Carrot-ginger yogurt dip

IMG_1400As we hightail into the summer months, there are more and more opportunities for outdoor entertaining, parties, potlucks, and barbecues.

And that is such a great thing, except that you have to keep thinking of new fun, but not too time-consuming dishes to serve or contribute.

Here is a fun new alternative to the chips & dips of the season – a carrot & ginger yogurt dip that is light, colorful, and nutritious.

Serve it alongside pita chips or cucumber and jicama slices.

Tips: And if you’re looking for more ideas, let me point you in the direction of kale & artichoke pesto, cucumber & mint tzatziki, and eggplant chips.

Carrot-ginger yogurt dip

You’ll need:

  • 4 medium carrots (make sure they are crisp and fragrant), sliced into 1/3 inch pieces
  • about 3 t chopped fresh ginger
  • 1 T slivered almonds
  • 1/2 cup greek yogurt
  • 1/2 large garlic clove, chopped
  • 1 t fresh lemon juice
  • 1/3 t sesame seeds
  • 1/4 t cumin seeds
  • 1/4 t mild curry powder
  • olive oil
  • salt, pepper

1. Heat up a little bit of olive oil in a sauté pan or skillet . Season the carrots and roast with ginger and garlic, stirring occasionally, until they are just fork tender and slightly browned, about 10-12 minutes.

2. In the same pan, but on lower heat, lightly toast the almonds and the spices.

3. In a food processor, combine greek yogurt, carrot mix, spices, lemon juice, and about 2 T of olive oil, plus another pinch of salt and pepper.

4. Pulse until just smooth. Check for seasoning. If you prefer a slightly thinner dip (the almonds will help give it great texture), you can stir in another T of yogurt.IMG_1404 Garnish with cucumber slices or sprinkle with a little more sesame seeds before serving.IMG_1397


  1. Hmm looks delicious! A nice change from the usual dips and spreads.

  2. I never would have thought of putting those ingredients together into a dip but after seeing this on Insta I had to pop over! Sounds absolutely delicious Ksenia! Healthy too… I can imagine eating it with all sorts of vegetable crudites and feeling rather virtuous afterwards! xx

    • saffronandhoney saffronandhoney says:

      Thanks, Laura! And the good news is that it doesn’t taste all that totally virtuous haha though it feels quite healthy 😉 that’s the trick!

  3. This dip is such a creative and unusual one, and it sounds really amazing. Perfect for summer weather. I must try it!

  4. I’m dreaming of summertime crudites now and I love sesame flavouring with anything. In fact, I’ve had a really delicious spicy carrot dip with chilli in turkish cuisine, but i love the texture of this one more.

    Enjoy that summer patio with those warm summer nights. I’m totally jelly 🙂

    • saffronandhoney saffronandhoney says:

      Thank you!and great thought, some chili oil would be nice here on top.

      I saw my new (iPad) issue of Donna Hay and was full of thoughts of autumnal cooking…:)

  5. Oh My Word! This looks unreal 🙂

  6. You threw me for a loop with the ginger/yogurt/carrot combo. Would never have thought of that myself!!

    Nutritious too, very nice.

  7. Amazingly delicious and healthy! Great idea for a dip to keep my teenagers happy. They are constantly foraging for snacks while they are studying for exams so this will be a good one to have around.

    • saffronandhoney saffronandhoney says:

      It has been very popular around these parts! With all ages groups, surprisingly enough:) thanks, Bam & I hope they enjoy it.

  8. I’m thrilled to have this recipe, Ksenia…it is so different from the usual dips. 🙂

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