ROAST SWEET POTATO, CARROT & GINGER DIP with crudites
ROAST SWEET POTATO, CARROT & GINGER DIP
with crudites
Enjoy this simple nutritious home-made dip recipe, perfect for fast summer entertaining and full of punchy flavours and equally eye-catching colour. Grab a bottle of Peko Peko Carrot & Ginger Dressing in store or online and get making.
I GF I DF (option) I VEG I V I
Serves 8 as a snack Prep Time 20 mins Cook Time 30min roast on sweet potato
Ingredients
Dip
300g roasted sweet potato, skin off
100g Peko Peko Carrot Ginger Dressing
75g creme fraiche or coconut yoghurt for DF
¼ cup water, or enough to reach your desired texture
Salt to taste
Edamame and green chili salsa
⅓ cup edamame, roughly chopped
½ green chili, finely diced (optional)
1 spring onion, finely sliced
½ lime, juiced
Salt to taste
Black sesame
Serve with
Rice crackers
Vegetable crudites of choice
To Prepare
Place dip ingredients in a blender and puree to a smooth texture, adding water gradually to desired consistency. Seasoning to taste with salt and lime juice.
For the salsa, toss together all ingredients in a small bowl to combine.
Serve dip in a bowl topped with edamame salsa and crudites of choice on the side.
COOKS NOTES
This dip would be lovely warmed and served under grilled meats
To roast sweet potato, simply cook in the oven, with the skin on, at 200C for around 30-40 mins or until tender. Peel when cooled.