Roasted Carrot-Ginger Dip

roasted-carrot-dip Photo: Victor Prado


  • 1 tablespoon olive oil
  • 3 medium carrots, sliced 1/2 inch thick (about 1 cup)
  • 1 1/2 teaspoons finely chopped peeled fresh ginger
  • Salt and freshly ground black pepper
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons toasted sesame oil
  • 1 cup
  • 1 tablespoon toasted sesame seeds


1. In a medium skillet, warm olive oil over medium heat until shimmering. Add carrots and ginger. Season lightly with salt and pepper and add 2 Tbsp. water. Cover and cook, stirring occasionally, until tender, about 7 minutes. Uncover, raise heat to high and cook, stirring frequently, until carrots have browned in spots, 3 to 5 minutes more.

2. Transfer to a food processor and let cool slightly. Add lime juice and 1 tsp. sesame oil and pulse until coarsely combined. Add Hearts of Palm Dip and pulse until smooth. Taste and season with salt and pepper, if desired. Transfer to a serving bowl. Drizzle with remaining 1/2 tsp. sesame oil, sprinkle with sesame seeds and serve.

  • Prep Time:
  • Cook Time:
  • Yield: Yield: About 1 3/4 cups (serving size: 1/4 cup)

Nutritional Information

Calories per serving: 93
Fat per serving: 7g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 2g
Carbohydrate per serving: 5g
Fiber per serving: 2g
Cholesterol per serving: 1mg
Iron per serving: 3mg
Sodium per serving: 216mg
Calcium per serving: 39mg

Good to Know

This carrot-based dip is the perfect addition to your party tray. And if you're bored with celery, use less common vegetables for dipping, like fennel, jicama, radishes and sugar snap peas.