Roast Sweet Potato, Carrot & Ginger Dip
GF | DF | SERVES: 4 | PREP: 20 mins | COOK: 4 mins
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.
