prep: 5mins
cook: 30mins
makes: 1 cup


  • 4 large (500g) carrots, peeled and cut into 1cm thick round slices
  • 2 Tbsp olive oil
  • 1 Tbsp Moroccan Seasoning
  • 200mL Bulla Light Sour Cream or 200mL Bulla Lactose Free Light Sour Cream
  • sea salt & freshly ground fresh pepper
  • to serve
  • coriander leaves
  • pita chips or flat bread

Moroccan Carrot Dip


  1. Preheat oven to 200°C (180°C fan forced). Place carrots on a lined baking tray. Drizzle with olive oil and sprinkle with Moroccan Seasoning; toss until combined. Roast for 20-30 minutes or until golden brown and carrots are tender. Cool.
  2. Process carrots with a stab blender until smooth. Stir in 1/2 cup sour cream and season to taste with salt and pepper. Spoon dip onto a serving plate. Top with remaining sour cream and coriander leaves.
  3. Serve with pita chips or flat bread.