Carrot-Cardamom Dip

This garlicky vegetarian dip from chef Charleen Badman is especially delicious with pita chips or warm pita triangles.

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  • Total Time:
  • Servings: Makes 2 cups

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  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cardamom
  • 1 cup coarsely grated carrot
  • 1 cup lebneh or plain Greek yogurt
  • Kosher salt
  • Pepper
  • Toasted sesame seeds, for garnish
  • Toasted pita triangles, for serving

How to make this recipe

  1. In a small skillet, heat the 1 tablespoon of olive oil. Add the garlic and cook over low heat, stirring, until fragrant. Remove from the heat.

  2. Stir the cardamom into the garlic oil, then scrape into a bowl and let cool. Add the carrot and lebneh and season with salt and pepper. Drizzle with olive oil, top with toasted sesame seeds and serve with pita triangles.

Contributed By Published February 2015

507793 recipes/carrot-cardamom-dip 2015-01-22T21:17:11+00:00 Charleen Badman christmas|easter|game-day|holiday-open-house|thanksgiving|american|middle-eastern|appetizers-starters|dips-and-spreads|fast|make-ahead|vegetarian|snack february-2015 recipes,carrot-cardamom-dip 507793

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