I just returned from a week-long yoga retreat in Sayulita, Mexico. I practiced yoga for four hours a day in an open-air pavilion, swam in the ocean every afternoon and ate gourmet, organic meals.
Rough life, I know.
At lunch and dinner, the table always included some sort of dip served with homemade baked tortilla chips and crackers. It was a daily game to try to figure out what it was – hummus and beet were easy to figure out, but we didn’t guess cauliflower and carrot correctly.
I was lucky enough to take a cooking class taught by these amazing chefs. Seeing how few ingredients went into these intensely flavorful dips shocked me – often just the steamed vegetable, garlic, olive oil, and a little lemon. The chefs added roasted seeds to some of the dips, which added a deep, rich flavor.
I’ve known and often touted the rule that simple, quality ingredients really make the best food – but this was a delicious reminder. You would never guess that this carrot dip only has four ingredients. This dip is healthy and nutritious, but doesn’t taste that way.
Be ready to have your mind blown.
Carrot Dip
This can be served as a dip with crackers, but would also be really delicious in a collard wrap or taco. Inspired by the carrot dip served at Haramara Retreat in Sayulita, Mexico. I think the difference between their’s and mine is the amount of olive oil – theirs was a little creamier, which I suspect is the result of more olive oil. So, for a smoother spread add a little more olive oil until you reach the desired consistency. Alternatively, you could add some of the leftover boiling water for the carrots (or fresh water) to thin it out.
Print or email recipe here.
- 2 cups carrots, peeled and cut into large chunks
- 2 cloves garlic
- juice of 1/2 lemon
- 1/3 – 1/2 cup olive oil
- salt
Boil carrots in salted water 10 minutes. Drain and let cool.
Add carrots, garlic, and lemon juice to bowl of a food processor or VitaMix, and process until smooth. With the motor running, add olive oil (or water) until desired consistency is achieved. Add salt to taste, and process until combined.
Serve at room temperature with crackers or chips.
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I’m going to try this! Thanks so much.
Let me know how it turns out!
I love it! I am a huge carrot fan. The lemon juice really brightened it up. My husband liked it, too, but thought it needed a kick of heat, so he sprinkled smoked chipotle chili pepper on top. Thanks, again.
So glad! I’ll try it with chipotle next time I make it – sounds awesome
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