Recipes Fiery Carrot Dip 5.0 (4,303) Add your rating & review 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 By Nadia Roden Updated on December 9, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 15 mins Total Time: 35 mins Yield: 8 Ingredients 2 pounds carrots, cut into 3-inch lengths 1/4 cup plus 2 tablespoons extra-virgin olive oil 1/4 cup red wine vinegar 3 garlic cloves, minced 1 tablespoon honey (optional) 1 1/4 teaspoons harissa or other chile paste 1 1/2 teaspoons ground cumin or caraway 1/2 teaspoon ground ginger Salt 1/4 pound feta cheese, crumbled (about 1 cup) 3 pitted black olives Directions 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. 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. 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. Rate it Print