Carrot and Ricotta Dip

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.