Lemony Carrot Dip Food

MOROCCAN CARROT DIP

Steps:

• Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
• Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.

SMOKY CARROT DIP

Steps:

• Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8-10 minutes. Let cool; set aside.
• Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour.
• Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.
• Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.
• Do Ahead: Dip can be made 1 week ahead. Cover and chill.

MIDDLE EASTERN-STYLE CARROT, PARSNIP AND WALNUT DIP

Steps:

• Place the carrots and parsnips in a medium to large pot and cover with cold water. Set on the stove, bring to a simmer, and cook until very tender, about 15 minutes. Drain well and place the carrots and parsnips in a food processor. Add the remaining ingredients, except garnish, and pulse until smooth.Spoon the dip into a bowl, cool to temperature and refrigerate until chilled. When ready to serve, garnish the dip, if desired, with a drizzle of olive oil and a few walnuts pieces.

EASY CARROT DIP WITH A BITE

Steps:

• 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.

CARROT FRIES WITH LEMON-MINT DIP

Steps:

• For the dip: In a medium bowl, mix the sour cream, mint, lemon juice, sugar, salt and pepper together until blended. Cover and chill for at least 30 minutes and up to 1 day.
• For the fries: In a large heavy-bottomed saucepan, heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don¿t have a thermometer a cube of bread will brown in about 3 minutes.)
• Place the egg whites in a medium bowl. Place the panko breadcrumbs in another medium bowl. Working in batches, drop the carrot sticks into the egg whites and turn to coat. Remove the carrot sticks, allowing any excess egg white to drip back into the bowl. Drop the carrot sticks in the panko; toss gently to coat.
• Working in batches, fry the carrot sticks until deep brown, 3 to 4 minutes, turning and separating with a wooden spoon and adjusting the temperature to maintain 350 degrees F. Drain on paper towels.
• Place a bowl of the dip in the center of a platter. Sprinkle the fries with salt and pepper. Arrange the fries around the dip, and serve.

SUNSHINE CARROT DIP

Steps:

• Place the carrots in a saucepan filled with salted water and bring to a boil before reducing to a simmer. Cook until tender, but not too soft. Remove from the heat and drain.
• Place a frying pan over a medium heat and add the olive oil, garlic and cumin seeds. Cook until the garlic is slightly softened, but not brown otherwise it will taste bitter.
• Place all the ingredients in a large food processor and process until smooth and creamy. Refrigerate before serving and serve topped with coriander seeds and a few fresh thyme leaves.

HARISSA CARROT DIP

Steps:

• Preheat oven to 350℉. Line a large rimmed baking sheet with parchment. Add carrots, olive oil, smoked paprika, paprika, cumin, salt, and pepper to the baking sheet and toss to coat. Bake for 50 minutes, or until carrots are soft and slightly shriveled, tossing once or twice during baking. Let cool.
• Once carrots have cooled, add to a food processor along with the lentils, almonds, harissa, garlic, lemon juice, cilantro, olive oil, salt, and pepper. Blend until smooth. With the processor running, slowly stream in the ice water and blend until dip is even creamier. Season to taste with additional salt and pepper if desired. Serve with dippers of choice!

LEMONY CARROTS

Steps:

• Wash and halve carrots, and steam for 8 to 10 minutes.
• In serving bowl, mix soy sauce, lemon juice and sugar. When carrots are cooked, drain, and stir into soy mixture.

LEMON PEPPER CHICKEN DIP RECIPE

Steps:

• Heat the oven to 350 degrees. In a large bowl, mash the cream cheese with a fork until broken up. Crumble in about two-thirds of the feta, then add the olive oil, 2 teaspoons of black pepper, the garlic powder, chile flakes and salt. Using a microplane set over the bowl, finely zest both lemons into the dip. Juice the lemons and pour 1/2 cup juice into the dip; discard or save any leftover juice for another use. Stir everything until evenly combined.
• Add the chicken to the dip and stir until just combined (you don't want to stir so much that the chicken turns to mush). Transfer the mixture into a shallow 1-quart baking dish or pie plate and sprinkle the top with the remaining ½ teaspoon pepper.
• Bake the dip until it is heated through and lightly browned around the perimeter, about 30 minutes. Remove from the oven and sprinkle with the scallions. Crumble the remaining 1 ounce of feta evenly over the scallions, then drizzle with more olive oil, if you like. Serve the dip while hot with crackers and veggies for dipping.

ROASTED CARROT DIP

Steps:

• Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
• Cut the carrots into 1 inch sized chunks, toss them in olive oil and salt and place on a baking sheet along with the garlic cloves. Bake in the oven for approximately 20 minutes until the carrots are tender and lightly browned on the edges.
• In a food processor combine the cooked carrots, garlic, tahini, lemon juice, cumin and liquid and blend until smooth.
• Serve sprinkled with a pinch of smoked paprika, parsley or toasted pumpkin seeds

BAKED CARROT FRIES WITH GREEK YOGURT DIP

Steps:

• Preheat oven to 425 F. Prepare [easyazon_link identifier="B00008W70E" locale="US" tag="ilospas-20"]baking sheet[/easyazon_link] with parchment paper or [easyazon_link identifier="B007KN6GDU" locale="US" tag="ilospas-20"]cookina[/easyazon_link]. Peel carrots, cut each carrot in half, then cut in half lenghtwise. Cut lengthwise to make fries.In a large bowl place carrots, add oil, [easyazon_link identifier="B000WR8TT0" locale="US" tag="ilospas-20"]garlic powder[/easyazon_link], salt and pepper. Mix all together. Spread on baking sheet. Bake for 30 - 35 minutes.In a small bowl mix greek yogurt with lemon, salt and pepper. Add salt and pepper how much you prefer. Serve with carrot fries.

HARISSA-ROASTED CARROT DIP WITH SEEDY-CHEESY CRACKERS

Steps:

• For the crackers: Combine the flour, flax seeds, millet, sesame seeds, poppy seeds, salt and lemon zest in the bowl of a food processor fitted with the blade attachment. Give it a few pulses to combine and break up. Add the butter and feta, pulse until the mixture is evenly combined and the butter is in pea-sized bits. Continue to pulse while drizzling in the water, then pulse until the mixture clumps together and forms a dough. Turn out onto a piece of plastic wrap, flatten into a disc, and wrap tightly. Refrigerate for at least 30 minutes or until cold and firm.
• Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Roll the dough out onto a lightly floured surface to a scant 1/8-inch-thick. Cut into 2-inch squares or other 2-inch shapes and arrange on the prepared baking sheets about a 1/2-inch apart (makes about 60 crackers). Bake until golden and the edges are dark, start checking at 18 to 20 minutes. Let cool on the pans. These can be stored on the counter in an airtight container for up to 5 days.
• To serve, spoon some Harissa Roasted Carrot Dip in a bowl and swirl around the top. Drizzle with some extra-virgin olive and a pinch of flaky salt. Serve with the crackers.
• Preheat the oven to 425 degrees F.
• Line a baking sheet with parchment paper. Spread the carrots, onion, pepper and garlic on the prepared pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and several turns of black pepper and toss everything around to coat. Roast in the oven until softened and edges begin to get dark browned and charred, start checking at 35 minutes. Remove from the oven and cool slightly.
• In a food processor, combine the roasted carrot mixture with the lemon juice, harissa, cider vinegar and smoked paprika and blend until smooth, stopping to scrape the sides as necessary. With the motor running, slowly stream in the remaining 1/4 cup olive oil. Taste and adjust seasoning. Refrigerate until ready to serve.

ROASTED CARROT DIP

Steps:

• Pre-Heat Oven to 200°c or 180°c If Using A Fan Assisted Oven
• Peel The Carrots And Chop In To 1" Pieces
• Add the Chopped Carrots And Un-Peeled Garlic To An Oven Proof Dish. Drizzle With The Olive Oil And Season With Salt And Fresh Black Pepper
• Place In The Oven And Roast For 20 Minutes, Or Until Nicely Caramelized And Fork Tender (Not Al-Dente)
• Once Cooked, Remove the Garlic From The Skin And Place in to your blender/Food Processor Along With The Roasted Carrots
• Add All The Remaining Ingredients To The Blender/Food Processor and Blend For 1 - 2 Minutes Until You Have A Smooth Dip-Like Consistency.
• If The Mixture Is Too Thick, Just add A little More Water And Blend Again. Repeat This Until Your Desired Consistency Has Been Achieved

LEMONY CARROT DIP

Steps:

• Cook the carrots in boiling salted water for 15 minutes or until soft, or cook them for 40 minutes in an oven pre-heated to 180°C.
• Mash or blend the carrots with lemon juice, season and top with the toasted cumin seeds.

CARROT DIP

Steps:

• Boil or steam your carrots until tender; let them drain / let off excess steam for a minute.
• Add carrots, garlic, lemon juice and 1 tbl olive oil to a mini food processor. Pulse until a rough puree texture is achieved.
• Add the cumin and smoked paprika and the remaining olive oil 1 tsp at a time - you may not need all of it. Pulse until the texture is right and serve!