This dip is so easy to make and so refreshing. It is made with raw carrot, but there is also another version that uses cooked carrot. I prefer the raw version, I like the crunchiness of the carrot pieces in the dip.1 carrot, washed and peeled
1 clove garlic, peeled
6 tablespoons of Greek yoghurt
a pinch of salt
Cut the carrot into a few chunks, and put in the food processor along with the clove of garlic. Process for about a minute, ending up with tiny pieces of carrot. Transfer to a bowl. Add the yoghurt and salt, and mix. You may adjust the amount of yoghurt to your liking. Sprinkle with dried mint (or other herb), if you wish.
Serve with Turkish pide/ thin Lebanese bread/ water crackers.
This dip accompanies the babaganoush dip perfectly. It can also be served as a side dish with the red kidney beans in olive oil.
Looks yummy! Give me a big back of chips and I could gobble that right up. :)
ReplyDeleteAri (Baking and Books)
I stumbled upon this blog checking a receipe for carrot dip. I originaly looked for it years ago after my favourite Turkish take away place closed down.
ReplyDeleteI'm sure your aware the sme dip can be made with beetroot, canned works fine but homegrown oven roasted babybeets are even nicer.
I've had a quick look at some of the other receipes and I'm sure I'll be back.
Thanks for the receipes, they're very clear and the photos present them very well.
Thanks for visiting. (There is also an earlier entry for beetroot dip). This carrot dip can also be made after having cooked the shredded carrot in two tablesp. oil. Uncooked version is more fresh and practical.
ReplyDeleteHi there,
ReplyDeleteThanks for this recipe! It tastes great! Just a note, it tastes more authentic if you add some ground cummin. Definately a turkish taste!
Many thanks :)
do you know of a cheese and carrot dip? it has parsley, feta? grated carrot, sold at Alyassain Sydney rd. We go there whenever in Melb but crave for it often at home.
ReplyDeleteI know Alasya, never tried their carrot dip. You could use the carrot dip recipe on this blog, adding a handful of fresh parsley into the food processor. After adding yoghurt (withold salt at this stage, as feta might be salty), add in about three tablespoons of feta (mashed using a fork), a teasp of olive oil and a touch of sweet paprika and cumin, if you like. It should hopefully taste similar to the dip at Alasya.
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