I have been making my own dips of late. I whipped up this roast carrot dip the other day for my birthday when we had guests and I have been busy making it as a snack for the boys or even as a lunch option. The roasted carrots are sweet and tender and blend perfectly with a little yoghurt. You can then play around with your flavour combos.
This is my ‘original’ recipe, but I have tried it with adding some dried spices to the roasting pan {think some cumin and coriander seeds} or adding a fresh chilli whilst I blend it all together.
You can choose to serve this with some crackers, but I have been eating it with pieces of celery and red capsicum {and my little ones have also been munching away}.
I feel like if you have greek yoghurt and tahini in your fridge you can whip up any dip you like!
- 500 grams of carrots
- 1 cup of greek yoghurt
- 1 tbsp of tahini
- 1/2 a bunch of parsley
- 1/2 bunch of coriander
- 1 tbsp of olive oil
- salt and pepper
- Peel the carrots and place on a roasting tray. Drizzle with a little olive oil and then place in a 180 degree oven for 30 minutes.
- Allow the carrots to cool slightly before you place them in the food processor with the greek yoghurt, tahini, parsely, coriander and seasoning. Blend until you have your desired texture.
Do you make your own dips? What are some of your favourite flavour combos? If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
