Carrot, Spinach & Beetroot dips

15 to 30 mins
Breakfast Dinner Lunch


500g Carrots, grated
100g Salted Butter
2 tbls Brown Sugar
1 Brown Onion, finely diced
1 Clove Garlic, finely diced
1 tsp Ground Cumin
1 450g tin Baby Beetroots, drained
3 Cloves Garlic
1 tsp Ground Cumin
2 tbsp Lemon Juice
Salt & Pepper
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.


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