Easy Carrot Dip With A Bite Recipes

Steps:

• Heat 1 tablespoon of the oil in a large saucepan over medium-high heat until shimmering. Add the carrots and 1/2 teaspoon salt and cook until they begin to soften, 5 to 7 minutes. Stir in the garlic, coriander, cumin, ginger, chili powder and cinnamon and cook until fragrant, about 30 seconds. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the carrots are tender, 15 to 20 minutes.
• Off the heat, mash the carrots with a potato masher, leaving a few coarse pieces for texture. Stir in the remaining 2 tablespoons oil and vinegar. Transfer to a bowl, cover, and refrigerate until the dip is chilled, about 30 minutes. Season with salt and pepper to taste and sprinkle with the cilantro before serving. The dip can be refrigerated in an airtight container for up to 2 days. Season with additional vinegar, salt and pepper to taste and sprinkle with the cilantro before serving.
• Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the pita wedges, smooth-side down, over 2 rimmed baking sheets. Spray the top of each chip with oil and then sprinkle with the salt.
• Bake the chips until they begin to crisp and brown lightly, 8 to 10 minutes. Flip the chips over so their smooth side is facing up and continue to bake until the chips are fully toasted, 8 to 10 minutes longer. Remove the baking sheets from the oven and let cool before serving.
• To make Garlic-Herb Pita Chips, mix 1½ teaspoons garlic powder and 2 tablespoons minced fresh thyme, basil, or oregano with the salt before sprinkling it over the chips in step 1.
• To make Chili-Spiced Pita Chips, mix 1 tablespoon chili powder (or you can substitute curry powder or smoked paprika), ½ teaspoon garlic powder, and a pinch cayenne pepper with the salt before sprinkling it over the chips in step 1.

Steps:

• Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8-10 minutes. Let cool; set aside.
• Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour.
• Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.
• Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.
• Do Ahead: Dip can be made 1 week ahead. Cover and chill.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Pour olive oil into a small saucepan over medium-high heat and cook until lightly simmering, about 1 minute. Add crushed red pepper and remove from heat; set aside. Let chile oil infuse while preparing the rest of the recipe.
• Toss carrots, onion, whole garlic cloves, olive oil, salt, coriander, and turmeric together in a bowl. Transfer to the prepared baking sheet in an even layer.
• Roast in the preheated oven until soft, tossing halfway through, about 30 minutes total. Remove from the oven and allow to cool.
• Transfer cooked carrot mixture to a food processor and add tahini, honey, and additional salt, if needed. Blend carrot dip until smooth.
• Spoon dip into a small serving bowl. Strain chile oil into a small dish and discard crushed red pepper. Drizzle oil to your preference on top of the dip and garnish with parsley.

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.

Steps:

• Drain the carrots and put all ingredients in a food processor or blender. Add the yogurt ONLY if you want to reduce the heat.
• Buzz until you have the desired consistency.

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:

• Pour hot water over chai tea bag in a mug; steep for 5 minutes, discard tea bag.
• Heat oil in a skillet over high heat; add carrots and onions and saute until onions are transparent, about 10 minutes. Add 2 tablespoons chai tea to carrots and bring to boil; reduce heat to low, cover skillet, and simmer for 15 minutes.
• Cook and stir pecans in a skillet over medium heat until fragrant, about 5 minutes.
• Process carrot mixture, pecans, soy milk, sesame seeds, honey, fennel seeds, ground cinnamon, ground cloves, and chipolte pepper powder in a blender until smooth.

Steps:

• Cut carrots in half widthwise; cut lengthwise into 1/2-in.-thick slices. In a large bowl, combine the carrots, garlic and oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 20 minutes. Stir; bake 15-20 minutes longer or until carrots are tender. Cool slightly. , In a blender, combine 6 tablespoons water, vinegar, mayonnaise, sour cream, sugar, salt, pepper and carrot mixture; cover and process until smooth. Add additional water if needed to achieve desired consistency. Transfer to a large bowl; refrigerate until serving., Brush both sides of pita breads with butter. Cut in half; cut each half into six wedges. Place on ungreased baking sheets. Bake at 350° for 4 minutes on each side or until lightly browned. Serve with carrot dip.

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.

Steps:

• Coarsely grate the carrots and cook in a pan with olive oil until just softened.
• Remove from pan and set aside to cool.
• Meanwhile, grate the garlic into the yoghurt, add salt and mix well.
• Add cooked carrot and stir to combine. Decorate with olives and a little extra drizzle of olive oil.

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:

• Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
• Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.

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.