My F&W
quick save (...)
Fiery Carrot Dip
© Quentin Bacon

Fiery Carrot Dip

  • ACTIVE: 15 MIN

Nadia Roden started making this dip—one of her mother's standards—as a student, because the ingredients are very inexpensive. She still prepares it, especially for big parties, because it's easy and unusual.

Plus: More Appetizer Recipes and Tips

  1. 2 pounds carrots, cut into 3-inch lengths
  2. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  3. 1/4 cup red wine vinegar
  4. 3 garlic cloves, minced
  5. 1 tablespoon honey (optional)
  6. 1 1/4 teaspoons harissa or other chile paste
  7. 1 1/2 teaspoons ground cumin or caraway
  8. 1/2 teaspoon ground ginger
  9. Salt
  10. 1/4 pound feta cheese, crumbled (about 1 cup)
  11. 3 pitted black olives
  1. Bring a large saucepan of salted water to a boil. Add the carrots and cook over moderately high heat until tender, about 20 minutes. Drain.
  2. Transfer the carrots to a food processor. Add the olive oil, vinegar, garlic, honey, harissa, cumin and ginger and process to a smooth puree. Season the dip with salt.
  3. Scrape the dip onto a platter or into a bowl. Scatter the feta cheese and olives on top and serve.
Make Ahead The dip can be refrigerated for 2 days. Serve at room temperature. Notes Serve this dip with crackers or make your own pita chips: Split 8 pita pockets into two rounds. Brush the rough sides of the rounds with olive oil and sprinkle with salt. Stack the rounds and cut them into 8 wedges. Spread the pita in an even layer on large a baking sheet. Toast them in a 350° oven for about 10 minutes, or until crisp and golden. Turn the baking sheet halfway through baking to help them brown evenly.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.