Herbed Mayo Dip With Vegetable Crudités
Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 8 people
Estimated cost per serve is 9.94 dollar
Difficulty level: 2 out of 4
16 Ingredients
Number of servings
8
- 1/2 cup Heinz Seriously Good Rosemary & Sea Salt Mayonnaise
- 4 large washed white potatoes, cut into thick wedges
- 2tablespoons extra virgin olive oil
- 3 rosemary sprigs, leaves picked, finely chopped (save 1 sprig to garnish)
- 1/2 bunch baby carrots, trimmed, peeled
- 500grams qukes baby, halved lengthways
- 1/2 bunch radish, halved
- 1 small red capsicum, halved, deseeded, thickly sliced
- 1 small yellow capsicum, halved, deseeded, thickly sliced
- 150grams green beans, trimmed, blanched
- 325grams mix-a-mato tomatoes, halved
- 3 free range eggs, soft boiled, halved, herbed mayo dip
- 1/4 cup sour cream
- 1/2 small lemon, juiced
- 1/2 punnet chives, finely chopped
- 1/2 bunch continental parsley, leaves picked, finely chopped
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place potato, oil and two-thirds of the rosemary on tray and toss to combine. Bake for 35 minutes, turning occasionally, or until golden and tender.
Step 2 of 3
Meanwhile, to make the herbed mayo dip, place all of the ingredients in a small bowl and stir to combine. Top with remaining rosemary.
Step 3 of 3
Arrange dip, vegetables, egg and potato on a large platter. Scatter over extra rosemary, then serve.
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