Carrot Dip

Shredded carrots add color and nutrition to this easy make-ahead appetizer dip.

Carrot Dip + enlarge image
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7 users rated this recipe an average rating of 4.0
Makes:
10 servings
Yields:
2 cups (about 10 servings)
Prep:
20 mins
Chill:
overnight
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Carrot Dip

Ingredients
1/2
8 ounce carton dairy sour cream
1/2
8 ounce package cream cheese, softened
1/4
cup mayonnaise or salad dressing
2
teaspoons soy sauce
1 1/2
teaspoons prepared horseradish (optional)
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1 1/2
cups finely shredded carrots
1/3
cup chopped green onions
 
Dippers such as flatbreads, crackers, tortilla chips, celery sticks, sweet pepper strips, jicama sticks, and/or zucchini sticks

Directions

  1. In a medium mixing bowl beat together sour cream, cream cheese, mayonnaise, soy sauce, horseradish (if using), salt, and pepper with an electric mixer until smooth. Stir in shredded carrots and green onions until combined.
  2. Cover and chill for 4 to 24 hours (do not prepare further ahead than this or the dip will become too thin). Keep the dip chilled while transporting. Stir dip before serving with dippers. Makes 2 cups (about 10 servings).

Nutrition Facts

(Carrot Dip)
    Per serving:
  • 110 kcal cal.,
  • 10 g fat
  • (4 g sat. fat,
  • 3 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 19 mg chol.,
  • 195 mg sodium,
  • 3 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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