Curried Carrot Dip Recipes

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CURRIED CARROT DIP



Curried Carrot Dip image

Make and share this Curried Carrot Dip recipe from Food.com.

Provided by ChefChic

Categories     Very Low Carbs

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

4 large carrots, chopped (1 1/2 cups total)
1 1/2 onions, chopped (1 cup total)
1/3 cup cashews
1/2 tablespoon canola oil
1 tablespoon soy sauce
1 teaspoon honey
1 1/2 teaspoons curry powder
1 teaspoon cayenne
1/2 teaspoon salt
1/4 cup skim milk
1/2 cup water

Steps:

  • Chop carrots and onions and blend together with cashews in food processer. Add seasonings, soy sauce, honey, oil, and milk. Blend until smooth add water until you reach the desired consistency. You may prefer more than a half cup of water. Serve chilled and stir immediately prior to serving.

Nutrition Facts : Calories 73, Fat 3.7, SaturatedFat 0.6, Cholesterol 0.1, Sodium 338.1, Carbohydrate 9, Fiber 1.7, Sugar 3.6, Protein 2

CURRIED VEGETABLE DIP



Curried Vegetable Dip image

The combination of curry powder and honey gives this dip a sweet, spicy flavor. It's a nice change from onion and ranch vegetable dips, and it's also good with chips for dipping.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1-2/3 cups.

Number Of Ingredients 8

1-1/2 cups mayonnaise
2 tablespoons finely chopped onion
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons ketchup
1 teaspoon curry powder
2 to 4 drops hot pepper sauce
Assorted fresh vegetables

Steps:

  • In a small bowl, combine the first seven ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables.

Nutrition Facts : Calories 184 calories, Fat 19g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

CURRIED CARROT BEAN DIP



Curried Carrot Bean Dip image

Make and share this Curried Carrot Bean Dip recipe from Food.com.

Provided by VegInTexas

Categories     Beans

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 cups sliced carrots
3/4 cup chopped onion
3 garlic cloves, minced
2 tablespoons olive oil or 2 tablespoons cooking oil
1 tablespoon curry powder
1 teaspoon ground cumin
1 (15 ounce) can white cannellini beans, rinsed and drained
1/2 teaspoon salt
thinly sliced green onion (optional)

Steps:

  • In a covered medium saucepan, cook carrots in a small amount of boiling water about 15 minutes or until very tender. Drain.
  • Meanwhile, in a small skillet, cook onion and garlic in hot oil until tender. Stir in curry powder and cumin. Transfer carrots and onion mixture to a food processor; add white kidney beans and salt. Cover and process until smooth. Transfer to a serving bowl; cover and chill for 4 hours to 3 days. Tote spread, vegetable dippers (if using), and sliced green onion (if using) in an insulated cooler with ice packs. Tote crackers, melba toast, and French bread slices (if using) in an airtight container.
  • To serve, garnish with green onion. Serve with crackers, melba toast, toasted French bread slices, or vegetable dippers.
  • Makes 3 cups spread.

Nutrition Facts : Calories 168.7, Fat 5.1, SaturatedFat 0.7, Sodium 225.4, Carbohydrate 24.6, Fiber 6.2, Sugar 2.8, Protein 7.7

CURRIED CARROT DIP



Curried Carrot Dip image

Make and share this Curried Carrot Dip recipe from Food.com.

Provided by dicentra

Categories     Low Protein

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

3 cups carrots, sliced
2 tablespoons olive oil
1/2 cup onion, chopped
1 tablespoon minced garlic
1 teaspoon curry powder
1 teaspoon ground cumin
1 (15 ounce) can cannellini beans, drained and rinsed
1/2 teaspoon salt

Steps:

  • In medium saucepan over high heat, bring a small amount of water to a boil. Cook carrots until they are very tender. Drain.
  • Meanwhile, in a skillet over medium heat, heat oil. Add onion and garlic and cook until tender. Stir in curry powder and cumin.
  • Transfer carrot and onion mixtures to a food processor. Add beans and salt and process until smooth. Refrigerate 4 hours before serving.

Nutrition Facts : Calories 135.4, Fat 5.2, SaturatedFat 0.8, Sodium 449.4, Carbohydrate 18.5, Fiber 6, Sugar 4.9, Protein 4.6

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