Crazy Carrot Dip

Recipe by Alison Vipond, presented at the Club on 6 May 1998. Alison served this dip with her Mexican CornBread.

• a blender or potato masher!
• ½ kg carrots (preferably organic)
• 2 cloves garlic
• 2 tbsp sunflower oil
• 1 ½ tbsp olive oil
• ¼ cup wine vinegar
• ¾ tsp salt
• 1 tsp freshly grated ginger (optional)
• ½ tsp paprika
• 1 tsp cumin
• chopped chives or parsley to garnish

Chop and peel carrots and boil until tender (10 minutes). Crush garlic and put in blender with other ingredients. Whizz for 30 secinds. Drain carrots, add to blender and reduce to smooth dippy consistency. Chill for at least 30 minutes before serving.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.