Curry Carrot Dip Recipes

CURRY DIP

Steps:

• In a small bowl, whisk all the ingredients together until combined.
• Store in an air tight container in the fridge for up to 3 days.

CURRY DIP FOR RAW VEGGIES

Steps:

• Mix all ingredients together and chill.
• Serve with fresh raw veggies.

CURRIED CARROT BEAN DIP

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.

CURRIED VEGETABLE DIP

Steps:

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

CURRIED CARROT DIP

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.