Best Spiced Carrot Dip Recipes

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

Ingredients

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.

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

Ingredients

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