Treat yourself to a nutritious and delectable treat with our wholesome carrot dip recipe, specially designed for one. Immerse yourself in a symphony of flavors as you savor this creamy, tangy, and refreshing dip. Crafted with simple, fresh ingredients and a touch of herbs, this carrot dip is an ideal companion for a variety of snacks, from crunchy veggie sticks to crispy crackers. Its vibrant orange hue and delightful taste will elevate any gathering, whether it's a cozy movie night or an afternoon picnic. With its ease of preparation and customizable options, this carrot dip is a versatile addition to your healthy snacking repertoire. Discover the joy of mindful eating with our carrot dip recipe, tailored to provide both pleasure and nourishment.
**Carrot Dip Recipe**
**Ingredients:**
* 1 large carrot, peeled and chopped
* 1/4 cup plain Greek yogurt
* 1 tablespoon mayonnaise
* 1 teaspoon lemon juice
* 1/4 teaspoon ground cumin
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* Chopped fresh parsley or cilantro, for garnish
**Instructions:**
1. In a food processor or blender, combine all ingredients until smooth and creamy.
2. Transfer the dip to a serving bowl and garnish with chopped parsley or cilantro.
3. Serve with your favorite dippers, such as carrot sticks, celery sticks, cucumber slices, or pita chips.
**Additional Recipe Variations:**
* For a spicy kick, add a pinch of cayenne pepper or a drop of Sriracha sauce.
* For a tangy twist, substitute lime juice for lemon juice.
* For a creamy and cheesy variation, add a tablespoon of crumbled feta cheese or goat cheese.
* For a crunchy texture, add a tablespoon of chopped walnuts or almonds.
* For a refreshing and herbaceous flavor, add a tablespoon of chopped fresh dill or mint.
**Serving Suggestions:**
* Carrot dip is a versatile accompaniment that pairs well with a variety of snacks. Here are some ideas for serving:
* Use it as a dip for raw vegetables, such as carrot sticks, celery sticks, cucumber slices, and bell pepper strips.
* Serve it with crackers, pita chips, or breadsticks.
* Spread it on sandwiches or wraps for a flavorful and nutritious lunch.
* Use it as a topping for baked potatoes or grilled chicken.
* Enjoy it as a light and healthy snack on its own.
CARROT DIP
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
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 :
HEALTHY CARROT DIP FOR ONE
I am always looking for healthy recipes and this one from the detox section of the "Healthy Eating" book put out by "The Australian Woman's Weekly" caught my eye. So, I am putting it here for safe keeping. I am often the only person in my house eating the healthy recipes I make and that is also why I was happy to see this was a recipe for one but I am sure it could be easily scaled up.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place carrot and juice in small saucepam.
- Cook uncovered, over low heat, about 10 minutes or until liquid is evaporated.
- Cool for 10 minutes.
- Blend or process carrot mixture with yogurt.
- Stir in mint, currants and ginger.
HARISSA-ROASTED CARROT DIP WITH SEEDY-CHEESY CRACKERS
Steps:
- For the crackers: Combine the flour, flax seeds, millet, sesame seeds, poppy seeds, salt and lemon zest in the bowl of a food processor fitted with the blade attachment. Give it a few pulses to combine and break up. Add the butter and feta, pulse until the mixture is evenly combined and the butter is in pea-sized bits. Continue to pulse while drizzling in the water, then pulse until the mixture clumps together and forms a dough. Turn out onto a piece of plastic wrap, flatten into a disc, and wrap tightly. Refrigerate for at least 30 minutes or until cold and firm.
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Roll the dough out onto a lightly floured surface to a scant 1/8-inch-thick. Cut into 2-inch squares or other 2-inch shapes and arrange on the prepared baking sheets about a 1/2-inch apart (makes about 60 crackers). Bake until golden and the edges are dark, start checking at 18 to 20 minutes. Let cool on the pans. These can be stored on the counter in an airtight container for up to 5 days.
- To serve, spoon some Harissa Roasted Carrot Dip in a bowl and swirl around the top. Drizzle with some extra-virgin olive and a pinch of flaky salt. Serve with the crackers.
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper. Spread the carrots, onion, pepper and garlic on the prepared pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and several turns of black pepper and toss everything around to coat. Roast in the oven until softened and edges begin to get dark browned and charred, start checking at 35 minutes. Remove from the oven and cool slightly.
- In a food processor, combine the roasted carrot mixture with the lemon juice, harissa, cider vinegar and smoked paprika and blend until smooth, stopping to scrape the sides as necessary. With the motor running, slowly stream in the remaining 1/4 cup olive oil. Taste and adjust seasoning. Refrigerate until ready to serve.
MOROCCAN CARROT DIP
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
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.
MOROCCAN CARROT DIP
This vegan dip from America's Test Kitchen has a bright, spiced flavor that goes beautifully with pita chips. To retain the appealing, brilliant orange color, be careful not to brown the carrots when cooking them.
Provided by Tara Parker-Pope
Categories dips and spreads, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of the oil in a large saucepan over medium-high heat until shimmering. Add the carrots and 1/2 teaspoon salt and cook until they begin to soften, 5 to 7 minutes. Stir in the garlic, coriander, cumin, ginger, chili powder and cinnamon and cook until fragrant, about 30 seconds. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the carrots are tender, 15 to 20 minutes.
- Off the heat, mash the carrots with a potato masher, leaving a few coarse pieces for texture. Stir in the remaining 2 tablespoons oil and vinegar. Transfer to a bowl, cover, and refrigerate until the dip is chilled, about 30 minutes. Season with salt and pepper to taste and sprinkle with the cilantro before serving. The dip can be refrigerated in an airtight container for up to 2 days. Season with additional vinegar, salt and pepper to taste and sprinkle with the cilantro before serving.
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the pita wedges, smooth-side down, over 2 rimmed baking sheets. Spray the top of each chip with oil and then sprinkle with the salt.
- Bake the chips until they begin to crisp and brown lightly, 8 to 10 minutes. Flip the chips over so their smooth side is facing up and continue to bake until the chips are fully toasted, 8 to 10 minutes longer. Remove the baking sheets from the oven and let cool before serving.
- To make Garlic-Herb Pita Chips, mix 1½ teaspoons garlic powder and 2 tablespoons minced fresh thyme, basil, or oregano with the salt before sprinkling it over the chips in step 1.
- To make Chili-Spiced Pita Chips, mix 1 tablespoon chili powder (or you can substitute curry powder or smoked paprika), ½ teaspoon garlic powder, and a pinch cayenne pepper with the salt before sprinkling it over the chips in step 1.
Tips:
- Use fresh, high-quality carrots: This will ensure the dip has the best flavor and texture.
- Don't overcook the carrots: They should be tender but still have a slight crunch.
- Use a food processor or blender to get a smooth dip: If you don't have a food processor or blender, you can grate the carrots and then mix them with the other ingredients by hand.
- Season the dip to taste: Add salt, pepper, and other spices as desired.
- Serve the dip immediately: It's best when it's fresh.
Conclusion:
Healthy carrot dip is a delicious and nutritious snack or appetizer. It's easy to make and can be customized to your liking. Serve it with carrot sticks, celery sticks, or pita chips for a healthy and satisfying snack.
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