14 September, 2009  |   3 Comments

Carrot dip recipe

Check out my carrotOh what?
All these creamy dips are bringing you down?
You can’t abide by full-fat sour cream and cheesey gooeyness?

Then enjoy this carrot dip recipe, great on endive scoops or thick slices of cucumber.
And virtuous enough to count for barely any Weight Watcher points.

Two tablespoons frozen orange juice concentrate
6-8 carrots, peeled and cut into chunks half the size of your thumb.
4 cardamom pods
1 bay leaf
3 cups water
4 tablespoons plain yogurt
Salt & pepper to taste

Preheat oven to 400°F.

Put the carrots in a baking dish big enough for only one layer of carrots with the cardamom pods and bay leaf. Add water. Cover the dish with foil. Bake the carrot/pod/leaf mixture for about an hour or until the carrots are really soft.

Drain the water out of the baking dish, remove the pods and the bay leaf.
Cool it.

Put the carrots and orange juice concentrate in a food processor or blender and whirr until smooth. Stir in the yogurt.
Add salt and pepper until it tastes right.

Chill, yo.

3 thoughts on “Carrot dip recipe

  1. 1
    Jen says:

    Hmm…I am trying to imagine what this would taste like. Is it a sweet, creamy carroty dip? Maybe I can’t imagine because I’ve never had cardamom. As a side note, for a dorm open house event, my roommates & I needed to make an ethnic dish, and we decided on some cookies flavored with cardamom. Of course, we saved the job of making them until the last minute & couldn’t find cardamom at our local grocery store, so we substituted CINNAMON! Somehow I think they lost their ethnic designation when we did that…

  2. 2
    Amy says:

    I was so excited to try this, and it was just like eating baby food…except it tasted worse. Boo! ):

  3. 3
    Helen Jane says:

    Boo indeed! I’m not sure if it’s because I did this when doing some dieting and just ANY food was good, but I’m going to try it again and see if I need to adjust some things. Ahem. Thanks for the note!

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