CARROT CHEESE DIP
Provided by Food Network
Categories appetizer
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Add the piquillo peppers to a food processor and puree.
- In a stand mixer, combine the cream cheese, smoked Gouda and piquillo peppers. Taste and season. If the mixture feels too loose to mold, refrigerate for 30 minutes.
- Roll the mixture into 2 balls. Divide the bunch of parsley into 2 parts and place on separate serving plates. Place each cheese ball on top of the parsley sprigs so that the parsley looks like carrot stems. Shape each ball of cheese into a carrot shape and top with some of the Cheddar, pushing the cheese in slightly so it stays.
- Refrigerate or serve immediately with crudite or chips.
MOROCCAN CARROT DIP
This vegan dip from America's Test Kitchen has a bright, spiced flavor that goes beautifully with pita chips. To retain the appealing, brilliant orange color, be careful not to brown the carrots when cooking them.
Provided by Tara Parker-Pope
Categories dips and spreads, appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of the oil in a large saucepan over medium-high heat until shimmering. Add the carrots and 1/2 teaspoon salt and cook until they begin to soften, 5 to 7 minutes. Stir in the garlic, coriander, cumin, ginger, chili powder and cinnamon and cook until fragrant, about 30 seconds. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the carrots are tender, 15 to 20 minutes.
- Off the heat, mash the carrots with a potato masher, leaving a few coarse pieces for texture. Stir in the remaining 2 tablespoons oil and vinegar. Transfer to a bowl, cover, and refrigerate until the dip is chilled, about 30 minutes. Season with salt and pepper to taste and sprinkle with the cilantro before serving. The dip can be refrigerated in an airtight container for up to 2 days. Season with additional vinegar, salt and pepper to taste and sprinkle with the cilantro before serving.
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the pita wedges, smooth-side down, over 2 rimmed baking sheets. Spray the top of each chip with oil and then sprinkle with the salt.
- Bake the chips until they begin to crisp and brown lightly, 8 to 10 minutes. Flip the chips over so their smooth side is facing up and continue to bake until the chips are fully toasted, 8 to 10 minutes longer. Remove the baking sheets from the oven and let cool before serving.
- To make Garlic-Herb Pita Chips, mix 1½ teaspoons garlic powder and 2 tablespoons minced fresh thyme, basil, or oregano with the salt before sprinkling it over the chips in step 1.
- To make Chili-Spiced Pita Chips, mix 1 tablespoon chili powder (or you can substitute curry powder or smoked paprika), ½ teaspoon garlic powder, and a pinch cayenne pepper with the salt before sprinkling it over the chips in step 1.
SPICED CARROT DIP
This is a quick easy dip that is healthy and light. It is a great recipe to put out, prior to a meal, for guests to pick at or as something to snack on. I made this on the weekend as I had my family over for my sister's birthday. I have also made this along with other dips when I have had 20-30 people over for a party, as something to snack on, while I am getting together the main affair.
Provided by The Flying Chef
Categories Vegetable
Time 18m
Yield 1 1/2 cup
Number Of Ingredients 8
Steps:
- Boil or microwave carrots until soft, drain.
- Heat oil in a frying pan cook garlic and spices until fragrant.
- Blend or process carrot, spices, yogurt and coriander until smooth.
- Refrigerate until needed.
- Serve with either homemade dippers or store bought.
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