Roasted baby carrots with whipped feta and ricotta dip
This is the perfect starter before a braai.This creamy feta and ricotta dip pairs perfectly with roasted baby carrots, making a beautiful and flavourful side dish. It’s ideal for picnics or entertaining. Best of all, the dip can be made ahead of time and refrigerated until ready to serve. Nutritional tip: This dish is high in the precursor of vitamin A– β-carotene, while 20% of the dish is protein, with the dairy addition. Making sure you get more than half of your vitamin A needs while giving your protein intake a good boost. Serving it as a starter at a braai helps you to add to your vegetable intake for the day!
Ingredients
Whipped Feta and Ricotta dip (makes about 300 ml)
- 250 g feta cheese
- 1 clove of garlic peeled and sliced
Roasted carrots
- 250 g baby carrots washed
- olive oil for drizzling
- salt & freshly ground black pepper
- small bunch fresh parsley roughly chopped
Instructions
- To prepare the dip, place the feta and garlic in a food processor. Pulse for a few seconds until the feta is crumbly. Add the ricotta and pulse again to combine. Add the lime juice and pulse for 1 - 2 minutes until creamy and well combined. Set aside.
- Preheat the oven to 200°C and line a small tray with baking paper. Arrange the carrots on the tray and drizzle with olive oil. Season with salt and pepper. Roast for 20 minutes or until just tender.
- Spread the dip out on a plate and top with the carrots. Sprinkle with parsley and serve.