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Curly carrots with creamy dip

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Low fat per serve
  • No added sugar
  • Vegetarian

This simple snack is a great option for lunch boxes or after school.

  • Serves4
  • Prep time10 minutes, + 20 mins standing time
Curly peeled carrots with a creamy dip dish


  • 3 cups ice cubes
  • 2 large carrots, peeled
  • 1/2 cup (140g) plain Greek-style yoghurt
  • 1/3 cup (80ml) buttermilk
  • 1 spring onion, finely chopped
  • 2 tsp finely chopped dill
  • 1 lemon, rind finely grated, juiced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a large bowl, combine 6 cups (1.5L) water and the ice. Using a vegetable peeler, peel long thin strips down the length of the carrots. Shape strips into curls and add to the iced water in the bowl. Set aside for 20 mins or until carrots become crisp.
  2. Step 2

    Meanwhile, in a medium bowl, whisk the yoghurt, buttermilk, spring onion, dill, lemon rind and 2 tsp lemon juice. Season with pepper. Set aside for at least 10 mins to allow the flavours to blend. Taste and add more pepper or lemon juice if necessary.
  3. Step 3

    Drain carrots well and serve with dip.

Nutrition Information


Energy: 330kJ/79 Cals (4%) 

Protein:  3g (6%)

Fat: 2g (3%) 

Sat fat:  1g (4%) 

Carb: 10g (3%) 

Sugar: 10g (11%) 

Fibre: 4g (13%) 

Sodium: 66mg (3%)