Skip to content

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:

, ,

Ingredients

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

Method

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.

Tip

  • Serve with pita crisps or as a sandwich spread.

Share recipe:

You might also like:

Eight baked tomato and cheese damper on baking paper in a metal baking dish.

Tomato and cheese damper

Custard pudding served in a glass jar with the lid open sitting on a rustic cloth napkin.

Custard pudding

Mushroom risotto bake in a large round oven proof dish with blue handles shot from above and a chunk of parmesan cheese and white cloth napkin on the side.

Mushroom risotto bake