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Carrot and ricotta dip

1 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 8

1 serve of vegetables per serve

Diet and Allergies:

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3 large carrots, peeled & chopped
1 tsp ground cumin
½ tsp smoked paprika
1 tbsp lemon juice
½ cup reduced-fat Ricotta
2 tbsp fresh coriander leaves, finely chopped
Pinch salt


Bring a saucepan of water to the boil over high heat. Cook the carrot for 7 to 10 minutes or until soft. Drain and cool.

Place carrots, cumin, paprika, lemon juice, pinch of salt and ricotta in a food processor. Process until smooth. Transfer to a bowl and stir through the coriander.


  • Serve with pita crisps or as a sandwich spread.

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