Carrot dip with chilis is such an easy and delicious dip recipe. With the perfect amount of spice this dip is creamy and bursting with flavour. Perfect for paleo, vegan and Whole30 diets and pairs really well with raw vegetables.
Carrot dip with chilis. Don’t be scared! I promise it’s delicious. Like really, really delicious! Plus this carrot dip takes about 2 minutes to make so you will love me for that. This carrot dip with chilis has such a unique flavour with the sweetness from the carrots and the slight spice from the crushed chilis. It’s my new go-to dip. You can pair it with raw vegetables, crackers, chips, or even use it to top meat or fish dishes. This carrot dip with chilis is also safe for paleo, Whole30, vegan, GAPS and SCD diets so no matter what your food restrictions you should be able to enjoy it!
Why this Carrot Dip with Chilis is so good:
- It tastes amazing! Do I even need to say more? It’s got so much flavour and is so creamy and delicious!
- It’s so darn easy to make and comes together in just a few minutes
- It’s safe for many special diets including paleo, vegan, Whole30, GAPS, SCD, and a SIBO diet
- It’s loaded with healthy ingredients like carrots, ginger, lemon juice and cashews
How to Make Carrot Dip with Chilis:
This is seriously the easiest dip to make. You are going to want to hug me after I show you the directions.
All you need to do is chop the ingredients, add them to your food processor and then process the ingredients until they are smooth. That’s it! That’s all! It takes about 5 minutes to make and the clean up is also really easy!
What you’ll need to make Carrot Dip With Chilis:
- The only tool you need for this recipe is a food processor. This is the one that I use and love!
Frequently Asked Questions about Carrot Dip with Chilis:
- What if I don’t have garlic infused olive oil? That’s okay! Unless you are following a SIBO diet you can just substitute regular olive oil and one minced clove of garlic.
- What if I can’t eat cashews? To be honest I haven’t tried any other variations of this recipe. It might work with sunflower seeds but I haven’t tested it myself so if you do please let us know how it turns out!
- Where do I find crushed chili peppers? I get mine in the asian or oriental section of my grocery store.
- Why do you recommend soaking and dehydrating the cashews first? I recommend soaking and dehydrating ALL nuts and seeds before eating them. I wrote an entire post about why this is so important which you can read here.
Variations on this Carrot Dip with Chilis
- If you want to amp up the heat feel free to add extra crushed chili peppers
- You can substitute avocado oil for the olive oil
- Add a bit of fresh turmeric for even more anti-inflammatory and health promoting properties
Other recipes you might like:
- Whole30 Cilantro Lime Dressing
- Vegan Sour Cream
- Roasted Red Pepper and Parsnip Dip
- Paleo Brownies with Caramel
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Carrot Dip with Chilis (Paleo, Whole30, vegan, GAPS, SCD)
Carrot dip with chilis is such a tasty dip that pairs perfecty with raw vegetables, crackers or chips. So creamy and delicious and easy to make!
- 1 1/2 cups chopped carrots
- 1 cup raw cashews (preferably soaked and dehydrated first)
- 1/3 cup chopped green onion
- 1/4 cup olive oil
- 1/4 cup garlic infused olive oil
- 1/4 cup fresh lemon juice
- 1 1cm x 1cm piece of fresh ginger (peeled and chopped)
- 1/2 tsp crushed chili peppers
- 1/2 tsp sea salt (or more to taste)
Place all the ingredients into your food processor
Process until smooth
Serve and enjoy!
- If you aren’t following the SIBO diet feel free to substitute regular olive oil and 1 clove of garlic for the garlic infused olive oil
- 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
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