I think everyone has a fridge with at least one or two bags of carrots. Most people have the standard bag of big carrots and a bag of mini carrots. All to say that you can use whatever kind of carrots you have for this dip. I use carrots a lot in cooking but sometimes there’s a sneaky bag hidden at the bottom of my crisper that needs to be used up. This dip is exceptionally delicious and pretty easy to pull together. Roasting the carrots brings out the sweetness that, when paired with the tangy goat cheese, is a match made in heaven. Now, if you’re not a fan of goat cheese, you can either use cream cheese, a cup of white beans, or even plain Greek yogurt. These substitutions would obviously change the texture and flavor of the dip but they would all add a great creamy quality and be very tasty. The maple syrup can also be subbed out for honey. Aleppo pepper is the perfect chili to use with its tangy-sweet flavor and moderate heat. But if you can’t find it, try using straight-up chili pepper flakes. This dip is perfect for dipping crackers, chips, or veggies, or slathered on a sandwich.
Table of Contents
- Ingredients you will need for this roasted carrot and goat cheese dip
- How to make this roasted carrot and goat cheese dip recipe
- Tips and tricks to make the best carrot and goat cheese dip
- FAQ
Ingredients you will need for this roasted carrot and goat cheese dip
This recipe is simple yet packed with flavor. Here’s what you’ll need:
- 1.5 lbs carrots, chopped into ½” pieces
- 2 cloves garlic, skins on
- 150g goat cheese
- 1 ½ tablespoons maple syrup (or honey)
- 2 tablespoons lemon juice
- Olive oil
- Salt
- Aleppo pepper flakes (or chili pepper flakes)
- Fresh basil
How to make this roasted carrot and goat cheese dip recipe
Follow these simple steps to prepare your delicious roasted carrot and goat cheese dip:
- Preheat the oven: Preheat the oven to 400°F.
- Roast the carrots and garlic: Place the carrots on a baking sheet. Add the two cloves of garlic, leaving the skin on. Drizzle with olive oil and season with salt. Roast in the oven for 35-40 minutes, stirring halfway through until the carrots are golden and easily mashed with a fork. Set aside to cool slightly.
- Prepare the dip: Once cooled, add the carrots, goat cheese, maple syrup, lemon juice, and a drizzle of olive oil (about a tablespoon) to a food processor. Process on high, scraping down the sides as needed until the mixture is smooth. Taste for seasoning and add more salt as needed. If you want a thinner consistency, stream in some warm water as the food processor runs until you get your desired consistency.
- Garnish and serve: Dollop the mixture onto a serving dish and spread it out. Garnish with a sprinkling of Aleppo pepper, chopped basil, and a final drizzle of olive oil.
Tips and tricks to make the best carrot and goat cheese dip
Creating the perfect carrot and goat cheese dip involves a few key tips:
- Roast the carrots well: Roasting the carrots until they are golden and tender brings out their natural sweetness.
- Use fresh herbs: Fresh basil enhances the flavor of the dip.
- Adjust the consistency: Add warm water to the food processor to achieve your desired dip consistency.
FAQ
Can I make this dip ahead of time?
Yes, this dip can be made up to 3 days in advance and stored in the fridge.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I use a different type of cheese?
Yes, you can substitute goat cheese with cream cheese, white beans, or plain Greek yogurt for a different flavor profile.
What other spices can I use?
If you don’t have Aleppo pepper, you can use chili pepper flakes, smoked paprika, or even a pinch of cayenne pepper for heat.
And that’s it for this Roasted Carrot and Goat Cheese Dip!
If you make it, please tag me on Pinterest or Instagram so I can see! And if you can’t get enough of delicious dip recipes, check out my other dip recipes here.
And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you!
PrintRoasted Carrot and Goat Cheese Dip
Ingredients
Instructions
Preheat the oven to 400F
1. Place the carrots on a baking sheet. Add the two cloves of garlic, leaving the skin on. Drizzle with olive oil and season with salt.
2. Roast in the oven for 35-40 minutes, stirring halfway through until the carrots are golden and are easily mashed with a fork. Set aside to cool slightly. Remove the skin from the garlic and discard.
3. Once cooled, add the carrots, garlic,goat cheese, maple syrup,lemon juice and a drizzle of olive oil (about a tablespoon) to a food processor. Process on high, scraping down the sides as needed until the mixture is smooth. Taste for seasoning and add more salt as needed. If you want a thinner consistency, stream in some warm water as the food processor runs until you get your desired consistency.
4. Dollop the mixture onto a serving dish and spread it out. Garnish with a sprinkling of Aleppo pepper, chopped basil and a final drizzle of olive oil.
Notes
This dip can be stored in the fridge for up to 3 days.
This was outstanding. Could hardly stop sampling out of the processor. It was as delicious as was beautiful. Delightful way to use up carrots!!
I love the garlic and lemon to offset the too sweetness of carrots … and the goat cheese for richness … brilliant.
This was wonderful. I used red pepper flakes and went heavy on them; the sweet + heat was addictive! Thank you for a great recipe that is a keeper!
What a unique way to use carrots. So flavorful & creamy. I only had red pepper flakes and didn’t have any of the fresh herbs & spices, so I can only imagine it’s even more delicious. Thank you for sharing!
I was getting ready for an event at the same time as making this last minute FOR said event, and accidentally kinda over-caramelised the carrots a bit (that’s how we’re saying burned now, thank me later) while doing my makeup and you know what? It was still probably the most delicious dip I’ve ever tasted. Complex and creamy and a great blend of flavours.
I love it – caramelized roasted carrot and goat cheese dip!
I have a lot of carrots from the garden and am anxious to try this recipe – it looks great!
Question – should the roasted garlic be discarded or added to the food processor step?
Peel it and add it to the food processor with carrots. Thanks for catching.
I had more carrots and less goat cheese on hand, so I added some kefir. Seasoned with harissa, smoked paprika, cayenne, and sumac. I think it would be really good with tahini in it, too.
We’re housesitting this weekend and there were carrots and Greek yogurt in the fridge that needed to be used up. Everything else the recipe called for was also on hand, except for the Aleppo chili flakes; we used chili crisp instead and it was DELICIOUS. Thank you for such an easy, useful, and wonderful recipe!!
I would probably roast the carrots & garlic at a lower temperature, mine were very brown & couldn’t use part of the garlic
Always follow you eyes and nose when cooking. Some ovens are hotter or cooler than others. Shorter time would be best likely.
This is a simple and yet amazing recipe that is so delicious! I made it for a dinner party appetizer and it received rave reviews from my guests…and I was lucky enough to have put a little aside before serving to save as a snack for myself the next day.
Making this for the second time and serving as a Thanksgiving app. Found it is even more delicious on the second day, so that makes it a perfect make-ahead dish! Drizzled chili crisp on top…delish!
Woah. So good. Made it exactly as recipe states. Used maple syrup. So smooth, bright, rich and yummy. If it was just for me I would have really charred the carrots as another reviewer suggested, but guests are coming.
Definitely needs a crunchy crudité, or I might add a crushed hot-spiced nut to the top. It will be amazing either way that heat on top
My friend made this at our book club Christmas party. Two of us cannot eat garlic, so she made it without it, and it was FABULOUS! I am making it for my family’s Christmas Eve party!
Has anyone made this with minced garlic from the jar? I am out of cloves and wondering if the garlic will burn in the oven at 400 degrees. I made this before and it was devoured by family-it was so delicious! Thank you Andrea!
It will burn in the oven. If using from the jar add it about 2-3 minutes before you take out the carrots.