Roasted Carrot Dip

Roasted Carrot Dip

  • Difficulty Easy

The perfect dip for any platter, great for vegetarians and packed full of flavour. Ideal when served with our Sourdough Baguette.



kg carrots, peeled and halved
1 tbsp olive oil
¾ cup Greek yoghurt
1 tsp cumin
50g fetta
1 lemon, juiced & zested
1 tbsp parsley, chopped
1 garlic clove, minced
Serve with Bakers Delight Sourdough Baguette


    1. Step 1

      Toss carrots in olive oil in a large roasting tray and roast for 30 mins at 180 degrees

    2. Step 2

      Combine cooled carrots with the yoghurt, lemon juice and cumin in a food processor and blend until smooth. Season to taste

    3. Step 3

      In a small bowl combine lemon zest, parsley and garlic

    4. Step 4

      Once ready to serve spoon carrot dip into a bowl, crumble over fetta and sprinkle over lemon zest mix