Carrot Yogurt Dip Recipes

Steps:

• For the crackers: Combine the flour, flax seeds, millet, sesame seeds, poppy seeds, salt and lemon zest in the bowl of a food processor fitted with the blade attachment. Give it a few pulses to combine and break up. Add the butter and feta, pulse until the mixture is evenly combined and the butter is in pea-sized bits. Continue to pulse while drizzling in the water, then pulse until the mixture clumps together and forms a dough. Turn out onto a piece of plastic wrap, flatten into a disc, and wrap tightly. Refrigerate for at least 30 minutes or until cold and firm.
• Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Roll the dough out onto a lightly floured surface to a scant 1/8-inch-thick. Cut into 2-inch squares or other 2-inch shapes and arrange on the prepared baking sheets about a 1/2-inch apart (makes about 60 crackers). Bake until golden and the edges are dark, start checking at 18 to 20 minutes. Let cool on the pans. These can be stored on the counter in an airtight container for up to 5 days.
• To serve, spoon some Harissa Roasted Carrot Dip in a bowl and swirl around the top. Drizzle with some extra-virgin olive and a pinch of flaky salt. Serve with the crackers.
• Preheat the oven to 425 degrees F.
• Line a baking sheet with parchment paper. Spread the carrots, onion, pepper and garlic on the prepared pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and several turns of black pepper and toss everything around to coat. Roast in the oven until softened and edges begin to get dark browned and charred, start checking at 35 minutes. Remove from the oven and cool slightly.
• In a food processor, combine the roasted carrot mixture with the lemon juice, harissa, cider vinegar and smoked paprika and blend until smooth, stopping to scrape the sides as necessary. With the motor running, slowly stream in the remaining 1/4 cup olive oil. Taste and adjust seasoning. Refrigerate until ready to serve.

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.

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.

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.