Carrot and Ricotta Dip
- Prep: 10
- Cook: 10 mins
- Serves: 8
- 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
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.
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.