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–+ servings

Carrot Yogurt Dip

Roasted carrots folded into garlic yogurt with a hint of olive oil, this carrot yogurt dip is smooth and full of flavor, and works just as well on a mezze table as it does alongside everyday meals.
Shared notes will appear here.
Sauces & Spreads
Mediterranean, Turkish
Kitchen Pace : 🕒
Servings: 4
Recipe by NAVA Kitchen
Carrot yogurt dip topped with olive oil, walnuts, dill, and red pepper flakes, served in a neutral bowl on a light surface.
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Ingredients:

  • 4 carrots, grated
  • 2 tbsp olive oil
  • 2 tbsp walnuts, chopped
  • 1¾ cups yogurt
  • 2 tbsp mayo
  • 2 garlic cloves, pressed
  • ½ tsp salt
  • Crushed red pepper and parsley, for topping

Method:

Start Cooking
  • Heat olive oil in a pan over medium heat.
  • Add grated carrots and salt. Cook until softened and lightly caramelized.
  • Stir in walnuts and cook for several minutes more.
  • Remove from heat and let the mixture cool for 5–10 minutes.
  • In a bowl, mix yogurt, mayo, garlic, and salt until smooth.
  • Add the cooled carrot mixture and stir until well combined.
  • Transfer to a serving dish and top with crushed red pepper and parsley. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Cook carrots until softened and lightly caramelized for deeper flavor.
  • Let the carrot mixture cool before adding yogurt to keep the texture smooth.
  • Use thick or drained yogurt to keep the dip from becoming watery.
 
Make it yours
  • Skip the mayo and use 2 cups yogurt for a more traditional version.
  • Stir in a pinch of black pepper for extra depth.
  • Swap walnuts with almonds for a different texture.
  • Skip nuts entirely for a smoother finish.
  • Swap parsley for fresh dill for a more aromatic finish.
  • Add a small squeeze of lemon juice to brighten the flavor.
 
 At the table
  • Serve chilled or at room temperature with warm bread, pita, or crackers.
  • Also works well as a side with grilled meats or as part of a meze spread.

My notes:

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Nutrition:

Calories: 237 kcal | Carbohydrates: 12 g | Protein: 6 g | Fat: 19 g | Saturated Fat: 4 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 8 g | Trans Fat: 0.01 g | Cholesterol: 18 mg | Sodium: 180 mg | Potassium: 400 mg | Fiber: 2 g | Sugar: 8 g | Vitamin A: 10303 IU | Vitamin C: 5 mg | Calcium: 159 mg | Iron: 0.5 mg
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