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Spinach dip with roast carrot batons
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Impress your guests with vibrant homemade spinach dip and roasted carrots, perfect for any event.
Ingredients:
  • 1 brown onion
  • 60ml (1/4 cup) vegetable liquid stock
  • 1 large garlic clove, crushed
  • 1 250g pkt frozen chopped spinach, thawed
  • 150g low-fat fresh ricotta
  • 125.00 ml loosely packed fresh mint leaves
  • 1 lemon, rind finely grated
  • 1/2 tsp ground allspice
  • Salt & freshly ground black pepper
  • 3 large (about 650g) carrots
  • 9.20 gm olive oil
  • 1 tsp cumin seeds
  • 1/4 tsp ground allspice
Instructions:
  • Preheat your oven to 220°C and line a baking tray with non-stick baking paper. Peel the carrots and cut them into 1 x 5cm batons. In a bowl, toss the batons with oil, cumin seeds, and allspice until well coated. Arrange the seasoned batons in a single layer on the baking tray. Roast in the preheated oven for about 15 minutes or until tender, with a light golden color.
  • Finely chop the onion. Combine the onion, stock or water, and garlic in a saucepan. Bring to a boil over medium-high heat, then simmer covered for 5 minutes on low heat.
  • Press out any excess liquid from the spinach placed in a sieve while the onion is cooking.
  • Combine the spinach with the flavorful onion mixture, ensuring everything is well mixed. Take off the heat.
  • Combine the spinach mixture, ricotta, mint, lemon rind, allspice, salt, and pepper in a food processor. Blend until smooth, scraping down the sides as needed.
  • Serve the dip right away with the roast carrot batons.

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