Carrot Sriracha Dip Recipes

CARROT SRIRACHA DIP

Steps:

• In 2-quart saucepan, cover chopped carrots with cold water. Heat to boiling. Reduce heat; simmer about 20 minutes or until carrots are tender. Drain; place in food processor.
• Add garlic, vinegar, Sriracha sauce, cilantro and salt. Process while slowly drizzling in olive oil, until smooth. Serve with chips.

SPICY HONEY SRIRACHA GAME DAY DIP

Steps:

• In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a greased 3-qt. slow cooker. Stir in cream cheese, cheddar cheese, broth, chili sauce and honey. , Cook, covered, on low until cheese is melted, 3-4 hours, stirring every 30 minutes. Serve with tortilla chips. If desired, sprinkle with green onions.

RANCH DIP AND BABY CARROTS

Steps:

• Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, buttermilk, parsley, scallion, orange zest and pepper, to taste. Use immediately or store covered, in the refrigerator, for up to 3 days.

ROASTED CARROT DIP

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.