creamy carrot dip is good for you!

4 Aug

My whole family loves dipping food into other foods.  But generally dips are full of mayo or something equally unhealthy and I came across this interesting recipe for carrot dip.  I made a lot of changes to it but it’s one of those guilt-free (like homemade hummous) dips that you can load up on your veggie sticks and still feel good about it.

This dip is creamy, the flavours are pretty subtle and although it’s kind of weird dipping carrots into carrot dip, it’s super tasty!  I bet it would even be good as a spread on sandwiches…or for kids who don’t like eating vegetables.

Here’s the recipe!

What you need!
1 lb of carrots
1 small onion
3 cloves of garlic
1/2 cup of cashews
1/2 package of light cream cheese
1 tbsp dried herbs
salt and pepper

What to do!

1.  Cut those carrots!  To speed up cooking and blending, cut the carrots into 2-3″ pieces.  Dump them into a pot a boiling water and cook until soft.

2.  Chop up the onions and garlic cloves roughly and sautee them in a pan on high heat with a little drizzle of olive oil.  Once they start turning golden, take them off the heat.

3.  Take the half cup of cashews and pulse them with a hand blender until they become evenly ground.

4.  Once the carrots are cooked, drain them and return them to the pot.  Add in the sauteed onion and garlic mix, cream cheese and cashew ground.

5.  Pulse the whole shabang until smooth.  Season with salt and pepper to taste and transfer it to a fancy bowl for serving!

Makes about 2 cups


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