Roasted Carrot-Ginger Dip

Roasted Carrot-Ginger Dip
Photo: Victor Prado
Yield: About 1 3/4 cups (serving size: 1/4 cup)


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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 tablespoon toasted sesame seeds


Prep: 10 Minutes
Cook: 15 Minutes

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.

Created date

May 2014

Nutritional Information

Calories 93
Fat 7 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 5 g
Fiber 2 g
Cholesterol 1 mg
Iron 3 mg
Sodium 216 mg
Calcium 39 mg