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A bowl of carrot dip topped with chili flakes and two crackers.
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4.91 from 21 votes

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
Blend time2 minutes
Total Time7 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 16
Calories: 111kcal

Ingredients

  • 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)

Instructions

  • Place all the ingredients into your food processor.
  • Process until smooth.
  • Serve and enjoy!

Notes

  1. If you don't have garlic infused olive oil simply substitute regular olive oil and 1 clove of garlic.
  2. If you want to increase the spiciness feel free to add extra crushed chili peppers.
  3. You can use avocado oil instead of olive oil.
  4. 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. 

Nutrition

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