Moroccan Carrot Dip
Ingredients
- 4 large (500g) carrots, peeled and cut into 1cm thick round slices
- 2 Tbsp olive oil
- 1 Tbsp Moroccan Seasoning
- 200mL Bulla Light Sour Cream or 200mL Bulla Lactose Free Light Sour Cream
- sea salt & freshly ground fresh pepper
to serve
- coriander leaves
- pita chips or flat bread
Cooking Directions
- Preheat oven to 200°C (180°C fan forced). Place carrots on a lined baking tray. Drizzle with olive oil and sprinkle with Moroccan Seasoning; toss until combined. Roast for 20-30 minutes or until golden brown and carrots are tender. Cool.
- Process carrots with a stab blender until smooth. Stir in 1/2 cup sour cream and season to taste with salt and pepper. Spoon dip onto a serving plate. Top with remaining sour cream and coriander leaves.
- Serve with pita chips or flat bread.
Ingredients
- 4 large (500g) carrots, peeled and cut into 1cm thick round slices
- 2 Tbsp olive oil
- 1 Tbsp Moroccan Seasoning
- 200mL Bulla Light Sour Cream or 200mL Bulla Lactose Free Light Sour Cream
- sea salt & freshly ground fresh pepper
to serve
- coriander leaves
- pita chips or flat bread