Smoky Carrot Dip Food

SMOKY CARROT DIP

Smoky Carrot Dip image

Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.

Provided by Ochre Bakery, Detroit, MI

Categories Bon Appétit Dip Appetizer Carrot Almond Chickpea Lemon Parsley Vegan Vegetarian Soy Free Peanut Free Healthy Thanksgiving Entertaining Wheat/Gluten-Free Dairy Free

Yield Makes about 3 cups

Number Of Ingredients 10

Ingredients

½ cup skin-on almonds
2 lb. carrots, trimmed, peeled
2 Tbsp. plus ½ cup extra-virgin olive oil; plus more
2½ tsp. kosher salt, divided, plus more
2 garlic cloves
½ cup canned chickpeas
3 Tbsp. (or more) fresh lemon juice
1 tsp. freshly ground black pepper
¾ tsp. hot smoked Spanish paprika
½ cup coarsely chopped parsley, plus leaves for serving

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.

CARROT DIP

Carrot Dip image

This creamy appetizer, fresh from Raegan Dexter of Union Grove, Wisconsin, features nothing but great flavor. "you don't have to be a carrot fan to enjoy it," she notes. "I like it even more, because it is so easy to fix.!"

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 8

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
2 medium carrots, finely shredded
3 green onions, thinly sliced
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1 small firm head iceberg lettuce, optional
Fresh vegetables or crackers

Steps:

In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the carrots, onions, Worcestershire sauce and garlic salt. Chill for at least 1 hour. , To make a lettuce serving bowl, hollow out the head of lettuce, keeping the core at the bottom intact and removing enough interior leaves so that a 1-in. shell remains. Add dip; serve with vegetables or crackers.

Nutrition Facts :

SMOKY CREAM CHEESE (AS A DIP OR FOR MANY OTHER USES)

Smoky Cream Cheese (As a Dip or for Many Other Uses) image

This is such a versatile recipe. I created it as a dip to go with raw vegetables (such as celery and carrot sticks), but found that it worked very well as a substitute for sour cream on mashed potatoes. A friend who tried it said it would also be good as a dipper for some seafood items -- just add some sweet chili sauce. Hope you try it and let me know how you used it. UPDATE: Thanks everyone for trying this for the Ready, Set, Cook contest. Based on comments, I have adjusted the amount of lemon called for in the ingredients. We love lemon and the original recipe called for 1 lemon, zest and juice. Decide for yourself, based on your taste.preferences.

Provided by Leggy Peggy

Categories < 15 Mins

Time 5m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

4 ounces cream cheese, softened
4 ounces sour cream
6 -8 roasted garlic cloves, roughly chopped
1/2 teaspoon dried thyme
1 teaspoon smoked paprika
1/2-1 lemon, zest and juice
1/4-1/2 teaspoon salt (to taste)
milk, if needed

Steps:

Put all ingredients (except milk) in a food processor. Use a whole lemon if you love its flavour, otherwise a half should be plenty. Buzz for at least a minute.
If the end result is too thick for your liking/use, add milk - 1 tablespoon at a time - until you have the consistency you need.
Serve as a dip for raw vegetables (or for any other use you can imagine).

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