Carrot and Garlic Dip

Carrot and Garlic Dip

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Everyone loves to scoop up mouthfuls of a smooth dip on pieces of crunchy raw vegetable. Here, a puree of cooked carrot is blended with creamy natural yogurt and lightly spiced to make a very moreish mixture.
Servings: 6
Calories: 54


  • 12 oz carrots sliced
  • 2 garlic cloves skinned and crushed
  • 10 oz natural yogurt
  • 1/2 tsp ground coriander
  • cayenne pepper
  • salt
  • selection of raw fresh vegetables such as celery red and green peppers, courgettes, radishes and cauliflower, cut into neat pieces or strips


  • Cook the carrots in boiling salted water until just terider. Drain thoroughly, refresh with cold water and drain again.
  • Put into a blender or food processor with the garlic and yogurt and coriander and puree until smooth. Season generously with cayenne pepper and a little salt. Turn into a serving dish and leave for about 1 hour to let the flavours develop.
  • Serve with the vegetables.
Calories: 54 kcal
Carbohydrates: 8 g
Protein: 2 g
Fat: 2g
Saturated Fat: 1 g
Cholesterol: 6 mg
Sodium: 61 mg
Potassium: 261 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 9519 IU
Vitamin C: 4 mg
Calcium: 79 mg
Iron: 1 mg
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