Carrot Dip with Chilis
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!
Prep Time5 minutes mins
Blend time2 minutes mins
Total Time7 minutes mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 16
Calories: 111kcal
- 1 1/2 cups chopped carrots
- 1 cup raw cashews
- 1/3 cup chopped onion (you can use any type of onion you prefer)
- 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 teaspoon crushed chili peppers
- 1/2 teaspoon sea salt (or more to taste)
- 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.
Calories: 111kcal | Carbohydrates: 4g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 83mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2044IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg