Carrot Cheese Dip Recipes

CARROT CAKE DONUT HOLES WITH CREAM CHEESE DIP

Steps:

• Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, baking soda, and 3/4 teaspoon kosher salt together in a large bowl.
• Combine milk, crushed pineapple, and egg in a small bowl. Stir into the flour mixture. Add melted butter; mix until a soft dough forms. Fold in carrots and coconut.
• Heat at least 2 inches of oil in a large pot to 350 degrees F (175 degrees C). Line a wire rack or baking sheet with paper towels.
• Scoop a few tablespoons of dough into the hot oil using a small ice cream scoop. Fry donut holes until golden brown, about 1 minute per side. Transfer donut holes to the paper towels using a slotted spoon; let drain and cool slightly. Repeat with remaining dough.
• Whisk white sugar and remaining 1/2 teaspoon cinnamon in a shallow bowl. Roll donut holes in sugar mixture.
• Beat cream cheese and 1 tablespoon butter together in a bowl until smooth. Beat in confectioners' sugar until dip is well-blended and fluffy. Stir in vanilla extract and 1 pinch salt. Serve donut holes with cream cheese dip.

ROASTED CARROT DIP

Steps:

• Cut carrots in half widthwise; cut lengthwise into 1/2-in.-thick slices. In a large bowl, combine the carrots, garlic and oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. , Bake, uncovered, at 425° for 20 minutes. Stir; bake 15-20 minutes longer or until carrots are tender. Cool slightly. , In a blender, combine 6 tablespoons water, vinegar, mayonnaise, sour cream, sugar, salt, pepper and carrot mixture; cover and process until smooth. Add additional water if needed to achieve desired consistency. Transfer to a large bowl; refrigerate until serving., Brush both sides of pita breads with butter. Cut in half; cut each half into six wedges. Place on ungreased baking sheets. Bake at 350° for 4 minutes on each side or until lightly browned. Serve with carrot dip.

CHEESY CARROTS

Steps:

• In a large pot of water, boil carrots until soft. Drain well.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish.
• Place carrots in a large mixing bowl and mash them well. Stir in butter, onion, cheese, green pepper, parsley, salt and pepper. Transfer to the prepared baking dish and top with bread crumbs.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 40 minutes.

CARROTS AND CREAM CHEESE CRACKER DIP

Steps:

• Mix all ingredients together. May need to add more/less milk for desired consistency.
• Serve with crackers or carrots.

CARROT DIP

Steps:

• In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the carrots, onions, Worcestershire sauce and garlic salt. Chill for at least 1 hour. , To make a lettuce serving bowl, hollow out the head of lettuce, keeping the core at the bottom intact and removing enough interior leaves so that a 1-in. shell remains. Add dip; serve with vegetables or crackers.

HARISSA-ROASTED CARROT DIP WITH SEEDY-CHEESY CRACKERS

Steps:

• For the crackers: Combine the flour, flax seeds, millet, sesame seeds, poppy seeds, salt and lemon zest in the bowl of a food processor fitted with the blade attachment. Give it a few pulses to combine and break up. Add the butter and feta, pulse until the mixture is evenly combined and the butter is in pea-sized bits. Continue to pulse while drizzling in the water, then pulse until the mixture clumps together and forms a dough. Turn out onto a piece of plastic wrap, flatten into a disc, and wrap tightly. Refrigerate for at least 30 minutes or until cold and firm.
• Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Roll the dough out onto a lightly floured surface to a scant 1/8-inch-thick. Cut into 2-inch squares or other 2-inch shapes and arrange on the prepared baking sheets about a 1/2-inch apart (makes about 60 crackers). Bake until golden and the edges are dark, start checking at 18 to 20 minutes. Let cool on the pans. These can be stored on the counter in an airtight container for up to 5 days.
• To serve, spoon some Harissa Roasted Carrot Dip in a bowl and swirl around the top. Drizzle with some extra-virgin olive and a pinch of flaky salt. Serve with the crackers.
• Preheat the oven to 425 degrees F.
• Line a baking sheet with parchment paper. Spread the carrots, onion, pepper and garlic on the prepared pan and drizzle with 2 tablespoons olive oil. Sprinkle with salt and several turns of black pepper and toss everything around to coat. Roast in the oven until softened and edges begin to get dark browned and charred, start checking at 35 minutes. Remove from the oven and cool slightly.
• In a food processor, combine the roasted carrot mixture with the lemon juice, harissa, cider vinegar and smoked paprika and blend until smooth, stopping to scrape the sides as necessary. With the motor running, slowly stream in the remaining 1/4 cup olive oil. Taste and adjust seasoning. Refrigerate until ready to serve.

CARROT CHEESE DIP

Steps:

• Add the piquillo peppers to a food processor and puree.
• In a stand mixer, combine the cream cheese, smoked Gouda and piquillo peppers. Taste and season. If the mixture feels too loose to mold, refrigerate for 30 minutes.
• Roll the mixture into 2 balls. Divide the bunch of parsley into 2 parts and place on separate serving plates. Place each cheese ball on top of the parsley sprigs so that the parsley looks like carrot stems. Shape each ball of cheese into a carrot shape and top with some of the Cheddar, pushing the cheese in slightly so it stays.
• Refrigerate or serve immediately with crudite or chips.