Mexican Sweet Potato-carrot-dip


Ingredients for 10 persons

300 g Ardo Sweet potato purée
150 g Ardo Carrot purée
150 g Ardo Tricolour lentil mix
100 g Ardo alla Mexicana herb mix
100 ml olive oil
Salt and pepper
1 lemon


  1. Cook the alla Mexicana herb mix in the olive oil.
  2. Add the tricolore lentil mix and continue to simmer for a while.
  3. Add the defrosted sweet potato and carrot puree and allow to heat through for a while.
  4. Season with salt, pepper and some cumin.
  5. Leave to cool and top with the zest and juice of a lemon to taste.
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