Roast Vegetable Dip with fresh basil and parsley

Roasted carrot, parsnip, basil and parsley dip with olives, cucumber and pickled chillies.

Roast Vegetable Dip with antipasto

Roast Vegetable Dip with antipasto

The Dip


  • 1 large parsnip
  • 2 small or one large carrot
  • 5 or 6 sprigs of fresh parsley
  • a small bunch of fresh basil
  • 1 sprig of fresh rosemary
  • Juice of half a lemon
  • 4 table spoons garlic infused olive oil
  • half a cup of water
  • pinch of sea salt
  • fresh ground black pepper to taste

Method: Step One

  • wash and cut in to 2.5 cm thick slices both the carrot and parsnip.
  • place vegetables in a small heavy based baking dish, sprinkle with salt, pepper and rosemary.
  • add 2 table spoons garlic infused oil and toss vegetables well.
  • place in a pre-heated oven at 175 c for 45 mins or until cooked through and slightly caramelised.

Method: Step Two

  • roughly chop the parsley and basil and place in blender.
  • add the lemon juice, remaining garlic infused olive oil and the water.
  • add the cooled baked vegetables and blend until smooth.
  • add salt and pepper to taste.

Serving suggestions

  • Use simply as a dip with sticks of cucumber, a few pickled chillies and olives.
  • Makes a fantastic topping for any baked or steamed vegetables.
  • Spread on crackers or fresh bread.
  • Add to a small amount of quinoa and use as a stuffing for tomatoes, zucchini or bell peppers.

One Comment Add yours

  1. Merri Mam says:

    Great work! This is the type of info that are supposed to be shared across the internet. Disgrace on Google for no longer positioning this post higher! Come on over and seek advice from my web site . Thanks =)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s