Carrot Ginger Dip Recipe - Clean Eating Magazine

Carrot Ginger Dip

This Asian-inspired dip is versatile enough to use with any of our chips, and it just might be the easiest dip you've ever made – simply pop all the ingredients into a blender with a splash of water, whiz it up and you're done.

Carrot Ginger Dip

Carrot Ginger Dip

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  • Duration
  • Prep Time
  • 6Servings


  • 1½ oz 
chopped carrot
  • 3 tbsp 
avocado oil or 
sunflower oil
  • 2 tbsp 
reduced-sodium tamari (TRY: San-J Organic 
Tamari Reduced Sodium)
  • 2 tbsp 
  • 1 tbsp 
rice vinegar
  • 1 tbsp 
tahini paste
  • ½-inch 
piece ginger, peeled and roughly chopped
  • 1 
small clove garlic, peeled


  1. To a blender, add all ingredients and 2 tbsp water; blend on high until smooth and paler in color. Dip should be thin enough to very lightly coat chips when dipped. Adjust consistency with additional water, if necessary.

Nutrition Information

  • Serving Size: 1/6 of dip
  • Calories: 99
  • Carbohydrate Content: 4 g
  • Fat Content: 8 g
  • Protein Content: 1 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 239 mg
  • Sugar Content: 2 g
  • Polyunsaturated Fat Content: 1.5 g