Instead of buying a dip, try making your own at home. There are a number of different ways to prepare a dip and this lactose-free spiced carrot and cheddar dip may be right up your alley. This dip features an enticing blend of veggies, cumin and honey, and it’s perfect for dipping when paired with fresh bread, chips or crackers. If you think a friend or relative might like this recipe, then feel free to share it with them via Facebook, Instagram, Twitter and Pinterest.
Lactose-free dips, like this spiced carrot and cheddar dip recipe, can be especially delicious. This recipe calls for a number of fresh ingredients. To get started, you’ll need two pounds of carrots, olive oil, honey, ground cumin, all-spice, hot water, Cabot Sharp Cheddar, a garlic clove, ginger, capers, green olives, cilantro leaves and extra virgin olive oil. When preparing this dish, make sure to use a food processor. When processing the veggies, pulse everything until it’s roughly chopped—you don’t want it to be too smooth, or else it might be runny, and it might not work for dipping. You can use veggies or crackers for dipping, but we love to use hot, fresh focaccia bread for dipping too.
Lactose-free dips can really hit the spot. If you’re searching for another new dip to try, then consider preparing this recipe for spinach-artichoke dip—it’s a tasty one! Cabot is a cooperative of 800 farm families, and we’ve been making award-winning dairy products for decades. We hope you loved our recipe for spiced carrot and cheddar dip. However, if you have some feedback about the recipe, then please shoot it our way. After trying the dish, please rate and review it. We’re eager to hear from you!
2 pounds carrots, peeled and cut into ½-inch slices
3 tablespoons olive oil
1 tablespoon honey
2 teaspoons ground cumin
1 teaspoon all spice
½ cup hot water
2 ½ ounces Cabot Sharp Cheddar (about ⅔ cup)
1 garlic clove, minced
1 (1 inch) piece ginger, peeled and chopped
2 tablespoons capers, drained
¼ cup pitted green olives, roughly chopped
¼ cup fresh cilantro leaves
½ cup extra-virgin olive oil
PREHEAT the oven to 400oF.
TOSS carrots in a bowl with 3 tablespoons olive oil, honey, cumin, all spice and season with salt and pepper.
LAYER carrots evenly on a sheet pan and roast in the oven for 20 minutes, until browned and tender.
TRANSFER carrots to a food processor. Add water, cheddar, garlic, ginger, capers, olives and cilantro. Pulse until the carrots are roughly chopped, scraping down the sides of the processor as necessary.
DRIZZLE in most of the extra-virgin olive oil with processor running, saving a few tablespoons for garnish. Season to taste with more salt.
TRANSFER dip to a serving bowl, drizzle with remaining olive oil, and serve with vegetables or crackers.
Recipe and photo courtesy of Jon Ashton.