Carrot Yoghurt Dip

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This carrot yoghurt dip is made with beautiful fresh carrots, vegan yoghurt, lots of garlic and olive oil. It is a delicious way to use up some of these carrots you always forget in the fridge. Also it’s very easy to make and it’s ready in lesss than 15 minutes. So if you growed many carrrots this year, or just happened to have lots of them in the fridge try this recipe and you’ll love it.

This dip is sort of, kind of, but not really like a Middle Eastern version of French Onion Dip. The sweetness of the cooked carrots, the crunch of the pine nuts and the punch of garlic all blend together to make a brilliant dip that will impress with very little effort. Make it ahead and it will keep for about 5 days in the fridge. I used regular orange carrots or whatever carrots you find at the store. I like to serve it with toasted pita wedges, on toast or with fresh vegetables like carrots, turnips, radishes, and endive.

It’s a regular on our table at home because it’s a super tasty way to use up any surplus carrots lurking in the fridge.

The sweetness of the carrot complements the flavour of the yoghurt, perfectly.

And, well, it just looks so appetising. The orange of the carrot mixing with the olive oil and creating a colourful garlic yoghurt dip.

How to make this Carrot Yoghurt Dip?

1.Heat the oil in a large skillet over medium-high heat. Add a pinch of the grated carrots to the oil to test it: The oil is ready if the carrots sizzle. Add the remaining carrots and cook, stirring frequently, until they begin to soften, about 6 minutes.

2. Add the salt. Reduce the heat to medium and continue cooking, stirring occasionally, until the carrots are completely soft. Let cool briefly to warm.

3. Place the yogurt in a medium-size bowl. Stir in the garlic, olive oil and warm carrot mixture, and season with salt to taste. 4.Transfer the dip to a serving bowl, and drizzle the Top with olive oil. Top it with some toasted pine nuts. The dip will keep, in an airtight container in the refrigerator, for up to 5 days.

Check out more recipes:

Beetroot Lentil Salad

Zucchini Cream Pasta

Sun-Dried Tomato Crostini

Summer Green Potato Salad

Carrot Yoghurt Dip

tastysimplyvegan

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Prep Time 10

Cook Time 8

Total Time 20

Course Side Dish

Cuisine Mediterranean

Servings 4

Ingredients

3-4 large carrots
2 cloves garlic
3-4 tbsp olive oil
½ tsp salt
¾ cup unsweetened vegan yoghurt
⅓ cup pine nuts

Instructions

Heat the oil in a large skillet over medium-high heat. Add a pinch of the grated carrots to the oil to test it: The oil is ready if the carrots sizzle. Add the remaining carrots and cook, stirring frequently, until they begin to soften, about 6 minutes.
Add the salt. Reduce the heat to medium and continue cooking, stirring occasionally, until the carrots are completely soft. Let cool briefly to warm.
Place the yogurt in a medium-size bowl. Stir in the garlic, olive oil and warm carrot mixture, and season with salt to taste. 4.Transfer the dip to a serving bowl, and drizzle the Top with olive oil. Top it with some toasted pine nuts. The dip will keep, in an airtight container in the refrigerator, for up to 5 days. Enjoy!

Keyword carrot, creamy, delicious, dip, garlic, gluten-free, lunch, medditeranean, recipe, sidedish, spread, vegan