Carrot and Yogurt Dip



Carrot and Yogurt Dip

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I've been trying to eat more vegetables, especially after the year or so of recipe testing for my new book, A Mouthful of Stars (out May 6, 2014).  This is a recipe I wrote up for Sukhi's based on a brilliant Spicy Carrot Spread and Garlic Yogurt dish by my friend, Laurie Constantino. While you are at her site, check out her other delicious recipes!

This dip takes raita to another level by pairing the refreshing Indian yogurt condiment with spiced carrots for a colorful dish that packs a punch. Serve as a colorful hors d'oeuvre or as a larger course with grilled vegetables.


  • 8 medium carrots (about 1 pound)
  • 1 1/4 teaspoons salt, divided
  • scant 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh-squeezed lemon juice or orange juice
  • 1/8 to 1/4 teaspoon ground Cayenne
  • 1 teaspoon coriander seeds, lightly toasted, if desired
  • 1 teaspoon cumin seeds, lightly toasted, if desired
  • Freshly ground black pepper, to taste

For the Yogurt:

  • 1 cup plain low-fat Greek-style yogurt (strained) or 1 1/3 cups regular, plain yogurt, strained through a paper towel-lined sieve for at least 1 hour
  • 1 medium clove garlic, minced
  • 1/2 tablespoon extra virgin olive oil
  • 1/2 tablespoon fresh squeezed lemon juice
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh mint and dill
  • Fresh cilantro or mint and Extra virgin olive oil, for garnish


  1. Peel and roughly chop carrots into large chunks; cook in boiling salted water to cover, about 15 to 20 minutes or until tender. Alternatively, place carrots in a microwave safe dish with 3/4 cup water and 1/2 teaspoon of salt, microwave carrots until tender, about 5 minutes. Drain water from carrots.
  2. Purée the carrots in a food processor or blender, scraping down the sides of the bowl as needed, until the carrots are smooth. Add olive oil, lemon juice, salt, and Cayenne pepper; blend to combine. Put carrot mixture in a bowl. Crush the coriander and cumin using a mortar and pestle or a spice grinder; stir spices into the carrots along with the black pepper. Taste and add more salt or lemon or Cayenne.
  3. While the carrots are cooking, mix the yogurt with the olive oil, lemon juice, salt, mint and dill in a bowl. Taste and adjust seasoning, as needed.
  4. Place the carrots in a large shallow bowl and make a well in the center. Spoon the yogurt into the well. Garnish, if desired, with more fresh herbs and a drizzle of olive oil. Serve with naan, grilled flatbread, or crackers.

Date Published: March 18, 2014

All recipes have been tested by the Test Kitchens unless otherwise noted.

2 comments... read them below or add one


  1. March 28, 2014 10:22 am by Chad Haynes Reply

    I love this stuff. Mine never comes out like this though.. maybe because I do it in the Vitamix instead of a food processor.

    • April 3, 2014 9:26 am by kim Reply

      The Vitamix should work; I make mine in it sometimes.

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