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carrot yoghurt dip

Carrot Yoghurt Dip

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.
Prep Time 10 mins
Cook Time 8 mins
Total Time 20 mins
Course Side Dish
Cuisine Mediterranean
Servings 4


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


  • 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