We have a tried-and-true dip rotation in our household that we turn to whenever we have movie night, but we were getting a little tired of the classics and wanted to try something new. When it comes to yummy dips, it seems like spinach and artichokes get a lot of attention, but other veggies, such as carrots, don’t get the same amount of love…which is a shame because carrot dip can be fantastic! Here, we’ve got roasted carrots that we spiced up with sriracha, garlic and cumin (and then added a little Greek yogurt to balance it all out), and the result is so, so yummy! It’s creamy and perfectly spicy when paired with pita bread and veggies strips…you can’t go wrong!
Roasted Carrot Dip
Yield: approx. 2 cups
- 1 1/2 pounds carrots, peeled and roughly chopped
- 1/4 cup plain Greek yogurt
- 1/2 white onion, roughly chopped
- 2 cloves garlic, chopped
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons red wine vinegar
- 1/2-1 tablespoon sriracha, or to taste
- 1 teaspoon ground cumin
- sea salt and freshly ground pepper, to taste
- Preheat oven to 425º F.
- In a large bowl, toss carrots, onion and garlic with 2 tablespoons olive oil and season generously with salt and pepper and cumin.
- Transfer veggies to a baking sheet lined with parchment paper and roast for 30-40 minutes, flipping over in the middle, or until tender.
- Remove vegetables from oven and place them in food processor. Add sriracha and greek yogurt and pulse to combine.
- While the motor is running, drizzle in remaining olive oil and pulse until desired consistency is reached.
- Taste and adjust seasoning, if necessary, then refrigerate for 20 minutes, or until ready to serve.
- Transfer to serving bowl and serve with pita bread or fresh vegetables.
Recipe adapted from Food Should Taste Good