Carrot Yogurt Dip Recipes
CARROT-YOGURT DIP
Indian lime pickles play up the sweetness of the carrots and add a little heat to this riff on raita.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 3 1/2 cups
Number Of Ingredients 10
Steps:
- Combine carrots, cumin, oil, vinegar, cilantro, and Indian pickles in a small bowl. Season generously with salt and pepper. Refrigerate, covered, at least 30 minutes.
- Meanwhile, in another bowl, mix together yogurt and garlic. Season with salt and refrigerate, covered, up to 1 day.
- Spread yogurt mixture onto a serving plate, then spoon marinated carrots on top, leaving behind any accumulated liquid. Garnish with pistachios, cilantro leaves, and a drizzle of oil from the pickle jar. Serve with papadums.
YOGHURT & CARROT DIP
This is so so quick and easy you will have it ready in no time, it's great when unexpected guests visit. Serve with potato crisps or little crackers.
Provided by Tea Jenny
Categories Vegetable
Time 15m
Yield 8 , 8 serving(s)
Number Of Ingredients 7
Steps:
- Scrape the carrots and grate them. Whip yoghurt with remaining ingredients, throw in the carrot and mix well.
Nutrition Facts : Calories 116, Fat 6.5, SaturatedFat 1.5, Cholesterol 4.9, Sodium 353.7, Carbohydrate 12.8, Fiber 2.1, Sugar 4.9, Protein 2.8
ROASTED CARROT AND YOGURT DIP
Make and share this Roasted Carrot and Yogurt Dip recipe from Food.com.
Provided by dicentra
Categories Spreads
Time 55m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a bowl, combine carrots and oil. Transfer to a baking sheet and roast at 425 for 45 minutes. Let cool.
- In a food processor, combine carrots and spices. Add yogurt and pulse until blended. Spoon into a bowl and garnish with parsley. Serve warm.
Nutrition Facts : Calories 312.5, Fat 19.6, SaturatedFat 2.7, Sodium 230.6, Carbohydrate 34.4, Fiber 10, Sugar 15.5, Protein 3.9
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