This carrot dip with chilis has the most incredible flavour. The sweetness of carrots blends perfectly with the slight spice of the chili flakes to make this a dip that will please anyone. It's so easy to make in just a few minutes and this healthy dip is also dairy free, gluten free and vegan.
Why you will love this recipe:
- This plant based carrot dip recipe has such a unique flavour with the sweetness from the carrots and the slight spice from the crushed chilis.
- It is quick and easy to make and only takes a couple minutes to prepare.
- It's loaded with healthy ingredients like carrots, ginger, lemon juice and cashews.
- This recipe is dairy free, gluten free, paleo, Whole30, and vegan, so no matter what your food restrictions you should be able to enjoy it!
- This dairy free carrot dip pairs well with raw vegetables, crackers, chips or bread.
- This dip is like a carrot hummus, but instead of being made with chickpeas it uses cashews instead.
Key Ingredients and substitutions:
- Carrots - the base of this delicious dip. Carrots give it a rich, sweet flavour that combines beautifully with the spice of the chili flakes.
- Green onion - to add even more flavour to this dip. You could swap this for white or yellow onion too.
- Ginger - for more delicious flavour and just a little spice. Ginger is also extremely healthy and a well known anti-inflammatory.
- Cashews - the base of this creamy carrot dip. I recommend using raw cashews rather than roasted cashews.
- Garlic infused olive oil - to add more flavour and creaminess. Don't worry, if you don't have garlic infused olive oil I have included options for using garlic and olive oil instead.
- Crushed chili flakes/ peppers - to add the perfect amount of spice to this dip that combines beautifully with the sweetness of the carrots.
How to make this recipe:
First, chop all the ingredients and then place them into your food processor.
Then blend all the ingredients together until you have a smooth carrot dip.
Tips and variations:
- If you want to amp up the heat feel free to add extra crushed chili peppers.
- You can substitute the olive oil for avocado oil.
- Add a bit of fresh turmeric for even more anti-inflammatory and health promoting properties.
- Instead of green onion you could use white onion. Note that the dip will be orange in color if you use white onion rather than green onion.
- When you refrigerate this dip it will become more firm. Simply add a bit more olive oil or avocado oil and blend it again until its smooth.
How to store:
Store this dip in the fridge in an air tight container for up to 7 days.
Frequently asked questions:
That’s okay! You can just substitute regular olive oil and one minced clove of garlic instead.
I would recommend using pine nuts or sunflower seeds instead (just note the taste will be a little different).
Crushed chili flakes are usually found in the asian or oriental section of the grocery store.
Yes it is! This carrot dip is made with plant based ingredients and is safe for vegans to eat.
No! Despite having chili flakes in it, this is not a spicy carrot dip recipe.
Other recipes you will love:
- Whole30 Cilantro Lime Dressing
- Vegan Sour Cream
- Roasted Red Pepper and Parsnip Dip
- Chocolate Covered Pecans
- Paleo Brownies with Caramel
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Carrot Dip with Chilis
- Place all the ingredients into your food processor.
- Process until smooth.
- Serve and enjoy!
- If you don't have garlic infused olive oil simply substitute regular olive oil and 1 clove of garlic.
- If you want to increase the spiciness feel free to add extra crushed chili peppers.
- You can use avocado oil instead of olive oil.
- You can store this dip in the fridge for up to a week. Note that it will become more firm in the fridge so you may want to add a bit more olive oil and process it again in the food processor.