2 dip recipes: Moroccan carrot and sophisticated onion

There's never been an easier way to get the family to eat their veggies until these two spectacular dip recipes came along.

Put a bowl of this dip out with crackers or pita chips and it will disappear in minutes. The sweetness of cooked and pureed carrots makes a perfect backdrop for cinnamon, ginger, cumin and paprika. A spoonful of honey adds just the right enhancement.

Prep time: 15 min 

Cook time: 20 min 

Makes 400 millilitres (1 3/4 cups)

• 500 g (1 lb) carrots, thickly sliced
• 5 g (1 tsp) ground cinnamon
• 5 g (1 tsp) ground cumin
• 2 garlic cloves, crushed
• 5 g (1 tsp) ground ginger
• 15 ml (1 tbsp) honey
• 15 ml (1 tbsp) olive oil
• 5 g (1 tsp) paprika
• 45 ml (3 tbsp) vinegar or lemon juice
• Salt and freshly ground black pepper

1. Place the carrots in a large pot, cover with water and bring to a boil. Reduce the heat and simmer until they are very soft, 20 to 25 minutes.
2. Rinse the carrots in a colander under cold running water, then drain thoroughly. Put them in a medium bowl and mash with a potato masher until mostly smooth.
3. Stir in the cinnamon, cumin, garlic, ginger, honey, oil, paprika and vinegar or lemon juice. Blend well and season with salt and pepper, to taste.

For a pretty presentation, drizzle the honey over the top of the dip rather than mixing it in.

Plain old onion dip, the soup-mix kind, seems to be on every party buffet and on the menu for the Sunday game. But this homemade version is far better; it's made with freshly caramelized onions and the secret addition of some crumbled blue cheese for a grown-up twist.

Prep time: 15 min

Cook time: 15 min 

Makes 375 millilitres (1 2/3 cups)

• 15 ml (1 tbsp) olive oil
• 500 g (1 lb) onions, chopped
• 30 g (2 tbsp) sugar
• 175 ml (3/4 c) sour cream
• 50 ml (1/4 c) mayonnaise
• 100 g (1/3 c) crumbled blue cheese
• 1 g (1/4 tsp) salt
• 0.5 g (1/8 tsp) cayenne pepper

1. Heat the oil in a medium nonstick skillet over medium heat. Add the onions and sugar and cook, stirring occasionally, until lightly golden, 14 to 16 minutes. Transfer to a medium bowl and cool completely, about 20 minutes.
2. Stir in the sour cream, mayonnaise, blue cheese, salt and cayenne. Serve immediately or refrigerate for up to two days before serving.

For super flavourful results, be sure to make this recipe the day before you need it. Chilling the dip overnight allows the flavours to blend and develop.

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