It is officially spring, and that means moving away from heavy roasts and hot ovens. It is also the time when beautiful and vibrant produce starts appearing, and the Easter and Passover holidays occur. If you are looking for a new way to use those farmers’ market carrots or just need a new dip idea that is not hummus, try this spiced carrot dip for your holiday table, cocktail party, or snack time needs.
For this dip, carrots are simply sautéed in olive oil until fork tender. Warming cumin, coriander, and garlic get tossed in at the end to bloom and add flavor. The spiced carrots are then wizzed together with tangy siggi’s yogurt and creamy tahini, creating a flavorful and crowd pleasing dip. I always like to use plain siggi’s in my recipes since it is high in protein and has simple ingredients and no added sugar. Siggi’s is Icelandic-style yogurt, which is thick and decadent with just the right amount of tartness. This combination makes it a great option for dolloping on soups and stews and mixing in dips and sauces. If you are searching for your next vegetable or cracker dipper, look no further than this simple and nourishing spring time dip.
Spiced Carrot Dip
3 tablespoons olive oil, divided plus additional to drizzle
7 to 8 medium sized carrots, peeled and sliced 1/4 inch thick
Salt and freshly ground pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
2 garlic cloves, thinly sliced
1 cup siggi’s whole milk plain skyr
2 tablespoons tahini
2 tablespoons pistachios
Pinch of Aleppo pepper (optional for garnish)
Assorted vegetables and crackers for dipping
Warm 2 tablespoons olive oil in a skillet over medium heat. Add carrots, and season with a pinch salt and pepper. Cook for 15 minutes or until carrots are fork tender, tossing frequently.
While the carrots are cooking, toast the pistachios. Heat oven to 350 degrees F. Line a sheet tray with parchment paper and toast the pistachios for 10 minutes or until browned and fragrant. Let cool and roughly chop.
Once the carrots are tender, add the cumin, coriander, and garlic and cook for an additional 3 minutes . Turn off heat and allow carrots to cool slightly. Transfer carrots to a food processor and add the yogurt and tahini. Blend until smooth. Add an additional tablespoon olive oil to thin if needed. Taste and adjust salt/pepper, if needed. Transfer to a serving bowl and top with a drizzle of olive oil, pinch of Aleppo pepper, and chopped pistachios. Serve with vegetables and crackers or matzoh.
This post was created in partnership with siggi’s.
