Roasted Carrot Dip

Prep Time
Cook Time
Ready In

"This dip pairs well with greek pitas or raw veggies and would be wonderful as a spread on a sandwich. Makes 2 cups"

Original recipe yields 8 servings


  • Serving Size: 1 (121.8 g)
  • Calories 110
  • Total Fat - 7.1 g
  • Saturated Fat - 1 g
  • Cholesterol - 0.6 mg
  • Sodium - 70.1 mg
  • Total Carbohydrate - 10.3 g
  • Dietary Fiber - 2.7 g
  • Sugars - 5 g
  • Protein - 2.3 g
  • Calcium - 49.1 mg
  • Iron - 0.5 mg
  • Vitamin C - 6.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 425F.

Step 2

In a large bowl, toss carrots, onion and garlic with 2 tablespoons olive oil and season generously with salt and pepper and cumin.

Step 3

Transfer veggies to a baking sheet lined with parchment paper and roast for 30-40 minutes, flipping over in the middle, or until tender.

Step 4

Remove vegetables from oven and place them in food processor. Add greek yogurt, vinegar, sriracha and pulse to combine.

Step 5

While the motor is running, drizzle in remaining olive oil and pulse until desired consistency is reached.

Step 6

Taste and adjust seasoning, if necessary, then refrigerate for 20 minutes, or until ready to serve.

Step 7

Transfer to serving bowl and serve with pita bread or fresh vegetables.

Tips & Variations

No special items needed.



This dip is like no other dip I've ever's really good. I love, love how it's healthy too and how this fact does not sacrifice flavor. For dipping, I toasted some pita chips that were oiled with garlic and other spices. My daughter mentioned how it would also be a good spread in a sandwich. The possibilities are endless. Thank you Patti for sharing! Made it for Billboard tag.

review by:
(18 Aug 2019)


With out a doubt the best dip I ever had. We eat it warn.

review by:
(3 May 2016)