Thursday, November 13, 2014

Spicy Carrot Spread/Dip (Gluten Free-Dairy Free)

Printable Recipe
Add a nice colorful splash to the appetizer table at your next gathering with this tasty carrot dip. It's always a challenge to find something other than hummus to dip or spread on a cracker for those of us who are better off avoiding dairy and gluten. This is the perfect solution for that, besides tasting really good!
1 Tbs Sesame Seed, 1/2 Tbs Mustard Seed, 1/4 tsp Cumin Seed
You'll need a pound of carrots, some olive oil, and three seeds: sesame, mustard, and cumin.  A little cayenne will spice it up even more.  Start with the seeds in a dry skillet over medium heat and shake them around for 2 or 3 minutes until they are very fragrant and toasted slightly darker. And stand back or you might get a popping seed right in the eye. I warned you.

I used a japanese mandoline for speed and to slice the peeled carrots thin so they would cook quickly. Add 1/4 cup water to the the skillet and a sprinkle or two of salt and cayenne, depending on how hot you like it!
Cover and cook about 20 mintues, stirring a few times, just until the carrots are tender. Add a spoonful of water if they're starting to stick to the pan before they're cooked through. Move the mixture to the food processor and blend until smooth. Add a tablespoon of good tasting olive oil about half way through processing. This will enrich the spread and make it smoother too. Serve warm or cold - its delicious either way!
Costco's Extra Virgin Toscano Olive Oil is always a good choice. (Year of pressing is always printed on the label, too.)
Try as an alternative to typical bruschetta, toasted till warm.

It's Fall Fest
 at the Food Network website where you'll find my foodie blogs along with other great food lovin' bloggers, offering up our best ideas all the way through the holidays! Stay tuned for favorite Thanksgiving side dishes next week and in the meantime check out these other delicious carrot dishes:
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