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Reindeer dip

  • 0:10 Prep
  • 0:10 Cook
  • 8 Servings


  • 5 medium (about 620g) carrots, peeled, cut into 2cm pieces
  • 1 x 250g pkt light cream cheese (Kraft Philadelphia brand)
  • 2 tablespoons tahini (sesame paste)
  • Pinch of salt
  • 1 tablespoon finely chopped fresh chives
  • Trimmed celery sticks, to serve
  • Wafers, to serve
  • Cheese twists, to serve


  • 1
    Cook the carrot in a medium saucepan of boiling water for 10 minutes or until just tender. Drain. Set aside for 10 minutes to cool slightly.
  • 2
    Place the carrot, cream cheese and tahini in the bowl of a food processor and process until smooth. Taste and season with salt. Transfer to a serving bowl. Cover with plastic wrap and place in the fridge for 1 hour to chill.
  • 3
    Sprinkle reindeer dip with chives, and serve immediately with celery sticks, wafers and cheese twists.

Source: taste.com.au


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