Carrot and Ricotta Dip

Carrot and Ricotta Dip

  • Egg free
  • Gluten free
  • Nut free
  • Vegetarian

  • Prep: 10 mins

  • Cook: 10 mins

  • Serves: 8

Ingredients

  • 3 large carrot, peeled and chopped
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tbs lemon juice
  • 1/2 cup reduced-fat ricotta cheese
  • 2 tbs fresh coriander, chopped
  • 1 pinch salt

Variations

Reduced fat cottage cheese can be used instead of ricotta if preferred. 

Method

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

2. Place carrots, cumin, paprika, lemon juice, pinch of salt and ricotta in a food processor. Process until smooth.

3. Transfer to a bowl and stir through the chopped coriander.

Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.