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Roasted Carrot Ginger Dip


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Rate this recipe 4.2/5 (5 Votes)


  • 1 tablespoon olive oil
  • 3 medium carrots, sliced 1/2 inch thick (about 1 cup)
  • 1 1/2 teaspoons finely chopped peeled fresh ginger
  • Salt and freshly ground black pepper
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons toasted sesame oil
  • 1 cup Hearts of Palm Dip
  • 1 tablespoon toasted sesame seeds


Servings 2
Adapted from


Step 1

1. In a medium skillet, warm olive oil over medium heat until shimmering. Add carrots and ginger. Season lightly with salt and pepper and add 2 Tbsp. water. Cover and cook, stirring occasionally, until tender, about 7 minutes. Uncover, raise heat to high and cook, stirring frequently, until carrots have browned in spots, 3 to 5 minutes more.

2. Transfer to a food processor and let cool slightly. Add lime juice and 1 tsp. sesame oil and pulse until coarsely combined. Add Hearts of Palm Dip and pulse until smooth. Taste and season with salt and pepper, if desired. Transfer to a serving bowl. Drizzle with remaining 1/2 tsp. sesame oil, sprinkle with sesame seeds and serve.

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