This Easy Carrot Dip is a vegan, dairy-free marvel that’s set to elevate your appetizer game. Perfect for those who are all about a healthy, easy-to-make lifestyle, this recipe is a testament to how delicious simplicity can be.
Imagine a dip that combines the sweetness of the carrots with a smoky whisper of spices and the nutty embrace of hazelnuts. With roasted carrots providing a vibrant brilliant orange color, it is indeed as tasty as it looks.
This easy-to-make dip is a versatile companion to crackers, toast, and pita chips, and it can effortlessly become a flavorful spread for your favorite sandwich or wrap.
With its extra creamy texture and healthful ingredients, it’s a guilt-free treat that doesn’t compromise on flavor.
As we prepare our pan and chop our veggies, we’re not just preparing a dip—we’re creating a savory, smoky, and subtly sweet experience that’s bound to be a hit, whether it’s a quiet evening at home or a lively dinner party.
So, let’s make this carrot dip, a simple yet sophisticated dish that promises to be as absolutely delicious as it is easy to whip up.
EASY CARROT DIP – WHY YOU’LL LOVE THIS RECIPE
- This dip is a delicious excuse to add carrots and increase your daily vegetable intake.
- Made with ingredients you likely have on hand, this recipe is an easy-to-make solution for impromptu hosting or snacking.
- From a casual movie night to an intimate date, or a lively family gathering, this easy carrot dip fits seamlessly into any event’s menu.
- Can be paired with anything from crackers to veggie sticks, or get creative and dollop it on pasta, or grilled dishes, or use it as a spread in sandwiches.
- A creamy roasted carrot dip that marries the natural sweetness of roasted carrots with the robust flavors of garlic and nuts, all without a hint of dairy
INGREDIENTS FOR CARROT DIP
Here’s what you’ll need for this recipe:
- 1 lb Carrots
- 1/2 pc Yellow Onion
- 1/4 tsp Ground Cumin
- 1/4 tsp Ground Cinnamon
- 1/4 cup Hazelnuts (skin off)
- 1 pc Orange (juice and zest)
- 1/4 cup Parsley or other fresh herbs
- 1 tablespoon Tomato paste
- 1/4 cup Olive oil, divided
- 1 inch Ginger, peeled and sliced
- 1/4 tsp Red Pepper flakes or a pinch of cayenne pepper or chili powder
HOW TO MAKE CARROT DIP
1. Heat 1 tbsp olive oil in a frying pan over medium heat. Add onion and saute for a couple of minutes.
2. Add sliced carrots, cumin, and cinnamon. Mix well.
3. Cook and stir until the carrots are tender and cooked through. Transfer carrots to a food processor or a high-speed blender, along with onions, hazelnuts, orange juice and zest, parsley, tomato paste, olive oil, ginger, and pepper flakes.
4. Blend until smooth and creamy. Taste and see if need more seasoning with salt and pepper.
TIPS, VARIATIONS, AND SUBSTITUTIONS
Almonds, walnuts, or sunflower seeds – Feel free to swap out hazelnuts for almonds, walnuts, or even sunflower seeds if you’re nut-free. Each nut will add a different dimension to your dip.
Lemon or lime – Instead of orange juice and zest, try lemon or lime for a different citrus note in your carrot dip recipe.
Maple syrup – If you find the carrots aren’t sweet enough, a drizzle of maple syrup can sweeten things up.
Oil options – If you prefer a different oil, avocado oil or a mild nut oil can be a good substitute for olive oil in your carrot dip recipe.
Tahini or vegan butter – For a less tangy and more earthy flavor, swap tomato paste with a tablespoon of tahini or vegan butter for creaminess.
Texture – For a smoother dip, use your food processor and blend until completely creamy. For a chunky texture, give a few pulses and leave some carrots partially finely chopped.
QUICK AND EASY VEGAN APPETIZER RECIPES – WHAT TO SERVE WITH THIS DIP
Crispy Pita Chips – Preheat your oven and toast some pita bread until it’s golden and crisp, then break it into chip-sized pieces for dipping. The crunch of the pita chips is a perfect match for the creamy texture of the carrot dip.
Fresh Veggie Platter – Arrange a colorful selection of raw vegetables like cucumber wedges, celery sticks, and bell pepper strips. Their fresh crunch and natural flavors make them the perfect vehicles for this creamy carrot dip.
Vegan ‘Cheese’ Toasts – Spread some of the carrot dip on slices of baguette or artisan bread, sprinkle with vegan cheese, and broil until bubbly and golden. Serve these toasts as a warm and satisfying starter.
Roasted Cauliflower Bites – On a rimmed baking sheet, toss cauliflower florets with a bit of oil, a teaspoon of smoked paprika, and a pinch of cayenne; then roast until they’re caramelized and tender. They make a nutritious and tasty match for the carrot dip.
Chickpea Flatbreads – Whip up a simple chickpea flour batter, pour it onto a hot skillet, and cook until you have a stack of soft flatbreads ready to be dipped and enjoyed with the carrot dip.
FREQUENTLY ASKED QUESTIONS
1. Can I make this dip nut-free?
Certainly! If nuts aren’t your thing, swap them out for seeds like sunflower or pumpkin. They’ll give you that salty crunch without the nuts. And if you’re looking for that hummus vibe, blend in some chickpeas for a protein-packed twist.
2. How long can I store this dip in the fridge?
Stored in an airtight container, this carrot dip will stay fresh and fragrant for up to 5 days. Some say it still tastes amazing—or even better—after the flavors have had time to meld.
3. Can I freeze the carrot dip?
This dip can be frozen, although the texture may change slightly upon thawing. To freeze, place the dip in a freezer-safe container and freeze for up to 3 months. Just remember, when you thaw it, give it a good stir with a spatula to loosen it up. It might need a drizzle of lemon juice or a tablespoon of broth to bring back its creamy texture.
4. The dip is too thick; how can I thin it out?
If it’s too thick after blending, add a teaspoon or two of olive oil or orange juice to let it cool to your preferred consistency. A pinch of cayenne or smoked paprika can also add some oomph if you find it bland.
5. How can I spice up this dip?
If you’re after more heat, a ½ teaspoon of cayenne or your favorite hot sauce will do the trick. And for an extra layer of flavor, roast the carrots with garlic powder and a sprinkle of salt and pepper on a sheet pan until they’re tender.
EASY CARROT DIP (DAIRY-FREE)
- 1. Heat 1 tbsp olive oil in a frying pan over medium heat. Add onion and saute for a couple of minutes.
- 2. Add sliced carrots, cumin, and cinnamon. Mix well.
- 3. Cook and stir until the carrots are tender and cooked through. Transfer carrots to a food processor or a high-speed blender, along with onions, hazelnuts, orange juice and zest, parsley, tomato paste, olive oil, ginger, and pepper flakes.
- 4. Blend until smooth and creamy. Taste and see if need more seasoning with salt and pepper.
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