Best 20 Carrot Dip Recipes

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Indulge in a vibrant and flavorful Carrot Dip that offers a delightful blend of sweetness, tang, and crunch. This versatile dip is an ideal appetizer, spread, or dressing, perfect for any occasion. Explore a collection of Carrot Dip recipes that cater to various dietary preferences and culinary tastes. From a classic Carrot Dip with a creamy texture and subtle sweetness to a Spicy Carrot Dip that packs a fiery punch, there's a recipe for every palate. Discover a Vegan Carrot Dip made with creamy cashew and almond milk for a dairy-free option. For those seeking a healthier alternative, try the Greek Yogurt Carrot Dip, combining tangy Greek yogurt with grated carrots and fresh herbs. Elevate your taste buds with the Roasted Carrot Dip, where roasted carrots lend a smoky and caramelized flavor. Each recipe is carefully crafted to ensure a smooth and flavorful dip that complements a variety of dishes.

Here are our top 20 tried and tested recipes!

MOROCCAN CARROT DIP



Moroccan Carrot Dip image

This unusual, sweetly spiced, Moroccan Carrot Dip is wonderful served with olives and warm flat bread for dipping. From a recipe by Jill Dupleix.

Provided by Daydream

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

16 ounces carrots, peeled and chopped into large pieces
1 clove garlic, peeled and left whole
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 pinch cayenne pepper
sea salt, to taste
1 tablespoon honey
2 tablespoons fresh lemon juice
3 tablespoons virgin olive oil
2 tablespoons seeded green olives (left whole or chopped, your preference)
2 tablespoons fresh cilantro leaves
4 -6 rounds flat bread or 4 -6 pita pocket bread

Steps:

  • Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft.
  • Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.
  • Tip the carrots and garlic into the food processor bowl, and process until smooth.
  • Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and whizz again.
  • With the machine still running, add the olive oil gradually.
  • Allow to cool.
  • Spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives and cilantro leaves, and serve with lightly warmed flat bread for dipping.

CARROT GINGER DRESSING AND DIP



Carrot Ginger Dressing and Dip image

A version of the thick, orange-colored salad dressing served at Japanese restaurants. Great on iceberg lettuce, as a dip for celery sticks, or spooned into hollowed-out cucumber rounds topped with sesame seeds and scallions. Vegan and low-fat.

Provided by hollybee

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 7

2 carrots, peeled and roughly chopped
2 tablespoons peeled and roughly chopped fresh ginger
1 small shallot, roughly chopped
2 tablespoons white miso paste
2 tablespoons rice vinegar
2 tablespoons grapeseed oil
1 tablespoon sesame oil

Steps:

  • Combine carrots, ginger, and shallot in a food processor; pulse until minced. Scrape sides of the bowl and add miso, vinegar, grapeseed oil, and sesame oil to carrot mixture and blend until smooth.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 3.3 g, Fat 5.4 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 172.5 mg, Sugar 1.1 g

CARROT DIP



Carrot Dip image

This creamy appetizer, fresh from Raegan Dexter of Union Grove, Wisconsin, features nothing but great flavor. "you don't have to be a carrot fan to enjoy it," she notes. "I like it even more, because it is so easy to fix.!"

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
2 medium carrots, finely shredded
3 green onions, thinly sliced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1 small firm head iceberg lettuce, optional
Fresh vegetables or crackers

Steps:

  • In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the carrots, onions, Worcestershire sauce and garlic salt. Chill for at least 1 hour. , To make a lettuce serving bowl, hollow out the head of lettuce, keeping the core at the bottom intact and removing enough interior leaves so that a 1-in. shell remains. Add dip; serve with vegetables or crackers.

Nutrition Facts :

CURRY CARROT DIP



Curry Carrot Dip image

The flavors of sweet carrots, mustard and curry blend deliciously in this appetizing dip. Raw veggies are the perfect partners. -Louise Weyer, Marietta, Georgia

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 cup.

Number Of Ingredients 10

1 small onion, chopped
2 teaspoons canola oil
4 medium carrots, sliced
1/3 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon curry powder
2 tablespoons reduced-fat mayonnaise
2 teaspoons prepared mustard
Assorted raw vegetables

Steps:

  • In a nonstick skillet, saute onion in oil. Add the carrots, water, salt, pepper and curry. Bring to a boil. Reduce heat; cover and simmer for 6 minutes or until vegetables are tender. Uncover; cook for 8 minutes or until liquid has evaporated. Cool. , Transfer to a food processor or blender; cover and process until smooth. Add mayonnaise and mustard; mix well. Serve with vegetables.

Nutrition Facts : Calories 40 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein.

MOROCCAN CARROT DIP



Moroccan Carrot Dip image

Carrot dip may sound unusual, but this Mediterranean-style blend is a perfect balance of sweet and spicy, and a nice change of pace from hummus. It's delicious with pita bread or pita chips.

Provided by SandyG

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 22m

Yield 10

Number Of Ingredients 9

1 pound carrots, peeled and thinly sliced
3 cloves garlic, thinly sliced
1 (2 inch) piece fresh ginger root, peeled and thinly sliced
¾ teaspoon salt, divided
⅓ cup apricot preserves
2 tablespoons fresh lemon juice
4 teaspoons toasted sesame oil
1 ½ teaspoons ground coriander
⅛ teaspoon cayenne pepper

Steps:

  • Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
  • Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.

Nutrition Facts : Calories 65.2 calories, Carbohydrate 12.1 g, Fat 2.1 g, Fiber 1.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 210.4 mg, Sugar 6.9 g

ROASTED CARROT DIP



Roasted Carrot Dip image

Once you start eating this delicious dip, it's difficult to stop. The smooth texture and sweet carrot flavor go great with the crisp pita wedges. -Alana Rowley, Calgary, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 12

10 medium carrots
5 garlic cloves, peeled
2 tablespoons olive oil
6 to 8 tablespoons water
2 teaspoons white wine vinegar
1/2 cup mayonnaise
1/4 cup sour cream
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
4 to 6 pita breads (6 inches)
2 to 3 tablespoons butter, melted

Steps:

  • Cut carrots in half widthwise; cut lengthwise into 1/2-in.-thick slices. In a large bowl, combine the carrots, garlic and oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 20 minutes. Stir; bake 15-20 minutes longer or until carrots are tender. Cool slightly. , In a blender, combine 6 tablespoons water, vinegar, mayonnaise, sour cream, sugar, salt, pepper and carrot mixture; cover and process until smooth. Add additional water if needed to achieve desired consistency. Transfer to a large bowl; refrigerate until serving., Brush both sides of pita breads with butter. Cut in half; cut each half into six wedges. Place on ungreased baking sheets. Bake at 350° for 4 minutes on each side or until lightly browned. Serve with carrot dip.

Nutrition Facts : Calories 231 calories, Fat 15g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 266mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

SMOKY CARROT DIP



Smoky Carrot Dip image

Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.

Provided by Ochre Bakery, Detroit, MI

Categories     Bon Appétit     Dip     Appetizer     Carrot     Almond     Chickpea     Lemon     Parsley     Vegan     Vegetarian     Soy Free     Peanut Free     Healthy     Thanksgiving     Entertaining     Wheat/Gluten-Free     Dairy Free

Yield Makes about 3 cups

Number Of Ingredients 10

½ cup skin-on almonds
2 lb. carrots, trimmed, peeled
2 Tbsp. plus ½ cup extra-virgin olive oil; plus more
2½ tsp. kosher salt, divided, plus more
2 garlic cloves
½ cup canned chickpeas
3 Tbsp. (or more) fresh lemon juice
1 tsp. freshly ground black pepper
¾ tsp. hot smoked Spanish paprika
½ cup coarsely chopped parsley, plus leaves for serving

Steps:

  • Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8-10 minutes. Let cool; set aside.
  • Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour.
  • Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.
  • Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.
  • Do Ahead: Dip can be made 1 week ahead. Cover and chill.

MOROCCAN CARROT HUMMUS DIP



Moroccan Carrot Hummus Dip image

This hummus is super creamy, sweet and light from mixing steamed carrots, cumin and orange in with the traditional chickpeas and tahini. Yogurt adds some tang and a pesto made from the carrot tops adds a salty earthy bite. If you don't have carrots with tops, just double the mint.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

1/4 cup pine nuts
1 teaspoon cumin seeds
2 bunches medium carrots with nice tops
Two 15-ounce cans chickpeas, drained
Zest and juice of 1 orange
1/3 cup tahini, well-stirred
Kosher salt
1 clove garlic
1/2 cup fresh mint leaves
1/4 cup extra-virgin olive oil
3/4 cup whole-milk Greek yogurt
Toasted pita triangles, for serving

Steps:

  • Preheat the oven to 350 degrees F. Spread the pine nuts on one side of a baking sheet and the cumin seeds on the other side, not mixing the two together. Toast the nuts and spices until fragrant and browning in spots, 6 to 7 minutes. Remove the baking sheet from the oven and let cool.
  • Cut the tops off the carrots and reserve. Peel the carrots and chop them into 1-inch pieces.
  • Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over high heat. Put the carrots in the steamer basket and cook, covered, until the largest pieces are tender when pierced with a knife, 10 to 12 minutes.
  • Puree the carrots and chickpeas with a food processor until blended. Add the orange juice, tahini, reserved cumin seeds and 2 teaspoons salt and continue to process until the mixture is smooth and light and very well blended, about 5 minutes, scraping down the bowl as necessary. Transfer the carrot hummus to a medium bowl and reserve.
  • Pick 1/2 cup packed leaves off of the stems of the carrot tops and reserve. Discard the stems. Pulse the garlic and all but 1 teaspoon of the pine nuts in a food processor until coarsely ground. Add the carrot top leaves, mint, 1/4 teaspoon salt and all but 1/4 teaspoon of the orange zest and pulse until finely chopped. With the processor on, slowly drizzle in the oil and process until blended well.
  • Spread half of the carrot hummus in the bottom of a medium glass serving bowl. Spread 1/2 cup Greek yogurt on top. Spread the remaining carrot hummus over that. Spread the pesto into a wide circle in the center and drop a dollop of the remaining 1/4 cup yogurt in the center of the pesto. Sprinkle with the remaining teaspoon pine nuts and 1/4 teaspoon orange zest. Serve with toasted pita triangles.

ROASTED CARROT DIP



Roasted Carrot Dip image

Cumin and Sriracha add heat and depth to this super-simple party hors d'oeuvre.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 40m

Number Of Ingredients 9

1 1/2 pounds carrots, halved if large
1 large onion, cut into wedges
6 tablespoons olive oil, divided
1 1/2 teaspoons ground cumin
Coarse salt
2 tablespoons red-wine vinegar
1 to 2 tablespoons Sriracha
1 small garlic clove, minced
Yogurt and pita bread, for serving

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss carrots and onion with 2 tablespoons oil and the cumin. Season with salt. Roast until golden brown and tender, about 35 minutes, flipping halfway through.
  • Transfer vegetables to a food processor, and pulse until a coarse paste forms. Add remaining 1/4 cup oil, the vinegar, Sriracha, and garlic. Pulse to combine. Season with salt. Dollop with yogurt and serve with pita bread.

Nutrition Facts : Calories 180 g, Fat 14 g, Fiber 4 g, Protein 1 g, SaturatedFat 2 g

GINGER CARROT DIP WITH CRUDITES



Ginger Carrot Dip with Crudites image

Provided by Gina Marie Miraglia Eriquez

Categories     Condiment/Spread     Blender     Ginger     Vegetable     No-Cook     Vegetarian     Kid-Friendly     Gourmet     Small Plates

Yield Makes about 2 1D2 cups dip

Number Of Ingredients 8

1/2 cup mayonnaise
1 1/2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1/4 teaspoon Asian sesame oil
5 medium carrots, coarsely chopped
1/4 cup chopped peeled ginger
2 scallions, coarsely chopped
Accompaniments: raw carrot, celery, and cucumber sticks; trimmed green beans and asparagus; broccoli and cauliflower florets; or any other vegetables in season

Steps:

  • Purée all ingredients in a blender until almost smooth, about 2 minutes. Transfer to a bowl and chill, covered, at least 1 hour.

ROASTED CARROT DIP



Roasted Carrot Dip image

Surprise your guests with this unique and flavorful dip. Sweet, caramelized flavors, paired with a hint of heat from the chile oil. Add as much or as little oil as you'd like, or omit completely if you prefer. Use different fresh or dried peppers to infuse the oil. This reheats exceptionally well; in fact, I find it more flavorful the next day. Serve with wheat crackers or pita chips. Instead of parsley, you can top with crushed pistachios or pumpkin seeds.

Provided by France C

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 50m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
1 tablespoon crushed red pepper
1 ½ pounds carrots, peeled and chopped into 1 1/2-inch chunks
½ onion, cut into wedges
3 cloves garlic, peeled
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground coriander
⅛ teaspoon ground turmeric
2 tablespoons tahini
1 teaspoon honey
salt to taste
1 tablespoon fresh parsley, chopped

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Pour olive oil into a small saucepan over medium-high heat and cook until lightly simmering, about 1 minute. Add crushed red pepper and remove from heat; set aside. Let chile oil infuse while preparing the rest of the recipe.
  • Toss carrots, onion, whole garlic cloves, olive oil, salt, coriander, and turmeric together in a bowl. Transfer to the prepared baking sheet in an even layer.
  • Roast in the preheated oven until soft, tossing halfway through, about 30 minutes total. Remove from the oven and allow to cool.
  • Transfer cooked carrot mixture to a food processor and add tahini, honey, and additional salt, if needed. Blend carrot dip until smooth.
  • Spoon dip into a small serving bowl. Strain chile oil into a small dish and discard crushed red pepper. Drizzle oil to your preference on top of the dip and garnish with parsley.

Nutrition Facts : Calories 129.7 calories, Carbohydrate 11.9 g, Fat 9.1 g, Fiber 3.2 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 229.2 mg, Sugar 5.5 g

CHICKPEA CILANTRO DIP WITH GRILLED PITA AND CARROT STICKS



Chickpea Cilantro Dip with Grilled Pita and Carrot Sticks image

Categories     Condiment/Spread     Bean     Vegetable     Appetizer     Low Fat     Back to School     Summer     Healthy     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

1 cup canned chickpeas, rinsed and drained
1/4 cup low-fat plain yogurt
1/2 cup chopped fresh cilantro
1 small garlic clove, chopped
1 1/2 tablespoons fresh lemon juice
1 tablespoon water
1/4 teaspoon salt
2 (7-inch) pita loaves with pockets, split horizontally
1/2 lb carrots, trimmed and cut into sticks

Steps:

  • Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
  • Slip skins from chickpeas with your fingers, then purée chickpeas with yogurt, cilantro, garlic, lemon juice, water, and salt in a food processor until smooth.
  • When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pitas on lightly oiled grill rack, uncovered, turning once, until golden, about 2 minutes total.
  • Serve dip with pitas and carrots.

CARROT-YOGURT DIP



Carrot-Yogurt Dip image

Indian lime pickles play up the sweetness of the carrots and add a little heat to this riff on raita.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Yield Makes 3 1/2 cups

Number Of Ingredients 10

1 1/2 cups shredded peeled carrots (from 2)
1/2 teaspoon ground cumin
3 tablespoons safflower oil
1 tablespoon white vinegar
3 tablespoons chopped cilantro, plus leaves for serving
1 tablespoon chopped Indian lime pickles, plus oil for drizzling
Kosher salt and freshly ground pepper
2 cups whole-milk or 2-percent Greek yogurt
1/2 teaspoon finely grated garlic (from 1 small clove)
Chopped pistachios and papadum flatbreads, for serving

Steps:

  • Combine carrots, cumin, oil, vinegar, cilantro, and Indian pickles in a small bowl. Season generously with salt and pepper. Refrigerate, covered, at least 30 minutes.
  • Meanwhile, in another bowl, mix together yogurt and garlic. Season with salt and refrigerate, covered, up to 1 day.
  • Spread yogurt mixture onto a serving plate, then spoon marinated carrots on top, leaving behind any accumulated liquid. Garnish with pistachios, cilantro leaves, and a drizzle of oil from the pickle jar. Serve with papadums.

BABY CARROT CRUDITES WITH GREEN ONION AND MINT DIP



Baby Carrot Crudites with Green Onion and Mint Dip image

Categories     No-Cook     Vegetarian     Yogurt     Mayonnaise     Mint     Carrot     Squash     Fall     Bon Appétit

Yield Makes 20 servings

Number Of Ingredients 7

1 cup mayonnaise
1/3 cup plain yogurt
1/3 cup chopped fresh mint
2 green onions, minced
1 teaspoon white wine vinegar
1 1 and 1/4-pound acorn squash
1 1-pound package peeled baby carrots

Steps:

  • Blend first 5 ingredients in processor until smooth. Season dip to taste with salt and pepper. Cover and chill at least 1 hour and up to 1 day.
  • Cut 1/2 inch from bottom of acorn squash to make flat surface. Using small knife, cut around stem on top, making 4-inch-diameter opening; discard top. Scoop out seeds. Place on serving platter. Pour in some dip. Place carrots on platter around acorn squash. Serve, refilling acorn squash with dip when necessary.

CARROT MAPLE DIP



Carrot Maple Dip image

Friendsgiving calls for easy but tasty recipes. This carrot maple dip with a dash of sage leaves will leave your guests impressed! Don't forget to bring wine to share, and 14 Hands Sauvignon Blanc will have you guests wanting more! Serve with your favorite crackers.

Provided by 14 Hands Winery

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 40m

Yield 8

Number Of Ingredients 6

10 heirloom carrots, stems removed
2 tablespoons coconut oil
3 tablespoons maple syrup
¾ cup orange juice, or more as needed
Salt to taste
Fresh sage leaves, chopped

Steps:

  • Preheat oven to 400 degrees. Toss carrots with coconut oil and place on a baking pan. Roast carrots for 10 minutes.
  • Combine maple syrup and orange juice and pour over carrots. Roast for another 10 minutes or until carrots are tender. Remove from oven and let cool slightly, about 10 minutes.
  • Transfer carrots to a blender, and blend until smooth. Add salt to taste. Add more orange juice if the carrot mixture is too thick. Transfer dip to a bowl. Garnish with chopped sage leaves.

Nutrition Facts : Calories 96.4 calories, Carbohydrate 16.1 g, Fat 3.7 g, Fiber 2.6 g, Protein 1 g, SaturatedFat 3 g, Sodium 82.4 mg, Sugar 10.7 g

EASY CARROT DIP WITH A BITE



Easy Carrot Dip With a Bite image

I made Petroushka's Recipe #207860 yesterday and thought -- the food processor is already dirty, so I might as well make something else. After a bit of experimentation, this was the end result. I took it to office drinks today and it got two thumbs up from everyone. I used a tin of baby carrots, but you can make this recipe harder for yourself by cooking 250 grams (8 ounces) of sliced fresh carrots until they are tender, draining them and then following the rest of the recipe. I'm sure you could double or triple this for a crowd. Use yogurt only if you need to reduce the heat.

Provided by Leggy Peggy

Categories     Vegetable

Time 5m

Yield 12 serving(s)

Number Of Ingredients 9

440 g baby carrots, drained (drained weight is 250 grams)
1 tablespoon mayonnaise, not a sweet one
2 tablespoons vegetable oil
1 tablespoon lemon juice
1 teaspoon cumin
2 garlic cloves
1/2 teaspoon salt
1/4-3/4 teaspoon cayenne pepper (to your taste)
1/2 cup Greek yogurt (optional)

Steps:

  • Drain the carrots and put all ingredients in a food processor or blender. Add the yogurt ONLY if you want to reduce the heat.
  • Buzz until you have the desired consistency.

Nutrition Facts : Calories 39.5, Fat 2.8, SaturatedFat 0.4, Cholesterol 0.3, Sodium 134.6, Carbohydrate 3.7, Fiber 1.1, Sugar 1.9, Protein 0.3

SPICED CARROT DIP



Spiced Carrot Dip image

This is a quick easy dip that is healthy and light. It is a great recipe to put out, prior to a meal, for guests to pick at or as something to snack on. I made this on the weekend as I had my family over for my sister's birthday. I have also made this along with other dips when I have had 20-30 people over for a party, as something to snack on, while I am getting together the main affair.

Provided by The Flying Chef

Categories     Vegetable

Time 18m

Yield 1 1/2 cup

Number Of Ingredients 8

4 medium carrots, peeled and chopped coarsely
1 tablespoon olive oil
2 garlic cloves, crushed
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground turmeric
150 g Greek yogurt
2 tablespoons fresh coriander, chopped finely

Steps:

  • Boil or microwave carrots until soft, drain.
  • Heat oil in a frying pan cook garlic and spices until fragrant.
  • Blend or process carrot, spices, yogurt and coriander until smooth.
  • Refrigerate until needed.
  • Serve with either homemade dippers or store bought.

MAMA DIP'S CARROT CAKE



Mama Dip's Carrot Cake image

This is a recipe from Chapel Hill restaurant owner Mildred "Mama Dip" Council. It is an easy cake to make. I made this for my sister's birthday, and she loved it! I hope you enjoy it, too.

Provided by Barenakedchef

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 12

2 1/4 cups self-rising flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2 cups sugar
1 cup vegetable oil
4 large eggs
3 cups grated carrots
1 1/2 cups chopped walnuts, toasted and divided
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
1 (16 ounce) box powdered sugar
1 teaspoon vanilla extract

Steps:

  • Cake:
  • Sift together first 3 ingredients. Set aside. Line 3 lightly greased 9" round ake pans with parchment or waxed paper; lightly grease the paper.
  • Beat sugar and oil at medium speed with an electric mixer until smooth. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture, beating at low speed just until blended and stopping to scrape down sides. Fold in carrots and 1 cup of nuts. Spoon batter evenly into prepared pans.
  • Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans and cool completely on wire racks.
  • Spread cream cheese frosting between layers and on top and sides of cake. Arrange remaining ½ cup of nuts around outer edge of cake. Cut with a serrated knife.
  • Cream Cheese Frosting:
  • Beat cream cheese and butter at medium speed of mixer until fluffy; gradually add in powdered sugar, beating well. Stir in vanilla.

JERK-SPICED CARROT DIP



Jerk-Spiced Carrot Dip image

Jerk seasoning breathes new life into potassium-rich carrots when they're doused with the spice and roasted until sweet and tender. The addition of coconut milk tempers the heat and also makes the dip ultra-creamy. Serve this with warm flatbread and a fun tropical drink to transport yourself to a sunny island.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

1 pound medium carrots, peeled
1 large yellow onion, peeled and cut into 8 wedges (leave the root intact but trim any hairy bits)
2 unpeeled garlic cloves
2 tablespoons extra-virgin olive oil
1 tablespoon jerk seasoning
Zest and juice of 1 lime (about 1/2 teaspoon zest and 2 tablespoons juice)
1/4 cup coconut milk, well stirred
1/2 teaspoon kosher salt
Serving suggestions: Warm flatbread, sliced celery, cucumber and/or bell pepper sticks

Steps:

  • Preheat the oven to 425 degrees F and position an oven rack in the middle.
  • Cut the carrots into 1-inch lengths. Cut any thick pieces in half lengthwise so that the carrot chunks are all about the same size. Gently toss the carrots, onion, garlic cloves, oil and jerk seasoning together on a large baking sheet. Place in the oven and bake until the largest vegetables are very tender and browned in parts, about 50 minutes, flipping once halfway through cooking. Remove from the oven and cool slightly. Discard any parts of the onion wedges that has become leathery and chewy after from roasting.
  • Once cooled, remove the garlic cloves from their skins; place garlic in a food processor along with the carrots and onions, lime juice, coconut milk, salt and 2 tablespoons of water. Blend until smooth, scraping down the sides of the bowl as needed. Add additional water, 1 tablespoon at a time, until desired consistency is reached.
  • Transfer the dip to a small serving bowl and garnish with lime zest. Serve with flatbread and vegetables.

Nutrition Facts : Calories 100, Fat 7 grams, SaturatedFat 2.5 grams, Sodium 350 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 1 grams, Sugar 4 grams

CARROT CHEESE DIP



Carrot Cheese Dip image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 7

3/4 cup jarred piquillo peppers
Two 8-ounce blocks cream cheese
8 ounces grated smoked Gouda cheese
Kosher salt
1 bunch fresh parsley
2 cups shredded Cheddar
Crudite or chips, for serving

Steps:

  • Add the piquillo peppers to a food processor and puree.
  • In a stand mixer, combine the cream cheese, smoked Gouda and piquillo peppers. Taste and season. If the mixture feels too loose to mold, refrigerate for 30 minutes.
  • Roll the mixture into 2 balls. Divide the bunch of parsley into 2 parts and place on separate serving plates. Place each cheese ball on top of the parsley sprigs so that the parsley looks like carrot stems. Shape each ball of cheese into a carrot shape and top with some of the Cheddar, pushing the cheese in slightly so it stays.
  • Refrigerate or serve immediately with crudite or chips.

Tips:

  • Choose the right carrots: Use fresh, firm, and sweet carrots for the best flavor.
  • Peel and chop the carrots evenly: This will help them cook evenly.
  • Use a food processor or blender: This is the easiest way to get a smooth and creamy dip.
  • Add other vegetables: For a more nutritious dip, add other vegetables like celery, cucumber, or bell pepper.
  • Use Greek yogurt or sour cream: These will give the dip a tangy flavor and creamy texture.
  • Season to taste: Add salt, pepper, garlic powder, onion powder, or other spices to taste.
  • Chill before serving: This will allow the flavors to meld and the dip to thicken.
  • Serve with a variety of dippers: Carrot dip is great with crackers, chips, vegetables, or even pita bread.

Conclusion:

Carrot dip is a delicious and healthy snack or appetizer that can be enjoyed by people of all ages. It's easy to make, customizable to your taste preferences, and a great way to get your daily dose of vegetables. So next time you're looking for a healthy and tasty snack, give carrot dip a try!

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