Recipe by Leggy Peggy
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.
Top Review by UmmBinat
DD and I really enjoyed this dip. I did everything to taste rather than measure. I did not add the Greek yogurt. I used large carrots which didn't make it take too much extra time. I used Hellman's olive oil mayonnaise to be soy free, canola oil instead of vegetable oil to also be soy free, freshly squeezed lemon juice, sea salt, plus the rest. I can see this may not be 5 stars for some as it doesn't seem to go perfectly with vegetables (carrot, cucumber, zucchini) or the rice crackers I served it with but the taste is delicious. Like a reviewer said she had it on chicken breast I can imagine that as tasty. Made for MAKE MY RECIPE~Tag Game, Christmas 2010.
- 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
- 1⁄2 teaspoon salt
- 1⁄4-3⁄4 teaspoon cayenne pepper (to your taste)
- 1⁄2 cup Greek yogurt (optional)