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Carrot Ginger Veggie Dip


  • 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


  1. In a medium skillet, warm extra virgin coconut oil over medium heat until shimmering.
  2. 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.
  3. Uncover, raise heat to high and cook, stirring frequently, until carrots have browned in spots, 3 to 5 minutes more.
  4. Transfer to a food processor and let cool slightly.
  5. Add lime juice and 1 tsp. sesame oil and pulse until coarsely combined.
  6. Add Hearts of Palm Dip and pulse until smooth.
  7. Taste and season with salt and pepper, if desired.
  8. Transfer to a serving bowl. Drizzle with remaining 1/2 tsp. sesame oil, sprinkle with sesame seeds and serve.


For best results, this recipe should only be used as a part of a *complete* SANE meal rich in veggies and protein.