Easy Carrot Dip With a Bite

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“I made Petroushka's Best Ever Homemade Mayonnaise 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.”

Ingredients Nutrition

  • 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)


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

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