Roasted Carrot Ginger Dip
Ingredients
- 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
Details
Servings 2
Adapted from health.com
Preparation
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.
You'll also love
- Peach Rhubarb Pie 3.9/5 (8 Votes)
- Birria De Borrego (Mexican Lamb... 4.2/5 (5 Votes)
- Fresh Spinach & Gorgonzola Dip 4.1/5 (7 Votes)
- Canning Sweet Carrots 4/5 (21 Votes)
Review this recipe