Creamy Carrot Dip With Crudités

carrot-dip
Photo by Paul Sirisalee
Creamy Carrot Dip With Crudités 3.1 17 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 267 calories
    • Fat 20 g
    • Sat Fat 6 g
    • Cholesterol 17 mg
    • Sodium 707 mg
    • Protein 6 g
    • Carbohydrate 17 g
    • Sugar 9 g
    • Fiber 5 g
    • Iron 1 mg
    • Calcium 121 mg

Heat the oil and coriander in a large skillet over medium heat until fragrant, 1 to 2 minutes. Add the carrots, ¾ cup water, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, covered, stirring often, until carrots are soft, 15 to 20 minutes. Transfer to a food processor and puree until smooth, 2 to 3 minutes.

Top the dip with the cilantro and goat cheese. Drizzle with olive oil.

Serve with the flatbread, endive, snap peas, and radishes.

Ingredients

  1. Check ¼ cup olive oil, plus more for serving
  2. Check 1 tablespoon ground coriander
  3. Check pounds carrots, sliced
  4. Check kosher salt and black pepper
  5. Check ¼ cup fresh cilantro leaves
  6. Check 3 ounces fresh goat cheese, crumbled (about ¾ cup)
  7. Check flatbread, endive leaves, snap peas, and radishes for serving

Directions

  1. Heat the oil and coriander in a large skillet over medium heat until fragrant, 1 to 2 minutes. Add the carrots, ¾ cup water, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, covered, stirring often, until carrots are soft, 15 to 20 minutes. Transfer to a food processor and puree until smooth, 2 to 3 minutes.
  2. Top the dip with the cilantro and goat cheese. Drizzle with olive oil.
  3. Serve with the flatbread, endive, snap peas, and radishes.