Carrot Dip Recipes

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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

CARROT DIP



Carrot Dip image

I created this dip based on the idea of hummus, using carrots instead of beans. You can roast the sesame seeds, if desired. This is great on veggies or with crackers.

Provided by sueb

Categories     Appetizers and Snacks     Spicy

Time 45m

Yield 8

Number Of Ingredients 13

1 cup hot water
1 (2 g) bag chai tea bag
1 tablespoon vegetable oil
2 ½ cups thinly sliced carrots
¾ cup chopped onion
½ cup chopped pecans
½ cup soy milk
2 tablespoons sesame seeds
1 tablespoon honey
½ teaspoon fennel seeds
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon chipotle pepper powder

Steps:

  • Pour hot water over chai tea bag in a mug; steep for 5 minutes, discard tea bag.
  • Heat oil in a skillet over high heat; add carrots and onions and saute until onions are transparent, about 10 minutes. Add 2 tablespoons chai tea to carrots and bring to boil; reduce heat to low, cover skillet, and simmer for 15 minutes.
  • Cook and stir pecans in a skillet over medium heat until fragrant, about 5 minutes.
  • Process carrot mixture, pecans, soy milk, sesame seeds, honey, fennel seeds, ground cinnamon, ground cloves, and chipolte pepper powder in a blender until smooth.

Nutrition Facts : Calories 114.3 calories, Carbohydrate 9.9 g, Fat 8.1 g, Fiber 2.5 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 36.2 mg, Sugar 5.5 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 :

HARISSA-ROASTED CARROT DIP WITH SEEDY-CHEESY CRACKERS



Harissa-Roasted Carrot Dip with Seedy-Cheesy Crackers image

Provided by Molly Yeh

Categories     appetizer

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 24

1 1/2 cups (200g) all-purpose flour, plus more dusting
3 tablespoons (33g) flax seeds
3 tablespoons (36g) millet
3 tablespoons (30g) sesame seeds
2 tablespoons (20g) poppy seeds
2 teaspoons kosher salt
Zest of half a lemon
1/2 cup (113g) unsalted butter, cold and cubed
4 ounces feta, crumbled
6 tablespoons cold water
Harissa Roasted Carrot Dip, recipe follows
Extra-virgin olive oil, for serving
Flaky sea salt, for serving
1 pound carrots, scrubbed, trimmed, and cut into 1-inch pieces
Half a small yellow onion, cut into 1-inch pieces
Half a medium red bell pepper, cut into 1-inch pieces
1 clove garlic
2 tablespoons plus 1/4 cup (56.5g) extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
2 tablespoons (30g) lemon juice, from 1 lemon
1 1/2 tablespoons (27g) tablespoons spicy harissa
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon smoked paprika

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



Moroccan Carrot Dip image

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

3 tablespoons extra-virgin olive oil
2 pounds carrots (about 12), peeled and sliced ¼ inch thick
Salt
Pepper
2 garlic cloves, minced
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon ground ginger
1/8 teaspoon chili powder
1/8 teaspoon ground cinnamon
1/3 cup water
1 tablespoon white wine vinegar
1 tablespoon minced fresh cilantro
4 (8 inch) whole-wheat pita breads, cut into 6 wedges
Olive oil spray
1 teaspoon salt

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.

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.

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.

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.

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

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BON APPETIT CARROT DIP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
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From recipeschoice.com


ROASTED CARROT DIP (EASY RECIPE) | CROWDED KITCHEN
2021-09-07 Wash and peel carrots and roughly chop. (1) In a mixing bowl, add the carrots, 1 tablespoon of oil, the salt, cumin, chili powder, and smoked paprika. Stir well until carrots are evenly coated in spices. Stir thoroughly to coat evenly. (2) Spread carrots evenly on a sheet pan and roast for 30 minutes, rotating the pan halfway through, until ...
From crowdedkitchen.com


CARROT AND SPINACH DIP - 2 SISTERS RECIPES BY ANNA AND LIZ
2021-12-26 Thaw the frozen spinach, drain and squeeze out excess water. Add the spinach along with the remaining ingredients to the carrots mixture and stir until well combined. Transfer to a serving dip bowl, garnish on top with a sprinkle of minced carrot on top, and cover with plastic wrap. Chill for at least 2 hours before serving, or overnight.
From 2sistersrecipes.com


CARROT DIP (VEGAN & GLUTEN FREE CARROT CHUTNEY) - FLAVORS TREAT
2018-11-01 Save the water to use later while grinding. In a blender place carrots, ginger, garlic, oil, salt, coriander, coriander powder, cumin powder, chilli powder, blanched almonds, juice of half lime. Grind all the ingredients until smooth adding little water only if necessary. Super delicious and creamy carrot dip is ready to enjoy.
From flavourstreat.com


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