Description
Creamy carrot dip is airy, smooth, rich, and bursting with flavor. Serve it with veggies or pita bread for a healthy appetizer or snack.
Ingredients
Units
Scale
- 1 tablespoon ground coriander
- 1/4 cup olive oil
- 1 1/2 pound carrots, washed and sliced (if they are organic I leave the peel on and wash thoroughly; this gives you extra nutrition)
- 3/4 cup water
- 1 teaspoon salt
- 1/2 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
Instructions
- 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!
Notes
Adapted From: Real Simple
