Roasted Carrot Dip

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Makes: Approx 1 cup • Prep Time: 5 Mins • Cook Time: 25 Minutes

I N G R E D I E N T S

• 3 medium carrots, peeled and chopped

• 2 tbsp cream cheese (or Greek yogurt for lighter version)

• 1 tbsp olive oil

• ½ tsp mild paprika or cumin (optional, gentle flavour)

• Pinch of salt (optional, skip for little ones)

• Squeeze of lemon (optional, for freshness)

D I R E C T I O N S

1. Preheat oven to 200°C

2. Toss chopped carrots with olive oil and spread on a lined baking tray.

3. Roast for 20–25 minutes, turning once, until tender and lightly caramelised.

4. Allow carrots to cool slightly, then transfer to a food processor.

5. Add cream cheese, paprika/cumin, and optional salt and lemon.

6. Blend until smooth and creamy, scraping down the sides as needed.

7. Serve with veggie sticks, crackers, or spread on toast.

   
   

N o t e :

Store in an airtight container in the fridge for up to 3 days.

I love serving this one slightly chilled; it’s creamy, sweet and perfect with veggie sticks, crackers, or on a cheese board.

Such a fun one for lunchboxes, snack plates, or picnics. Parker always ends up double dipping.

Pairs perfectly with my homemade cracker or wrap chips recipes if you’re feeling a little extra.