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D I P S
S P I C E D C A R R O T & F E TA D I P
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Ingredients
500 g carrots, peeled and cut into 1,5 cm slices
2 tablespoons extra-virgin olive oil, some more to garnish
Salt and pepper, to taste
125 g (½ cup) natural Greek style yogurt
3 teaspoons apple cider vinegar
1 garlic clove, halved
1 tablespoon chopped fresh coriander leaves, some more to garnish
1¼ teaspoons ground cumin
½ teaspoon ground ginger
Good pinch ground chilli or cayenne pepper
Salt and freshly ground black pepper, to taste
50 g feta cheese, crumbled
Crisp pita bread, to serve
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Method
1. Preheat oven to 170 °C with no fan (150 °C fan- forced). Line a baking tray with
non-stick baking paper.
2. Place carrots on prepared tray. Drizzle with oil and toss to coat. Season to taste
with salt and pepper. Bake for 50 minutes, turning halfway, or until tender. Set
aside for 10 minutes to cool. Transfer to blender jug.
3. Add remaining olive oil, yogurt, vinegar, garlic, coriander, cumin and ginger into
blender jug and secure lid and measuring cap.
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