Sunshine Carrot Dip Food

SUNSHINE CARROT DIP

Steps:

• Boil carrots in lightly salted water until tender. Drain.
• Heat oil in a large frypan and cook garlic and cumin seeds for a couple of minutes until they start to smell aromatic (don't let the garlic go brown or it will become bitter).
• Transfer to in a food processor with the drained carrots, feta, lemon juice, honey, herbs and salt and pepper. Whizz until smooth, then adjust seasonings as desired. Store covered in the fridge until needed. To serve, drizzle with olive oil and sprinkle with toasted cumin seeds, if using.

SUNSHINE CARROT DIP

Steps:

• Preheat over to 425 degrees Fahrenheit
• Spread tin foil on a cookie sheet and spread out chopped carrots on the pan.
• Drizzle olive oil all over carrots. Using your hands, mix carrots so that the oil is coating all carrots evenly
• Roast carrots for 13-15 minutes in the oven. or until tender then let cool for 3-5 minutes.
• In a food processor, add chickpeas, roasted carrots and Sunbutter. Blend until smooth.
• Taste the dip. If needed, add a pinch of salt and blend again, then serve with veggies or crackers.
• The recipe makes one cup of dip which equals 8 servings of dip.

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.

MOROCCAN CARROT DIP

Steps:

• Heat 1 tablespoon of the oil in a large saucepan over medium-high heat until shimmering. Add the carrots and 1/2 teaspoon salt and cook until they begin to soften, 5 to 7 minutes. Stir in the garlic, coriander, cumin, ginger, chili powder and cinnamon and cook until fragrant, about 30 seconds. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the carrots are tender, 15 to 20 minutes.
• Off the heat, mash the carrots with a potato masher, leaving a few coarse pieces for texture. Stir in the remaining 2 tablespoons oil and vinegar. Transfer to a bowl, cover, and refrigerate until the dip is chilled, about 30 minutes. Season with salt and pepper to taste and sprinkle with the cilantro before serving. The dip can be refrigerated in an airtight container for up to 2 days. Season with additional vinegar, salt and pepper to taste and sprinkle with the cilantro before serving.
• Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the pita wedges, smooth-side down, over 2 rimmed baking sheets. Spray the top of each chip with oil and then sprinkle with the salt.
• Bake the chips until they begin to crisp and brown lightly, 8 to 10 minutes. Flip the chips over so their smooth side is facing up and continue to bake until the chips are fully toasted, 8 to 10 minutes longer. Remove the baking sheets from the oven and let cool before serving.
• To make Garlic-Herb Pita Chips, mix 1½ teaspoons garlic powder and 2 tablespoons minced fresh thyme, basil, or oregano with the salt before sprinkling it over the chips in step 1.
• To make Chili-Spiced Pita Chips, mix 1 tablespoon chili powder (or you can substitute curry powder or smoked paprika), ½ teaspoon garlic powder, and a pinch cayenne pepper with the salt before sprinkling it over the chips in step 1.

SUNSHINE CARROTS

Steps:

• Bias-slice carrots crosswise about 1/2" thick.
• Place in a saucepan containing 1" of boiling, salted water.
• Cover pan and cook until just tender; about 10 to 20 minutes.
• Drain.
• Meanwhile, in a small saucepan, combine sugar, cornstarch, ginger and salt.
• Add orange juice and cook, stirring constantly until thickened and bubbly.
• Boil 1 minute and remove from heat.
• Stir in butter.
• Pour over hot carrots, tossing to coat evenly.
• Garnish with parsley and orange twist, if desired.
• Enjoy!

CARROT DIP

Steps:

• Coarsely grate the carrots and cook in a pan with olive oil until just softened.
• Remove from pan and set aside to cool.
• Meanwhile, grate the garlic into the yoghurt, add salt and mix well.
• Add cooked carrot and stir to combine. Decorate with olives and a little extra drizzle of olive oil.

SUNSHINE CARROTS

Steps:

• Place carrots and 1/2 teaspoon salt into a small pot. Cover with water. Bring to a boil and cook for 20 minutes or until carrots can easily be speared by a fork. Drain. 5 minutes before carrots are finished cooking, in a separate pot, combine 1/4 teaspoon salt, orange juice, sugar, ginger and butter. Mix well and cook over medium heat until sugar is dissolved. Remove from heat. In a small bowl combine cornstarch and water. Whisk cornstarch mixture to ginger mixture and whisk until mixture thickens. Pour over drained carrots and gently toss. Serve immediately.

CARROT DIP

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.