Prep 5 mins
Cook 0 mins
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.
- 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)
- 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.
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.
Thanks for the recipe, was quick n easy. I enjoyed it but we didn't feel it rated 5 stars. Took it to a pot luck supper, served it with another dip, crackers, corn chips, carrot & cauliflower crudites, the carrot dip wasn't gobbled up whereas the other dip disappeared in no time. I didn't have cayenne pepper so replaced this with chilli powder, also cooked my own carrots, not sure if the change would have made a huge difference??? It wasn't hot at all, so perhaps thats the substitution diference. Will try again with cayenne because I did enjoy it even if it wasn't a huge hit. Thanks again.
I made this for a bonfire where about 40 people attended. It scored a unanimous 5 stars. No one picked the carrot as the main ingredient. The spice quantities are perfect. The cayenne doesn't add too much heat - just rounds out the flavours nicely. I took along the yogurt (just in case) but did not need to add it. I served it with microwaved pappadams and celery sticks.