If you love to eat something creamy, something that you can dip a crunchy cracker, chip, or veggie into repeatedly, raise your hand! If you didn’t raise your hand, are you even human?
I love, love dips. There is something comforting about the smooth creamy texture of a dip being transported into your mouth by a crunchy, edible spoon. This is probably the reason that I enjoy eating both guacamole and hummus so much.
This creamy carrot dip is incredibly addicting. It is smooth and creamy, thick and airy, sweet and carroty. Did I mention that the main ingredient is cooked carrots? So it is super healthy, especially for those eyes.
When you top this carrot dip with tangy goat cheese, it really sends it over the top. I served my creamy carrot dip with endive leaves, radishes, and sugar snap peas. They were all delicious but my favorite was the crisp, peppery radish. The mix of peppery radishes with sweet carrots is an unexpected combination that is incredible.
You could also try serving the creamy carrot dip with pita chips, flatbread, or celery. Maybe try it in a wrap with some chicken? The possibilities are endless.
Make this incredibly simple creamy carrot dip and you will be pleasantly surprised by how flavorful it is! Enjoy.
- 1 tablespoon ground coriander
- ¼ cup olive oil
- 1 ½ pound carrots, washed and sliced (if they are organic I leave the peel on and wash thoroughly; this gives you extra nutrition)
- ¾ cup water
- 1 teaspoon salt
- ½ teaspoon pepper
- Goat cheese, crumbled, for topping
- A few cilantro leaves, for garnish
- For the crudité platter:
- The leaves of 1 endive, washed and trimmed
- 5 radishes, thinly sliced
- Sugar snap peas, washed and trimmed
- In a large skillet heat the ground coriander and olive oil over medium heat. Heat for 1 to 2 minutes, or until fragrant.
- Add the carrots, water, and salt. Cover and bring the water to a simmer. Allow to cook for 15 to 20 minutes, or until the carrots are tender and the water has reduced. Don’t forget to stir occasionally.
- Remove from heat and allow to cool for 5 minutes. Transfer the carrots and oil to a food processor. Process until smooth and creamy. Add a little extra olive oil as needed to help the pureeing process.
- Serve warm, at room temperature, or cold. Top with cilantro and goat cheese. Serve with the radishes, sugar snap peas, and endive.
- Store in an airtight container for up to 4 days. Enjoy!