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How to make Spinach dip with roast carrot batons

Yield = 8
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

Ingredients

  • 1 brown onion
  • 60ml (1/4 cup) Massel vegetable liquid stock
  • 1 large garlic clove, crushed
  • 1 250g pkt frozen chopped spinach, thawed
  • 150g low-fat fresh ricotta
  • 1/2 cup loosely packed fresh mint leaves
  • 1 lemon, rind finely grated
  • 1/2 teaspoon ground allspice
  • Salt & freshly ground black pepper

Roast carrot batons

  • 3 large (about 650g) carrots
  • 2 teaspoons olive oil
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon ground allspice

Method

  • Step 1 To make the roasted carrot batons, preheat oven to 220°C and line a baking tray with non-stick baking paper. Peel the carrots and then cut into 1 x 5cm batons. Place in a bowl with the oil, cumin seeds and allspice. Toss well. Spread the batons in a single layer over the lined tray and bake in preheated oven, uncovered, for 15 minutes or until light golden and tender.
  • Step 2 Meanwhile, finely chop the onion. Place the onion, stock or water and garlic in a medium saucepan. Bring to the boil over medium-high heat. Reduce heat to low and cook, covered, for 5 minutes.
  • Step 3 While the onion is cooking, place spinach in a sieve and use your fingers to press out any excess liquid.
  • Step 4 Stir the spinach into the onion mixture and mix well. Remove from heat.
  • Step 5 Place the spinach mixture in the bowl of a food processor and add the ricotta, mint, lemon rind and allspice. Season well with salt and pepper. Process, occasionally scraping down the side of the bowl with a spatula, until smooth.
  • Step 6 Serve the dip immediately accompanied by the roast carrot batons.