Best 4 Roasted Carrot Dip Recipes
Roasted Carrot Dip: A Delightful Appetizer with a Twist
Indulge in a culinary adventure with our exquisite Roasted Carrot Dip, an explosion of flavors that will tantalize your taste buds. This vibrant dip combines the natural sweetness of roasted carrots with a symphony of aromatic spices, creating a creamy, flavorful spread that is both healthy and addictive. Perfect for gatherings, parties, or as a guilt-free snack, this dip will leave you craving for more.
Additionally, we present a collection of delectable recipes that complement the Roasted Carrot Dip. Discover the savory Roasted Carrot Soup, a comforting and wholesome meal that showcases the versatility of roasted carrots. For a refreshing twist, try the Carrot and Ginger Smoothie, a revitalizing blend of carrot, ginger, and tangy citrus.
Explore the culinary possibilities of roasted carrots with our Roasted Carrot Salad, a colorful and crunchy side dish that adds a pop of color to your table. And for a sweet treat, indulge in our delectable Carrot Cake with Cream Cheese Frosting, a classic dessert that combines moist carrot cake with a velvety cream cheese frosting.
ROASTED CARROT DIP
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
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.
ROASTED CARROT DIP
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
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
ROASTED CARROT DIP
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
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
ROASTED CARROT DIP
Steps:
- 1. Preheat oven to 425F. On a rimmed baking sheet, toss carrots and onion with 2 T oil and the cumin. Season with salt. Roast until golden brown and tender, about 35 min, flipping halfway through. 2. Transfer vegetables to a food processor and pulse until a coarse paste forms. Add remaining 1/4 cu oil, the vinegar, Sriracha and garlic. Pulse to combine. Season with salt. Dollop with yogurt and serve with pita bread.
Tips:
- Look for carrots that are firm and smooth, with no blemishes or bruises.
- Scrub the carrots well before roasting to remove any dirt or debris.
- Toss the carrots with olive oil, salt, and pepper before roasting to help them caramelize.
- Roast the carrots until they are tender and slightly browned, about 20-25 minutes.
- Allow the carrots to cool slightly before pureeing them in a food processor or blender.
- Add olive oil, lemon juice, tahini, cumin, and coriander to the carrot puree and blend until smooth.
- Season the dip to taste with additional salt and pepper.
- Serve the dip with pita chips, crackers, or vegetables.
Conclusion:
Roasted carrot dip is a delicious and healthy snack or appetizer that is easy to make. With its creamy texture and flavorful blend of spices, this dip is sure to please everyone. It is also a great way to use up leftover roasted carrots. So next time you find yourself with a few extra carrots, give this recipe a try. You won't be disappointed!
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