So simple to make, this carrot and goats cheese dip not only tastes fabulous but will add a splash of colour to the table. Ideal to serve as a snack, starter, light lunch or part of a party spread.
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I don’t know about you but I love making dips, they are so versatile and usually really easy to make and this savoury dip is no exception.
I like to have at least one dip in the fridge at all times, as they are great to have on hand to stave off between-meal hunger pangs instead of reaching for the biscuit barrel.
One basic dip with many variations
The humble carrot might not be the obvious choice for a dip and yet it works so well.
In the spring and summer when young carrots have a lovely sweet flavour I like to keep things simple and so in the basic recipe below I have kept additional flavourings to a minimum. The goats cheese gives enough of a mild tang which works well and gives the dip a lovely creamy texture.
Choose a soft creamy goats cheese without a rind to make this dish or if you are not a fan of goats cheese or cannot find it then substitute cream cheese.
In autumn and winter carrots take on a more earthy robust flavour which works well as a foil to other flavourings. I’m rather partial to adding a little cumin instead of cayenne as I think both the two flavours work well.
But you could also spice it up a bit with some harissa or ras el hanout to make it a more Morocaan style dish.
Or try smoked paprika which will add a delicious smokiness to the dip, great for barbecue parties.
Steam, boil or roast the carrots
I like to steam the carrots for maximum flavour and vitamin retention. It is also my preferred way to cook carrots in the spring and summer. To steam vegetables all you need is a steamer basket that can fit in the bottom of a saucepan. Alternatively, if you do not have a steamer you can boil the carrots. To boil Cook in just enough lightly salted boiling water to cover for 8-10 minutes until just tender. Drain well before continuing.
In the autumn and winter I often roast carrots. The roasting intensifies the flavour and is a great alternative especially if you are using up some carrots that have been languishing in the fridge for a while.
To roast cut the carrots into 2cm (1 in) sized chunks, toss them in a little olive oil and place on a baking sheet. Bake in the oven 200℃ (180℃ fan)/400°F/gas mark 6 for approximately 20 minutes.
Money Saving Tip – Next time you make a roast dinner why not roast some extra carrots to make the dip the next day.
Smooth and creamy or coarse and chunky
To make the dip the cooked carrots need to be pureed. You can make the finished dip smooth and creamy or leave it a little coarser in texture, that is really a matter of personal preference. Puree the cooked carrots with stick blender in in a jug blender or food processor.
For the smoothest texture, I recommend using *The Froothie Evolve blender and you can read my froothie blender review to find out why I like it so much. You can even steam the carrots in the blender! If you are tempted to try it for yourself remember to use my affiliate link for a free extended guarantee.
Spoon into a bowl and leave plain or sprinkle with toasted flaked almonds, sunflower seed or a sprinkling of paprika.
Carrot and Goats Cheese Dip
- 250 g carrots
- 125 g soft goats cheese
- Pinch freshly grated nutmeg
- Salt and freshly ground black pepper
- Pinch cayenne pepper (optional)
- A little lemon juice
- Slice 250g (9oz ) carrots and place in a steaming rack and steam for 12-15 minutes or until tender.
- Place the cooked carrots in blender or food processor with 125g (4oz) goat's cheese, a pinch of nutmeg, seasoning and pinch of cayenne pepper if using. Add a squeeze of lemon juice. Blitz to form a smooth puree.
- Taste and adjust seasoning as required. Scoop into a serving bowl and serve at room temperature with bread sticks, tortilla chips or vegetable crudités.