CARROT SRIRACHA DIP
Try this delicious dip....made with carrots! It is delicious and will disappear quickly.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 16
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, cover chopped carrots with cold water. Heat to boiling. Reduce heat; simmer about 20 minutes or until carrots are tender. Drain; place in food processor.
- Add garlic, vinegar, Sriracha sauce, cilantro and salt. Process while slowly drizzling in olive oil, until smooth. Serve with chips.
Nutrition Facts : Calories 35, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 1 g, TransFat 0 g
RANCH DIP AND BABY CARROTS
If your kids like pesto, try whisking in a tablespoon or two into this easy dip.
Provided by Food Network Kitchen
Categories appetizer
Time 5m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, buttermilk, parsley, scallion, orange zest and pepper, to taste. Use immediately or store covered, in the refrigerator, for up to 3 days.
Nutrition Facts : Calories 221 calorie, SaturatedFat 4 grams, Carbohydrate 3 grams, Protein 1 grams
ROASTED CARROT DIP
Cumin and Sriracha add heat and depth to this super-simple party hors d'oeuvre.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss carrots and onion with 2 tablespoons oil and the cumin. Season with salt. Roast until golden brown and tender, about 35 minutes, flipping halfway through.
- Transfer vegetables to a food processor, and pulse until a coarse paste forms. Add remaining 1/4 cup oil, the vinegar, Sriracha, and garlic. Pulse to combine. Season with salt. Dollop with yogurt and serve with pita bread.
Nutrition Facts : Calories 180 g, Fat 14 g, Fiber 4 g, Protein 1 g, SaturatedFat 2 g
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