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Carrot Ginger Dip

Carrot Ginger Dip

A friend shared this dip with me about a month ago and no joke, I’ve made this dip four times since.  This one now tops my favorite dips list.  It’s punchy orange color is proof that it’s packed with health-boosting beta-carotene phytonutrients that beautify you, inside and out.  The taste is ginger-forward, with a sweet tang from the rice wine vinegar that’s balanced out by the roasted sesame oil and sweet carrot.  The miso gives a silky smooth texture.

I love this as a dip with any crunchy vegetables like radishes, endive leaves, and red pepper slices.  It’s also a stellar dip for veggie spring rolls and thinned out with more water or oil makes a great dressing for salads.

Carrot Ginger Dip

1 large carrot (peeled & roughly chopped)
¼ – ½ shallot (peeled & roughly chopped)
2 tablespoons fresh ginger (peeled & grated)
1 tablespoon sweet white miso
2 tablespoon rice wine vinegar
1 tablespoon roasted sesame seed oil
¼ cup light olive oil
2 tablespoons water

Pulse the carrot, shallot and ginger in a blender (Vitamix works great) until finely chopped.  Scrape down the sides and add in the remaining ingredients.  Blend until super smooth.



Lindsay Lidge LINDSAY LIDGE is the wife of World Series Champion Brad Lidge. Lindsay has been a long-time passionate spokesperson for The Food Trust, the Philadelphia-based nonprofit committed to ensuring everyone has access to affordable, nutritious food. She has participated in nutrition education lessons in schools and recreation centers, as well as writing a regular recipe column for the organizations weekly newsletter.