Carrot dip is a delicious, healthy no-cook recipe that is both gluten- and nut-free. It’s made with baby carrots and Greek yogurt for an unbeatable flavor!
Special diets: Vegetarian | nuts-free | gluten-free |
️Allergens: not vegan | soy | lactose | eggs |
⏱ 6 mins – easy
🍽 12 servings – 52 kcal per serving
|
Serving
52g |
Fat
3g |
Sat. fat
0g |
Sodium
136mg |
|
Carbs
3g |
Fibers
1g |
Sugars
2g |
Proteins
1g |
INGREDIENTS
- 16 oz baby carrots
- 1 tbsp mayonnaise
- 2 tbsp vegetable oil
- 1 tbsp lemons
- 1 tsp cumin
- 2 cloves garlic
- half tsp salt
- three quarters tsp cayenne pepper
- half cup Greek yogurt
TOOLS
- 1 squeezer
- 1 knife
- 1 food processor
- 1 serving plate
STEPS
Peel garlic.
Squeeze lemons using a squeezer.
Put baby carrots, garlic, lemon juice, mayonnaise, vegetable oil, greek yogurt, cumin, salt, and cayenne pepper in a food processor. Blitz for 2 minutes to get blended carrots.
Transfer blended carrots to a serving plate.
It’s ready to be served !
