For the cheese sticks:
* 225g (8oz) shortcrust
* Laid the egg, to glaze
* 25g (1oz) grated cheddar cheese
* 10ml (2 teaspoons) cumin
For the dip:
* 415g butter beans can be drained,
* 200g pack of Philadelphia Cream Cheese Light
* 10 pitted black olives, finely chopped
* 1 roasted red peppers, remove skin and seeds
1st To the cheese sticks, Preheat the oven to 190 ° C (375 ° F, gas mark 5). Roll out the dough, a 15 x 23cm (6 x 9-inch) rectangle. Place on a greased baking sheet and brush with beaten egg. Sprinkle in the cheese and caraway. Slice in 12 lengths and separate easily on the baking sheet. Bake for 10-12 minutes until golden brown. Transfer to cool on a wire rack.
2nd To the dip, place the butter beans and cheese in a food processor. Blend for a few seconds, then into a bowl and stir in almost all the olives. Finely chop the pepper and stir in most of the dip. Season with salt and freshly ground black pepper. Cut the rest of pepper cut into strips and use to garnish the dip with the rest of the olives.
Nutrition information per serving
* 285 Calories (kcal)
This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.