olive oil and season with a pinch of salt and pepper. Using your hands, toss well to coat. Arrange the peppers cut side down and roast for about 40 minutes. Remove from the oven and let cool completely. 3. Add the roasted peppers and onion, along with any juices from the baking dish, to a blender. Add the remaining dip ingredients and blend until smooth. 4. If desired, garnish with a drizzle of olive oil, a few olives and some fresh parsley. 5. Serve and enjoy with raw vegetables, bread, pitas, or crackers, or use as a spread in a sandwich.
