Monday, September 29, 2014

Spicy Carrot Dip

This is a dip I have been making for years now. I use it as a dip and spread. It's great with crackers, other veggies or even your favorite wraps. I started spreading it on a tortillas with a little chopped spinach for a little carrot quesadilla for the kids! The options with this dip are seriously endless!

Spicy Carrot Dip

Makes 1 1/2 cups

1 lb carrots
3 T coconut oil
2 T rice wine vinegar
1/2 t ginger
2 clove garlic
1 1/2 t red curry paste
1/4 t salt
1/4 t pepper

Cut up carrots into 1 inch pieces. Cook them in boiling water until they are soft and tender. Once done, puree all ingredients in a food processor until smooth. Add more oil or salt as needed.

Smoked Tempeh & Spicy Carrot Wraps

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