Spinach dip with roast carrot batons
This spinach dip combines creamy ricotta and tender spinach with roasted carrot batons for a nutritious and tasty appetizer. Spearmint and lemon zest add a refreshing twist, while cumin provides a warm depth of flavor.
Cook time 15 min
Prep time 20 min
Ingredients:
1 onion1/3 cup vegetable broth
2 garlic cloves
1 package frozen spinach
3/4 cup ricotta cheese
1/2 cup spearmint
2 tbsp lemon zest
1 tsp allspice
salt & pepper to taste
3 carrots
2 tsp olive oil
1 tsp ground cumin
Spinach dip with roast carrot batons is a delightful appetizer that combines the creamy and rich flavors of ricotta cheese and spinach with the aromatic and slightly sweet taste of roasted carrots. This recipe is not only delicious but also packed with nutrients, making it a great choice for a healthy snack or starter. The spearmint and lemon zest add a refreshing twist, while the cumin adds a warm, earthy depth to the dish.
Instructions:
- Preheat your oven to 200°C (392°F).
- In a mixing bowl, combine the carrot batons with olive oil and ground cumin. Toss well to coat the carrots evenly.
- Spread the coated carrot batons on a baking tray in a single layer.
- Roast in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized, shaking the tray halfway through the cooking time to ensure even roasting.
- While the carrots are roasting, in a large skillet, heat the vegetable broth over medium heat.
- Add the finely chopped onion and cook for about 5-7 minutes, or until the onion is soft and translucent.
- Add the minced garlic and cook for another 1-2 minutes, stirring constantly to prevent burning.
- Add the thawed and drained spinach to the skillet with the onion and garlic. Cook for about 3-4 minutes, stirring well to combine.
- Remove the skillet from heat and let the mixture cool slightly.
- In a large mixing bowl, combine the cooked spinach mixture with ricotta cheese, spearmint, lemon zest, and allspice.
- Use an immersion blender to blend the mixture until smooth. Alternatively, you can transfer the mixture to a food processor and blend until smooth.
- Season the dip with salt and pepper to taste. Mix well.
- Transfer the spinach dip to a serving bowl.
- Serve the warm roasted carrot batons alongside the spinach dip.
This spinach dip with roast carrot batons is a versatile and nutritious option that is sure to impress your guests. The combination of flavors and textures makes it a standout dish for any occasion. Serve it warm and enjoy the delightful contrast between the creamy dip and the roasted carrots.
Spinach dip with roast carrot batons FAQ:
Store leftover spinach dip in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat or in the microwave before serving.
To make the spinach dip dairy-free, replace the ricotta cheese with a plant-based ricotta or blended silken tofu. Ensure that no other dairy products are used in the dip.
If you don’t have spearmint, you can substitute it with fresh parsley or basil for a different flavor profile, though the taste will change slightly.
Cut the carrots into uniform batons, about 1/4 to 1/2 inch thick. This ensures they roast evenly and achieve the desired tenderness.
The carrots are done when they are tender and slightly caramelized, typically after 20-25 minutes at 200°C (392°F). They should be easily pierced with a fork.
Cooking Tips:
- Ensure the spinach is thoroughly drained after thawing to avoid a watery dip.
- For a smoother dip, blend the mixture using a food processor until you achieve the desired consistency.
- You can substitute fresh spinach for frozen if you prefer; just blanch it briefly and squeeze out any excess moisture.
- Add a pinch of red pepper flakes to the dip if you want a bit of heat.
- Toss the carrot batons with the olive oil and ground cumin evenly for a more uniform roast.
- Keep an eye on the carrots while roasting to prevent them from becoming too soft; they should be tender but slightly firm to provide a good texture contrast to the dip.
Nutrition Facts
8 ServingsCalories 60kcal
Protein 4.27g
Carbohydrates 7g
Fiber 2.25g
Sugar 2.53g
Fat 3.32g
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