Fiery Carrot Dip
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
February 2004
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Credit:
© Quentin Bacon
Recipe Summary test
Ingredients
Directions
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.