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Roasted Carrot-Ginger Dip

Photo: Victor Prado
Prep time 10 mins
Cook time 15 mins
Yield Yield: About 1 3/4 cups (serving size: 1/4 cup)

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

Nutrition 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

How to Make It

  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.