Description
This quick, 5-ingredient vegan Turkish carrot dip is perfect for crostini, chips, and vegetables- yes, including carrots! Dairy-free, gluten-free, and vegan.
Ingredients
Scale
- 2 tbsp extra-virgin olive oil (I use California Olive Ranch)
- 4 large carrots, grated (use 5 if medium or 6 if small, weighs ~250g after cooking)
- 1 cup dairy-free yogurt*
- 2 cloves of garlic, minced
- 2 tbsp crushed walnut
- pinch of salt
Instructions
- Preheat olive oil in a pan. Add the grated carrots and sautée until softened. Add the crushed walnut sautée for one more minute. Leave to cool.
- In a bowl, thoroughly mix the yogurt with minced garlic and salt.
- When carrot and walnut mixture is no longer hot, add it into the bowl with yogurt and mix.
- Serve as is or with a drizzle of olive oil and dill.
Notes
For yogurt, I like using the "sharp" homemade variety in my guide; otherwise, Kite Hill or Forager work great. Just make sure the yogurt is unflavored and unsweetened, and preferably not made of coconut as it usually lands too much of its own flavor.
*Best when consumed within three days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
