It’s time for another Recipe Redux roundup! This time, we were to pick a recipe from a book or magazine from a page number that included any combo of the numbers “2016”. This carrot yogurt dip is adapted from a recipe on page 62 in the January 2016 edition of Bon Appetit. If you still need a last minute dish to bring to any holiday gatherings over the next week or two, this pretty carrot yogurt dip is sure to win you compliments. 🙂 It’s super easy to make and is delicious with some crackers and fresh chopped vegetables. (In fact, it disappeared quite quickly in our house!)
I highly recommend serving it with the multi-seed tamari soy sauce crackers from Trader Joe’s which are pictured above. (Not sponsored!) They just seem to pair especially well with the spices in the carrot dip. Of course, if you don’t have a Trader Joe’s nearby, any kind of seedy multigrain cracker will work just as well. To serve, I drizzled it with a little olive oil and a dash of smoked paprika for color.
Also, if you are looking for another recipe that uses the spice, garam masala, check out the vegan creamy carrot soup I posted last week! If you can’t find garam masala, you can make your own OR you can substitute it with curry powder which is what the original Bon Appetit recipe used.
- 1 lb carrots (~6 carrots)
- 2 tablespoons olive oil
- ½ teaspoon garam masala
- ⅛th teaspoon smoked paprika
- Dash of cayenne pepper
- 2 cloves garlic, minced
- ¾ cup plain whole milk yogurt
- 1 tablespoon fresh squeezed lime juice
- Salt and Ground Black Pepper, to taste
- Peel carrots and slice into ⅓" thick coins.
- Heat olive oil in a skillet and add the carrots, garam masala, smoked paprika, and cayenne. Saute for 2 minutes. Cover and cook over medium-low heat for 5-8 minutes, removing the lid to stir occasionally, until carrots are fork tender.
- Add garlic to the pan and saute for 1 minute. Turn off the heat and set aside to cool for 2-3 minutes.
- Add the yogurt, lime juice, and carrots to the food processor. Puree until smooth. Add salt and pepper to taste.
- Transfer to a bowl and cover. Refrigerate until chilled. Serve with fresh vegetables and crackers.