Roasted Carrot Peanut Dip

Roasted Carrot Peanut Dip

A more-ish dip that combines the creaminess of peanuts with fresh herbs. And being dairy and gluten-free, it’s a crowd pleaser everyone can enjoy.

Makes 6 servings
Total Time 60 Minutes (25mins prep, 35 mins cook time)
Difficulty Medium
Container Low-Profile 2.0-litre Container


  • 3 large carrots, roughly chopped
  • 1 tsp each ground cumin and coriander
  • 1/2 tsp smoked paprika
  • 2 tsp maple syrup or honey
  • finely grated rind and juice half orange
  • 1/4 cup Sanitarium™ no added sugar or salt Crunchy peanut butter
  • 2 tbs So Good™ Almond Milk Unsweetened
  • 3 spring onions, roughly chopped
  • 1/2 cup fresh parsley leaves, chopped
  • 2 tbs fresh mint leaves, chopped
  • fresh vegetables to serve


  1. Preheat oven to 200°C. Line base and line a tray with baking paper.
  2. Toss the carrots with the spices, maple syrup, orange, and juice, spread over the lined tray. Bake covered for 20 minutes, uncover and bake a further 15 minutes or until carrots are very tender and lightly golden on the edges.
  3. Place carrots, peanut butter, almond milk, spring onions, parsley, and mint in a Vitamix container and secure the lid.
  4. Select Variable 1. Start machine, slowly increase to Variable 10 and blend to the desired consistency.
  5. Serve with fresh vegetable pieces and crackers.


Recipe credit: So Good™

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