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Carrot, Beetroot, and Spinach Dips

Carrot, Beetroot, and Spinach Dips

Difficulty

difficulty

Time

time 30 mins

Servings

4
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Ingredients display
  • Carrot Dip
  • 125 mL Zymil Thickened Cream
  • 500 g carrots, grated
  • 100 g salted butter
  • 2 tbsp brown sugar
  • 1 brown onion, finely diced
  • 1 clove garlic, finely diced
  • 1 tsp ground cumin
  • Beetroot Dip
  • 1 cups natura yoghurt
  • 450 g tin baby beetroots, drained
  • 3 cloves garlic
  • 1 tsp ground cumin
  • 2 tbsp lemon juice
  • Salt & pepper
  • Spinach Dip
  • 3 cups packed fresh spinach leaves
  • 1 cup Italian parsley leaves
  • 33333333333333 cup fresh dill
  • 1 cup sweet onion, chopped
  • 1 medium ripe avocado, peeled
  • 1 cup natural yoghurt
  • 2 tbsp fresh lemon juice
  • 1 tsp sea salt, or to taste
  • black pepper, to taste
How to Make it display
  • Carrot Dip

  • 1. 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.

  • 2. 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.

  • 3. 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.

  • Beetroot Dip

  • 1. To make the beetroot drip, place all the ingredients into a food processor and blitz until well combined. Season with salt and pepper.

  • Spinach Dip

  • 1. To make the spinach dip, place all the ingredients into a food processor and blitz until well combined. Season with salt and pepper.

Products used in this recipe display
Zymil Thickened Cream 300 mL

Pauls Zymil Thickened Cream 300 mL

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