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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!

Course Appetizer, Side Dish, Snack
Cuisine American
Keyword cashew dip, dairyfree, plant based
Prep Time 5 minutes
Blend time 2 minutes
Total Time 7 minutes
Servings 16
Calories 111 kcal


  • 1 1/2 cups chopped carrots
  • 1 cup raw cashews
  • 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)


  1. Place all the ingredients into your food processor.

  2. Process until smooth.

  3. Serve and enjoy!

Recipe 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 Facts
Carrot Dip with Chilis
Amount Per Serving
Calories 111 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 83mg4%
Potassium 103mg3%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 2044IU41%
Vitamin C 3mg4%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.