Carrot Yogurt Dip Recipes

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

Ingredients

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.

YOGHURT & CARROT DIP

Yoghurt & Carrot Dip image

This is so so quick and easy you will have it ready in no time, it's great when unexpected guests visit. Serve with potato crisps or little crackers.

Provided by Tea Jenny

Categories Vegetable

Time 15m

Yield 8 , 8 serving(s)

Number Of Ingredients 7

Ingredients

1/2 kg carrot
300 g strained yoghurt
2 cloves of mashed garlic
1 teaspoon salt
3 -4 tablespoons olive oil
1 tablespoon lemon juice
1/2 cup of roughly ground walnuts (optional)

Steps:

Scrape the carrots and grate them. Whip yoghurt with remaining ingredients, throw in the carrot and mix well.

Nutrition Facts : Calories 116, Fat 6.5, SaturatedFat 1.5, Cholesterol 4.9, Sodium 353.7, Carbohydrate 12.8, Fiber 2.1, Sugar 4.9, Protein 2.8

GREEK YOGURT VEGGIE DIP RECIPE BY TASTY

Greek Yogurt Veggie Dip Recipe by Tasty image

Here's what you need: greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, green onion, green onion, dried minced garlic, dried minced onion

Provided by Tasty

Categories Appetizers

Time 30m

Yield 3 servings

Number Of Ingredients 11

Ingredients

16 oz greek yogurt
3 tablespoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon pepper
½ teaspoon salt
1 teaspoon dried basil
1 tablespoon green onion
1 tablespoon green onion
½ teaspoon dried minced garlic
½ teaspoon dried minced onion

Steps:

Slice green pepper.
In a medium size bowl, combine Greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, and green onions. Mix until well combined.
To prepare the platter, cut an assortment of your favorite vegetables into the shape they are easiest to dip with. (We used cauliflower, cucumber, green bell pepper, broccoli, celery, yellow bell pepper, carrots, red bell pepper, radishes, and cherry tomatoes.)
Surrounding a bowl, lay vegetables on top of a bed of kale and fill the bowl with the dip.
Optional: Sprinkle with some green onions, dried minced garlic, and dried minced onion.
Enjoy!

Nutrition Facts : Calories 148 calories, Carbohydrate 23 grams, Fat 0 grams, Fiber 2 grams, Protein 14 grams, Sugar 17 grams

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