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.

Grace Parisi
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Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts

93 calories; fat 7g; saturated fat 1g; mono fatg; poly fatg; protein 2g; carbohydrates 5g; fiber 2g; cholesterol 1mg; iron 3mg; sodium 216mg; calcium 39mg.