Carrot Dip
This carrot dip is simple, creamy, and weirdly addictive, the kind of thing you make once and then suddenly want in your fridge every week. It’s also a great way to use up a bunch of carrots fast. And it works as a dip, a spread, or even a quick snack situation straight from the bowl.
The best part: it’s basically just carrots and Greek yogurt, and the texture comes out smooth and satisfying every time.
Ingredients
1.5 cup carrots
3/4 cup Greek yogurt
1 small garlic clove, minced
1 tsp salt
Optional but highly recommended: crispy onions for topping (store bought or homemade)
Before You Start
You can easily adapt this recipe to however many carrots you have; just remember the ratio of carrots to Greek yogurt is about 2:1. It’s best to start with less yogurt and add more as needed.
Because there are so few ingredients, it’s best to go with a higher quality Greek yogurt.
Instructions
Bring a small pot of water to a boil with a few pinches of salt and one of sugar.
Slice the carrots and simmer them until easily pierced with a fork. Drain and let cool to room temperature. Make sure they’re drained well, as extra liquid will result in a loose dip.
Add Greek yogurt, then carrots, garlic and salt to a blender and blend until completely smooth. Adding the liquid ingredients to the blender first will make it easier to get it going.
Taste and adjust seasonings as necessary.
Have fun with the toppings! Herbs and crispy onions are delicious, but microgreens, a drizzle of olive oil, or a squeeze of lemon will all be great.
How to Serve Your Carrot Dip
This dip is great with:
Crackers or pita chips
Cucumbers, radishes, or snap peas
Sandwiches as a spread
Roasted potatoes
Straight off a spoon
Area 2 Farms for Locals
Your food should be equally accessible and nutritious. Which is where we come in. At Area 2 Farms, we grow fresh organic produce within 10 miles of you.
