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View Portfolio Get in touchCarrot Ginger Veggie Dip
Ingredients
- 1 tablespoon extra virgin coconut oil
- 3 medium carrots, sliced 1/2 inch thick (about 1 cup)
- 1 1/2 teaspoons finely chopped peeled fresh ginger
- Salt and freshly ground black pepper
- 1 tablespoon lime juice
- 1 1/2 teaspoons toasted sesame oil
- 1 cup Hearts of Palm Dip
- 1 tablespoon toasted sesame seeds
Total Time:
25 min Prep:
10 min
Cook:
15 min
Yield: 4 Level: easy
Yield: 4 Level: easy
Directions
- In a medium skillet, warm extra virgin coconut oil over medium heat until shimmering.
- Add carrots and ginger. Season lightly with salt and pepper and add 2 Tbsp. water. Cover and cook, stirring occasionally, until tender, about 7 minutes.
- Uncover, raise heat to high and cook, stirring frequently, until carrots have browned in spots, 3 to 5 minutes more.
- Transfer to a food processor and let cool slightly.
- Add lime juice and 1 tsp. sesame oil and pulse until coarsely combined.
- Add Hearts of Palm Dip and pulse until smooth.
- Taste and season with salt and pepper, if desired.
- Transfer to a serving bowl. Drizzle with remaining 1/2 tsp. sesame oil, sprinkle with sesame seeds and serve.
