Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Plant-Based

Carrot Ginger Dip

Sweet honey and pungent ginger give this carrot dip just the right amount of punch. We love dipping bell pepper strips, snap peas or zucchini sticks into this velvety recipe.

Get access to everything we publish when you sign up for Outside+.

Servings
8
Prep Time
15 min
Cook Time
60 min
Duration
75 min

Ingredients

  • 6 carrots, peeled and roughly chopped into 1/2-inch pieces
  • 3/4 cup plain Greek yogurt
  • 2 tbsp fresh lemon juice
  • 1 tsp raw honey
  • 1/2 tsp ground ginger
  • 1/4 tsp sea salt

Preparation

  1. Preheat oven to 425ºF. On a large rimmed nonstick baking sheet, arrange carrots in a single layer. Mist with cooking spray. Roast for 45 minutes, turning halfway, until tender. Cool for 10 minutes.
  2. To a food processor or blender, add carrots and remaining ingredients. Process until smooth.

Nutrition Information

  • Serving Size 1/4 cup
  • Calories 52
  • Carbohydrate Content 6 g
  • Cholesterol Content 4 mg
  • Fat Content 2 g
  • Fiber Content 1 g
  • Protein Content 2 g
  • Saturated Fat Content 2 g
  • Sodium Content 98 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g