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Roasted Vegetable Skewers with White Bean Dip

Roasted Vegetable Skewers with White Bean Dip
15 Mins
Prep time
45 Mins
Cooking time
Serves 4

What you need

  • 2 small (400g) sweet potatoes, peeled and cut into 2cm cubes
  • 3 medium (400g) parsnips, peeled and cut into 2cm cubes
  • 2 medium (400g) potatoes, peeled and cut into 2cm cubes
  • 1/3 cup finely chopped dill
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground coriander
  • salt and pepper, to taste
  • 400g can cannellini beans (butter beans), drained
  • 125g PHILADELPHIA Spreadable Cream Cheese
  • 1 clove garlic, crushed
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • salt and pepper, extra, to taste

How to make it

  1. STEAM or microwave vegetables for 5 minutes to soften. Thread alternate pieces of vegetable onto 8 x 25cm pre-soaked bamboo skewers and place on greased baking trays.
  2. COMBINE dill, oil, spices, salt and pepper until well mixed. Brush vegetables liberally with dill mixture. Bake at 200ºC for 15 minutes, turn vegetables over and bake a further 15 minutes or until crispy.
  3. PLACE beans, PHILLY, garlic, juice, oil and seasoning in food processor and process until smooth. Serve with skewers.
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