Easy Carrot Dip With A Bite Recipes

20 CARROT RECIPES: PERFECT SAUTEED CARROTS & MORE!

Steps:

• Peel the carrots and slice them diagonally into rounds (on the bias).
• Heat the olive oil in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring.
• Remove the lid, stir, and add the 1/4 teaspoon kosher salt. Continue to saute uncovered 3 to 4 minutes until browned, stirring occasionally. Remove from the heat and stir in the fresh herbs and a few more pinches kosher salt to taste. Serve immediately.

CARROT DIP

Steps:

• In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the carrots, onions, Worcestershire sauce and garlic salt. Chill for at least 1 hour. , To make a lettuce serving bowl, hollow out the head of lettuce, keeping the core at the bottom intact and removing enough interior leaves so that a 1-in. shell remains. Add dip; serve with vegetables or crackers.

ROASTED CARROT DIP

Steps:

• Cut carrots in half widthwise; cut lengthwise into 1/2-in.-thick slices. In a large bowl, combine the carrots, garlic and oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 20 minutes. Stir; bake 15-20 minutes longer or until carrots are tender. Cool slightly. , In a blender, combine 6 tablespoons water, vinegar, mayonnaise, sour cream, sugar, salt, pepper and carrot mixture; cover and process until smooth. Add additional water if needed to achieve desired consistency. Transfer to a large bowl; refrigerate until serving., Brush both sides of pita breads with butter. Cut in half; cut each half into six wedges. Place on ungreased baking sheets. Bake at 350° for 4 minutes on each side or until lightly browned. Serve with carrot dip.

MOROCCAN CARROT DIP

Steps:

• Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
• Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.

CARROT DIP RECIPE

Steps:

• Cook carrots: Cook carrots until very tender using one of the three methods listed below. Once cooked, allow to cool slightly so you can safely handle them.a. Roast: Preheat oven to 425 degrees Fahrenheit. Place a large sheet of aluminum foil on a baking sheet. Place carrots on top of foil and drizzle carrots with 2 tablespoons of water. Season with salt and pepper. Lift edges of aluminum foil up and over carrots to enclose and form a packet. Seal edges tightly closed. Transfer baking sheet to the oven and roast for 40-45 minutes, or until carrots are extremely tender. Remove from oven.b. Sauté: Roughly chop carrots into 1-inch pieces. Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the carrots and season with salt and pepper. Cook, stirring occasionally, until carrots are very tender, about 13-15 minutes. Remove carrots from pan.c. Boil: Roughly chop carrots into 1-inch pieces. Bring a large pot of water to a boil. Season water generously with salt. Add the carrots and boil until very tender, about 13 minutes. Drain carrots.
• Optional for creamiest dip - cook chickpeas: While the carrots are cooking, cook the chickpeas. Place chickpeas in a medium saucepan and sprinkle with baking soda. Add enough water to cover the chickpeas by 2-inches of water. Bring the water to a boil over high heat. Boil for 18-20 minutes or until the chickpeas are very soft. (Note: Reduce heat as needed to maintain boil but prevent water from boiling over.) Transfer chickpeas to a fine-mesh strainer and drain. Rinse well with cool water. Discard excess chickpea skins that fell off during cooking process
• Start the dip: In a food processor or high speed blender, combine the tahini, miso, vinegar, garlic and ginger. Season with ¾ teaspoon salt. Process until the mixture is thick and creamy, stopping to scrape down the sides and bottom of the bowl as necessary.
• Add water: With the processor running, add in ¼ cup of ICE COLD water, 1 tablespoon at a time. Stop and scrape down the side of the bowl as necessary if the mixture seizes up on you. Blend until the mixture is smooth and thick.
• Add the carrots and chickpeas: Add the cooked carrots and chickpeas to the processor. Blend until the mixture is smooth, about 3 minutes.
• Add the sesame oil, mirin and honey. Continue to process until the mixture is very creamy and silky smooth, adding more ice water 1 tablespoon at a time if needed, until desired creaminess is achieved.
• Serve: Taste and adjust for seasoning with salt, pepper, honey and vinegar if desired. Transfer to a serving bowl and drizzle with a bit of sesame oil. Top with optional garnishes of your choice. Serve and enjoy!

EASY CARROT DIP WITH A BITE

Steps:

• 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.

MOROCCAN CARROT DIP

Steps:

• Heat 1 tablespoon of the oil in a large saucepan over medium-high heat until shimmering. Add the carrots and 1/2 teaspoon salt and cook until they begin to soften, 5 to 7 minutes. Stir in the garlic, coriander, cumin, ginger, chili powder and cinnamon and cook until fragrant, about 30 seconds. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the carrots are tender, 15 to 20 minutes.
• Off the heat, mash the carrots with a potato masher, leaving a few coarse pieces for texture. Stir in the remaining 2 tablespoons oil and vinegar. Transfer to a bowl, cover, and refrigerate until the dip is chilled, about 30 minutes. Season with salt and pepper to taste and sprinkle with the cilantro before serving. The dip can be refrigerated in an airtight container for up to 2 days. Season with additional vinegar, salt and pepper to taste and sprinkle with the cilantro before serving.
• Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the pita wedges, smooth-side down, over 2 rimmed baking sheets. Spray the top of each chip with oil and then sprinkle with the salt.
• Bake the chips until they begin to crisp and brown lightly, 8 to 10 minutes. Flip the chips over so their smooth side is facing up and continue to bake until the chips are fully toasted, 8 to 10 minutes longer. Remove the baking sheets from the oven and let cool before serving.
• To make Garlic-Herb Pita Chips, mix 1½ teaspoons garlic powder and 2 tablespoons minced fresh thyme, basil, or oregano with the salt before sprinkling it over the chips in step 1.
• To make Chili-Spiced Pita Chips, mix 1 tablespoon chili powder (or you can substitute curry powder or smoked paprika), ½ teaspoon garlic powder, and a pinch cayenne pepper with the salt before sprinkling it over the chips in step 1.