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Crowd-pleasing Spicy Carrot Dip

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Crowd-Pleasing Spicy Carrot Dip
2010-07-07 Appetizer
4 72

Cooked carrots, corn and onion are whirled in the food processor along with ricotta, olives, salsa, and beer, then generously-seasoned with cayenne pepper.

  • Servings: 8 to 10 (about 4 cups)


1 cup Baby Carrots, cooked and cooled (or canned carrots, drained
½ cup Canned Yellow Sweet Corn, drained
½ cup Chopped Onion
⅓ cup Shredded Sharp Cheddar Cheese
½ cup Black Olives, sliced or whole
½ lb Part-skim Ricotta Cheese
¼ cup Chunky 'hot' Salsa
¼ cup Light Wheat Beer or Ale
3 Tbsp Sour Cream
1 tsp Dijon Mustard
2 tsp Cayenne Pepper
¼ tsp Chili Powder
2 tsp Minced Fresh Parsley
2 tsp Lime Juice
2 tsp Lemon Juice
¼ tsp Salt
¼ tsp Pepper
Fresh Cut Vegetables, cubed smoked cheese, and crackers


Combine carrots, corn and onion in food processor. Whisk until creamy, yet a lightly chunky consistency. (Remove any large pieces of carrot.) Add rest of ingredients to food processor and mix on low setting until creamy, yet still chunky consistency. Cover and chill at least one hour prior to serving, in order for spices to "marry." Serve as a dip with fresh cut vegetables, cubed smoked cheese and crackers