Honeyed carrot & cream cheese dip

Prep 20 mins + cooling time | Cook 30 mins | Makes 113 cups

Great for the school lunchbox or after school snack.

2 tbs olive oil
500g carrots, peeled and diced
1 garlic clove, finely chopped
2 tbs honey
12 cup 80%-less fat cream cheese
Cucumber and celery sticks, crackers and/or grissini bread sticks, to serve

Step 1 Heat oil in a medium non-stick frying pan over medium heat. Add carrots and garlic and cook, stirring for 2 minutes. Stir in honey. Reduce heat, cover and cook, stirring occasionally, for 20-25 minutes or until carrots are glossy and tender. Set aside to cool.

Step 2 Place cooled carrot mixture into a food processor. Process until pureed (or desired consistency). Season with salt and pepper to taste and process until combined. Spoon carrot dip into a serving bowl. Serve with cucumber and celery sticks, crackers and/or grissini bread sticks for dipping.

Good for you ... Carrots

The old saying that carrots help you see in the dark is due to their high content of beta carotene, which the body converts to vitamin A and uses for normal vision.

A good source of vitamin C, one of the vitamins needed for the normal functioning of the immune system.

Provide dietary fibre, whether raw or cooked. Dietary fibre helps keep the intestine healthy.