Easy Carrot Dip With a Bite

"I made Petroushka's Recipe #207860 yesterday and thought -- the food processor is already dirty, so I might as well make something else. After a bit of experimentation, this was the end result. I took it to office drinks today and it got two thumbs up from everyone. I used a tin of baby carrots, but you can make this recipe harder for yourself by cooking 250 grams (8 ounces) of sliced fresh carrots until they are tender, draining them and then following the rest of the recipe. I'm sure you could double or triple this for a crowd. Use yogurt only if you need to reduce the heat."
 
Download
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by katew photo by katew
photo by Chef floWer photo by Chef floWer
photo by Kathy photo by Kathy
photo by Lalaloula photo by Lalaloula
Ready In:
5mins
Ingredients:
9
Serves:
12
Advertisement

ingredients

  • 440 g baby carrots, drained (drained weight is 250 grams)
  • 1 tablespoon mayonnaise, not a sweet one
  • 2 tablespoons vegetable oil
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin
  • 2 garlic cloves
  • 12 teaspoon salt
  • 14 - 34 teaspoon cayenne pepper (to your taste)
  • 12 cup Greek yogurt (optional)
Advertisement

directions

  • Drain the carrots and put all ingredients in a food processor or blender. Add the yogurt ONLY if you want to reduce the heat.
  • Buzz until you have the desired consistency.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. DD and I really enjoyed this dip. I did everything to taste rather than measure. I did not add the Greek yogurt. I used large carrots which didn't make it take too much extra time. I used Hellman's olive oil mayonnaise to be soy free, canola oil instead of vegetable oil to also be soy free, freshly squeezed lemon juice, sea salt, plus the rest. I can see this may not be 5 stars for some as it doesn't seem to go perfectly with vegetables (carrot, cucumber, zucchini) or the rice crackers I served it with but the taste is delicious. Like a reviewer said she had it on chicken breast I can imagine that as tasty. Made for MAKE MY RECIPE~Tag Game, Christmas 2010.
     
  2. Thanks for the recipe, was quick n easy. I enjoyed it but we didn't feel it rated 5 stars. Took it to a pot luck supper, served it with another dip, crackers, corn chips, carrot & cauliflower crudites, the carrot dip wasn't gobbled up whereas the other dip disappeared in no time. I didn't have cayenne pepper so replaced this with chilli powder, also cooked my own carrots, not sure if the change would have made a huge difference??? It wasn't hot at all, so perhaps thats the substitution diference. Will try again with cayenne because I did enjoy it even if it wasn't a huge hit. Thanks again.
     
  3. I made this for a bonfire where about 40 people attended. It scored a unanimous 5 stars. No one picked the carrot as the main ingredient. The spice quantities are perfect. The cayenne doesn't add too much heat - just rounds out the flavours nicely. I took along the yogurt (just in case) but did not need to add it. I served it with microwaved pappadams and celery sticks.
     
  4. This is a delicious dip. Great as most ingredients are on hand and it can be spiced up or down as desired. So easy to make and very pretty once in the bowl. I served mine with little crackers but I bet it would be marvellous too with crudites. We loved this !!
     
  5. We (Little Miss and I) love dips for a quick snack. This was delious and very healthy. We made it for afternoon. I added the spice after I seved Little Miss as she's not to keen on heat. Thanks so much Peggy for a lovely recipe.
     
Advertisement

Tweaks

  1. Thanks for this refreshing and easy recipe. I followed the recipe exactly except for a couple changes. I used 2 tsp. hot sauce instead of the cayenne. I used raw carrots and put them in the food precessor. Easy.<br/>We ate it with homemade naan. This makes a nice change from hummus. I have sent the recipe to one of my brothers as I think he will enjoy it too.
     
  2. DD and I really enjoyed this dip. I did everything to taste rather than measure. I did not add the Greek yogurt. I used large carrots which didn't make it take too much extra time. I used Hellman's olive oil mayonnaise to be soy free, canola oil instead of vegetable oil to also be soy free, freshly squeezed lemon juice, sea salt, plus the rest. I can see this may not be 5 stars for some as it doesn't seem to go perfectly with vegetables (carrot, cucumber, zucchini) or the rice crackers I served it with but the taste is delicious. Like a reviewer said she had it on chicken breast I can imagine that as tasty. Made for MAKE MY RECIPE~Tag Game, Christmas 2010.
     

RECIPE SUBMITTED BY

<p>Thanks so much for visiting my page.</p> <p>&nbsp;</p> <p>I love to cook and travel.</p> <p>&nbsp;</p> <p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p> <p>&nbsp;</p> <p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p> <p>&nbsp;</p> <p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at http://leggypeggy.com or my food blog at http://cookingonpage32.wordpress.com</p> <p>&nbsp;</p> <p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes