Spinach dip with roast carrot batons

Spinach dip with roast carrot batons


If youre cooking for a crowd, homemade spinach dip and roast carrots are a colourful combination everyone will enjoy.

The ingredient of Spinach dip with roast carrot batons

  1. 1 brown onion
  2. 60ml (1/4 cup) Massel vegetable liquid stock
  3. 1 large garlic clove, crushed
  4. 1 250g pkt frozen chopped spinach, thawed
  5. 150g low-fat fresh ricotta
  6. 1/2 cup loosely packed fresh mint leaves
  7. 1 lemon, rind finely grated
  8. 1/2 tsp ground allspice
  9. Salt & freshly ground black pepper
  10. 3 large (about 650g) carrots
  11. 2 tsp olive oil
  12. 1 tsp cumin seeds
  13. 1/4 tsp ground allspice

The instruction how to make Spinach dip with roast carrot batons

  1. To make the roasted carrot batons, preheat oven to 220u00b0C and line a baking tray with non-stick baking paper. Peel the carrots and then cut into 1 x 5cm batons. Place in a bowl with the oil, cumin seeds and allspice. Toss well. Spread the batons in a single layer over the lined tray and bake in preheated oven, uncovered, for 15 minutes or until light golden and tender.
  2. Meanwhile, finely chop the onion. Place the onion, stock or water and garlic in a medium saucepan. Bring to the boil over medium-high heat. Reduce heat to low and cook, covered, for 5 minutes.
  3. While the onion is cooking, place spinach in a sieve and use your fingers to press out any excess liquid.
  4. Stir the spinach into the onion mixture and mix well. Remove from heat.
  5. Place the spinach mixture in the bowl of a food processor and add the ricotta, mint, lemon rind and allspice. Season well with salt and pepper. Process, occasionally scraping down the side of the bowl with a spatula, until smooth.
  6. Serve the dip immediately accompanied by the roast carrot batons.

Nutritions of Spinach dip with roast carrot batons

calories: 70.505 calories
fatContent: 3 grams fat
carbohydrateContent: 7 grams carbohydrates
proteinContent: 4 grams protein


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