vegetarian creamy, sweet an spicy carrot dip appetizer recipe
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5 from 1 vote

Creamy Sweet and Spicy Carrot Dip

Creamy sweet and spicy carrot dip - an easy vegetarian make ahead appetizer is a perfect year round appetizer for parties and get togethers.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: Middle Eastern
Servings: 4
Calories: 329kcal
Author: Nancy Buchanan

Ingredients

  • 1 pound medium carrots
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon sumac divided
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 Tablespoons unsalted butter for vegan version substitute pistachio oil
  • 1/4 cup golden raisins sultanas
  • 1/2 cup chopped pistachios
  • 1 1/2 cups whole milk plain greek yogurt (for vegan version use soy yogurt)
  • 1 Tablespoon minced parsley
  • Pita chips for serving

Instructions

  • Pre heat the oven to 450 degrees.
  • Slice the carrots into 2 - 3 inch lengths and slice 1/4 inch thick.
  • Place the carrots in a large bowl. Drizzle with the olive oil and sprinkle with the salt, sumac, coriander and cumin.
  • Spread evenly on a greased sheet pan and roast for 15 - 18 minutes until the carrots are slightly charred at the edges and tender.
  • Remove from the oven and cool.
  • While the carrots are roasting, place the butter in a small frying pan. Over medium low heat, cook the butter until it is browned and has a lovely nutty aroma. Add the raisins, pistachios and sumac and lemon zest. Cook, stirring until the raisins puff - about 1 minute. Let cool. If using the pistachio oil, toast the pistachios in the dry skillet and soak the raisins in hot water for 1 minute and then drain.Combine with the pistachio oil and sumac and proceed with the recipe.
  • Toss the carrots with the butter mixture (oil if making vegan version). Spread the yogurt on the bottom of a shallow serving bowl or platter. Spoon the carrot and raisin/pistachio mixture over the top. Garnish with the minced parsley and serve with the pita chips.
  • Spread the yogurt on the bottom of a serving bowl or platter. Toss the carrots with the butter mixture

Notes

If making ahead, don't add the pistachios to the browned butter. Instead toast them lightly and keep separate, stirring them in right before serving. If you don't have sumac, you can find it in middle eastern markets and some large grocery stores. Feel free to substitute smoked paprika for the sumac and increase the lemon zest to a whole lemon. Adapted from Sunset Magazine

Nutrition

Calories: 329kcal | Carbohydrates: 26g | Protein: 7g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 411mg | Potassium: 708mg | Fiber: 5g | Sugar: 16g | Vitamin A: 19415IU | Vitamin C: 9.2mg | Calcium: 162mg | Iron: 1.3mg