Easy Carrot Dip With a Bite

photo by Lalaloula





- Ready In:
- 5mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 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)
directions
- 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.
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Reviews
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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.
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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.
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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.
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Tweaks
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Thanks for this refreshing and easy recipe. I followed the recipe exactly except for a couple changes. I used 2 tsp. hot sauce instead of the cayenne. I used raw carrots and put them in the food precessor. Easy.<br/>We ate it with homemade naan. This makes a nice change from hummus. I have sent the recipe to one of my brothers as I think he will enjoy it too.
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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.
RECIPE SUBMITTED BY
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