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Curried carrot dip
Makes: 2 cups
Preparation: 10 mins
Cooking: 10 mins
4 large (800g) carrots, peeled, cut into
2cm-thick pieces
20g butter, chopped
1 large brown onion, halved, deseeded, finely
chopped
2 garlic cloves, crushed
2 teaspoons mild curry powder
250g low-fat cottage cheese
2 tablespoons water
Lavosh or Lebanese bread, to serve
1. Cook carrots in a large saucepan of boiling
water for 10 minutes or until tender.
Drain. Set aside for 5 minutes to cool
slightly.
2. Meanwhile, melt butter in a medium non-
stick frying pan over medium heat. Add
onion and garlic and cook, stirring, for 3
minutes or until onion softens. Add curry
powder and cook, stirring, for about 30
seconds or until fragrant. Remove from
heat.
3. Combine carrot, onion mixture, cheese
and water in a blender jug. Place lid
firmly on. Blend on “Setting 1”, scrapping
down side of jug occasionally, until almost
smooth.
4. Transfer dip to a large serving bowl. Serve
with lavosh or Lebanese bread.
Garlic feta dip
Makes: 1 cup
Preparation: 10 mins
200g reduced-fat creamy feta, crumbled
200g low-fat fresh ricotta
2 tablespoons olive oil
2 large garlic cloves, crushed
1. Place all ingredients in the jug of a
blender. Blend on “Setting 1”, scrapping
down the side of jug occasionally, until
smooth
2. Transfer to a bowl. Taste and season with
salt. Serve as part of an antipasto platter.
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Recipes – Dips & Sauces (continued)