Roasted Carrot-Ginger Dip

Yield: Yield: About 1 3/4 cups (serving size: 1/4 cup)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 93
  • Fat: 7g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2g
  • Carbohydrate: 5g
  • Fiber: 2g
  • Cholesterol: 1mg
  • Iron: 3mg
  • Sodium: 216mg
  • Calcium: 39mg

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

Preparation

  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. 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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