Roasted Carrot Dip
Creamy roasted carrot dip that's naturally vegan, paleo and free of oil, grains, gluten, beans, nuts and seeds. Store the dip in an airtight container in the refrigerator for 2 weeks. You can also use a variation with full-fat canned coconut milk for the non-dairy milk and lime juice in place of the lemon juices. You can also omit the paprika, cumin and garlic powder and add 1 tablespoon (15ml) Thai red curry paste.
- Time: 40 min
- Servings: 14
Source: Really Healthy Foods
Ingredients
- Carrots, peeled and ends trimmed off
- Nonstick Cooking Spray
- Fine Sea Salt and Ground Black Pepper
- of Non-dairy Milk of choice
- Smoked Paprika
- Garlic Powder
- Ground Cumin
- Freshly Squeezed Lime Juice