2 Ginger Curry Carrot Dip

Tuesday, October 5, 2010

Well that's a mouthful!  This recipe is so easy, delicious and good for you.  I saw it in a recent Family Fun magazine, but tweaked it a little to better suit my taste.

You'll need:

2 medium sliced carrots (I grabbed two large handfuls of organic baby carrots)
1/4" piece of sliced and peeled fresh ginger (or 1/2 tsp pre-shredded/crushed ginger)
1 small tomato (optional - I used a Compari tomato.  Tomatoes add natural sweetness, so you can use less honey.)
3 cloves crushed garlic
1/4 tsp curry powder
1/4 cup plain Greek yogurt
2 tbs olive oil
1/2 tsp kosher salt
1/2 tsp apple cider vinegar
1/4 - 1/2 tsp honey (optional)
cracked pepper to taste

First, steam your carrots (and ginger, if using fresh) for about 10 minutes until they are softened.

Dump all the carrots, and the entirety of the rest of the ingredients into a food processor or blender, and blend until very smooth.

Taste test and adjust salt and pepper, and serve either warm or chilled, with crisp crackers, spread on French bread with maybe a little parm on top and broiled, or with other veggie crudites.  The orange color is so pretty!

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Norah Nick said...

Thanks for this carrot-ginger dip recipe! I had some baby carrots that I needed to use up and this was perfect! I used agave syrup instead of the sugar or honey and Greek yogurt, which is thicker than regular yogurt. This was delicious on raw cauliflower, radishes, broccoli, and baby zucchini.

Emily @ Bentobloggy.com said...

Yum! Glad you tried it, it is good!

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