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.

Image Jessica Wyld

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

  1. 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.

  2. For the salsa, toss together all ingredients in a small bowl to combine.

  3. 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.



Kate Nancarrow