Roast carrot & goat's cheese dip
Salad dressings & dips
Roast carrot & goat's cheese dip
Turn a few Riverford carrots into a creamy dip. It’s so easy to think of hummus as the go-to veggie dip, but there are many more options out there, have a play around. I love making dips out of veg, especially when they need using up if they are on the turn - it's a great way to avoid food waste.
Cook's notes
Carrots and goat’s cheese go so well together as a flavour combination, but you could easily sub for feta, Stilton or whatever cheese you like.
Ingredients
- 250g carrots
- couple of sprigs of rosemary
- 50-60g goat's cheese
- walnuts, to serve (optional)
- flatbreads/pitta/bread to dip
Method
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Step 1
Peel and chop the carrots into chunks. Roast in a little olive oil with the leaves of the rosemary. I did mine in an air fryer for 20 mins at 180⁰C. They might need a little extra time if you're using an oven.
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Step 2
Once soft and tender, transfer to a food processor with the goat’s cheese. Add enough water/oil until it blitzes into a hummus-like consistency. Olive oil will give you a richer finish, and make it last longer, but if you’re planning to eat it straight away/the next day, using water works well, or use a mix of the two. I used water and 1 tbsp olive oil.
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Step 3
Season generously with salt and pepper and serve with walnuts sprinkled on top, and flatbreads or pitta, or whatever you fancy, to scoop it up.
