Honey Roasted Parsnip Dip - cooking recipe

Ingredients

750 g large parsnips, peeled and roughly chopped
2 tablespoons honey
125 g philadelphia* cream cheese, softened
1/2 cup sour cream
1/2 lemon, juice of
1/2 cup milk
2 tablespoons finely chopped chives
salt and pepper, to taste
125 g captain's table* water crackers

Preparation

Place parsnips in a baking dish and spray with oil.
Bake at 200\u00b0C for 20 minutes; drizzle with honey and continue to cook for another 20 minutes or until tender.
Combine the parsnips in a food processor or blender with Philly*, sour cream and juice; blend until smooth, adding sufficient milk to achieve the correct consistency.
Stir through the chives, season to taste.
Serve with crackers.