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    You are in: Home / Recipes / Curried Carrot Dip Recipe
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    Curried Carrot Dip

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Cookgirl's Note:

    Similar to hummus in taste and texture but without the high fat tahini. Great on melba toast, veggies, herbed crackers... From Diabetic Living, Summer 2005. Use very fresh, preferably farm fresh/organic carrots if at all possible.

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    1. 1
      In a saucepan boil the carrots until tender. Drain and reserve about 2/3 cup of the cooking liquid.
    2. 2
      In a small skillet over medium heat, saute the onion and garlic in the oil until softened. Stir in the curry powder and cumin powder.
    3. 3
      Transfer the cooked carrots and onion mixture to a food processor or blender. Add the drained beans, jalapeno and salt. Cover and process until smooth. If the machine is laboring, add some of the cooking liquid from the carrots.
    4. 4
      Transfer the dip to a serving bowl, stir in the lemon juice and cover well. Chill until serving time.
    5. 5
      When ready to serve, garnish the dip with sliced green onions or snipped chives.

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    Nutritional Facts for Curried Carrot Dip

    Serving Size: 1 (1004 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 353.5
    Calories from Fat 92
    Total Fat 10.2 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 476.0 mg
    Total Carbohydrate 53.1 g
    Dietary Fiber 13.4 g
    Sugars 7.5 g
    Protein 15.7 g

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