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Digital Subscriptions > Slimming World > July 2017 > Spicy wedges & dip

Spicy wedges & dip

Pimp up your potato wedges with our peppery coating and low-Syn Thousand Island sauce

SUPER SIMPLE

Serves 4

VEGETARIAN

Ready in about 45 minutes


4 baking potatoes, cut into wedges

1 tbsp cayenne pepper

1 tbsp dried mixed herbs

Low-calorie cooking spray

Pinch of sea salt

For the dip:

100g passata with onion and garlic

6 tbsp fat-free natural Greek-style yogurt

½ tsp garlic salt

4 tbsp tomato purée

4 level tbsp extra-light mayonnaise

½ tsp white wine vinegar

2 tbsp very finely diced gherkins

2 spring onions, very finely diced, plus slices to serve

Few dashes of Tabasco and Worcestershire sauce or vegetarian alternative

1 Preheat your oven to 200°C/fan 180°C/gas 6. Boil the wedges for 4-5 minutes, then drain well. Transfer to a wide mixing bowl and sprinkle over the cayenne pepper and herbs. Spray with low-calorie cooking spray, season with sea salt and toss to coat. Divide between 2 non-stick baking trays in a single layer and bake for 35-40 minutes, or until crisp and golden, turning occasionally.

2 Meanwhile, for the dip, mix all the ingredients together (reserving some of the gherkins) until well combined. Transfer to a serving dish, then scatter over the reserved gherkins and spring onions. Serve a quarter of the dip per person with the spicy wedges.

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About Slimming World

July’s Slimming World magazine is the ultimate motivation issue! Be inspired by four super slimmers who feel 10 years younger since losing more than 21st between them, then get your own slimdown started with our 7-day eating plan. Stuck in a recipe rut? Shake things up with our lightened-up Italian classics and clever iced desserts. And discover how both mindfulness and music could bring something new to your weight-loss campaign. We’re here to help you freshen up your focus and achieve your weight-loss dreams.