Bell Pepper Dip
with Coconut-Based Vegan Yogurt and Pineapple
Ingredients
200 ml serving:
• 100 g of pickled bell peppers
• 24 g of canned pineapple
• 12 g of olive oil
• 4 g of garlic
• 36 g of Planton Chef Natural vegan yogurt alternative
• 4 g of fresh mint leaves
• 3 g of capers
• 10 g of walnuts
• 4 g of sambal oelek chilli paste
• 14 g of pineapple syrup from the can
• Salt and pepper
Preparation
Blend all the ingredients together until smooth. Season with salt and pepper.