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Bowl of carrot dip, black olives, goat cheese and crackers

Roasted Carrot Dip

  • Author: Paula Montenegro
  • Prep Time: 50
  • Total Time: 50 minutes
  • Yield: 2 cups (about) 1x
  • Category: Appetizer
  • Method: Mixing
  • Cuisine: International


An easy to make, healthy appetizer.


  • 1/4 pound (1/2 kg) carrots
  • Olive oil
  • Salt and black pepper
  • 1 garlic clove, with skin
  • 1 tablespoon honey
  • 1 teaspoon spicy sauce (I use homemade harissa, but Sriracha, Tabasco, chipotle in adobo are also good)
  • 1 teaspoon ground cumin
  • 1/4 cup red wine vinegar
  • 2 tablespoons whipping or double cream (feel free to add more if you want a more fluid dip, but make sure you adjust the rest of the flavors)
  • 1 tablespoon fresh chopped parsley
  • 1/4 cup Black olives, to serve
  • 2-3 tablespoons Feta cheese, to serve (I use goat)
  • Crackers, to serve


  1. Preheat oven at 350°F 180°C.
  2. Wash, dry and slice carrots.
  3. Put in an oven pan together with garlic clove, drizzle with olive oil, salt and pepper to taste and roast for about 40-45 minutes, until very soft.
  4. Process carrots, garlic clove (squeeze the soft meat out of the skin), salt and pepper to taste, honey, harissa, cumin, vinegar and a few tablespoons of olive oil until almost smooth.
  5. Add cream and process until as smooth as you want.
  6. Check seasonings and adjust to your taste.
  7. Put in a bowl, top with crumbled feta cheese, parsley, black olives and serve with crackers.


  • Adjust to your own taste by increasing or decreasing ingredients like honey or spicy sauce.
  • Storing: it keeps well for several days in the refrigerator.


  • Serving Size: 1/6
  • Calories: 68
  • Sugar: 4 g
  • Sodium: 43.8 mg
  • Fat: 4.6 g
  • Carbohydrates: 6.2 g
  • Protein: 0.8 g
  • Cholesterol: 6.9 mg

Keywords: carrot dip