
Carrot, Beetroot, and Spinach Dips
Difficulty
Time
30 mins
Servings

- 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

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Carrot Dip
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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.
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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.
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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.
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Beetroot Dip
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1. To make the beetroot drip, place all the ingredients into a food processor and blitz until well combined. Season with salt and pepper.
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Spinach Dip
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1. To make the spinach dip, place all the ingredients into a food processor and blitz until well combined. Season with salt and pepper.
