Dip of sour milk and baked red vegetables

2 servings

30 minutes

Dip made from sour milk and roasted red vegetables is a delicate, aromatic sauce that combines the freshness of sour milk with the rich flavor of sweet peppers and tomatoes roasted to light caramelization. Such dips are widely used in European cuisine, especially in the Mediterranean region where natural, rich flavors of vegetables and herbs are appreciated. The dish is perfect for light snacks and can be served with crispy breadsticks, crackers or fresh vegetables. A spicy hint of garlic accented with dried mint gives the dip a mild spiciness while chilling makes it particularly refreshing. This dip is a wonderful addition to warm summer evenings and friendly gatherings, adding vibrant colors and deep flavor nuances to any table.

Energy value per serving

• Calories: 446.8
• Proteins: 10.5g
• Fats: 28.7g
• Carbohydrates: 35.6g

Ingredients

• Sour milk: 250 ml
• Red sweet pepper: 4 pc
• Tomatoes: 4 pc
• Dried mint: 1 tsp
• Vegetable oil: 50 ml
• Garlic: 2 clove
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Coat sweet peppers and tomatoes with vegetable oil and bake in an oven preheated to 200 degrees for 10-15 minutes.

   Required ingredients:

   • Vegetable oil: 50 ml
   • Red sweet pepper: 4 pieces
   • Tomatoes: 4 pieces

2. Clean the vegetables, remove the seeds, place the pulp in a bowl, and pour in the buttermilk.

   Required ingredients:

   • Sour milk: 250 ml

3. Add crushed garlic and blend everything until smooth.

   Required ingredients:

   • Garlic: 2 cloves

4. Add mint, salt, and pepper to taste. Chill.

   Required ingredients:

   • Dried mint: 1 teaspoon
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Serve with crispy breadsticks and crackers or coarsely chopped vegetables.