Carrot, Beetroot
& Spinach Dips
What you need
-
Carrot Dip
- 125ml Pauls Thickened Cream
- 500g Carrots, grated
- 100g Salted Butter
- 2 tbls Brown Sugar
- 1 Brown Onion, finely diced
- 1 Clove Garlic, finely diced
- 1 tsp Ground Cumin
-
Beetroot Dip
- 1 ¼ cups Pauls All Natural Yoghurt 99.8% Fat Free
- 1 450g tin Baby Beetroots, drained
- 3 Cloves Garlic
- 1 tsp Ground Cumin
- 2 tbsp Lemon Juice
- Salt & Pepper
-
Spinach Dip
- 1 cup Pauls Sour Cream
- 250g Frozen Spinach, thawed
- 1 cup Mayonnaise
- 2 tbsp Lemon Juice
- 100g Feta
How To Make It
- To make the carrot dip, in a large saucepan melt the butter and sauté the onion for 5 minutes or until translucent. Add in the garlic, cumin and brown sugar then cook for a further 2 minutes.
- Add in the carrot and cook on low with the lid on for 10 minutes or until the carrot softens. Stir occasionally to ensure it doesn’t stick to the bottom.
- Once cooked, remove from the heat and puree the mixture with a stick blender. Slowly add in the cream until the mixture is thick and creamy. Season with salt and pepper.
- To make the beetroot drip, place all the ingredients into a food processor and blitz until combined. Season with salt and pepper.
- To make the spinach dip, squeeze any excess liquid from the spinach. In a food processor, blitz all the ingredients until well combined. Season with salt and pepper.
