Appetizers Gluten-Free Vegan Vegetarian

Whipped Carrot Dip

With hints of fresh ginger and turmeric, plus the natural sweetness of roasted carrots and coconut cream, this simple Whipped Carrot Dip is the perfect match for crunchy Rice Cake Minis. Go ahead, dip in!

Minutes

Servings

¹⁄₄

cup

350

Calories

Ingredients

1

bag

Organic Sea Salt Rice Cake Minis suggested substitutions
2

cups

carrots, peeled, chopped
13 ¹⁄₂

oz

can coconut cream
1

cups

white onion, chopped
¹⁄₄

cups

garlic, peeled, whole
2

tbsp

ginger, fresh, peeled, chopped
2

tbsp

turmeric, fresh, peeled, chopped or 1 Tbsp. dried
2

tbsp

olive oil
2

tbsp

lemon juice
2

tsp

sea salt
Cilantro for garnish, to taste

Nutrition Facts

Serving Size: 1/4 cup

Serves: 6

Amount Per Serving
Calories:		350
% Daily Value*
Total Fat: 20g		26%
	Saturated Fat: 11g
	Trans Fat: 0g
Cholesterol: 0mg		0%
Sodium: 840mg		37%
Total Carbohydrate: 43g		16%
	Dietary Fiber: 2g	7%
	Sugars: 36g	72%
Protein: 2g		4%

Instructions

Set oven to 400°F. To a baking sheet, add carrots, onion, garlic, ginger, turmeric, olive oil, and sea salt. Bake for 30 minutes. Remove from oven. When cool to touch, add to a blender or food processor.
Add coconut cream and lemon juice. Puree until smooth.
Garnish with cilantro and dip in with Sea Salt Rice Cake Minis. Enjoy!