EASY RANCH DIP
Provided by Trisha Yearwood
Categories appetizer
Time 5m
Yield about 3 cups
Number Of Ingredients 10
Steps:
- Add the mayonnaise, sour cream, buttermilk, chives, vinegar, dill, salt, parsley, garlic and hot sauce to a food processor and pulse to combine.
MOROCCAN CARROT DIP
This vegan dip from America's Test Kitchen has a bright, spiced flavor that goes beautifully with pita chips. To retain the appealing, brilliant orange color, be careful not to brown the carrots when cooking them.
Provided by Tara Parker-Pope
Categories dips and spreads, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
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.
EASY CARROT DIP WITH A BITE
I made Petroushka's Recipe #207860 yesterday and thought -- the food processor is already dirty, so I might as well make something else. After a bit of experimentation, this was the end result. I took it to office drinks today and it got two thumbs up from everyone. I used a tin of baby carrots, but you can make this recipe harder for yourself by cooking 250 grams (8 ounces) of sliced fresh carrots until they are tender, draining them and then following the rest of the recipe. I'm sure you could double or triple this for a crowd. Use yogurt only if you need to reduce the heat.
Provided by Leggy Peggy
Categories Vegetable
Time 5m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 39.5, Fat 2.8, SaturatedFat 0.4, Cholesterol 0.3, Sodium 134.6, Carbohydrate 3.7, Fiber 1.1, Sugar 1.9, Protein 0.3
CARROT DIP
This creamy appetizer, fresh from Raegan Dexter of Union Grove, Wisconsin, features nothing but great flavor. "you don't have to be a carrot fan to enjoy it," she notes. "I like it even more, because it is so easy to fix.!"
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-3/4 cups.
Number Of Ingredients 8
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.
Nutrition Facts :
HARISSA-ROASTED CARROT DIP WITH SEEDY-CHEESY CRACKERS
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.
ROASTED CARROT DIP
Once you start eating this delicious dip, it's difficult to stop. The smooth texture and sweet carrot flavor go great with the crisp pita wedges. -Alana Rowley, Calgary, Alberta
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 231 calories, Fat 15g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 266mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
ROASTED CARROT DIP
I haven't tried this as yet, but it was in the newspaper so I am posting it here for safe keeping. Makes about 2 Cups.
Provided by Sarah
Categories Vegetable
Time 30m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C.
- Place carrots in a roasting pan. Add ground cumin, cumin seeds and sugar. Drizzle with 1Tbsp of the olive oil.
- Mix well to coat carrots evenly with mixture.
- Roast for 15 minutes or until caramelised and soft.
- Place into a food processor. Add ginger, 1 Tbsp olive oil and tahini.
- Blend until pureed.
- Add water at this stage if you want a thinner consistency.
- Leave for several hours before serving to allow flavours to blend.
Nutrition Facts : Calories 88.2, Fat 5, SaturatedFat 0.7, Sodium 59.1, Carbohydrate 10.5, Fiber 2.6, Sugar 5.3, Protein 1.4
SMOKY CARROT DIP
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Provided by Ochre Bakery, Detroit, MI
Categories Bon Appétit Dip Appetizer Carrot Almond Chickpea Lemon Parsley Vegan Vegetarian Soy Free Peanut Free Healthy Thanksgiving Entertaining Wheat/Gluten-Free Dairy Free
Yield Makes about 3 cups
Number Of Ingredients 10
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.
CLASSIC HOT CRAB DIP FOR A CROWD RECIPE BY TASTY
Here's what you need: unsalted butter, yellow onion, garlic, kosher salt, jumbo lump crabmeat, cream cheese, sour cream, mayonnaise, worcestershire sauce, hot sauce, old bay seasoning, lemon juice, shredded cheddar cheese, fresh chives, carrot stick, celery stick, cracker, crostini
Provided by Betsy Carter
Categories Appetizers
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 325˚F (160˚C).
- Melt the butter in a medium pan over medium-low heat. Add the onion, garlic, and salt. Cook for 12-15 minutes, until the onions are caramelized. Remove from heat and transfer to a small bowl to cool completely.
- Using a fine-mesh strainer, drain crab meat over a bowl.
- In a medium bowl, combine the cream cheese, sour cream, mayonnaise, Worcestershire, hot sauce, Old Bay, and lemon juice. Using an electric mixer, beat together until well combined. With a flexible spatula, fold in the onion mixture, ¾ cup (75 grams) cheddar cheese, and the crab meat.
- Transfer the dip to a 1-quart baking dish. Top evenly with the remaining cheddar cheese.
- Bake for 20-25 minutes, until the mixture is just beginning to bubble around the edges and the cheese is melted.
- Heat the broiler to low. Broil dip for 3 minutes, until the whole surface is bubbling and browned. Remove the dip from the oven. Let cool for at least 15 minutes, until set.
- Garnish the dip with Old Bay and chives. Serve with carrot sticks, celery sticks, crackers, and crostini.
- Enjoy!
Nutrition Facts : Calories 386 calories, Carbohydrate 6 grams, Fat 27 grams, Fiber 0 grams, Protein 26 grams, Sugar 3 grams
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